Cheesy Chicken Noodle Casserole You’ll Want Every Weeknight
I don’t know about you, but anytime I hear the words ‘cheesy chicken noodle casserole,’ I’m already reaching for a fork. This one’s creamy, loaded with tender chunks of chicken, egg noodles that hold their shape just right, and enough cheese to make your week better. It’s a warm hug in a casserole dish.
My grandma used to make something like this, except hers had a mystery can of soup we never asked too many questions about. I’ve taken that old-school comfort and given it a fresher spin with simple ingredients and no weird surprises. If you’ve got some cooked chicken lying around—maybe from last night’s roast—you’re already halfway there.
Whether you're feeding a picky kid, a hungry spouse, or just yourself (because hey, you deserve a cheesy reward after a long day), this casserole delivers. It’s easy to prep, freezer-friendly, and the kind of thing that somehow tastes even better the next day. If you're looking for Cheesy Chicken Noodle Casserole Recipes, Cheesy Chicken And Noodle Casserole, or a Chicken Broccoli Noodle Casserole with extra goodness, well, welcome home.
Servings: 6 servings
Ingredients
- 3 cups cooked chicken, shredded or cubed
- 12 oz wide egg noodles, cooked and drained
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup sour cream
- 1/2 cup milk
- 2 cups shredded cheddar cheese, divided
- 1 cup frozen peas (optional)
- Salt and pepper to taste
- Crushed Ritz crackers or breadcrumbs for topping (optional)
Instructions
- Preheat your oven to 350°F. Grease a 9x13 baking dish.
- In a large bowl, mix together the cream of chicken soup, cream of mushroom soup, sour cream, and milk until smooth.
- Stir in the cooked chicken, noodles, peas (if using), 1 1/2 cups of cheese, and salt and pepper. Mix until everything’s cozy and coated.
- Pour the mixture into the prepared baking dish and spread it out evenly.
- Sprinkle the remaining cheese on top. Add cracker crumbs if you’re into that golden crunchy topping life.
- Bake for 35–40 minutes, or until bubbly and golden at the edges.
- Let it sit for 5 minutes before diving in. Try not to burn your tongue. We’ve all been there.