Creamy Chicken Noodle Casserole is a cozy, family‑style bake loaded with tender egg noodles, shredded chicken, vegetables, and a velvety sauce. It has all the flavors of classic chicken noodle soup, but baked under a blanket of melted cheddar with a buttery, crunchy topping.
Using pantry staples like cream of chicken soup, sour cream, and milk keeps the sauce simple while still tasting rich and homemade. The peas and carrots add color and sweetness, and the garlic and onion powders round out the flavor so every bite is creamy, cheesy, and deeply satisfying.
Ingredients for Creamy Chicken Noodle Casserole
- 12 oz egg noodles, cooked just to al dente
- 3 cups cooked shredded chicken (rotisserie works great)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese, divided
- 1 cup peas and carrots, thawed if frozen
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crushed butter crackers or breadcrumbs (optional)
- 2 tablespoons melted butter (for topping)
Step‑by‑Step Instructions
1. Cook noodles and prep pan
- Heat oven to 350°F (175°C).
- Cook egg noodles in salted boiling water until al dente, then drain well.
- Grease a 9×13‑inch baking dish with butter or cooking spray.
2. Make the creamy filling
In a large bowl, whisk together:
- Cream of chicken soup
- Sour cream
- Milk
- Garlic powder, onion powder, salt, and pepper
Stir in:
- Shredded chicken
- Peas and carrots
- 1 cup of the shredded cheddar cheese
Mix until everything is evenly coated in the sauce.
3. Combine with noodles and assemble
- Add the drained egg noodles to the bowl and gently fold until the noodles are well coated but not broken.
- Spread the mixture evenly into the prepared baking dish.
- Sprinkle the remaining 1/2 cup cheddar cheese over the top.
4. Add crunchy topping (optional)
- In a small bowl, toss the crushed butter crackers or breadcrumbs with the melted butter.
- Sprinkle this mixture evenly over the cheese layer for a golden, crunchy top.
5. Bake until bubbly
- Bake uncovered for 25–30 minutes, or until the casserole is hot all the way through and the top is lightly browned and bubbling at the edges.
- Let it rest 5–10 minutes before serving so it sets slightly and scoops more neatly.
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