Chicken Noodle Casserole
Chicken Noodle Casserole is a pure comfort food, the kind of family-friendly dinner that serves up ALL the cozy vibes. It’s creamy and cheesy, loaded with tender chicken and egg noodles, and a crunchy Ritz cracker topping is the perfect finishing touch.
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Chicken noodle casserole is the coziest dinner!
As a Midwesterner, creamy casseroles have a special place in my heart. I grew up eating them, so they’re still a nostalgic favorite. And this chicken noodle casserole ranks right up there with my Sloppy Joe Casserole and Hamburger Casserole!
Like Chicken Noodle Soup, the main components of this recipe are Shredded Chicken and wide egg noodles. But instead of broth, the noodles and chicken are baked in a creamy cheese sauce with veggies and topped with buttery Ritz crackers. Such a delight!
- Lightened Up. Using nonfat Greek yogurt and reduced-fat milk makes the sauce lighter than a typical casserole, but still rich and creamy.
- Family-Friendly. There will be no complaints when dinner is a creamy, cheesy casserole!
- Feeds a Crowd, But Great for Weekdays Too. This is the kind of one-dish meal that I love for a weeknight dinner, but it also checks all the boxes for a potluck. (Carbs? Check! Cheese? Check! Creamy sauce? Check!)
- Make it Ahead. I love to assemble this chicken noodle casserole ahead of time so I can bake it when I’m ready.
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Greek Yogurt or Sour Cream. Use sour cream for a more classic chicken noodle casserole, or a non-fat Greek yogurt to keep it light and add a little more protein.
- Wide Egg Noodles. A wide noodle holds the creamy sauce better!
- Onion and Celery. These help develop flavor in chicken noodle soup and they add a similar flavor to this casserole.
- Seasonings. Garlic powder, thyme, sage, salt, and pepper.
- Chicken Broth. I use low-sodium broth to keep the salt level in check.
- Reduced-Fat Milk. You can absolutely swap in a higher fat milk if you’d like, but I’d caution against skim milk, which can create a thin sauce.
- Peas and Carrots. Frozen vegetables are an easy way to add some veggie goodness without the prep!
- Shredded Cheddar Cheese. I can’t stress this enough: shred your own! It melts more smoothly into the sauce.
- Cooked Chicken. You can shred leftover Baked Chicken Breast or rotisserie chicken, or follow my recipe for Instant Pot Shredded Chicken or Crockpot Shredded Chicken.
- Buttery Crackers. Crushed on top for a golden, crunchy finish. You could swap in panko if you’d like, but using Ritz crackers reminds me of the crackers I used to crumble into chicken noodle soup as a kid!
- Fresh Herbs. Finish with fresh parsley or chives, if you’d like.
How to Make Chicken Noodle Casserole
Boil the Noodles. Cook the noodles 1 minute short of al dente; toss with oil and set aside.
Sauté the Onion and Celery (photo 1). Cook them in butter until softened, then add the flour and seasonings; cook 1 minute.
Make It Creamy (photo 2). Gradually whisk in the broth and milk; simmer until thickened.
Add the Next Ingredients (photo 3). Stir in the peas and carrots, then the Greek yogurt and cheese.
Fold in the Chicken and Noodles (photo 4). Transfer the mixture to a baking dish.
Top It (photo 5). Crush the crackers over the top.
Bake. Bake at 350ºF for 25 to 30 minutes until bubbly and golden; garnish with herbs.
Recipe Variations
- Add More Veggies. Sauté mushrooms with the onion and celery or swap the peas and carrots for frozen chopped broccoli.
- Give it a Cheesy Topping. Before adding the crackers, sprinkle some additional cheddar on top.
- Cube the Chicken. If you prefer chunks of chicken instead of shredded, you can cut it into cubes.
What to Serve with Chicken Noodle Casserole
- Veggie Sides. Keep it simple with Sautéed Green Beans or Roasted Butternut Squash.
- Salad. This Spinach Salad has been my favorite side salad recipe lately!
- Bread or Biscuits. For a complete comfort food dinner, serve with Homemade Dinner Rolls or Buttermilk Biscuits.
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Chicken Noodle Casserole
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Ingredients
- 1 cup nonfat plain Greek yogurt or sour cream
- 12 ounces dried wide egg noodles
- 4 tablespoons unsalted butter
- 1 small yellow onion finely diced
- 3 ribs celery finely diced (about 1 cup)
- ⅓ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon dried thyme
- ½ teaspoon rubbed sage
- ¼ teaspoon ground black pepper
- 3 cups reduced sodium chicken broth
- 1 cup reduced-fat milk I used 1%
- 1 (10-ounce) bag frozen peas and carrots thawed
- 1 cup shredded sharp cheddar cheese divided
- 4 cups cooked shredded chicken
- 1 sleeve buttery crackers such as Ritz (about 32 crackers)
- Chopped fresh parsley or chives optional for serving
Instructions
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Preheat the oven to 350°F. Coat a 9×13 inch baking dish with nonstick spray and set aside. Measure out the Greek yogurt and let it sit at room temperature while you proceed with the recipe.
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Cook the noodles 1 minute short of al dente according to package instructions (for my package this was 4 minutes). They should still be slightly too chewy to eat, as they will continue to cook in the oven. Drain, toss with a bit of oil to prevent sticking, and set aside.
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Meanwhile, melt the butter in a Dutch oven or similar large, deep pot over medium heat. Add the onion and celery. Stir and cook until softened and the onion is turning translucent, about 6 minutes.
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Sprinkle the flour, garlic powder, salt, thyme, sage, and pepper over the top. Cook, stirring so that no dry bits of flour remain, for 1 full minute.
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Working a flew splashes at a time, whisk in the broth and milk, stirring until smooth. Bring the liquid to a simmer over medium high then let cook, stirring often, until the mixture thickens enough to coat the back of a spoon, about 10 to 15 minutes once simmering has begun. Remove from the heat.
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Off the heat, stir in the peas and carrots (this will help cool the sauce so the yogurt doesn’t curdle), then the Greek yogurt and cheese until smoothly combined.
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Fold in the chicken and noodles, then transfer to the prepared baking dish. Smooth the top.
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With your fingers, crush the crackers over the casserole to create a crunchy topping.
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Bake until the casserole is hot and bubbly and the crackers are golden, about 25 to 30 minutes. If desired, sprinkle with chopped fresh parsley. Let cool a few minutes, then serve.
Notes
- TO STORE: Store leftovers in an airtight container for 3 to 4 days.
- TO REHEAT: Reheat individual portions in the microwave or the whole casserole in a covered dish at 350°F until warmed through.
- TO FREEZE: You can freeze before baking for up to 2 months; thaw overnight in the refrigerator before baking. Or freeze leftovers in an airtight container for up to 2 months.
