Creamy Chicken Noodle Casserole is everything you want in a comforting, home-cooked meal. Tender chicken, soft noodles, and a rich, creamy sauce come together for a dish that feels like a warm hug on a plate. There’s a great mix of textures too, with a golden, slightly crispy topping that adds just the right crunch.
I love making this casserole when I need something simple but satisfying, especially on busy weeknights. It’s one of those dishes that everyone seems to enjoy, no matter their age. I usually add a little extra cheese on top to make it extra gooey, and sometimes I sneak in some veggies like peas or carrots to brighten it up.
My favorite way to serve this casserole is straight from the oven with a fresh green salad on the side. It’s perfect for a family dinner or even to bring to a potluck. The best part is the leftovers – they taste just as good the next day, and I often find myself looking forward to having a second helping!
Key Ingredients & Substitutions for Creamy Chicken Noodle Casserole
Egg noodles: Cook these just until tender, not mushy. You can swap for any pasta shape you like, such as rotini or shells, which also hold sauce nicely.
Cooked chicken breast: Leftover or rotisserie chicken works great here. If you’re short on time, shredded canned chicken can be a helpful substitute.
Cream of mushroom soup: This adds rich, creamy flavor. You can use cream of chicken soup instead or try making a quick homemade white sauce for a fresher taste.
Cheddar cheese: I use sharp cheddar for a nice tang. Feel free to use mozzarella for a milder, gooey finish or mix the two for extra flavor.
Frozen peas and carrots: These add color and nutrition. Fresh works just as well—just steam the carrots first so they cook evenly in the casserole.
Sour cream (optional): This is my secret for extra creaminess. You can leave it out or use Greek yogurt if you want a slight tang and lighter dish.
How Do You Get the Casserole Creamy Without It Being Watery?
The key to a creamy but not watery casserole is balancing saucy ingredients and pasta moisture.
- Drain cooked noodles well before mixing to avoid extra water.
- Don’t overcook pasta; it will soften further in the oven.
- Sautéing onions in butter helps concentrate flavor without adding water.
- Mix soup, milk, and sour cream thoroughly for an even sauce.
- Cover the dish with foil for most of the baking time to trap moisture, then uncover toward the end to let excess moisture evaporate and cheese brown.
Following these tips ensures a creamy, cozy casserole that melts in your mouth without being soggy.
Equipment You’ll Need
- 9×13-inch casserole dish – perfect size for even cooking and easy serving.
- Large mixing bowl – you’ll mix your noodles, chicken, and sauce here without making a mess.
- Skillet – great for sautéing onions quickly and adding extra flavor.
- Spoon or spatula – helps you gently fold ingredients together without breaking the noodles.
- Aluminum foil – keeps the casserole moist while baking and prevents the cheese from burning.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or ham for a nice change, especially after holidays.
- Add sliced mushrooms or chopped bell peppers for more veggie goodness and texture.
- Mix in cooked bacon bits for a smoky, salty boost.
- Use pepper jack cheese instead of cheddar for a little spicy kick.
Creamy Chicken Noodle Casserole
Ingredients You’ll Need:
Main Ingredients:
- 3 cups cooked egg noodles
- 2 cups cooked chicken breast, shredded
- 1 cup frozen peas
- 1 cup diced carrots (fresh or frozen)
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup)
- 1 cup shredded cheddar cheese, divided
- 1/2 cup milk
- 1/4 cup sour cream (optional for extra creaminess)
Flavor Enhancers:
- 1 small onion, finely chopped (optional)
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried parsley (plus extra for garnish)
- Salt to taste
How Much Time Will You Need?
This casserole takes about 15 minutes to prepare and about 35-40 minutes to bake. Total time is around 50-55 minutes, including preheating and resting time.
Step-by-Step Instructions:
1. Prepare and Sauté Onions:
Preheat your oven to 350°F (175°C). If using fresh onion, melt the butter in a skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. This brings out a nice, sweet flavor.
2. Make the Creamy Sauce:
In a large bowl, combine the cream of mushroom soup, milk, sour cream (if using), garlic powder, black pepper, and dried parsley. Stir well until everything is smooth and mixed together.
3. Mix the Main Ingredients:
Add the cooked egg noodles, shredded chicken, sautéed onions (if used), peas, and carrots to the bowl with the sauce. Gently mix everything to coat the ingredients evenly with the creamy sauce.
4. Add Cheese and Assemble:
Stir in half of the shredded cheddar cheese into the mixture. Then transfer it all into a greased 9×13-inch casserole dish, spreading the mixture out evenly. Sprinkle the remaining cheddar cheese evenly on top.
5. Bake and Serve:
Cover the casserole loosely with aluminum foil and bake in the oven for 25 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and golden and the casserole is heated through. Once done, take it out of the oven, sprinkle with extra parsley for a fresh touch, and let it cool for a few minutes before serving.
Enjoy your creamy chicken noodle casserole!
Can I Use Frozen Chicken in This Recipe?
Yes! Just make sure the chicken is fully thawed before shredding and mixing. Thaw frozen chicken in the refrigerator overnight or use the defrost function on your microwave for faster thawing.
Can I Make the Casserole Ahead of Time?
Absolutely! Assemble the casserole, cover it tightly with foil, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through or microwave in short intervals, stirring occasionally.
Can I Substitute the Cream of Mushroom Soup?
Definitely! Cream of chicken soup works well, or you can make a homemade white sauce as a fresher alternative. Just keep the consistency creamy so it coats the noodles nicely.
