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Chicken Noodle Bake is a creamy, cheesy casserole loaded with shredded chicken, egg noodles, and vegetables smothered in a creamy sauce and topped with buttery Ritz crackers – a comforting family dinner with easy prep and simple ingredients.
Creamy Chicken Noodle Casserole Recipe
There’s nothing better than a warm, comforting easy casserole that the whole family can enjoy on those busy weeknights. This chicken noodle bake is my family’s favorites ❤
Tender pieces of chicken, cooked egg noodles, and vegetables are tossed in a creamy, flavorful sauce and topped with buttery crackers and melted cheese. This chicken casserole is the ultimate comfort food with its creamy texture and hearty ingredients that makes a complete meal-in-one.
It comes together with simple ingredients including already cooked chicken, so it’s a great way to use a rotisserie chicken, and it is so cozy and guaranteed to be a family favorite in your kitchen❤
Why Your Family Will Love Chicken Noodle Bake
- 🍽 Easy To Make : This easy chicken noodle casserole recipe uses simple ingredients and straightforward steps. Nothing complicated involved!
- 🍽 Family-Friendly : Creamy noodles, tender chicken, melted cheese, and buttery crackers are hard to resist.
- 🍽 Quick Weeknight Dinner : It’s an easy meal when you need something delicious, with simple prep, without spending hours in the kitchen. Plus, I love it because I can use up leftover chicken in it or a rotisserie chicken for maximum flavor.
- 🍽 Great For Leftovers : Store leftovers in the refrigerator for an easy lunch or dinner.
Simple Ingredients Needed
- Egg Noodles : A 12 ounce bag of egg noodles, any variety works; wide egg noodles or egg noodles.
- Cooked Shredded Chicken : This is a great recipe to use a store-bought rotisserie chicken.
- Frozen Peas and Carrots : A 12 ounce bag of frozen peas and carrots, or other frozen mixed vegetables of choice
- Cream of Chicken Soup
- Cream of Celery Soup
- Whole Milk : The higher fat milk will be best to use to help thicken the creamy sauce; use whole milk or half and half
- Shredded Cheddar Cheese
- Garlic Powder, Onion Powder, Black Pepper : The dried seasonings needed
- Crushed Ritz Crackers : Use original Ritz crackers or get creative with flavors and use a flavored Ritz cracker such as everything bagel, garlic & herb, etc.
- Melted Butter : I use salted butter but unsalted butter can be used if preferred
How To Make Chicken Noodle Bake with Ritz Cracker Topping (Printable Recipe Card)
Preheat the oven to 350°F and spray a 9×13-inch casserole dish with non-stick cooking spray.
Cook the egg noodles according to the package directions. When done, drain the noodles but do not rinse them. Set them aside.
In a large bowl, mix together the cooked shredded chicken, frozen peas and carrots, condensed cream soup, milk, shredded cheddar cheese, garlic powder, onion powder, and black pepper until thoroughly combined.
Add in the cooked and drained egg noodles and gently stir to combine everything together.
Transfer the chicken egg noodle mixture into the prepared baking dish and spread it out into an even layer.
In a small bowl, mix together the crushed Ritz crackers and melted butter until well combined. Sprinkle the mixture over the top of the casserole.
Bake for 25 to 30 minutes or until the cracker topping is golden brown and the casserole is hot and bubbly around the edges.
Let the casserole sit for 5 to 10 minutes before serving it warm. Enjoy!
How To Store, Reheat, and Freeze This Chicken Egg Noodle Bake
Any leftover casserole should be stored in the refrigerator, for 3 to 4 days. You can keep the casserole inside the baking dish and cover it with a lid, plastic wrap, or aluminum foil. Or transfer individual portions/leftovers to an airtight container for storage.
To reheat, place a large amount of leftovers (like the casserole dish) inside the oven at 350°F for 15 to 20 minutes or until thoroughly heated. Individual portions can be microwaved until heated, but the cracker topping won’t be crisp.
To freeze, it’s best to assemble the dish up until the step of adding the buttery cracker topping – don’t freeze the casserole with the cracker topping on it. Cover the casserole tightly in a layer of plastic wrap and them aluminum foil, and freeze unbaked for up to 2 months. Let thaw fully in the fridge overnight, before adding the cracker topping and baking.
I don’t recommend freezing the baked casserole because the topping and noodles will become soggy once frozen and thawed.
Pro Tips From The Test Kitchen
- The egg noodles will continue cooking slightly in the oven so cook them to the al dente time give on the instructions; the al dente time is usually the minimum time amount. If the egg noodles are overcooked, there is a chance they will become very soft and mushy after the bake time.
- This is a great recipe to use a rotisserie chicken in because they’re already seasoned and it’s easy prep. Other options are leftover chicken breast from another meal, shredded chicken that has been prepped, canned chicken that has been drained and flaked, or you can buy some ready-to-use already cooked chicken pieces from the grocery store. Make sure to chop them up. Another great option is to put about 2-3 boneless skinless chicken breasts into the slow cooker with a can of chicken broth; cook on low heat for 5-6 hours and then shred the chicken for the chicken egg noodle bake.
- The recipe calls for shredded cheddar cheese but you can really use any variety of cheese you love – Colby Jack, Monterey Jack, any variety of cheddar (mild, medium, sharp), White Cheddar, or Muenster cheese. For the best creamy results and melt, buy a block of cheese and shred it yourself using a cheese box grater.
- If wanted, get creative with the canned soup options you use. There are lots of different options in the store so try something new if wanted. Cream of mushroom soup, cream of chicken with herbs, cream of broccoli, cream of onion, etc. I love the combination of cream of chicken + cream of celery, so that is what I use.
- Do not cover the casserole while baking – if you do, the cracker topping will be soggy and really soft.
- Use any frozen vegetable your family prefers, just make sure it’s 12 ounces.
More Chicken Dinners Your Family Will Love
- Chicken Alfredo Bubble Up Bake
- Easy Biscuit Chicken Pot Pie
- Creamy Chicken Noodle Soup
- Crockpot Chicken Parmesan Meatballs (with Frozen Meatballs)
- Cheesy Chicken Taquitos
- Cheesy Chicken Fajita Rice Casserole (One Pan Dinner)
- Cheesy Spaghetti Chicken Casserole
- Egg Noodle Cheesy Chicken Casserole (Dump and Bake Dinner)
- Ground Chicken Meatloaf Recipe
- Classic Waldorf Chicken Salad
- Slow Cooker Chicken and Rice
Chicken Noodle Bake
Ingredients
- 1 bag (12 oz) egg noodles
- 3 cups cooked shredded chicken
- 1 bag (12 oz) frozen peas and carrots
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of celery soup
- 1 cup whole milk (or half and half)
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon black pepper
- 2 cups crushed Ritz crackers
- 4 tablespoons butter melted
Instructions
- Preheat the oven to 350°F and spray a 9×13-inch casserole dish with non-stick cooking spray.
- Cook the egg noodles according to the package directions. When done, drain the noodles but do not rinse them. Set them aside.1 bag (12 oz) egg noodles
- In a large bowl, mix together the cooked shredded chicken, frozen peas and carrots, condensed cream soup, milk, shredded cheddar cheese, garlic powder, onion powder, and black pepper until thoroughly combined.3 cups cooked shredded chicken, 1 bag (12 oz) frozen peas and carrots, 1 can (10.5 oz) cream of chicken soup, 1 can (10.5 oz) cream of celery soup, 1 cup whole milk, 1 cup shredded cheddar cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¼ teaspoon black pepper
- Add in the cooked and drained egg noodles and gently stir to combine everything together.
- Transfer the chicken egg noodle mixture into the prepared baking dish and spread it out into an even layer.
- In a small bowl, mix together the crushed Ritz crackers and melted butter until well combined. Sprinkle the mixture over the top of the casserole.2 cups crushed Ritz crackers, 4 tablespoons butter
- Bake for 25 to 30 minutes or until the cracker topping is golden brown and the casserole is hot and bubbly around the edges.
- Let the casserole sit for 5 to 10 minutes before serving it warm. Enjoy!
Notes
- The egg noodles will continue cooking slightly in the oven so cook them to the al dente time give on the instructions; the al dente time is usually the minimum time amount. If the egg noodles are overcooked, there is a chance they will become very soft and mushy after the bake time.
- This is a great recipe to use a rotisserie chicken in because they’re already seasoned and it’s easy prep. Other options are leftover chicken breast from another meal, shredded chicken that has been prepped, canned chicken that has been drained and flaked, or you can buy some ready-to-use already cooked chicken pieces from the grocery store. Make sure to chop them up. Another great option is to put about 2-3 boneless skinless chicken breasts into the slow cooker with a can of chicken broth; cook on low heat for 5-6 hours and then shred the chicken for the chicken egg noodle bake.
- The recipe calls for shredded cheddar cheese but you can really use any variety of cheese you love – Colby Jack, Monterey Jack, any variety of cheddar (mild, medium, sharp), White Cheddar, or Muenster cheese. For the best creamy results and melt, buy a block of cheese and shred it yourself using a cheese box grater.
- If wanted, get creative with the canned soup options you use. There are lots of different options in the store so try something new if wanted. Cream of mushroom soup, cream of chicken with herbs, cream of broccoli, cream of onion, etc. I love the combination of cream of chicken + cream of celery, so that is what I use.
- Do not cover the casserole while baking – if you do, the cracker topping will be soggy and really soft.
- Use any frozen vegetable your family prefers, just make sure it’s 12 ounces.
Nutrition
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