Chicken Noodle Casserole Recipe: Comfort Food Perfection

Gather around, comfort food lovers! Get ready to dive into the ultimate cozy meal that will have your family begging for seconds. Great for busy weeknights or lazy Sundays, this chicken noodle casserole combines tender pasta, juicy chicken, and creamy sauce in one glorious baking dish that’s guaranteed to become a household favorite.

Why This Recipe Works

• The combination of cream of chicken and cream of mushroom soups creates a rich, velvety base that clings perfectly to every noodle and chicken piece
• Using pre-cooked rotisserie chicken saves time while delivering incredible flavor and moist, tender texture throughout the casserole
• The crispy buttered breadcrumb topping provides fantastic textural contrast to the creamy interior, creating that perfect crunch with every bite
• Baking at 375°F for exactly 30 minutes ensures the casserole heats through completely while developing a beautiful golden-brown crust without drying out
• The addition of frozen peas and carrots adds pops of color, nutrition, and fresh flavor that balance the richness of the creamy sauce

Ingredients

• 12 ounces wide egg noodles, uncooked
• 3 cups cooked chicken, shredded (from rotisserie chicken)
• 1 can (10.5 ounces) cream of chicken soup, undiluted
• 1 can (10.5 ounces) cream of mushroom soup, undiluted
• 1 cup sour cream, room temperature
• 1 cup whole milk, room temperature
• 1 cup frozen peas and carrots mix, thawed
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese, divided
• 1 cup panko breadcrumbs
• 4 tablespoons unsalted butter, melted
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Equipment Needed

• 9×13 inch baking dish
• Large pot for boiling noodles
• Mixing bowls (various sizes)
• Whisk
• Measuring cups and spoons
• Cutting board and chef’s knife
• Box grater (if shredding cheese from block)
• Aluminum foil

Instructions

Preheat and Prep Your Ingredients

Begin by preheating your oven to 375°F and generously greasing your 9×13 inch baking dish with butter or cooking spray. While the oven heats, bring a large pot of salted water to a rolling boil—you’ll want enough water to comfortably cook your egg noodles without crowding. As the water heats, measure out all your ingredients and have them ready to go. Shred your rotisserie chicken into bite-sized pieces, ensuring you remove any bones or tough cartilage. Dice your onion finely—about 1/4 inch pieces work perfectly—and mince your garlic cloves until they’re almost paste-like. Thaw your frozen peas and carrots by running them under warm water in a colander, then pat them dry with paper towels. Having everything prepped and within reach will make the assembly process smooth and enjoyable rather than chaotic kitchen madness.

Cook the Noodles to Perfect Doneness

Once your water reaches a vigorous boil, add the egg noodles and cook according to package directions, but reduce the cooking time by exactly 2 minutes. For most wide egg noodles, this means cooking for about 6-7 minutes rather than the full 8-9 minutes. You want the noodles to be al dente—still slightly firm in the center—because they’ll continue cooking in the oven and you don’t want mushy noodles in your final casserole. Tip: Stir the noodles occasionally during cooking to prevent sticking and ensure even cooking. Drain the noodles thoroughly in a colander but do NOT rinse them—the starchy surface helps the sauce cling better. Immediately return the drained noodles to the warm pot off the heat to prevent them from clumping together while you prepare the sauce components.

Create the Creamy Sauce Base

In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, sour cream, and whole milk. Whisk vigorously until the mixture is completely smooth and no lumps remain—this should take about 1-2 minutes of steady whisking. Add the finely diced onion, minced garlic, dried thyme, paprika, 3/4 cup of the shredded cheddar cheese (reserving 1/4 cup for topping), and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Whisk again until everything is beautifully incorporated. The sauce should have a pourable consistency similar to pancake batter—if it seems too thick, add another tablespoon or two of milk. Taste and adjust seasoning if needed, remembering that the flavors will concentrate slightly during baking. Tip: Letting the sauce sit for 5 minutes allows the dried herbs to rehydrate and the flavors to meld together beautifully.

Combine Everything and Assemble

Add the drained al dente noodles, shredded chicken, and thawed peas and carrots to the sauce mixture. Using a large rubber spatula or wooden spoon, gently fold everything together until the noodles and chicken are evenly coated with the creamy sauce. Be careful not to break the noodles—use a folding motion rather than stirring aggressively. Transfer the mixture to your prepared baking dish and spread it into an even layer, making sure to reach all the corners. In a small bowl, combine the panko breadcrumbs with the melted butter and the remaining 1/4 cup cheddar cheese, mixing until the breadcrumbs are evenly moistened. Sprinkle this mixture evenly over the entire surface of the casserole, creating a uniform layer that will become gloriously crispy and golden during baking.

Bake to Golden Perfection

Cover the baking dish tightly with aluminum foil and place it in the preheated 375°F oven. Bake covered for 20 minutes—this allows the casserole to heat through completely without drying out. After 20 minutes, remove the foil carefully (watch for steam!) and continue baking uncovered for another 10-12 minutes. You’re looking for the edges to be bubbly and the breadcrumb topping to turn a deep golden brown color. If your oven has hot spots, rotate the dish halfway through the uncovered baking time. Tip: For extra crispy topping, switch to broil for the final 1-2 minutes, watching carefully to prevent burning. The casserole is done when the internal temperature reaches 165°F on an instant-read thermometer inserted into the center. Remove from oven and let rest for 10 minutes before serving—this allows the sauce to thicken slightly and makes serving much easier.

Tips and Tricks

For the ultimate flavor boost, consider making your own cream soup substitute! Combine 3 tablespoons butter, 3 tablespoons flour, and 1 cup chicken broth to make a roux-based white sauce, then add 1/2 cup heavy cream and season with garlic powder, onion powder, and a pinch of nutmeg. This homemade version eliminates processed ingredients and allows you to control the sodium level. If you’re meal prepping, you can assemble the entire casserole up to 24 hours in advance—cover tightly and refrigerate, then add 5-7 minutes to the baking time since you’re starting from cold. For freezing, assemble without the breadcrumb topping, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw in refrigerator overnight, add topping, and bake as directed. To prevent a soggy bottom, you can sprinkle a thin layer of breadcrumbs or grated Parmesan cheese on the bottom of the baking dish before adding the noodle mixture—this creates a barrier that absorbs excess moisture. If you prefer a richer sauce, substitute half the milk with heavy cream or add 2 ounces of cream cheese to the sauce mixture. For extra vegetable goodness, sauté mushrooms with the onions or add chopped broccoli florets—just blanch them first to remove excess water. Always let your casserole rest for at least 10 minutes after baking—this allows the starches to absorb liquid and the proteins to set, resulting in cleaner slices and better texture. If your breadcrumbs are browning too quickly, tent loosely with foil while the center continues to cook. For make-ahead convenience, mix the dry breadcrumb topping separately and store in an airtight container, then sprinkle on just before baking to maintain maximum crunchiness.

Recipe Variations

• Southwest Twist: Replace the cream of mushroom soup with cream of celery, add 1 can of drained diced green chiles, 1 teaspoon cumin, and 1/2 teaspoon chili powder. Use pepper jack cheese instead of cheddar and top with crushed tortilla chips mixed with the breadcrumbs. Serve with avocado slices and a dollop of sour cream for a Tex-Mex flavor explosion that will spice up your dinner routine.
• Italian Inspired: Substitute the cream soups with marinara sauce mixed with 1 cup ricotta cheese, add 1 teaspoon Italian seasoning, and use mozzarella cheese instead of cheddar. Include sautéed mushrooms and spinach, and top with a mixture of breadcrumbs, Parmesan cheese, and chopped fresh basil. This variation turns your casserole into a baked pasta dish that rivals your favorite Italian restaurant.
• Buffalo Chicken: Mix 1/2 cup buffalo sauce into the creamy base, use blue cheese crumbles instead of cheddar, and add chopped celery along with the peas and carrots. Top with a mixture of panko and crushed ranch-seasoned crackers for that game-day flavor everyone loves. Perfect for potlucks or when you’re craving something with a little kick.
• Healthy Makeover: Use whole wheat egg noodles, substitute Greek yogurt for sour cream, and use low-fat milk. Increase vegetables by adding chopped broccoli and cauliflower, and use a mixture of whole wheat breadcrumbs and oats for the topping. You can also use low-sodium cream soups or make your own healthier version with Greek yogurt and chicken broth.
• Seafood Alternative: Replace the chicken with 3 cups of mixed seafood—try a combination of shrimp, scallops, and lump crab meat. Use cream of celery soup instead of chicken, add Old Bay seasoning, and use a mixture of breadcrumbs and crushed Ritz crackers for the topping. This elegant variation is perfect for special occasions or when you want to impress dinner guests.

Frequently Asked Questions

Can I use uncooked chicken instead of pre-cooked?

Absolutely! If using raw chicken, cut 1.5 pounds of boneless, skinless chicken breasts or thighs into 1-inch cubes. Season with salt and pepper, then sauté in a skillet with 1 tablespoon oil over medium-high heat for 6-8 minutes until cooked through and no longer pink. Let it cool slightly before shredding or chopping. Using raw chicken allows you to control seasoning better, but requires extra cooking time and cleanup. The advantage of pre-cooked rotisserie chicken is the added flavor from the seasoning rub and the convenience factor—perfect for busy weeknights when you need dinner on the table fast.

How do I prevent my casserole from becoming too dry?

Dry casserole usually results from overbaking or insufficient sauce. Ensure you’re using the exact measurements—especially the milk and sour cream. Don’t overcook the noodles initially—they should be quite firm since they’ll absorb liquid during baking. Covering during the first part of baking traps steam and prevents surface evaporation. If your oven runs hot, reduce temperature to 350°F and bake covered for 25 minutes instead. You can also add an extra 1/4 cup milk to the sauce if you prefer a saucier consistency. Leftovers tend to dry out when reheated, so add a tablespoon of broth or milk when microwaving to restore moisture.

Can I make this recipe gluten-free?

Yes, with a few simple substitutions! Use gluten-free egg noodles—many brands now offer excellent options that hold up well in casseroles. Replace the cream soups with gluten-free versions (Pacific and Progress both make good options) or make your own using gluten-free flour. Ensure your breadcrumbs are certified gluten-free—panko-style gluten-free breadcrumbs work great. Check all other ingredients for hidden gluten, especially in pre-shredded cheeses which sometimes contain anti-caking agents with gluten. The cooking method remains exactly the same, and most people won’t even notice the difference in this comforting dish.

How long will leftovers keep in the refrigerator?

Properly stored in an airtight container, your chicken noodle casserole will keep for 3-4 days in the refrigerator. The acidity in the sour cream and dairy content means it doesn’t freeze as well after baking, though you can freeze unbaked casserole successfully. When reheating, cover with foil and warm in a 350°F oven for 20-25 minutes until heated through, or microwave individual portions for 2-3 minutes, stirring halfway through. For best results, add a splash of milk before reheating to maintain creaminess. The noodles will continue to absorb liquid, so the texture will be different but still delicious.

Can I use different types of pasta?

Certainly! While egg noodles are traditional, you can substitute with wide pasta like fettuccine, tagliatelle, or even penne or rotini. The key is to choose pasta with ridges or shapes that will hold the creamy sauce well. Adjust cooking time according to the pasta type—always undercook by 2-3 minutes since it will continue cooking in the oven. Smaller pasta like elbows or shells will result in a denser, more uniform casserole, while wider noodles provide better textural variation. Whatever pasta you choose, ensure it’s sturdy enough to stand up to baking without turning mushy.

Summary

This chicken noodle casserole delivers ultimate comfort with creamy sauce, tender chicken, and perfect noodles topped with crispy breadcrumbs. Easy to customize and always crowd-pleasing!