If you’re looking for a cozy, comforting dish that feels like a warm hug on a plate, this Chicken Noodle Casserole Recipe is exactly what you need. Creamy, cheesy, and loaded with tender chicken, fresh vegetables, and perfectly cooked noodles, it’s one of those meals that brings everyone together around the table. Whether it’s a weeknight dinner or a special family gathering, this casserole delivers that nostalgic, homemade goodness with every bite.
Ingredients You’ll Need
The ingredients for this Chicken Noodle Casserole Recipe are wonderfully straightforward, yet each one plays a key role in bringing out the delicious layers of flavor. From the rich cheeses to the fresh vegetables and hearty chicken, everything combines for a comforting texture and taste that’s simply irresistible.
- 12 ounces extra-wide egg noodles: The wide noodles give the perfect chewy base that holds onto the creamy sauce beautifully.
- Salt and pepper, to taste: Essential for enhancing all the flavors in the dish.
- 1 tablespoon olive oil: Adds a subtle richness while sautéing mushrooms to develop deep, savory notes.
- 8 tablespoons unsalted butter, divided: Used throughout for that smooth, buttery finish in both the sauce and topping.
- 10 ounces mushrooms, cleaned and sliced: Adds an earthy taste and tender bite that balances the cheese and chicken.
- 2 carrots, chopped: Bring natural sweetness and a touch of vibrant color.
- 1 onion, chopped: Softens and sweetens as it cooks, building a flavorful foundation.
- 1/4 cup all-purpose flour: The thickening agent that gives the casserole its luscious, creamy sauce.
- 3 cups whole milk: Creates a rich, velvety texture in the base of the sauce.
- 2 cups low-sodium or homemade chicken broth: Adds depth and a savory foundation without overpowering.
- 6 ounces American cheese, deli style, rough chopped: Melts smoothly for extra creaminess and mild, cheesy comfort.
- 6 ounces sharp cheddar cheese, shredded: Offers a punch of sharp flavor that brightens the casserole.
- 1/4 teaspoon garlic powder: Enhances the savory profile without being overpowering.
- 1 tablespoon Dijon mustard: Adds a subtle tang and complexity to the sauce.
- 4 cups cooked chicken, diced: Tender chunks of chicken bring heartiness and protein—perfect for feeding a crowd.
- 1 1/2 cups frozen peas: These pop of sweetness add color and a burst of freshness.
- 20 Ritz crackers, broken into small pieces: Crushed on top for a buttery, crunchy finish.
How to Make Chicken Noodle Casserole Recipe
Step 1: Preheat and Prep
Begin by heating your oven to 400°F (200°C) and lightly greasing a 13×9-inch baking pan. This ensures the casserole won’t stick and helps with easy serving later.
Step 2: Cook the Noodles
Cook the egg noodles in boiling salted water until they are just shy of al dente—this way, they don’t become mushy during baking. Drain, rinse with cold water to stop cooking, and toss them with one tablespoon of butter to keep them luscious and prevent them from sticking.
Step 3: Sauté the Mushrooms
Warm olive oil and a tablespoon of butter in a skillet over medium-high heat, then sauté the cleaned and sliced mushrooms until they turn beautifully browned. This step intensifies their flavor and adds a lovely, savory note to the casserole. Once done, transfer them to the pot with your noodles.
Step 4: Cook the Carrots and Onions
In the same skillet, melt another tablespoon of butter and add chopped carrots and onions. Cook until they’re tender and slightly caramelized, which brings out their natural sweetness and enhances the overall depth of flavor in the dish. Add these to the noodles and mushrooms combo.
Step 5: Make the Cheese Sauce
Melt 3 tablespoons of butter in the skillet, whisk in the flour, and cook for about a minute to get rid of the raw taste. Then slowly whisk in the milk and chicken broth, bringing the mixture to a boil before reducing the heat to a gentle simmer. Once thickened, stir in your chopped American cheese and shredded cheddar until silky smooth. Season the sauce with garlic powder, Dijon mustard, salt, and pepper for that perfect tang and savory balance.
Step 6: Combine Everything
Pour your creamy cheese sauce over the noodles, mushrooms, carrots, and onions. Add the tender diced cooked chicken and frozen peas, then gently fold everything together so that every noodle gets coated in cheesy goodness.
Step 7: Prepare the Topping and Bake
Transfer the mixture to your prepared baking pan. Melt the remaining butter and drizzle it over the crushed Ritz crackers sprinkled on top for a golden, buttery crunch. Bake the casserole for 15 minutes or until it’s bubbly and the topping turns a beautiful golden brown. Be sure to tent with foil halfway through if the top browns too quickly. Let it cool for about 10 minutes before serving to let the flavors meld perfectly.
How to Serve Chicken Noodle Casserole Recipe
Garnishes
Fresh herbs like parsley or chives add a lovely pop of green and a subtle fresh flavor that complements the cheesy creaminess. A small sprinkle of extra sharp cheddar on top just before serving can also give a beautiful melty finish.
Side Dishes
This casserole is hearty on its own but pairs beautifully with a crisp side salad dressed in a tangy vinaigrette to cut through the richness. Garlic bread or warm dinner rolls also make for excellent companions if you want more comforting carbs on the side.
Creative Ways to Present
For a dinner party, serve this Chicken Noodle Casserole Recipe in individual ramekins for charming personal portions. You can also layer it with some sautéed spinach or asparagus for an elegant touch that sneaks in some greens without sacrificing flavor.
Make Ahead and Storage
Storing Leftovers
Keep any uneaten casserole covered tightly in an airtight container in the fridge for 3 to 4 days. The flavors meld even more beautifully overnight, making the next-day leftovers just as irresistible.
Freezing
This recipe freezes well! Prepare it through the combining step, then cover it tightly with foil or plastic wrap before freezing. It will keep nicely for up to 3 months. When ready to enjoy, thaw overnight in the fridge before baking as usual.
Reheating
Reheat single servings in the microwave until warmed through, or bake leftover portions at 350°F (175°C) covered with foil to prevent drying out, until heated thoroughly and bubbling again.
FAQs
Can I use other types of noodles for this Chicken Noodle Casserole Recipe?
Absolutely! Wide egg noodles are traditional and hold the creamy sauce well, but you can swap in penne, rotini, or even broken spaghetti if that’s what you have on hand. Just adjust the cooking time to keep the pasta al dente.
Is it okay to use rotisserie chicken for this casserole?
Yes, using rotisserie chicken is a fantastic shortcut that adds great flavor and saves time. Just dice it up and toss it in when combining the sauce and noodles.
Can I substitute the cheeses in this recipe?
Definitely! While American and sharp cheddar cheeses provide the classic creamy and tangy combo, you can experiment with mozzarella for extra meltiness or Gruyère for a nuttier flavor. Just make sure to use cheeses that melt well.
What can I do to make this recipe dairy-free or lower in fat?
Try swapping the whole milk for a dairy-free milk alternative like oat or almond milk, and choose a dairy-free butter substitute. Look for vegan cheese options or use nutritional yeast for cheesy flavor without dairy. Keep in mind that the texture will be a bit different, but still delicious!
How can I add more vegetables to this casserole?
Feel free to toss in extra vegetables like spinach, broccoli florets, or bell peppers when sautéing. Adding more veggies boosts nutrition and adds fresh flavors that complement the rich cheese sauce.
Final Thoughts
This Chicken Noodle Casserole Recipe is one of those comforting classics that never gets old. It’s rich, satisfying, and made with ingredients you probably already have in your kitchen. Whether you’re feeding a hungry family or looking for a crowd-pleaser to bring to a potluck, this casserole hits all the right notes. I genuinely can’t wait for you to try it and enjoy every creamy, cheesy, comforting bite!
Print
Chicken Noodle Casserole Recipe
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This comforting Chicken Noodle Casserole combines tender egg noodles, sautéed mushrooms and vegetables, a rich cheesy sauce, diced cooked chicken, and peas, all topped with golden buttery Ritz cracker crumbs. Baked to bubbly perfection, it’s an easy, hearty meal perfect for family dinners.
Ingredients
Pasta
- 12 ounces extra-wide egg noodles
- Salt and pepper, to taste
- 1 tablespoon unsalted butter
Vegetables & Sauté
- 1 tablespoon olive oil
- 8 tablespoons unsalted butter, divided
- 10 ounces mushrooms, cleaned and sliced
- 2 carrots, chopped
- 1 onion, chopped
Sauce
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 cups low-sodium or homemade chicken broth
- 6 ounces American cheese, deli style, roughly chopped
- 6 ounces sharp cheddar cheese, shredded
- 1/4 teaspoon garlic powder
- 1 tablespoon Dijon mustard
Protein & Add-ins
- 4 cups cooked chicken, diced (about 4 medium chicken breasts or 1 rotisserie chicken)
- 1 1/2 cups frozen peas
Topping
- 20 Ritz crackers, broken into small pieces
- Remaining unsalted butter (about 1 tablespoon), melted
Instructions
- Preheat and prepare the pan: Preheat your oven to 400°F (200°C). Lightly grease a 13×9-inch baking pan to prevent sticking during baking.
- Cook the noodles: Boil a large pot of salted water. Cook the extra-wide egg noodles until they are just shy of al dente. Drain and rinse under cold water to stop the cooking. Toss noodles immediately with 1 tablespoon of butter to prevent sticking.
- Sauté the mushrooms: Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Add the sliced mushrooms and sauté until they are browned and flavorful. Transfer the mushrooms to a large mixing pot with the noodles.
- Sauté carrots and onions: In the same skillet, melt another tablespoon of butter. Add chopped carrots and onion and cook until softened and fragrant. Transfer these vegetables to the pot containing noodles and mushrooms.
- Make the cheese sauce: Melt 3 tablespoons butter in the skillet. Stir in the flour and cook for about 1 minute to form a roux. Gradually whisk in the milk and chicken broth, ensuring no lumps. Bring the mixture to a boil, then reduce heat and simmer until the sauce thickens. Stir in the American and sharp cheddar cheeses until melted and smooth. Season with garlic powder, Dijon mustard, salt, and pepper to taste.
- Combine casserole ingredients: Pour the prepared cheese sauce over the noodles and vegetables in the pot. Fold in the diced cooked chicken and frozen peas gently to distribute evenly without breaking the noodles.
- Assemble the casserole: Transfer the noodle and sauce mixture into the greased baking pan, spreading evenly.
- Add the cracker topping: Melt the remaining butter and drizzle it over the broken Ritz crackers. Sprinkle the buttery cracker crumbs evenly across the casserole’s surface for a crunchy, golden topping.
- Bake: Place the casserole in the preheated oven and bake for about 15 minutes until bubbly and the topping turns golden brown. To prevent over-browning, tent loosely with foil halfway through baking.
- Rest and serve: Remove the casserole from the oven and let it cool for 10 minutes before serving. This resting time helps the casserole set and enhances the flavors.
Notes
- Use leftover cooked chicken or rotisserie chicken to save time.
- If you prefer, substitute low-fat milk to reduce calories, but the sauce may be less rich.
- For added flavor, consider mixing in fresh herbs like thyme or parsley in the sauce.
- Ritz cracker topping adds a buttery crunch but can be substituted with breadcrumbs if preferred.
- To make ahead, assemble the casserole and refrigerate for up to 24 hours; bake just before serving.
- Ensure noodles are not overcooked before baking to prevent sogginess.
