Cheesy Chicken Noodle Casserole for Cozy Nights
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.
Servings: 6 servings
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
Instructions
- Preheat your oven to 350°F. Lightly grease a 9x13-inch baking dish. Set it aside while you wrangle the noodles.
- Cook the egg noodles according to the package instructions. Don’t overcook them; you want them slightly firm since they’ll bake more.
- In a large bowl, stir together the cream of chicken soup, sour cream, mayo, cheddar, parmesan, garlic powder, onion powder, salt, and pepper. Mix until it’s creamy and a little ridiculous in the best way.
- Fold in the cooked noodles, shredded chicken, and peas (if you’re using them). Pour that mixture into your prepared baking dish and spread it evenly.
- Sprinkle the crushed crackers or breadcrumbs across the top. You’re looking for crunch here.
- Bake uncovered for 25–30 minutes or until it’s bubbling around the edges and the topping is golden brown.
- Let it cool for 5 minutes before serving. This gives it time to set and saves your tongue from getting scorched.