Creamy Chicken Noodle Casserole with Cheesy Crust

Made with seasoned chicken and egg noodles in a creamy sauce and finished with a buttery, crunchy cracker topping, this Chicken Noodle Casserole is classic comfort food the whole family will enjoy.

This hearty casserole combines tender, seasoned chicken with egg noodles and vegetables in a simple, from-scratch creamy sauce. Rather than using canned condensed soup, the sauce is made with chicken broth and heavy cream for a fresher, less processed flavor. The dish begins on the stovetop and finishes in the oven, and requires only a couple of pans, making it easy to prepare and clean up.

What’s in This Chicken Noodle Casserole Recipe?

This casserole uses simple, everyday ingredients: frozen vegetables, cooked seasoned chicken, egg noodles, and a handful of pantry staples to create a rich, creamy dinner. Exact measurements are listed in the recipe card below.

• Egg noodles – Medium, wide, or extra-broad egg noodles are preferred, though any short pasta will work.
• Butter – For sautéing vegetables and adding richness.
• Onion & garlic – Aromatics that build flavor.
• Frozen peas and carrots (thawed) – Adds color, texture, and an easy serving of vegetables. Other frozen veggies like corn, broccoli, or green beans can be substituted.
• Seasonings – Coarse salt, black pepper, garlic powder, and onion powder to taste.
• All-purpose flour – Used to thicken the sauce into a silky gravy.
• Low-sodium chicken broth – Forms the base of the sauce and helps control overall saltiness.
• Heavy cream – Adds creaminess and body to the sauce.
• Cooked, seasoned chicken breast – Cut into small cubes; leftover baked chicken or rotisserie chicken both work well.
• Crushed Ritz crackers – Combined with melted butter to create a golden, crunchy topping. Potato chips or cornflakes also make good alternatives.
• Fresh parsley – Chopped and sprinkled on top for color and brightness.

Serving Suggestions

This casserole includes vegetables, so a separate side is optional. It pairs nicely with warm garlic bread, flaky biscuits, or a simple green salad to round out the meal. A light, crisp salad adds freshness to balance the creamy casserole.

How To Store & Reheat Leftovers

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezing: Freezing is possible but can change texture—the sauce may separate slightly and the noodles can soften. If freezing, cool completely and use a freezer-safe container; keep up to 2 months and thaw overnight in the refrigerator.
• Reheating: Reheat individual portions in the microwave or gently on the stovetop. Add a splash of broth or cream while reheating to loosen the sauce and restore creaminess.

Chicken Noodle Casserole

Prep: 10 mins | Cook: 20 mins | Total: 30 mins | Servings: 6

Made with seasoned chicken and egg noodles in a creamy sauce topped with buttery Ritz crackers, this Chicken Noodle Casserole is cozy, satisfying, and easy to prepare.

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 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

1. Preheat the oven to 350°F (175°C).
2. Cook the egg noodles according to package directions until al dente. Drain and set aside.
3. In a large skillet over medium-high heat, melt the butter. Add the diced onion, minced garlic, and thawed peas and carrots. Season with salt, pepper, garlic powder, and onion powder. Cook about 3 minutes, until the onions are soft and translucent.
4. Stir in the flour until it is fully incorporated and there are no white streaks.
5. Pour in the chicken broth and heavy cream. Bring to a boil, then reduce to a gentle simmer. Stir occasionally until the sauce thickens, about 5 minutes.
6. Add the drained noodles and the cubed cooked chicken to the skillet. Stir to combine and taste; adjust salt and pepper as needed, remembering the topping will add salt.
7. Mix the crushed crackers with the melted butter and sprinkle evenly over the casserole surface.
8. Place the skillet or transfer the mixture to a baking dish and bake at 350°F for 5 to 10 minutes, until the topping is golden brown and crisp.
9. Remove from the oven and garnish with chopped fresh parsley. Serve immediately.

How To Make Chicken Noodle Casserole — Summary

1) Cook the noodles until al dente. 2) Sauté the onions, garlic, and thawed vegetables in butter with seasonings, then stir in flour. 3) Add broth and cream and simmer until thickened. 4) Combine the noodles and diced chicken with the sauce, top with buttered crushed crackers, and bake briefly to brown. Serve hot with parsley.

More Casserole Recipe Ideas

• Lazy Day Lasagna
• No Peek Chicken Rice Casserole
• Chile Relleno Casserole
• Baked Ziti
• Chicken Tetrazzini

This Chicken Noodle Casserole recipe is straightforward, comforting, and ideal for weeknight dinners or casual family gatherings. The homemade sauce, versatile vegetables, and crunchy topping make it a crowd-pleaser that stores well for easy leftovers.