I love making this creamy chicken noodle casserole because it’s warm, hearty, and always satisfying. It comes together easily with tender noodles, shredded chicken, and a rich, velvety sauce that bakes beautifully in the oven.

Why You’ll Love This Recipe

I enjoy this recipe because it’s simple to assemble, uses everyday ingredients, and always feels like true comfort food. I can prepare it in advance, customize it with the vegetables I have on hand, and rely on it to feed a whole family or provide leftovers for the next day. It’s the kind of dish I make when I want something cozy, filling, and familiar.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

12 oz egg noodles, cooked and drained
3 cups cooked shredded chicken
1/2 cup sour cream
1 can (10.5 oz) cream of chicken soup
1/2 cup milk
1 cup shredded cheddar cheese
1 cup frozen peas and carrots (optional)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder (optional)
1 cup crushed crackers or breadcrumbs (optional topping)
3 tablespoons melted butter (for topping if using)

Directions

Preheat the oven to 350°F (175°C).
Cook the egg noodles according to package directions, drain, and set aside.
In a large mixing bowl, combine the shredded chicken, sour cream, cream of chicken soup, milk, shredded cheese, seasonings, and vegetables if using.
Add the cooked noodles to the mixture and gently fold until well combined.
Transfer everything into a greased 9×13-inch baking dish.
If using a topping, mix the crushed crackers or breadcrumbs with melted butter and sprinkle over the top.
Bake for 30–35 minutes, or until hot, bubbly, and lightly golden.
Let the casserole rest for a few minutes before serving.

Servings And Timing

Servings: 6–8
Prep Time: 15–20 minutes
Bake Time: 30–35 minutes
Total Time: about 50 minutes

Variations

I sometimes use rotisserie chicken when I want to save time.
I like swapping cheddar for mozzarella or Colby-jack for a different flavor.
I occasionally add broccoli florets or corn to change the vegetable mix.
I skip the topping when I want a softer, creamier casserole.
I thicken the sauce slightly with extra cheese when I want a richer texture.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of milk if the noodles have absorbed too much sauce. I warm individual portions in the microwave or reheat larger portions in the oven until heated through. This casserole can also be frozen before baking—when I do that, I thaw it overnight in the refrigerator and bake it as usual, adding extra minutes if needed.

FAQs

How can I keep the casserole from drying out?

I make sure the mixture is creamy before baking and sometimes stir in a little extra milk or sour cream if it looks too thick.

Can I make this casserole ahead of time?

Yes, I assemble it, cover it, and refrigerate it for up to 24 hours before baking.

Can I use different noodles?

Yes, I’ve used rotini, penne, and wide egg noodles, all with good results.

Can I add more vegetables?

Absolutely. I add broccoli, peas, carrots, corn, or mixed frozen vegetables depending on what I have available.

How do I freeze it properly?

I assemble the casserole without baking, cover it tightly, freeze it, then thaw overnight and bake fresh when needed.

Conclusion

This creamy chicken noodle casserole is one of my favorite comforting meals to prepare. I love how flexible it is, how easily it comes together, and how reliably delicious it tastes. Whether I’m feeding a crowd or planning ahead for leftovers, this casserole never disappoints and always brings warmth to the table.