EASY Creamy Chicken Noodle Casserole

EASY Creamy Chicken Noodle Casserole

Chicken Noodle Casserole to Win Dinner! Filled with chicken, noodles, broccoli, carrots and more, and topped with a buttery cookie crust, it’s a family favorite.

This delicious casserole is hearty and filled with all things good. It’s almost like chicken noodle soup and a cheesy broccoli casserole come together and make a great dish!

Why are casseroles the best?

Putting everything on a large plate and cooking it in the oven makes me so happy. This chicken and noodle casserole is amazing. It has chicken, vegetables, and pasta. And it’s all mixed with the creamiest and most delicious sauce. Don’t forget the crumble cookie topping! ! Yum.

I like to make this for when we have friends over for dinner. It’s also a great dish to bring to a family that needs dinner for a night. This casserole is the ultimate comfort food. It feeds a ton! It checks almost every box. Did I mention it makes amazing leftovers too? This recipe wins lives. You must try it and let me know how you like it!

How to Make Creamy Chicken Noodle Casserole

Chick. Make sure to start with cooked chicken. Roasting and dicing in the oven is really easy, but you can also use shredded or roasted chicken. I like to buy those at the grocery store or Costco and use chicken in recipes throughout the week. Life hack! But cooking the chicken yourself in advance works just as well.

Noodle. Cook the egg noodles according to the package directions, then drain.

Mix and combine. Combine your chicken and cooked pasta in a bowl. Combine soup, sour cream, carrots and broccoli in a separate bowl. Add salt and pepper to taste. Gently mix the chicken and pasta mixture with the soup and vegetables. Pour it all into a 2-quart baking sheet and set aside.

Cookie topping. Combine crumbled biscuits and melted butter. Never mind me…just drooling here. I love crumbs on anything. Spread cookies on top of casserole before placing in oven.

bake. Bake in a 350 degree oven for 30 minutes. When it’s slightly brown on top, it’s ready to be swallowed!


Try adding different vegetables, such as mixed greens, broccoli florets, or bell peppers. You can substitute turkey, ham or tuna for chicken. You can also use fried onions, seasoned breadcrumbs, or tortilla chips in place of crumbled crackers.

forward and store

make ahead/freeze: If you’re going to freeze, you’ll want to undercook the noodles and leave out the cookie topping. Once the casserole is assembled, place it in an airtight freezer-safe container before baking. Store in the refrigerator for 4-6 months.

When you’re ready to eat, place the casserole on the baking sheet and top with the cookies. Reheat from freezer: Bake at 400°F. 55 minutes or until warm. To reheat after thawing in the refrigerator: Bake, cover, and bake for 35-40 minutes or until warm.

Store leftovers. Store leftovers in an airtight container in the refrigerator for 3-4 days. Use oven to reheat most: 350°F for 15-20 minutes or until hot. For single servings, heat in microwave in 30-second increments, stirring in between, until warm.

Did I convince you to try this casserole recipe? Let’s review. It’s easy to make. It’s full of flavor and so delicious. It has chicken, pasta and vegetables. It feeds a lot of people and makes a lot of leftovers. I’m not trying to be bossy…but do it tonight!

Complete the meal by:

For more chicken and pasta dishes, check out:

main course

American food

Prep time 40 minutes

Cook Time 30 minutes

Total time 1 hour 10 minutes

Serving Size 6

Calories 516 kcal

by Lil’ Luna

  • 4 skinless boneless chicken breasts
  • 6 ounces egg noodles
  • 1 (10.75) can condensed cream of mushroom soup
  • 1 (10.75) can condensed cream of chicken soup
  • 1 cup sour cream
  • 1 cup chopped broccoli
  • 1 cup chopped carrots
  • salt and pepper to taste
  • 1/2 cup butter
  • 1/4 cup Ritz cookie crumbs
  • Bake chicken at 400 degrees for 30 minutes (or until no longer pink).

  • Cook noodles according to package directions; drain.

  • Cut the chicken into small pieces and toss with the noodles.

  • In a separate bowl, combine soup, sour cream, carrots, and broccoli. Add salt and pepper to taste. Gently toss the soup mixture with the chicken and noodles.Place in a 2-quart baking pan

  • Mix crushed cookies into melted butter. Spread evenly on the casserole.

  • Bake at 350°F (175°C) for 30 minutes. The casserole should be heated all the way through and the top is slightly browned.

Tried and real finds:

  • Difficulty: easy
  • How much to feed: 8
  • Any changes: Oven roast chicken, add carrots and broccoli.
  • Any suggestions for next time: none

Adapted from AllRecipes.com

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