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, 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 3-4 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
Instructions:
Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: Add chicken and cook until no longer pink – 8 to 10 minutes.
Step 5: 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.
Step 6: 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 Made from Scratch
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 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.
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