Cheesy Chicken Noodle Casserole is the ultimate comfort food a warm, creamy, and indulgent dish that brings together tender chicken, hearty noodles, melty cheese, and savory seasonings in one soul-satisfying bite. Whether you’re cooking for a family dinner, prepping meals ahead for a busy week, or feeding a crowd, this classic American casserole is a crowd-pleaser every time.
The history of casseroles in American kitchens goes back decades, offering a simple way to use up leftovers while still creating a rich and satisfying meal. Cheesy Chicken Noodle Casserole is a beloved variation, especially for those who love cheese-laden dishes. What sets this casserole apart is its balance of creamy texture, mild seasoning, and versatility. From picky eaters to gourmet lovers, this recipe hits all the right notes.
Ingredients:
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3 cups cooked chicken breast, shredded or chopped
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12 oz wide egg noodles
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1 can (10.5 oz) cream of chicken soup
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1 can (10.5 oz) cream of mushroom soup
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1 cup sour cream
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1 cup milk
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2 cups shredded cheddar cheese (divided)
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½ cup grated Parmesan cheese
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 cup frozen peas (optional)
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1 cup sliced mushrooms (optional)
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1 tsp salt
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½ tsp black pepper
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½ tsp garlic powder
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½ tsp onion powder
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1 tbsp olive oil
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1 cup crushed butter crackers or breadcrumbs (for topping)
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2 tbsp melted butter (for topping)
Preparation:
Step 1: Cook the Noodles
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until just al dente (about 7–8 minutes). Drain and set aside.
Step 2: Prepare the Chicken
If you haven’t already, cook and shred the chicken. You can use rotisserie chicken for convenience or boil boneless, skinless chicken breasts in seasoned water until fully cooked, then shred with two forks.
Step 3: Sauté Aromatics and Vegetables
In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent. Add minced garlic, mushrooms (if using), and peas, and cook for another 2–3 minutes. Set aside to cool slightly.
Step 4: Mix the Casserole Filling
In a large mixing bowl, combine cream of chicken soup, cream of mushroom soup, sour cream, milk, 1 ½ cups shredded cheddar, Parmesan cheese, sautéed vegetables, salt, pepper, garlic powder, and onion powder. Stir well until fully mixed. Fold in the shredded chicken and cooked noodles until everything is evenly coated.
Step 5: Assemble and Bake
Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish. Pour the casserole mixture into the dish and spread it evenly. In a small bowl, mix the crushed crackers or breadcrumbs with melted butter, then sprinkle the mixture evenly over the casserole. Top with the remaining ½ cup of cheddar cheese. Bake uncovered for 25–30 minutes, or until the top is golden brown and the casserole is bubbly around the edges.
Variation:
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Spicy Kick: Add diced jalapeños, red pepper flakes, or a dash of hot sauce for a spicier casserole.
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Healthier Version: Substitute Greek yogurt for sour cream, use reduced-fat cheese, and swap cream soups for low-fat or homemade versions.
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Vegetarian Option: Omit chicken and use extra vegetables like broccoli, spinach, and zucchini.
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Extra Creamy: Add 4 oz of cream cheese to the sauce mixture for a silkier texture.
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Crunchier Topping: Use crushed potato chips, cornflakes, or French-fried onions instead of crackers.
Cooking Note:
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Ensure your noodles are just al dente before baking, as they will continue to cook in the oven. Overcooked noodles can become mushy.
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If preparing in advance, assemble the casserole and refrigerate for up to 24 hours. Bake when ready to serve, adding 5–10 extra minutes if baking from chilled.
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Leftovers can be stored in an airtight container in the refrigerator for 3–4 days or frozen for up to 2 months.
Serving Suggestions:
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Side Dishes: Serve with a crisp green salad, garlic bread, or roasted vegetables.
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Beverages: A glass of white wine like Chardonnay or a citrusy iced tea pairs well.
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Toppings: Garnish with chopped parsley, green onions, or a dollop of sour cream.
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Make It a Meal: Pair with a light soup like tomato basil or a veggie broth.
Tips:
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Rotisserie chicken makes this dish quick and easy without sacrificing flavor.
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If you like a cheesier bite, add a layer of mozzarella or Monterey Jack cheese.
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Double the recipe and freeze one casserole for a ready-to-bake meal on busy nights.
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Use fresh garlic and onions for depth of flavor rather than powders alone.
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To reduce sodium, use low-sodium soups and skip adding extra salt.
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Nutritional Information (Per Serving – Approx. based on 8 servings):
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Calories: 450–500
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Protein: 25–30g
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Sodium: 850–1000mg (can vary based on soup brands)
FAQs:
Q: Can I make this ahead of time?
Yes! Assemble the casserole and cover tightly. Store in the fridge for up to 24 hours or freeze for longer storage.
Q: What cheese works best in this recipe?
Sharp cheddar is traditional, but you can also use mozzarella, Monterey Jack, or even Gruyère for a gourmet twist.
Q: Can I use canned chicken?
You can use canned chicken in a pinch, but fresh or rotisserie chicken is recommended for the best flavor and texture.
Q: Is it okay to skip the cracker topping?
Yes, but it adds a wonderful crunch. If skipping, sprinkle extra cheese on top for a golden finish.
Q: How do I reheat leftovers?
Reheat in the oven at 350°F for 15–20 minutes or microwave individual servings for 2–3 minutes.
Conclusion:
Cheesy Chicken Noodle Casserole is a rich, hearty, and nostalgic dish that brings comfort and flavor to the dinner table. With its creamy interior, golden cheesy topping, and customizable ingredients, it’s no surprise this recipe remains a favorite across generations. Whether served at a holiday gathering, weeknight dinner, or potluck, it delivers satisfaction in every bite.
This casserole proves that delicious food doesn’t have to be complicated. With simple ingredients and easy steps, even a novice cook can create something extraordinary. Try it once, and it’s bound to become a regular in your recipe rotation.
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Cheesy Chicken Noodle Casserole
- Total Time: 50 minutes
Ingredients
Ingredients:
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3 cups cooked chicken breast, shredded or chopped
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12 oz wide egg noodles
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1 can (10.5 oz) cream of chicken soup
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1 can (10.5 oz) cream of mushroom soup
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1 cup sour cream
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1 cup milk
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2 cups shredded cheddar cheese (divided)
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½ cup grated Parmesan cheese
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 cup frozen peas (optional)
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1 cup sliced mushrooms (optional)
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1 tsp salt
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½ tsp black pepper
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½ tsp garlic powder
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½ tsp onion powder
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1 tbsp olive oil
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1 cup crushed butter crackers or breadcrumbs (for topping)
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2 tbsp melted butter (for topping)
Instructions
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until just al dente (about 7–8 minutes). Drain and set aside.
If you haven’t already, cook and shred the chicken. You can use rotisserie chicken for convenience or boil boneless, skinless chicken breasts in seasoned water until fully cooked, then shred with two forks.
In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent. Add minced garlic, mushrooms (if using), and peas, and cook for another 2–3 minutes. Set aside to cool slightly.
In a large mixing bowl, combine cream of chicken soup, cream of mushroom soup, sour cream, milk, 1 ½ cups shredded cheddar, Parmesan cheese, sautéed vegetables, salt, pepper, garlic powder, and onion powder. Stir well until fully mixed. Fold in the shredded chicken and cooked noodles until everything is evenly coated.
Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish. Pour the casserole mixture into the dish and spread it evenly. In a small bowl, mix the crushed crackers or breadcrumbs with melted butter, then sprinkle the mixture evenly over the casserole. Top with the remaining ½ cup of cheddar cheese. Bake uncovered for 25–30 minutes, or until the top is golden brown and the casserole is bubbly around the edges.
Notes
-
Ensure your noodles are just al dente before baking, as they will continue to cook in the oven. Overcooked noodles can become mushy.
-
If preparing in advance, assemble the casserole and refrigerate for up to 24 hours. Bake when ready to serve, adding 5–10 extra minutes if baking from chilled.
-
Leftovers can be stored in an airtight container in the refrigerator for 3–4 days or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 450–500
- Sodium: 850–1000mg
- Protein: 25–30g