Name: Cheesy Chicken Noodle Casserole for Cozy Nights
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 12 oz egg noodles; 3 cups cooked chicken, shredded; 1 can (10.5 oz) cream of chicken soup; 1/2 cup sour cream; 1/4 cup mayonnaise; 1 cup shredded sharp cheddar cheese; 1/2 cup grated parmesan cheese; 1/2 tsp garlic powder; 1/2 tsp onion powder; Salt and black pepper to taste; 1/2 cup frozen peas (optional); 1/2 cup crushed buttery crackers or breadcrumbs for topping

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You ever just stare into your fridge and hope dinner magically appears? Same here. That’s pretty much how this Cheesy Chicken Noodle Casserole was born. One part creamy, two parts cheesy, and all heart. I took the leftover rotisserie chicken, the bag of egg noodles that somehow escaped every other dinner plan, and the last of the shredded cheddar (yes, the good kind), and I made magic. It’s a recipe that feels like a warm hug in casserole form, with all the comfort of a lazy Sunday dinner but easy enough to whip up on a weeknight. This Cheesy Chicken Noodle Casserole isn’t trying to be fancy. It’s just here to be delicious. Whether you call it Cheesy Chicken Noodle Casserole Recipes, Creamy Chicken Noodle Casserole With Egg Noodles, Cheesy Chicken Egg Noodle Casserole, or plain old Chicken Egg Noodle Casserole, this one’s a keeper. Simple, rich, and so, so satisfying. It’s the kind of dinner that makes you feel like you’ve got it all together, even when you very much do not.

1) Key Takeaways
2) Easy Cheesy Chicken Noodle Casserole Recipe
3) Ingredients for Cheesy Chicken Noodle Casserole
4) How to Make Cheesy Chicken Noodle Casserole
5) Tips for Making Cheesy Chicken Noodle Casserole
6) Making Cheesy Chicken Noodle Casserole Ahead of Time
7) Storing Leftover Cheesy Chicken Noodle Casserole
8) Try these casserole recipes next!
9) Cheesy Chicken Noodle Casserole Recipe
10) Nutrition

1) Key Takeaways

Rich, creamy flavor from real ingredients like sour cream and cheddar
Classic comfort dish using pantry staples and cooked chicken
Can be made ahead, frozen, or stored easily for leftovers
Customizable with add-ins like peas, broccoli, or mushrooms

2) Easy Cheesy Chicken Noodle Casserole Recipe

This cheesy chicken noodle casserole saved my dinner plans more times than I care to admit. It’s warm, filling, and tastes like something my grandma would’ve made—if she had access to rotisserie chicken and the Internet. This recipe starts with tender egg noodles, shredded chicken, and a creamy mix of mayo, sour cream, and soup that wraps everything together like a cozy blanket.

I love this one for busy nights. You can prep it ahead, freeze it, or bake it fresh and still end up with something that looks like you tried really hard. (Spoiler: You didn’t.) It brings all the good things about Cheesy Chicken Noodle Casserole without any of the fuss. Even my picky eater cleared her plate, and that says a lot.

If you’ve tried Cheesy Chicken Noodle Casserole Recipes before, or something like Creamy Chicken Noodle Casserole With Egg Noodles or even a Cheesy Chicken Egg Noodle Casserole, trust me—this is the version that stays in your recipe box forever.

3) Ingredients for Cheesy Chicken Noodle Casserole

Egg noodles: I use about 12 ounces. They hold the creamy sauce well and don’t turn to mush in the oven.

Cooked chicken: Three cups, shredded. I usually go with rotisserie chicken because it’s fast, but leftover baked or grilled chicken works too.

Cream of chicken soup: One can (10.5 oz). It’s the base for the sauce and brings everything together.

Sour cream: Half a cup for richness. It adds that little tang that makes the dish taste homemade.

Mayonnaise: A quarter cup gives you a smoother texture and depth of flavor.

Shredded sharp cheddar: One cup, because what’s a cheesy chicken noodle casserole without cheese?

Grated parmesan: Half a cup. This adds a salty kick and makes the top extra golden.

Garlic powder: Half a teaspoon. It sneaks in flavor without being overpowering.

Onion powder: Another half teaspoon to round things out.

Salt and pepper: Just enough to taste. You know your own salt tolerance best.

Frozen peas (optional): About half a cup. Adds color and a pop of sweetness.

Crushed crackers or breadcrumbs: Half a cup for that crunchy topping we all fight over.

4) How to Make Cheesy Chicken Noodle Casserole

Step 1. Preheat the oven to 350°F. Lightly grease a 9×13 baking dish and set it aside.

Step 2. Cook the egg noodles until just al dente. Drain and set them aside. Don’t overcook them or they’ll fall apart when baked.

Step 3. In a big bowl, mix together the soup, sour cream, mayo, cheddar, parmesan, garlic powder, onion powder, salt, and pepper. Stir until creamy and smooth.

Step 4. Add in the noodles, chicken, and peas. Stir gently so the noodles don’t break too much. Pour everything into the baking dish and spread it out evenly.

Step 5. Sprinkle the crushed crackers or breadcrumbs over the top. You want a good, even layer to get that crunch.

Step 6. Bake uncovered for 25 to 30 minutes. When the edges are bubbling and the top is golden, you’re good.

Step 7. Let it cool for a few minutes before digging in. It’ll thicken as it sits, and your tongue will thank you for the wait.

5) Tips for Making Cheesy Chicken Noodle Casserole

One of my biggest tips? Don’t skip the crunchy topping. Whether you use crackers or breadcrumbs, that texture contrast makes all the difference.

Want to mix it up? You can swap the cheddar for a Monterey Jack blend or toss in some roasted mushrooms if that’s more your thing. Broccoli works too, especially if you’re feeding kids who love it (or trying to make them love it).

And if your sauce seems too thick before baking, stir in a splash of milk. The noodles soak up a lot while baking, so a little extra moisture helps keep things creamy.

6) Making Cheesy Chicken Noodle Casserole Ahead of Time

This recipe freezes well. I like to assemble everything right up to the topping, then cover tightly and pop it in the freezer. When you’re ready to eat, thaw in the fridge overnight and bake like normal.

If you’re planning to serve it later the same day, just keep it covered in the fridge. Let it sit at room temperature while the oven heats up. Cold casseroles in hot ovens never cook evenly.

The topping goes on right before baking if you’re making it ahead. That way, it stays crunchy and doesn’t get soggy from sitting on the sauce.

7) Storing Leftover Cheesy Chicken Noodle Casserole

Let the casserole cool, then cover and refrigerate for up to 4 days. I usually reheat portions in the microwave with a splash of milk to keep them from drying out.

You can also reheat the whole dish in the oven. Cover it with foil and warm at 325°F until heated through. Take the foil off during the last 10 minutes to re-crisp the topping.

Freezing leftovers works too. Just portion them into airtight containers, label, and freeze. Great for future lunches or lazy dinners.

8) Try these casserole recipes next!

9) Cheesy Chicken Noodle Casserole Recipe