Marry This Chicken Noodle Casserole Recipe is a creamy and cheesy recipe, which is made with shredded rotisserie chicken and wide egg noodles. It’s the ultimate comfort food recipe, ready in about 55 minutes.
Jump to RecipeChicken Noodle Casserole Recipe Ingredients
- 12 oz. wide egg noodles
- 2 (10.5-oz.) cans cream of chicken soup
- 1 cup whole milk
- 1 cup shredded sharp cheddar cheese
- 1 tsp. ground black pepper
- 1/2 tsp. kosher salt
- 3 cups cooked, shredded chicken (from 1 rotisserie chicken)
- 1/2 small yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 1 (12-oz.) bag frozen peas and carrots, thawed
- 1 1/2 cups coarsely crushed butter crackers (such as Ritz, about 1 cracker sleeve)
- 2 Tbsp. unsalted butter, melted
- Chopped parsley, to serve
How To Make Chicken Noodle Casserole
- Prep Oven and Cook Noodles: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the egg noodles and cook until they are just al dente, about 7 minutes. Cooking them slightly less than the package directs will prevent them from getting mushy in the oven. Drain the noodles well and set them aside.
- Mix the Casserole Base: In a large bowl, whisk together the cream of chicken soup, milk, shredded cheese, pepper, and salt until smooth. Stir in the shredded chicken, chopped onion, celery, and the thawed peas and carrots. Gently fold in the cooked egg noodles until everything is evenly combined.
- Assemble and Bake: Transfer the mixture to a 13-by-9-inch baking dish and spread it into an even layer. In a separate medium bowl, stir together the crushed cracker crumbs and the melted butter. Sprinkle this mixture evenly over the top of the casserole. Bake for 30 to 35 minutes, until the casserole is bubbly and heated through and the cracker topping is golden brown.
- Garnish and Serve: Let the casserole rest for a few minutes before serving. Sprinkle with freshly chopped parsley and serve hot.
Recipe Tips
- How to avoid mushy noodles: The key is to undercook the egg noodles slightly before adding them to the casserole. They will finish cooking in the oven as they absorb the sauce. Cooking them to al dente (about 1-2 minutes less than the package instructions) is perfect.
- Can I use different vegetables? Absolutely. This casserole is very versatile. You can substitute the peas and carrots with other vegetables like steamed broccoli florets, green beans, or sautéed mushrooms.
- Can I make this ahead of time? Yes, you can assemble the casserole (without the cracker topping) up to a day in advance. Cover and refrigerate it. When ready to bake, prepare the topping, sprinkle it over the casserole, and add about 10-15 minutes to the baking time.
- What kind of chicken is best? Using a store-bought rotisserie chicken is a fantastic time-saver. However, you can use any cooked chicken you have on hand, such as leftover baked chicken or poached chicken breasts.
What To Serve With Chicken Noodle Casserole
This is a hearty, all-in-one meal, but it also pairs nicely with:
- A simple green salad with a light vinaigrette
- Steamed green beans or broccoli
- Fluffy dinner rolls or garlic bread
How To Store Chicken Noodle Casserole
- Refrigerate: Cover the cooled casserole tightly or transfer it to an airtight container. Store in the refrigerator for up to 4 days. Reheat individual portions in the microwave or the whole casserole in a 350°F oven until warmed through.
- Freeze: You can freeze the assembled casserole before baking (without the topping). Wrap the dish tightly in plastic wrap and then foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before adding the topping and baking as directed (you may need to add extra time).
Chicken Noodle Casserole Nutrition Facts
- Calories: 500-600 kcal
- Fat: 25g
- Carbohydrates: 45g
- Protein: 28g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. If you don’t have egg noodles, you can use a similar-sized pasta like rotini, penne, or elbow macaroni. Just be sure to cook it al dente.
Cream of mushroom or cream of celery soup would both be delicious substitutes for the cream of chicken soup and would work well with the other ingredients.
Make sure you toss the cracker crumbs thoroughly with the melted butter. The butter is what helps them get golden and crispy in the oven. Spreading them in an even layer also helps ensure they bake uniformly.
Try More Recipes:
Chicken Noodle Casserole Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy8
servings15
minutes40
minutes600
kcalThe ultimate comfort food, this creamy casserole is loaded with tender chicken, egg noodles, and vegetables in a cheesy sauce, all topped with a buttery cracker crust.
Ingredients
12 oz. wide egg noodles
2 (10.5-oz.) cans cream of chicken soup
1 cup whole milk
1 cup shredded sharp cheddar cheese
1 tsp. black pepper & 1/2 tsp. kosher salt
3 cups shredded, cooked chicken
1/2 small yellow onion, chopped
2 celery stalks, chopped
1 (12-oz.) bag frozen peas and carrots, thawed
1 1/2 cups crushed butter crackers
2 Tbsp. unsalted butter, melted
Chopped parsley, for serving
Directions
- Preheat oven to 375°F. Cook egg noodles until just al dente (about 7 mins); drain.
- In a large bowl, stir together soup, milk, cheese, salt, and pepper.
- Fold in the chicken, onion, celery, peas, carrots, and cooked noodles.
- Transfer the mixture to a 13×9-inch baking dish.
- Toss cracker crumbs with melted butter and sprinkle evenly over the casserole.
- Bake for 30-35 minutes until bubbly and the topping is golden brown.
- Garnish with parsley before serving.
Notes
- Undercooking the noodles slightly is key to preventing a mushy casserole.
- Using a rotisserie chicken is a great way to save time on prep.
- The casserole can be assembled a day in advance (without the topping) and refrigerated.
- Feel free to swap the peas and carrots for other vegetables like broccoli or green beans.
