This old fashioned chicken noodle casserole is an easy one pan dinner. It has savory rotisserie chicken, tender egg noodles, vegetables, creamy condensed soup, and ritz cracker topping.
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Recipe testing this casserole made one delicious dump and bake meal, I must say. It has all the flavors of a classic creamy chicken and noodles that grandma would make.
No mixing bowl needed, just dump the ingredients into a baking dish, mix, and bake.
Love Casseroles? Check out the Viral Chicken Cobbler, Knorr’s Cheesy Chicken Broccoli Rice Casserole, No Peek Chicken, Chicken Fajita, Cheesy Chicken and Rice, and Chicken Stuffing Casserole.
Ingredients
Chicken -Store-bought rotisserie chicken or cooked chicken. Remove the skin and shred or cut it into chunks.
Egg Noodles - Look for the wide or medium size.
Canned Soup - Cream of chicken or any condensed soup of choice. You can also make it homemade.
Mayo - Full or low fat would be delicious.
Milk - Whole or creamy half and half.
Vegetables - I chose frozen peas and carrots. Mixed vegetable with corn is a great alternative.
Cheese - Cheddar or Colby Jack, is recommended.
Crackers - Any butter flavored crackers would be delicious. I like Ritz with a hint of salt.
Butter- Unsalted or salted.
Spices and Seasoning - Poultry seasoning, salt, black pepper, onion and garlic powder, are classic options. Chose your favorite blend.
Kid Friendly
For picky eaters, add extra cheese and don’t add the frozen vegetables. Make the vegetables a side dish.
Mix In & Toppings
If you would like to add more flavor to this delicious casserole, try these options. Most can be used in when baking and others as a topping when serving.
- Heavy Cream - extra creamy flavor.
- Onion Soup Mix - a couple tablespoons
- Dried Minced onion
- Pecorino Romano
- Green Onion
- Italian Parsley
- Bell Peppers
- Sautéed Mushrooms and Celery
- Crispy Fried Onions
- Crushed Potato Chips
- Sour Cream
- Crispy Bacon
Cooking The Egg Noodles
When you are making any type of pasta casseroles, don’t over cook the noodles. I recommend boiling to an al dente texture or 2-3 less than the package suggestions.
The egg noodles continues to cook a bit more in the oven and when it’s cooling.
How To Serve
This is a great one pan meal with a starch and a protein. Since the oven is going cook or roast more vegetables or bake bread rolls. Serve with a green salad and fruit.
Leftovers and Storage
After enjoying this chicken noodle casserole, store the leftovers covered in an airtight container for up to 4 days in the refrigerator. It can also be frozen for up to3 months.
Reheatin the microwave or the oven covered in foil.
You can freezer prep the whole baked casserole dish. Make sure is has be fully cooled and wrapped well to prevent freezer burn. Let in thaw in the fridge and it’s ready to reheat.
Step By Step Instructions and Photos
- Preheat oven to 375 degrees Fahrenheit.
- Cook dry egg noodles to al dente, about 2-3 less than the package instructions. Strain and dump into in a 9x13 casserole dish.
3. Add condensed chicken soups, mayo, milk, spices and seasoning.
4. Mix well with a rubber spatula.
5. Fold in peas and carrots, cheddar cheese, and chicken. Mix well.
6. Spread into a single layer.
7. Crush the ritz cracker and place them into a bowl.
8. Mix the crushed crackers the melted butter using a fork.
9. Sprinkle buttered ritz crackers onto the casserole.
10. Place into the oven uncovered and bake for 30 minutes or until golden and bubbly. Let cool and Enjoy.
Chicken Noodle Casserole
Equipment
- Pot or Saucepan
- Strainer or Sieve
- 9x13 Baking Dish
- Measuring Tools (Cups)
- Mixing Spoon or Rubber Spatula
- Cheese Grater
- Foil
Ingredients
- 8 oz Egg Noodles, dry
- 2-3 cups Rotisserie Chicken Shredded or Cubed
- 2 10.5oz Condensed Cream of Chicken Soup Cans or Condensed Soups of Choice
- ½ cup Mayo
- 1 cup Whole Milk or Half and Half
- 1 ½ cups Frozen Peas and Carrots
- 1 cup Sharp Cheddar or Colby Jack, shredded
- 1-2 Sleeves Ritz Crackers, crushed
- ¼ cup Unsalted Butter, melted
- 2 tsp Poultry Seasoning (optional)
- Salt, Pepper, and Spices of Choice
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Cook dry egg noodles to al dente, about 2-3 less than the package instructions. Strain and dump into in a 9x13 casserole dish.
- Add condensed chicken soups, mayo, milk, spices and seasoning. Mix well with a rubber spatula.
- Fold in peas and carrots, cheddar cheese, and chicken. Mix well and spread into a single layer.
- In a mixing bowl add crushed ritz crackers and melted butter. Mix well with a fork.
- Sprinkle buttered ritz crackers onto the casserole.
- Place into the oven uncovered and bake for 30 minutes or until golden and bubbly. Let cool and Enjoy.
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