I keep coming back to this Chicken Noodle Casserole because it turns simple ingredients into a creamy, crunchy, family-favorite dinner. One bite of those buttery bread crumbs over tender noodles and chicken, and it is easy to see why the pan disappears fast.

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I’m obsessed with this Easy Chicken Noodle Casserole because it hits that creamy, savory, crunchy place I want when dinner needs to taste like dinner. I love the way egg noodles soak up all that rich filling without turning mushy, and the shredded chicken keeps every bite hearty.

But the top is what gets me. Buttery crunch against the soft noodles.

Yes. I keep going back for “just one more” forkful, then somehow the corner piece disappears too.

It’s simple, filling, a little messy, and exactly the kind of casserole I crave when I want real food with zero fuss.

Ingredients

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Egg noodles make it cozy, soft, and totally casserole-night approved.
Shredded chicken brings the protein, so it actually feels like dinner.
Cream of chicken soup keeps everything creamy without making you work hard.
Sour cream adds that little tang that makes the sauce better.
Milk loosens things up so it’s creamy, not gluey.
Peas and carrots add color, sweetness, and a tiny “hey, vegetables” moment.
Onion gives the whole dish a home-cooked flavor.
Cheddar cheese melts in and makes every bite more comforting.
Garlic powder keeps the flavor easy but still tasty.
Onion powder backs up the fresh onion, basically doubling the savory vibes.
Black pepper adds a little bite without getting spicy.
Breadcrumbs or panko bring the crunchy top everyone fights over.
Butter helps that topping get golden and snacky.
Plus, parsley makes it look fresh, even if you’re tired.

Ingredient Quantities

12 ounces egg noodles

1 pound boneless skinless chicken breasts, cooked and shredded

1 can (10.5 ounces) condensed cream of chicken soup

1 cup sour cream

1/2 cup milk

1 cup frozen peas and carrots, thawed

1 small onion, finely chopped (about 1/2 cup)

1 cup shredded cheddar cheese

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon black pepper

1 cup plain breadcrumbs or panko

3 tablespoons butter, melted

2 tablespoons chopped fresh parsley, optional

How to Make this

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1. Preheat oven to 350°F and lightly grease a 9×13 inch baking dish.

2. Cook 12 ounces egg noodles according to package directions until al dente, drain and set aside.

3. In a large bowl combine 1 can (
10.5 ounces) condensed cream of chicken soup, 1 cup sour cream, 1/2 cup milk, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper; whisk until smooth.

4. Stir the cooked and shredded 1 pound chicken breasts, 1 cup frozen peas and carrots (thawed), 1 small finely chopped onion, and 1 cup shredded cheddar cheese into the sauce.

5. Fold the drained egg noodles into the chicken mixture until evenly coated.

6. Transfer the mixture to the prepared baking dish and spread into an even layer.

7. In a small bowl combine 1 cup plain breadcrumbs or panko with 3 tablespoons melted butter; stir until crumbs are evenly moistened.

8. Sprinkle the buttered breadcrumbs evenly over the casserole.

9. Bake uncovered for 25 to 30 minutes until the casserole is bubbly and the topping is golden brown.

10. Let rest 5 minutes, sprinkle with 2 tablespoons chopped fresh parsley if desired, then serve.

Equipment Needed

1. Oven
2. 9×13 inch baking dish
3. Large pot for boiling noodles
4. Colander for draining noodles
5. Large mixing bowl
6. Whisk and rubber spatula or wooden spoon
7. Measuring cups and spoons
8. Small bowl for mixing breadcrumbs and melted butter
9. Box grater or pre-shredded cheese and a cutting board with a chef knife for chopping onion and parsley

FAQ

How long does the casserole take to make and bake? Prep about 15 minutes to cook noodles and mix ingredients, then bake 25 to 30 minutes at 350°F until bubbly and topping is golden, for a total of roughly 45 to 50 minutes.

Can I use rotisserie chicken or leftover cooked chicken? Yes. Shredded rotisserie or leftover cooked chicken works great and saves time. Aim for about 1 pound.

How can I make this gluten free? Use gluten free egg noodles and gluten free breadcrumbs or crushed gluten free crackers. Confirm the cream of chicken soup is labeled gluten free or make a simple gluten free white sauce instead.

Can I swap vegetables or cheese? Yes. Swap peas and carrots for mixed vegetables, broccoli florets, or corn. Cheddar can be replaced with Monterey Jack, Colby, or a melty cheese blend.

How do I store and reheat leftovers? Refrigerate in an airtight container for 3 to 4 days. Reheat portions in the microwave until hot, or warm the whole casserole in a 350°F oven for 15 to 20 minutes, covering if it looks dry.

Can I assemble ahead or freeze it? Assemble and refrigerate, covered, for up to 24 hours before baking. For freezing, assemble in a freezer safe dish, cover well, and freeze up to 2 months. Thaw overnight in the fridge before baking and add a few extra minutes to baking time if still cold.

Easy Chicken Noodle Casserole Recipe Substitutions and Variations

12 ounces egg noodles: substitute with 12 ounces rotini, penne, or wide egg-free pasta for similar texture and cook time.
1 can (10.5 ounces) condensed cream of chicken soup: substitute with 1 cup homemade white sauce (butter, flour, milk) plus 1/2 cup chicken broth or 1 can cream of mushroom for a milder flavor.
1 cup sour cream: substitute with 1 cup plain Greek yogurt for tang and creaminess or 3/4 cup cottage cheese blended until smooth for a higher-protein option.
1 cup shredded cheddar cheese: substitute with 1 cup shredded Monterey Jack or Colby for similar meltability, or 1 cup shredded Gruyere for a nuttier, richer flavor.

Pro Tips

1. Use rotisserie or poached chicken for the most flavor and least fuss. Shred it while still warm so it picks up the sauce better and stays juicy in the bake.

2. Make the sauce a little thinner than you think you need. If it seems too thick before adding the noodles, stir in another tablespoon or two of milk. That prevents a dry casserole after baking and keeps the noodles creamy.

3. Toast the breadcrumbs or panko first in the melted butter on the stovetop until golden and fragrant. That adds crunch and a nutty flavor that beats sprinkling raw crumbs on top.

4. Let the casserole rest at least 5 minutes before serving so the sauce sets and slices hold together. For easy leftovers, cool fully, cover, and refrigerate; reheat covered in a 350°F oven until warmed through.

Easy Chicken Noodle Casserole Recipe

Recipe by Sarah level

0.0 from 0 votes

Servings

servings

Calories

698

kcal

Equipment: 1. Oven
2. 9×13 inch baking dish
3. Large pot for boiling noodles
4. Colander for draining noodles
5. Large mixing bowl
6. Whisk and rubber spatula or wooden spoon
7. Measuring cups and spoons
8. Small bowl for mixing breadcrumbs and melted butter
9. Box grater or pre-shredded cheese and a cutting board with a chef knife for chopping onion and parsley

Ingredients

12 ounces egg noodles
1 pound boneless skinless chicken breasts, cooked and shredded
1 can (10.5 ounces) condensed cream of chicken soup
1 cup sour cream
1/2 cup milk
1 cup frozen peas and carrots, thawed
1 small onion, finely chopped (about 1/2 cup)
1 cup shredded cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup plain breadcrumbs or panko
3 tablespoons butter, melted
2 tablespoons chopped fresh parsley, optional

Directions

Preheat oven to 350°F and lightly grease a 9×13 inch baking dish.
Cook 12 ounces egg noodles according to package directions until al dente, drain and set aside.
In a large bowl combine 1 can (
5 ounces) condensed cream of chicken soup, 1 cup sour cream, 1/2 cup milk, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper; whisk until smooth.
Stir the cooked and shredded 1 pound chicken breasts, 1 cup frozen peas and carrots (thawed), 1 small finely chopped onion, and 1 cup shredded cheddar cheese into the sauce.
Fold the drained egg noodles into the chicken mixture until evenly coated.
Transfer the mixture to the prepared baking dish and spread into an even layer.
In a small bowl combine 1 cup plain breadcrumbs or panko with 3 tablespoons melted butter; stir until crumbs are evenly moistened.
Sprinkle the buttered breadcrumbs evenly over the casserole.
Bake uncovered for 25 to 30 minutes until the casserole is bubbly and the topping is golden brown.
Let rest 5 minutes, sprinkle with 2 tablespoons chopped fresh parsley if desired, then serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.