This easy chicken noodle casserole is amazing! Filled with chicken breasts, cream of chicken soup, other delicious family favorites and a buttery crunchy top. This chicken noodle casserole recipe is sure to be loved by the whole family. You’ll be hoping for leftovers of this creamy chicken noodle casserole.

Best Ever Chicken Casserole with Noodles

Our favorite chicken noodle casserole recipe is for dinner tonight. It is creamy comfort food with a crispy crunchy crust. Yum! Oh, and the entire family will eat it.

Related: Easy casserole recipes

There is no better comfort food than chicken noodle soup right? So why not create a family dinner that combines your favorite comfort food with into one of those easy casserole recipes. This Chicken Noodle Casserole recipe has become my family’s new favorite dish and you will love it too!

Chicken and Noodle Casserole Ingredients

• 4 skinless, boneless chicken breasts cut in half
• 6 ounces egg noodles
• 1 can condensed cream of mushroom soup (10.75 ounces)
• 1 can condensed cream of chicken soup (10.75 ounces)
• 1 cup sour cream
• 1 cup Ritz Crackers
• 1/2 cup butter
• Salt & Ground Black Pepper to taste

How to Make Chicken Noodle Casserole

Step One: Cook the chicken and noodles.

When I first made this recipe, it was the first time I had ever poached chicken. Poaching chicken is really just like boiling chicken. I couldn’t believe how easy it was — and I was surprised that it didn’t compromise on the flavor. There is a lot of great flavor in this dish and it’s topped with buttered Ritz crackers so how can you go wrong.

How to poach chicken

1. Start by cutting your chicken breasts in half.
2. You will poach the chicken in boiling water for about 12 minutes or until the center is no longer pink.
3. Remove the chicken from the pot and cut into small, bite-size pieces.
4. Save the chicken water for the egg noodles.
5. Bring the water back to a boil and cook pasta al dente (slightly undercooked)

Related: How to cook marinated chicken in the air fryer

How to cook the egg noodles

Bring the water back to a boil and cook the egg noodles to al dente (slightly undercooked), according to the package directions. Drain the noodles with a collendar.

Step 2: Stir together the filling.

1. In a separate bowl, mix together the cream of mushroom soup, cream of chicken soup and sour cream.  Season with salt and ground black pepper.
2. After you drain the water from the egg noodles, combine the noodles and chicken.
3. Combine the soup mixture and  the chicken/noodles mixture.  You will want to gently stir this together to make sure everything is evenly coated.

Step 3: Pour into a 3 quart baking dish.

Step 4: Make Ritz Cracker Topping.

Melt 1/2 cup of butter in the microwave and stir the melted butter in 1 cup crumbled Ritz crackers.

Step 5: Bake.

Bake the casserole at 350 degrees for 30 – 45 minutes depending on how brown and crispy you like the top layer.

Serve the Chicken Noodle casserole warm.

I have also heard this dish is also fantastic re-heated as leftovers — we’ve never had any left over to re-heat so I wouldn’t know:)

Enjoy!

This recipe is adapted from one I found on All Recipes!

Chicken Noodle Casserole Recipe Notes

Don’t have time to poach chicken? You can get a rotisserie chicken from the store and just used the already cooked meat. Leftover chicken is also perfect for this!

Want more flavor?

• You can add some sharp cheddar cheese to the mixture, but it’ll make it very rich.
• Garlic powder and onion powder go very well in the filling.

Made a mess in the oven? Make sure you make this hearty casserole in a deep casserole dish to prevent the creamy sauce from bubbling over.

Don’t have Ritz crackers? You could use potato chips or plain Korn Flakes, similar to funeral potatoes. You can make this comforting chicken noodle casserole your own.

Can you put chicken in a casserole raw? No, you need to use pre-cooked chicken in this casserole because it is not baked long enough to assure that the chicken will cook thoroughly.

Storing Chicken and Egg Noodle Casserole

Store your chicken noodle casserole leftovers in an airtight container in the fridge for up to 3 days. You can also freeze this casserole ahead of time for up to 3 months, defrost in the fridge overnight and then heat in the oven at 350 degrees for 30 minutes or until top layer is crispy and brown. Another alternative is to freeze the main casserole without the Ritz cracker topping and make that prior to serving and top the defrosted casserole with the Ritz topping before putting in the oven.

What to Serve with Chicken Egg Noodle Casserole

Some of my favorite things to serve with Chicken Egg Noodle Casserole are:

• Acorn Squash
• Colorful raw veggies
• Avocado salad
• Zucchini Parmesan Chips
• Roasted Brussel Sprouts with Bacon

Yield: 8

Chicken Noodle Casserole

Print

This chicken noodle casserole is a perfect comfort food meal the whole family will enjoy. Simple to put together, it has a creamy filling with crunchy Ritz cracker topping. Delicious!

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

• 4 SKINLESS, BONELESS CHICKEN BREASTS CUT IN HALF
• 6 OUNCES EGG NOODLES
• 1 CAN CONDENSED CREAM OF MUSHROOM SOUP (10.75 OUNCES)
• 1 CAN CONDENSED CREAM OF CHICKEN SOUP (10.75 OUNCES)
• 1 CUP SOUR CREAM
• 1 CUP CRUMBLED RITZ CRACKERS
• 1 CUP BUTTER
• SALT & GROUND BLACK PEPPER TO TASTE

Instructions

STEP ONE: COOK THE CHICKEN AND NOODLES.

HOW TO POACH CHICKEN:

Start by cutting your chicken breasts in half.  You will poach the chicken in boiling water for about 12 minutes or until the center is no longer pink.  Remove the chicken from the pot and cut into small, bite-size pieces.  Save the chicken water for the egg noodles.   Bring the water back to a boil and cook pasta al dente (slightly undercooked)

HOW TO COOK THE EGG NOODLES:

Bring the water back to a boil and cook the egg noodles to al dente (slightly undercooked), according to the package directions. Drain the noodles with a collendar.

STEP 2: STIR TOGETHER THE FILLING.

IN A SEPARATE BOWL, MIX TOGETHER THE CREAM OF MUSHROOM SOUP, CREAM OF CHICKEN SOUP AND SOUR CREAM.  SEASON WITH SALT AND GROUND BLACK PEPPER.

AFTER YOU DRAIN THE WATER FROM THE EGG NOODLES, COMBINE THE NOODLES AND CHICKEN.

COMBINE THE SOUP MIXTURE AND  THE CHICKEN/NOODLES MIXTURE.  YOU WILL WANT TO GENTLY STIR THIS TOGETHER TO MAKE SURE EVERYTHING IS EVENLY COATED.

STEP 3: POUR INTO A 3 QUART BAKING DISH.

STEP 4: MELT 1/2 CUP OF BUTTER IN THE MICROWAVE AND STIR IN 1 CUP CRUMBLED RITZ CRACKERS.

Step 5: Bake at 350 degrees for 30 – 45 minutes depending on how brown and crispy you like the top layer.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 506Total Fat: 38gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 140mgSodium: 1028mgCarbohydrates: 19gFiber: 1gSugar: 2gProtein: 23g

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Let us know! How did your delicious chicken noodle casserole turn out?