First off, thank you for being here. Whether you’re a longtime reader or just stumbled across this cozy little corner of the internet, I’m truly grateful. Every time you try one of my recipes, you bring my kitchen into yours—and that means the world. Today, I’m sharing a comfort food classic that feels like a warm hug on a chilly evening: Baked Chicken Noodle Casserole. Creamy, crunchy-topped, and loaded with flavor, it’s everything you want in a weeknight dinner and then some.
If you’d like this recipe delivered straight to your inbox (plus plenty more cozy meals, desserts, and tips), be sure to subscribe! I’d love to share my kitchen creations with you.
Why You’ll Love This Baked Chicken Noodle Casserole
This casserole is a nostalgic favorite made better. Tender egg noodles, shredded chicken, sweet peas, and a luscious creamy sauce all baked to bubbly, golden perfection. It’s easy, family-friendly, and the kind of meal you can prep ahead of time. The crispy breadcrumb topping gives it just the right amount of texture to balance out that creamy center. It’s comforting, satisfying, and honestly tastes even better the next day!
What Does It Taste Like?
Imagine the classic flavors of chicken noodle soup—savory broth, tender chicken, comforting noodles—but amped up and baked into a rich, creamy casserole. The sauce is velvety and seasoned just right, while the peas add a pop of freshness and the breadcrumb topping gives that irresistible crunch. It’s savory, cozy, and completely irresistible.
Benefits of This Recipe
Super kid-friendly and picky-eater approved
Uses pantry staples and rotisserie chicken for convenience
Freezer-friendly and great for meal prep
Easily doubled for feeding a crowd
Can be made ahead and baked later
Ingredients
12 oz egg noodles
2 cups cooked, shredded chicken (rotisserie works great)
1 ½ cups frozen peas
1 can (10.5 oz) cream of chicken soup
¾ cup sour cream
½ cup milk
1 cup shredded cheddar cheese (optional)
Salt and pepper, to taste
¾ cup breadcrumbs
2 tbsp butter, melted
Chopped parsley, for garnish
Tools You’ll Need
Large pot (to cook the noodles)
Mixing bowls
9×13-inch baking dish
Spoon or spatula
Measuring cups and spoons
Aluminum foil (if prepping ahead)
Ingredient Additions and Substitutions
Cheese: Swap cheddar for mozzarella or a blend of parmesan and gouda for extra flavor
Veggies: Add sautéed mushrooms, carrots, or even broccoli for more texture
Soup Base: You can use cream of mushroom or cream of celery instead of chicken
Protein: Swap chicken for leftover turkey, ham, or even canned tuna for a twist
How to Make Chicken Noodle Casserole
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. 2. Cook your noodles in salted boiling water just until al dente—don’t overcook since they’ll continue baking. Drain and set aside. 3. In a large bowl, mix the soup, sour cream, milk, shredded chicken, peas, cheese (if using), and season with salt and pepper. 4. Fold in the cooked noodles and mix until everything is evenly coated. 5. Transfer to your baking dish and spread evenly. 6. Mix breadcrumbs with melted butter and sprinkle on top of the casserole. 7. Bake uncovered for 25-30 minutes until hot and bubbly, and the top is golden. 8. Garnish with chopped parsley and serve warm!
What to Serve With It
A crisp green salad with vinaigrette
Steamed green beans or roasted asparagus
Garlic bread or soft dinner rolls
Applesauce or cranberry relish for a sweet contrast
Tips for the Best Casserole
Don’t skip the breadcrumb topping—it adds texture and keeps things from being too soft
Slightly undercook the noodles before baking to avoid mushiness
If prepping ahead, store the unbaked casserole in the fridge and add an extra 5-10 minutes baking time
Add cheese only if you like a more indulgent flavor—it’s optional but delicious!
Storage Instructions
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Wrap tightly in foil and freeze for up to 3 months. Thaw overnight in the fridge before baking.
Reheating: Reheat in a 350°F oven until warmed through or microwave individual portions for a quick meal.
General Information
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 6-8
Frequently Asked Questions
Can I make this gluten-free? Yes! Use gluten-free egg noodles and a gluten-free condensed soup. Replace breadcrumbs with crushed gluten-free crackers or panko.
Can I use canned chicken? You can! While fresh or rotisserie chicken gives better texture, canned chicken works well in a pinch.
Do I have to use peas? Not at all. You can leave them out or substitute with corn, green beans, or chopped bell peppers.
Can this be made ahead of time? Yes. Assemble, cover, and refrigerate up to 24 hours ahead. Bake as directed, adding a few extra minutes if needed.
Conclusion
This baked chicken noodle casserole is the kind of recipe you’ll make once and keep coming back to. It’s comforting, simple, and endlessly adaptable—a true weeknight hero. Whether you’re feeding picky eaters, cleaning out the fridge, or just craving something warm and filling, this one’s for you.
Want more cozy casserole inspiration? Try my Cheesy Chicken and Broccoli Bake or my Creamy Tuna Noodle Casserole—both guaranteed to please.
Share Your Creations!
If you make this recipe, I’d love to see it! Leave a review and share your photos on Pinterest—tag me so I can celebrate your kitchen wins with you.
Nutritional Information (Per Serving, Approximate)
Calories: 430
Protein: 25g
Carbohydrates: 38g
Fat: 20g
Fiber: 3g
Sugar: 4g
Sodium: 620mg
Baked Chicken Noodle Casserole
Description
This Baked Chicken Noodle Casserole is the ultimate comfort food—creamy, savory, and topped with crispy breadcrumbs. It’s easy to prepare, freezer-friendly, and perfect for busy weeknights or potluck gatherings. Packed with tender chicken, egg noodles, peas, and a creamy base, this cozy classic brings the whole family to the table.
Ingredients
- 12 oz egg noodles
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 ½ cups frozen peas
- 1 can (10.5 oz cream of chicken soup)
- ¾ cup sour cream
- ½ cup milk
- 1 cup shredded cheddar cheese (optional)
- Salt and pepper to taste
- ¾ cup breadcrumbs
- 2 tbsp melted butter
- Chopped parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook the egg noodles in a large pot of salted boiling water until just al dente. Drain and set aside.
- In a large bowl, mix the cream of chicken soup, sour cream, milk, shredded chicken, peas, shredded cheese (if using), salt, and pepper.
- Add the cooked noodles to the mixture and gently toss to combine everything evenly.
- Pour the noodle mixture into the prepared baking dish and spread it out evenly.
- In a small bowl, stir together the breadcrumbs and melted butter. Sprinkle this over the top of the casserole.
- Bake uncovered for 25–30 minutes, or until hot, bubbly, and golden brown on top.
- Remove from oven, garnish with fresh parsley if desired, and serve warm.
Notes
To make this dish ahead, assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking.
This recipe is freezer-friendly. Wrap the unbaked casserole in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight before baking.
Customize by adding veggies like sautéed mushrooms, carrots, or broccoli.
To make gluten-free: Use gluten-free noodles, gluten-free soup, and gluten-free breadcrumbs.
Reheat leftovers in the microwave or oven until warmed through.
