Made with seasoned chicken and egg noodles in a creamy sauce topped with buttery Ritz crackers, this Chicken Noodle Casserole is pure comfort food the entire family will love!
This rich and cozy chicken noodle casserole recipe is inspired by combining what I love about my chicken pot pie noodle skillet and tuna noodle casserole. The premise is similar, obviously swapping the tuna for chicken breast, resulting in a great dinner for those non-tuna lovers.
It’s rich and cozy with a simple from-scratch sauce made from chicken broth and heavy cream, instead of canned condensed soup. This casserole starts on the stovetop and ends in the oven but only two pans are needed, cutting back on cleaning, so there’s more time spent eating with the family!
What’s in This Chicken Noodle Casserole Recipe?
This casserole is made with frozen veggies, cooked chicken, egg noodles, and just a few other ingredients. Scroll down to the recipe card below for the exact measurements.
- Egg noodles – My preference for this dish is egg noodles. Medium, wide, or extra broad egg noodles are all fine. But really any short pasta works here.
- Butter – Used to sauté the vegetables and add flavor.
- Onion & Garlic – Aromatics that add flavor to the dish.
- Frozen Peas and Carrots (thawed) – These add some texture and heartiness. A great way to get some veggies in without having to make a side! If you don’t like peas and carrots, any frozen veggies will work in this recipe. Corn, broccoli, and green beans would all be great additions.
- Spices – Coarse salt, black pepper, garlic powder, and onion powder season the casserole.
- All-purpose flour – To thicken the sauce.
- Chicken broth – This helps create the sauce. I like to use low-sodium to control the saltiness of the dish.
- Heavy cream – Part of the sauce that adds a creamy, richness to the casserole.
- Chicken breast – Cooked & seasoned ahead of time. I like to use my baked chicken breast recipe, but you could also use rotisserie chicken.
- Ritz crackers – To create the crunchy topping. Potato chips and cornflakes will also work.
- Fresh parsley – For garnish and a pop of color.
Serving Suggestions
Since this dish has a built-in veggie, it doesn’t necessarily need a side, but it does pair really well with homemade garlic bread or biscuits. To round out the meal, you could also serve it with a simple side salad.
How To Store & Reheat Leftovers
- Fridge. Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze. Freezing this dish is not really recommended because the sauce can get grainy once thawed and the cooked noodles can get mushy. Having said that, yes, it can be frozen. Allow to cool completely, then transfer everything from the skillet to a large freezer-safe container, wrap tightly in plastic wrap and again in foil. It will keep in the freezer for up to 2 months. Thaw in the refrigerator overnight.
- Reheat. Reheat portions in the microwave until warmed through, adding a little extra cream or broth to loosen, if desired.
I hope you love this easy delicious recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
Chicken Noodle Casserole
Ingredients
- 10 ounces dry egg noodles
- 2 tablespoons butter
- 1 medium sweet onion , diced
- 2 cloves garlic , minced
- 1 & 1/2 cups frozen peas and carrots , thawed
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 tablespoons all-purpose flour
- 1 & 1/4 cups low-sodium chicken broth
- 1 & 1/4 cups heavy cream
- 1 & 1/2 cups cooked seasoned chicken breast , cut into very small cubes
- 1/2 cup crushed Ritz crackers (or potato chips or cornflakes), for topping
- 1/4 cup melted butter
- chopped fresh parsley , for garnish
Instructions
- Preheat oven to 350F.
- Cook noodles al dente, according to package directions.
- In a large skillet, melt the butter over medium-high heat. Stir in the onion, garlic, and peas and carrots; season with the salt, pepper, garlic powder, and onion powder. Cook for about 3 minutes until onions are soft and translucent. Stir in the flour until combined and no white patches remain.
- Pour in the chicken broth and heavy cream; bring to a boil. Reduce to a gentle bubble. Stir occasionally until thickened, about 5 minutes.
- Drain the pasta and add to the skillet, along with the chicken. Taste and season with a touch more salt and pepper, if necessary (keeping in mind that the crackers will add salt, too.)
- Mix the crushed crackers with melted butter. Sprinkle evenly over the casserole.
- Transfer to the oven and bake for 5 to 10 minutes to brown the crackers.
- Serve right away with some chopped parsley on top!
Nutrition
Other Notes
How To Make Chicken Noodle Casserole
Here’s an overview of how to make this chicken and noodle casserole. You can find the printable version of the complete instructions in the recipe card above.
- Cook the noodles. Prepare the noodles according to the package instructions.
- Cook the veggies. Melt the butter over medium-high heat. Add the onion, garlic, and thawed veggies along with the seasonings. Cook for 3 minutes then stir in the flour.
- Simmer. Pour in the heavy cream and broth. Bring it to a boil then reduce to a gentle bubble. Cook until it thickens, stirring occasionally.
- Assemble. Drain the noodles. Add them to the skillet, along with the chicken. Give it a taste and adjust the seasonings as needed. Mix the crushed crackers with melted butter then sprinkle over the top.
- Bake. Transfer the pan to the oven and bake at 350F for 5 to 10 minutes, until the crackers are browned.
My family loved this! Easy and delish – thanks for another weeknight meal. This website never disappoints!
This is a FAB casserole! I used a mixed veg instead of just peas & carrots- and added some shredded cheese before the cracker topping… ??
It was a great recipe. My husband has a dairy allergy so I swapped in vegan cream and it was delicious.
Very good! It was a hit with everyone. Quick and easy to make. Liked the no canned soup version of this casserole I was able to control the sodium level better. Even the picky eater liked it. I will definitely be making this again and again! You hit it out of the ball park again, Amy. Thanks