There’s nothing quite like the comfort of a delicious chicken noodle casserole. This classic casserole is filled with chicken, noodles, vegetables, and creamy made-from-scratch mushroom sauce. Topped with crunchy, buttery crackers this chicken noodle bake is packed with flavor.
Much like my Beef Noodle Casserole, this chicken and noodle casserole is sure to please. Whether it’s a cold winter day or you’re just in the mood for something cozy, this dish is sure to hit the spot. Plus, it’s perfect for feeding a crowd!
Chicken Casserole – An Easy Budget Friendly Meal
Chicken casserole is one of the most delicious, easy, and budget-friendly meals that you can make. It is perfect for a busy weeknight when you don’t have a lot of time to cook, or for a relaxed weekend meal with friends or family. Chicken casserole is also very versatile – you can use any type of noodle, chicken, and vegetables that you like. And if you want to save even more time, you can make the casserole ahead of time and just pop it in the oven when you’re ready to eat. So next time you’re looking for an easy, delicious, and budget-friendly meal, give chicken noodle casserole a try!
What to Serve with Chicken Noodle Casserole
This recipe is almost complete on its own. You just want to add some additional vegetables as a side. Of course you can add some crusty bread as well. My favorite ideas sides adding vegetables to this recipe. Some of my favorites are Simply Sautéed Vegetables, Best Roasted Honey Glazed Carrots Recipe or Roasted Asparagus with Garlic and Parmesan.
How to Make the Sauce Without Cream of Chicken Soup
I love that there is no cream of chicken soup, or cream of anything in the casserole. It is perfect for people who are avoiding processed food or looking to keep this made from scratch. There is just as much flavor in this casserole without the canned soup and it is healthier.
How to Store Chicken Noodle Casserole?
This chicken casserole can be stored in the refrigerator for up to 5 days. You can move it to an airtight container or you can leave it in the casserole dish. Some casserole dishes come with storage lids, like this one, and then you can store it easily and protected in the same pan.
Can Chicken Noodle Bake Be Made Ahead of Time?
This chicken noodle casserole will last for about 5 days. It can be reheated easily in the oven or the microwave. If you want the best experience while making this casserole ahead, you can make it up to 24 hours before you want to serve it. I would make and assemble everything. Once you get to baking stage, cover and refrigerate. When you are ready to serve the casserole, bake until it is fully heated. If the casserole is cold, it might take a few extra minutes in the oven.
Variations
Noodles– I am using egg noodles, but you don’t have to. You can use whatever kind of noodles that you have on hand.
Vegetables– I am only adding mushrooms to my casserole, but you can. You can add whatever vegetables you like. You can use broccoli or green beans. Diced carrots or asparagus is another choice. Frozen vegetables is a nice shortcut for adding vegetables.
Cheese– I am using cheddar cheese but you can also use things like mozzarella cheese, Monterey jack or pepper jack cheese.
Rotisserie Chicken– This is a great time saver for making this chicken noodle casserole. I love grabbing a chicken that is already cooked, shredding it up and saving that time for making this casserole on a weeknight.
Ingredients
wide egg noodles
Salt and pepper
butter or margarine
green bell pepper
onion
all-purpose flour
half-and-half
chicken broth
boneless, skinless chicken breasts
sharp cheddar cheese
fresh mushrooms
Ritz crackers
How to Make Chicken Noodle Casserole
Bring 4 quarts water to boil in a large pot or Dutch oven. Add noodles and 1 tablespoon salt and cook, stirring often, until just al dente, about 3 minutes (or follow package directions). Drain noodles and rinse with cold water until cool, about 2 minutes. Drain again and set aside.
Melt 1 tablespoon of butter in now empty pot over medium-high heat. Add bell pepper and onion and cook, stirring occasionally, until softened, for about 5 minutes. Transfer to a bowl; set aside. In now-empty pot, melt remaining 2 tablespoons butter over medium heat.
Add flour and cook, whisking constantly, for about 1 minute. Slowly whisk in broth and half-and-half and bring to a boil. Reduce heat to medium-low and simmer until slightly thickened, for about 5 minutes.
Add chicken and cook until no longer pink – 8 to 10 minutes.
Preheat oven to 425 degrees. Remove pot from the heat. Once the chicken is cool enough to handle, transfer chicken to a plate, and shred into bite-size pieces. Whisk cheddar cheese into sauce until smooth. Stir shredded chicken, noodles, bell pepper mixture, mushrooms, 1 1/2 teaspoons salt, and 1 1/4 teaspoons pepper into cheese sauce.
Transfer mixture to 13 by 9-inch baking dish and top with crackers. Bake until golden brown and bubbling, about 15 minutes. Let casserole cool on wire rack for 10 minutes. Serve.
Chicken Noodle Casserole
Ingredients
- 12 ounces wide egg noodles 7 3/4 cups
- Salt and pepper
- 3 tablespoons butter or margarine
- 1 green bell pepper stemmed, seeded, and chopped fine
- 1 onion chopped fine
- 3 tablespoons flour
- 2 1/2 cups half-and-half
- 2 1/2 cups chicken broth
- 1 pound boneless skinless chicken breasts, halved lengthwise and trimmed
- 6 ounces sharp cheddar cheese shredded (1 1/2 cups)
- 1 1/2 cups sliced fresh mushrooms
- 25 Ritz crackers crushed coarse
Instructions
- Bring 4 quarts water to boil in a large pot or Dutch oven. Add noodles and 1 tablespoon salt and cook, stirring often, until just al dente, about 3 minutes (or follow package directions). Drain noodles and rinse with cold water until cool, about 2 minutes. Drain again and set aside.
- Melt 1 tablespoon butter in now empty pot over medium-high heat. Add bell pepper and onion and cook, stirring occasionally, until softened, for about 5 minutes. Transfer to a bowl; set aside. In now-empty pot, melt remaining 2 tablespoons butter over medium heat. Add flour and cook, whisking constantly, for about 1 minute. Slowly whisk in broth and half-and-half and bring to a boil. Reduce heat to medium-low and simmer until slightly thickened, for about 5 minutes. Add chicken and cook until no longer pink - 8 to 10 minutes.
- Preheat oven to 425 degrees. Remove pot from the heat. Once the chicken is cool enough to handle, transfer chicken to a plate, and shred into bite-size pieces. Whisk cheddar cheese into sauce until smooth. Stir shredded chicken, noodles, bell pepper mixture, mushrooms, 1 1/2 teaspoons salt, and 1 1/4 teaspoons pepper into cheese sauce.
- Transfer mixture to 13 by 9-inch baking dish and top with crackers. Bake until golden brown and bubbling, about 15 minutes. Let casserole cool on wire rack for 10 minutes. Serve.
Nutrition
This recipe was first published in April of 2013 and has been updated with new images. However, the original chicken and noodle casserole recipe remains the same.
Oh I have to make this! This sounds so good! I might try using green beans instead of green peppers. the kids love green beans but not green peppers. The weather is supposed to get cold again next week 🙁 so this would be perfect. You have the best recipes!! I want to come to your house for dinner. LOL Thanks!!
Thanks Tammy! Green beans instead of peppers would be great or even peas. That’s what I love about a casserole – you can use whatever is on hand.
thanks for the green bean idea, that good too!!!
That looks delicious.
I really love casseroles for busy nights. They are a great way to have dinner in the oven quickly.
Sounds great, I love casseroles! I’m going to try it out, thanks!
I am a huge fan of casseroles and I just love this idea!
Looks delicious! This would be a recipe my family would enjoy.
This looks great! I love chicken noodle soup and never heard of a Chicken Noodle Casserole.
This sounds good to me. I am a fan of casseroles too! So many different varieties you can make.
I love this recipe – chicken, noodles, peppers…it spells comfort food to me.
This is so interesting!
That sounds really good!
Looks delicious! I like to do chicken casserole with crushed lays chips on top. I know it’s terribly unhealthy, but it’s so good, lol!
That looks really delicious!
This looks amazing!
I pinned this for later! Perfect work nights!
Looks good and I LOVE how the crust turned out. Country Crock is soooo tasty and I’m glad they don’t use hydrogenated oils any more!
This looks so yummy.
I don’t make casseroles often, since it is just my daughter & I and she is not into that kind of food. I suppose I could portion it out & freeze it though.
I think it would freeze very well, Robin.
Sounds delicious! My grandam swore by country crock!
This dish sounds amazing!
What a fun casserole!
This does look so good. I love casseroles and I make one similar but want to give this one a try.
That looks soooo good!
Does anyone know what I can substitute for half-and-half? I’m on a dairy-free diet, but this si almost too good to resist!
That’s a really good question, Shary. I’m not very familiar with gluten free diet and am not sure what you can use.
This is a delicious recipe and I have never made a bechamel sauce with Country Crock. I love the Ritz cracker topping
That looks delicious!
That sounds so good!
Sounds delish. I love Chicken and Noodles.
This looks so delicious!
This looks great, I will defiantly have to try this. Thanks for the recipe
Thanks for this. I stashed it in Evernote & Springpad under Winter Recipes. Looks delicious.
Thanks so much for sharing this receipe. I can’t wait to try it. I also have a love of casarolls.
This is comfort food at its best!
I love casseroles… they’re so adaptable, easy, and you get at least a couple of meals out of them. 🙂
This Chicken Noodle Casserole dinner sounds delicious. I’m always on the lookout for tasty chicken recipes. I think this one will be a hit. Thanks for sharing.
Thanks for sharing!This casserole looks so good.I love just about any thing made with chicken,and I love casseroles too.I will be making this recipe soon.I hope you don’t mind if I pin it to save in my recipes.
Mmmm Does this look delicious!!! I love casseroles & chicken noodle. I’m definitely remembering this for the cool winter months later in the year!
Now that’s what I’m talking about. My family will love this one
sibabe64 at ptd dot net
i would eat this every day I am sure of it–thanks for the recipe
This sounds very good! i love casseroles!
This recipe sounds so delicious. I love chicken and anything I can find to put it into a casserole I take note of. I like that you don’t use some canned soup to make it too. Thanks for the great recipe.
This is getting filed with my recipes as we speak!!!
This looks and sounds really good. Casseroles are great for when you need something to warm their tummys up on a cold day. Comfort food like this. thanks for the recipe. This would be good for a bring a dish party too. Cant wait to try it.
I love casseoles! They are easy to make, and you can throw them in the oven, and come back. This seems like something my boys would eat too!
This sounds so good. I’m always looking for a new chicken recipe.
Thsnk you for sharing
I just found your recipe on Pinterest. I can hardly wait to try it. I always have shredded chicken in the freezer. I do 10 or 12 chicken breasts in the crockpot then while still warm I use my mixer to shred it. Thanks so much for this recipe.
is that exactly how many cups of noodles you need? im trying to half this recipe and im not getting that 12 oz is 7 3/4 cups.
12 ounces of the wide egg noodles measured out to just under 8 cups for us. With a casserole like this, I wouldn’t worry about being exact on those measurements. Can’t wait to hear how it turns out for you!
That looks like a delish confort food dish.