Creamy Chicken Noodle Casserole

Try this comforting and creamy Chicken Noodle Casserole Bake when you need an easy and hearty meal to feed a family. Made with rotisserie chicken, egg noodles, creamy sauce, veggies, and a crunchy topping, it's a kid-friendly dinner that's easy to prepare and perfect for busy weeknights.

Course Dinner

Cuisine American

Recipe Type Chicken, Mushrooms, Pasta, Rotisserie Chicken, Served Hot

Skill Level Easy

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 539kcal

Author Angela G.

Equipment

9x12 casserole dish

Ingredients

3 cups cooked chicken, shredded
12 oz wide egg noodles
16 oz frozen peas and carrots (2 cups)
10.5 oz cream of chicken soup
10.5 oz cream of mushroom soup
8 oz sour cream
1 cup milk
1 teaspoon garlic salt
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
2 cups shredded Colby Jack cheese

Garnish

chopped fresh parsley optional
½ cup crushed Ritz crackers optional for crunch

Instructions

Preheat oven to 350°F. Grease a 9x13-inch baking dish.
Cook noodles. Cook noodles in salted water according to package directions until al dente. Drain and set aside.
Mix sauce. In a large bowl, whisk together cream of chicken soup, cream of mushroom soup, sour cream, milk, garlic salt, onion powder, and pepper.
Combine casserole ingredients. Add cooked noodles, peas, carrots, and shredded chicken to sauce and stir until well combined.
Transfer to baking dish. Pour mixture into lightly greased baking dish to help prevent noodles from sticking to pan. Top with shredded cheese.
Bake. Bake uncovered for 25-30 minutes until cheese is melted and casserole is bubbly.
Add crushed Ritz crackers on top during last 10 minutes of baking, if desired.
Let cook, garnish, and serve. Let stand 5 minutes before serving. Top with parsley, if desired. Spoon onto plates and serve.

Notes

To speed up cook time, thaw veggies under warm water before adding to casserole.

Nutrition