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Homemade baked chicken noodle casserole with egg noodles, shredded chicken, and peas

Baked Chicken Noodle Casserole

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.
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Equipment

  • Large pot
  • Strainer
  • Large mixing bowl
  • 9x13-inch baking dish
  • Measuring cups and spoons
  • Mixing spoon or spatula
  • Oven

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 9x13-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.