Chicken Noodle Bake

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.

Course Casserole, Dinner

Cuisine American

Keyword chicken noodle bake

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 541kcal

Author Jessica - Together as Family

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 9x13-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