Egg noodles, vegetables, chicken, and a made-from-scratch creamy sauce topped with a buttery Ritz cracker topping. This cheesy chicken noodle casserole comes together with simple, wholesome ingredients — no soup necessary!
Table of Contents
If you love chicken casseroles as much as we do, be sure to try this chicken and rice casserole, chicken and stuffing casserole, chicken pot pie with biscuits, and chicken cornbread casserole, too!
This was easy and delicious! No side dishes needed, unless you had a fruit salad or stewed apples.
– Sharon
How to Make Chicken Noodle Casserole | 1-Minute Video
It might require a few extra minutes of prep time, but making this chicken noodle casserole without canned soup yields a cozy, down-home comfort food supper that is worth every bit of effort! It’s a basic dish that can be tweaked in a variety of ways to suit your family’s taste preferences and schedule.
A Few Notes Before You Get Started
- You’ll need cooked chicken for this recipe, and a variety of options will work. I like the convenience of a store-bought rotisserie chicken. If you prefer to cook your own chicken at home, start with about 1 lb. of boneless, skinless chicken breasts or chicken thighs. Boil the chicken for 10-15 minutes, and then shred with two forks or dice into bite-size pieces.
- Cook the noodles just until al dente (tender, but with a firm bite). They will continue cooking in the hot sauce in the oven, and you don’t want them to be mushy or overdone.
- There’s no need to thaw the peas before adding them to the dish. Just stir them in while they’re still frozen — this will help them stay nice and green in the casserole (rather than turning brown and mushy).
- If you’d like to include other larger vegetables in the casserole (like broccoli florets), steam them in the microwave so that they’re tender before you add them to the dish. Sautéed mushrooms would also be a nice addition.
- Bake this casserole in a 9-inch square dish or in another 2 – 2 ½-quart dish (like some 11 x 7-inch pans). If you want to feed a larger crowd, double the recipe and bake the casserole in a deep 9 x 13-inch pan.
Serving Suggestions
This old-fashioned chicken and noodles casserole tastes like a cross between chicken noodle soup and a creamy chicken pot pie filling. It’s total comfort food that the whole family will enjoy! On the side, round out the supper with a simple mixed greens salad dressed with Dijon vinaigrette, Southern cornbread, one-bowl easy pumpkin muffins, fried apples, or braised red cabbage with apples and bacon.
Preparation and Storage Tips
- Make Ahead: This is the ultimate prep-ahead meal to get dinner on the table quickly and easily — even on busy nights. Assemble the casserole, wrap tightly, and store in the fridge for up to 2 days before baking. When ready to bake, allow the dish to sit on the counter and come to room temperature for at least 30 minutes before putting it in the oven.
- How to Freeze: Freeze the chicken casserole before baking. Wrap tightly in plastic wrap, cover with foil, and freeze for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight, allow the dish to come to room temperature on the counter for at least 30 minutes, and then bake according to recipe instructions. The creamy sauce is less likely to “break” when thawed if you give it time to come to room temperature (don’t put the frozen or cold casserole directly in the oven), and if you use full-fat milk instead of skim milk.
- Storage: Leftover chicken noodle casserole will last in an airtight container in the refrigerator for 3-4 days. Reheat the casserole in a 350°F oven, covered, just until warmed through (about 20-30 minutes). You can also reheat individual portions in the microwave for about 1 minute.
Really good. My family of five loved it. Sauce was perfect & I followed the recipe as written but left out the peas because kids.
– Gwen
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Chicken Noodle Casserole
Ingredients
- 2 cups uncooked wide egg noodles
- 6 tablespoons salted butter, divided
- ½ cup diced carrots
- ½ cup diced onion
- ½ cup diced celery
- 1 clove garlic, minced
- ¼ cup all-purpose flour
- 1 cup milk
- 2 cups chicken broth
- 1 ½ teaspoons fresh thyme leaves (or ½ teaspoon dried thyme)
- 2 cups shredded, cooked chicken
- 1 cup grated sharp cheddar cheese
- 1 cup frozen peas (do not thaw)
- ¾ cup Ritz cracker crumbs (about 15 whole crackers)
- Kosher salt and ground black pepper, to taste
Instructions
- Preheat oven to 350°F. Spray a 9 x 9-inch baking dish (or other 2 – 2 ½ -quart baking dish) with cooking spray and set aside. Cook the noodles in a large pot of salted boiling water according to package directions, just until al dente. Drain.
- Meanwhile, melt 1 tablespoon of the butter in a large skillet or Dutch oven over medium-high heat. Add the carrots, celery, onion, and garlic; sauté until soft (about 5-7 minutes).
- Reduce the heat to medium. Add 3 tablespoons of butter to the skillet and stir until the butter melts. Add the flour and whisk until blended. Gradually add the milk and the chicken broth, whisking constantly. Continue whisking and cooking until the sauce bubbles and thickens. Stir in the thyme and season with salt and pepper to taste. Remove from heat.
- In a large bowl (or in the same pot if it’s large enough), combine the sauce with the cooked noodles, chicken, cheese, and frozen peas. Transfer to the prepared dish.
- Melt the remaining 2 tablespoons of butter. Combine the melted butter with the Ritz cracker crumbs. Sprinkle buttered crumbs over top of the casserole.
- Bake the casserole (uncovered) for about 20-25 minutes, or until hot and bubbly.
Notes
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- Cook the noodles just until al dente (tender, but with a firm bite). They will continue cooking in the hot sauce in the oven, and you don’t want them to be mushy or overdone.
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- There’s no need to thaw the peas before adding them to the dish. Just stir them in while they’re still frozen — this will help them stay nice and green in the casserole (rather than turning brown and mushy).
Nutrition
Recipe Variations
- Double all of the ingredients and bake the casserole in a deep 9 x 13-inch dish to serve a larger family.
- Instead of the chicken, use leftover turkey from Thanksgiving or leftover diced ham from Christmas or Easter.
- Substitute frozen mixed vegetables (corn, peas, carrots, and green beans) instead of the fresh veggies. If using the small frozen mixed vegetables, you don’t need to saute them in the skillet — they will soften and warm through in the oven.
- Try other good melting cheeses in this casserole, such as Monterey Jack, Pepper Jack, Colby, Colby-Jack, Mozzarella, or Gruyere.
- For an extra cheesy casserole, use 2 cups of grated cheese in the filling, or add an extra cup of grated cheese on top of the casserole (below the crumb topping). You can also omit the cheese entirely if you prefer.
- Add more herbs to the sauce for extra flavor. Try parsley, oregano, basil, or chives.
- Don’t have Ritz crackers? Substitute with crushed potato chips, crushed Corn Flakes cereal mixed with melted butter, buttered panko bread crumbs, or other buttery crackers (like Keebler Club crackers).
More Chicken and Noodle Casserole Recipes
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This recipe was originally published in September, 2020. It was updated in October, 2024.
sounds easy and tasty
Thanks, Jean! I hope that you give it a try!
Hi! I love the wealth of extra tips and details that you took extra time to add! They make this grand recipe so doable and adaptable! Three cheers! It is very helpful. I have very little time and much less expertise, This is a perfect resource for me & I can’t wait to check out your other Wonderful recipes! I Also appreciated the walkthrough on creating the sauce from scratch. My mother made it; I’ve been too busy to learn! Now is the time! Thanks again! 🙂
Hi, Kendra! Thank you so much for your note. It makes me happy to know that the tips are helpful. Good luck with your experimenting! 🙂
This looks yummy… I’ll try it for sure! I also love your new updated website!!! Not that I didn’t like the old one, because I did! Anyway, just wanted to say I really appreciate your website full of wonderful recipes.
Thanks! 🙂
You are so sweet, Tess. Thank you! I always appreciate your kind notes and positive energy! Hope you enjoy the casserole. 🙂
This is an awesome recipe. It’s easy and my family loves it.
Thanks, Renee! I’m so glad to hear that! 🙂
Very good classic chicken noodle casserole. Not too ‘goopy’. Individual ingredients are still distinguishable while blending nicely together. Great, complete instructions and great tip to not over-boil the noodles. (I used a 16-oz bag of egg noodles to fill a 9×13 dish, a lot more than the recipe called for.) Also put Parmesan on top instead of crackers.. Thanks for this recipe!
Thanks, Jenny Lou! I’m so glad that you enjoyed the dish and I appreciate your kind note. Take care!
I only have low sodium chicken broth so my question is should I add salt? Looking forward to making it this weekend!
No problem, Lynne! Low-sodium chicken broth is great, since you can just taste the sauce as you go and add as much salt as you like. You’ll definitely want to add some, but the total amount is really going to be a matter of personal preference.
I just found your site while looking for a recipe to use cracker crumbs. This was delicious and will be added to my go-to recipes. I’ll also be looking for more good recipes on your site. Thanks!
Thanks, Donna! I’m so glad that you found my blog and enjoyed the recipe. 🙂
Delicious! Reminds me of the chicken ‘n’ dumplin’ recipe I use except way easier with the noodles. I forgot the peas but it was still about to overflow my 9×13 when I doubled the recipe… I thought it would be plenty for me and the hubs but we finished it in just a couple days. I really enjoyed the Ritz topping and the thickness from the roux! Thanks for this.
Btw I definitely used more than double the chicken, so that’s why it was so full, but I was still surprised it yielded so much! Not bad but now I know… I’m definitely going to make this again soon!
Thanks, Hanna! I’m so glad that you enjoyed it! 🙂
This was easy and delicious! No side dishes needed, unless you had a fruit salad or stewed apples.
Thanks, Sharon! So glad that you enjoyed it! 🙂
Really good. My family of five loved it. Sauce was perfect & I followed the recipe as written but left out the peas because kids.
Thanks, Gwen! I’m glad that it worked well for you! My boys don’t love peas either, so I often leave those out too. 🙂
Easy to follow instructions and very flavorful. I had to add my touch so I added a smidgen of fresh ground nutmeg to enhance the flavor of the cream sauce. Thank you, looking forward to other recipes.
Thanks, Gilda!
Thanks for this well-written recipe that expects to be adapted and changed but can be prepared as directed. It was just what I needed for one of my “Whatever I have” casseroles. It makes a great basis for that, like a master recipe, but it points you in a flavor direction. That’s how I used it this time, but when I have more time I’ll do it with a roast chicken, fresh veg, and make the roux. I don’t normally comment on recipes, but this was spot on.
Thank you so much, Gale! I appreciate you taking the time to leave a note. 🙂
I tried this last night and it was a hit; this is now in my family’s rotation of favorite meals, thank you so much for sharing this recipe.
That’s awesome, Lauren. Thank you!
This was so good! Thank you for sharing this recipe. It is the perfect dinner on a chilly night. I followed it as written, but doubled for my family of 5 (3 growing boys!). Everyone really enjoyed it, which is not always easy to accomplish! I did do some extra ritz crackers for the topping, just to add a little extra crunch.
Thank you for your quick response. Sorry to bother you again but I do have one more question… Will non-fat milk work?
Hi, Lynne! Yes, it should work fine. A milk with fat in it will yield a richer, thicker, creamier sauce, but the nonfat version is okay if that’s what you have on hand. 🙂
My husband and I loved this casserole. Directions were easy to follow and it turned out so yummy!
It is definitely in the comfort food rotation.
Thank you, Teresa!
I’m planning to make this soon and hope someone answers my question about the amount of noodles for this recipe —
My dry egg noodles are packaged in 12 oz bags. I normally use 6 oz in recipes for meat and veg dishes, which is about the amount for 4 good-sized servings at my house.
How many ounces of egg noodles does this recipe use?
Thank you for the recipe. I’ve searched for the right recipe in many websites and this one looks the best!
Hi Jeannie,
The measurement will vary depending on the type of noodle used. However, in general, 2 cups of uncooked noodles will be about 8 ounces.
Thank you so much for your quick reply! 8 ounces of uncooked noodles sounds like a lot for a 9×9 inch pan. . . the photo with this recipe appears to be a 9×13 pan. Am I misunderstanding how much the recipe makes when it comes together?
Again, thank you for noticing my question and for your answer! I hadn’t seen your blog before now, and found it only in my search for a great chicken and noodle casserole recipe. I’ll look at other recipes too — the care you take in this recipe is impressive.
Hi! The dish in the photo isn’t 9 x 13 — it’s a vintage enamelware pan that’s about 2 1/2 quarts. For the best results, we recommend measuring the noodles out by the cup (rather than weighing them) and to use a 9×9 pan (which is about 2 quarts). Or, if you prefer, you could opt for a slightly larger pan (like 11×7). Of course, you can certainly play around with a larger dish or with fewer noodles, but the filling will be a bit thinner.
Very good recipe! My family really enjoyed it. I love that it doesn’t use canned soup, so I can control the sodium. We love cheese, so instead of cracker crumbs, I used bread crumbs and more cheese on top.
Thanks, Beverly!
Will this casserole work without the Ritz cracker topping?
Yes! It just won’t have that extra buttery taste and crunchy texture.
This recipe calls for 12 tablespoons of butter but in the directions it only calls for 6 tablespoons. Am I missing something?
It’s divided! You’ll use 1 tbsp in step three, 2 tbsps in step four, and 2 tbsps in step six.
Hi, Carla! The recipe calls for 6 tablespoons in both places. I wonder if maybe you hit the “2x” by accident to double the quantities of ingredients? Otherwise, I don’t know where you’re seeing 12 tablespoons because it’s listed as 6 tablespoons divided. Hope that helps!
Made this last night with frozen peas and carrots and it came out awesome! I made it with and without chicken for vegetarian family members.
We’re so glad it turned out well! Thank you for trying it out and taking the time to leave feedback, Chris.