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Square overhead shot of a pan of chicken noodle casserole on a wooden table.
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4.86 from 14 votes

Chicken Noodle Casserole

Make this old-fashioned chicken noodle casserole from scratch for an easy, wholesome dinner that the whole family will love!
Course Dinner
Cuisine American, Southern
Keyword chicken and noodle casserole, Chicken Noodle Casserole, chicken noodle casserole from scratch, old fashioned chicken and noodles casserole
Prep Time 15 minutes
Cook Time 40 minutes
0 minutes
Total Time 55 minutes
Servings 4 people
Calories 624kcal
Author Blair Lonergan


  • 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)
  • Salt and pepper, to taste


  • 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.
    Boiled egg noodles in a colander.
  • 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).
    Sauteing vegetables in a Dutch oven.
  • 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.
    Process shot showing how to make chicken noodle casserole from scratch.
  • 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.
    Process shot showing how to make chicken noodle casserole.
  • Melt the remaining 2 tablespoons of butter. Combine the melted butter with the Ritz cracker crumbs. Sprinkle buttered crumbs over top of the casserole.
    Overhead shot of chicken and noodle casserole before baking.
  • Bake the casserole (uncovered) for about 20-25 minutes, or until hot and bubbly.
    Serving spoon in a pan of leftover chicken noodle casserole.



  • 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.
  • Use pre-cooked chicken (not raw meat) in this casserole. Take advantage of leftovers from another meal, a store-bought rotisserie chicken, canned chicken, or boil your own chicken at home.
  • 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.


Serving: 1/4 of the casserole | Calories: 624kcal | Carbohydrates: 40g | Protein: 34g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 963mg | Potassium: 568mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3954IU | Vitamin C: 19mg | Calcium: 342mg | Iron: 3mg