Cheesy Chicken Noodle Casserole Recipe
Get ready for the ultimate comfort food experience with Cheesy Chicken Noodle Casserole! This crave-worthy casserole combines tender chicken, hearty egg noodles, and vibrant vegetables all smothered in a creamy, cheesy sauce and topped with a crunchy, golden breadcrumb crust. Every scoop delivers cozy flavors and satisfying textures, making it a family favorite that’s perfect for busy weeknights or chilly evenings when only something familiar and filling will do. Whether you’re looking for a dish to use up leftover chicken or simply seeking a warm, inviting meal to share, this Cheesy Chicken Noodle Casserole checks every box.
Ingredients You’ll Need
One of the best things about this Cheesy Chicken Noodle Casserole is how approachable the ingredient list is. Each element brings its own special touch—whether it’s creaminess, crunch, or pops of color—so the final casserole tastes rich and absolutely irresistible.
- Egg noodles (12 ounces): These make the perfect base, soaking up the sauce while staying pleasantly tender.
- Cooked chicken (2 cups, shredded): Rotisserie or leftover chicken adds protein and makes assembly a breeze.
- Olive oil (1 tablespoon): Helps sauté the veggies, infusing them with delicious aroma.
- Onion (1 small, diced): Adds subtle sweetness and depth to the casserole’s flavor profile.
- Garlic (2 cloves, minced): Brings a classic kick that brightens up every bite.
- Frozen peas and carrots (1 cup): For pops of color and a mild sweetness that complements the creamy sauce.
- Cream of chicken soup (1 can, 10.5 ounces): The key to that luxuriously creamy texture.
- Sour cream (1/2 cup): Adds tang and richness that balance the cheesy goodness.
- Milk (1/2 cup): Helps smooth out the sauce and keep everything luscious.
- Shredded cheddar cheese (2 cups, divided): Melts into the casserole for gooeyness inside and the perfect cheesy crust on top.
- Onion powder (1 teaspoon): Layers in savory notes for extra depth.
- Garlic powder (1/2 teaspoon): Boosts the garlic flavor and delivers more savory complexity.
- Salt (1/2 teaspoon): Enhances all the other flavors without overdoing it.
- Black pepper (1/4 teaspoon): Just a touch for gentle warmth and balance.
- Breadcrumbs (1/2 cup): The secret to getting that crunchy, golden top everyone loves.
- Butter (2 tablespoons, melted): Mixes with the breadcrumbs for added flavor and crunch.
- Fresh parsley (2 tablespoons, chopped): A sprinkling before serving goes a long way to add freshness and a burst of color.
How to Make Cheesy Chicken Noodle Casserole
Step 1: Prep the Oven and Baking Dish
Begin by preheating your oven to 375°F. Grease a 9×13-inch baking dish with a light coating of nonstick spray or butter—this helps the Cheesy Chicken Noodle Casserole slide out easily after baking and keeps cleanup to a minimum.
Step 2: Cook the Egg Noodles
Follow the package directions to cook your egg noodles until they’re just al dente. You want them tender with a slight bite, since they’ll continue to cook in the oven. Drain and set aside.
Step 3: Sauté the Aromatics
In a medium skillet, heat your olive oil over medium heat. Add the diced onion and minced garlic, then sauté for about three minutes, stirring occasionally, until everything is fragrant and the onion is translucent. This simple step layers in tons of flavor right from the start.
Step 4: Mix Up the Filling
Grab a large bowl and add the cooked egg noodles, shredded chicken, sautéed onions and garlic, frozen peas and carrots, cream of chicken soup, sour cream, milk, 1 1/2 cups of the cheddar cheese, onion powder, garlic powder, salt, and pepper. Stir everything together until it’s evenly coated and you see all those beautiful colors and textures blending—this will be the heart of your Cheesy Chicken Noodle Casserole.
Step 5: Assemble the Casserole
Scoop the mixture evenly into your prepared baking dish, smoothing out the top with a spatula or the back of a spoon. In a small bowl, combine the breadcrumbs and melted butter, tossing until the crumbs are well coated. Sprinkle this mixture over the casserole, then top with the remaining half cup of cheddar cheese for extra gooeyness and crunch.
Step 6: Bake to Golden Perfection
Place your casserole in the oven and bake uncovered for 25 to 30 minutes. You’ll know it’s ready when it’s bubbling around the edges and the topping has turned a beautiful golden brown. That aroma wafting from the oven signals it’s time to gather everyone to the table!
Step 7: Finish with a Fresh Garnish
As soon as the Cheesy Chicken Noodle Casserole comes out of the oven, sprinkle chopped fresh parsley over the top. Not only does this add a burst of color, but it also brings a hint of fresh flavor that lifts each serving.
How to Serve Cheesy Chicken Noodle Casserole
Garnishes
A sprinkle of fresh parsley always works wonders, but you can get creative—try a pinch of extra cracked black pepper, a scattering of chives, or even a dusting of Parmesan. The fresh herbs wake up the rich flavors and make your Cheesy Chicken Noodle Casserole look restaurant-worthy.
Side Dishes
Pair this hearty casserole with a crisp green salad tossed in lemony vinaigrette or serve it alongside roasted veggies for a lighter touch. Warm dinner rolls or classic garlic bread are also hard to resist and are perfect for soaking up the creamy sauce left on your plate.
Creative Ways to Present
For a playful twist, serve your Cheesy Chicken Noodle Casserole in individual ramekins or mini cast iron skillets—guests will love their own little bubbling serving. Hosting a big family meal? Garnish the entire dish with lots of parsley and serve from the center of the table so everyone can help themselves.
Make Ahead and Storage
Storing Leftovers
Allow leftovers to cool completely before covering your baking dish tightly with foil or transferring portions to airtight containers. Kept in the refrigerator, Cheesy Chicken Noodle Casserole stays fresh for up to 4 days, making it a fantastic option for meal prep or next-day lunches.
Freezing
Want to enjoy this comfort classic later? Assemble the casserole (without baking), wrap it tightly, and freeze for up to 2 months. When ready to eat, thaw overnight in the refrigerator if possible, then bake as directed (you may need to add a few extra minutes to ensure it’s fully heated through).
Reheating
To reheat, cover the casserole with foil and warm in a 350°F oven until piping hot (about 20 minutes if reheating a whole dish, less for single portions). For a crispier topping, remove the foil during the last 5 minutes. Individual servings also reheat beautifully in the microwave.
FAQs
Can I use a different type Main Course, Casserole
Absolutely! While egg noodles are classic for their soft, comforting texture, you can swap in rotini, penne, or even gluten-free pasta if needed. Just make sure to cook them al dente so they hold up during baking.
What protein alternatives work in this casserole?
You can easily replace the chicken with cooked turkey (a great use for holiday leftovers), diced ham, or even keep it vegetarian by adding more veggies and a can of white beans. The creamy, cheesy base is super flexible.
Is it okay to use fresh vegetables instead of frozen?
Definitely! Fresh peas, carrots, or even broccoli can be chopped and quickly steamed or sautéed before mixing into the casserole. Using fresh vegetables is a great way to use up produce and add a garden-fresh flavor.
Can I make Cheesy Chicken Noodle Casserole ahead of time?
Yes! Simply assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. This makes it perfect for busy days or for entertaining, as you can pop it in the oven right before mealtime.
How can I add more flavor or spice?
Try adding a dash of hot sauce, a sprinkle of paprika, or swapping out some cheddar for pepper jack cheese in your Cheesy Chicken Noodle Casserole for a little heat. You can also stir in sautéed mushrooms, cooked bacon, or roasted red peppers to customize the flavor.
Final Thoughts
You won’t believe how quickly Cheesy Chicken Noodle Casserole disappears from the dinner table—it’s warm, satisfying, and generous enough to bring people together. Give this recipe a try and enjoy the cozy flavors, gooey cheese, and pure comfort of a dish destined to become a regular in your kitchen!
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Cheesy Chicken Noodle Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Non-Vegetarian
Description
Indulge in the ultimate comfort food with this Cheesy Chicken Noodle Casserole. This easy-to-make dish combines tender egg noodles, shredded chicken, veggies, and a creamy, cheesy sauce, baked to golden perfection.
Ingredients
Egg Noodles:
12 ounces
Cooked Chicken:
2 cups shredded
Olive Oil:
1 tablespoon
Onion:
1 small, diced
Garlic:
2 cloves, minced
Peas and Carrots:
1 cup frozen
Cream of Chicken Soup:
1 can (10.5 ounces)
Sour Cream:
1/2 cup
Milk:
1/2 cup
Cheddar Cheese:
2 cups shredded, divided
Onion Powder:
1 teaspoon
Garlic Powder:
1/2 teaspoon
Salt:
1/2 teaspoon
Black Pepper:
1/4 teaspoon
Breadcrumbs:
1/2 cup
Butter:
2 tablespoons, melted
Parsley:
2 tablespoons fresh, chopped (for garnish)
Instructions
- Preheat Oven: Preheat oven to 375°F and grease a 9×13-inch baking dish.
- Cook Noodles: Cook egg noodles until al dente, then drain.
- Sauté Onion and Garlic: In a skillet, sauté onion and garlic until softened.
- Combine Ingredients: In a bowl, mix noodles, chicken, sautéed onion and garlic, peas, carrots, soup, sour cream, milk, 1 1/2 cups cheese, seasonings.
- Transfer to Baking Dish: Spread mixture in baking dish.
- Add Toppings: Mix breadcrumbs with butter, sprinkle over casserole with remaining cheese.
- Bake: Bake for 25-30 minutes until golden and bubbly.
- Garnish and Serve: Garnish with parsley before serving.
Notes
- This casserole is a great way to use leftover rotisserie chicken.
- For extra flavor, add diced cooked bacon or swap in pepper jack cheese.
- Can be assembled ahead, refrigerated, and baked when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 5 g
- Sodium: 740 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 95 mg
