The Old Fashioned Chicken and Egg Noodles Casserole is a comforting, hearty chicken casserole that’s perfect for cozy family dinners or chilly evening gatherings.
Picture this: A cheesy chicken noodle casserole with tender chicken breasts, flavorful vegetables, and soft egg noodles, all enveloped in a creamy, savory sauce.
The grand finale? A golden, crunchy topping of crushed Ritz crackers adds a delightful contrast of textures.
This creamy casserole is a delicious recipe that is one of my favorite Casserole Recipes and will remind you of a classic Chicken Noodle Soup, except this one has a creamy sauce, delicious soft vegetables, and a crunchy topping.
Actually, it might be a little more similar to my Chicken Pot Pie Soup recipe. So maybe I should change the name of this casserole to Chicken Pot Pie Noodle Casserole.
Table of Contents
Why You’ll Love This Recipe
- Simplicity: This chicken noodle soup with Ritz Crackers uses simple ingredients easily found at almost any local grocery store. It is easy to follow, making it perfect for both seasoned cooks and kitchen novices. Plus, it’s a one-dish meal, meaning minimal clean-up!
- Versatility: Have some leftover chicken? Need to clear out the vegetable drawer? This casserole is excellent for using up what you have on hand.
- Comfort: There’s a reason this is called “comfort food.” The warm, creamy, and filling casserole will soothe your soul and please your palate. If you liked my Creamy Mushroom Chicken and Rice recipe, then you’ll love this Chicken Noodle Casserole.
- Budget-friendly: This creamy chicken noodle casserole is economical, using readily available ingredients that won’t break the bank. It’s perfect for feeding a crowd or meal-prepping for the week!
- Customizable: The base recipe is delicious on its own, but it’s also very adaptable. Feel free to get creative and add your favorite ingredients or swap things out to suit your whole family’s favorite flavors or dietary preferences or needs.
Equipment Needed
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To create this delectable casserole, you’ll need the following kitchen equipment:
- A large pot for cooking the egg noodles
- A cutting board and a sharp knife for chopping the vegetables and chicken
- A skillet or sauté pan for making the creamy sauce
- A grater for shredding the cheese (if not pre-shredded)
- A large mixing bowl for combining the ingredients
- A 9×13-inch baking dish for assembling and baking the casserole
- Measuring cups and spoons for accurate ingredient portions
Ingredients Needed
Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Wide Egg Noodles: The foundation of our casserole, egg noodles are hearty and absorb the creamy sauce well.
- Chicken: You can use rotisserie chicken, leftover chicken, or even canned chicken.
- Vegetables: A mix of peas and carrots provides a pop of color and an extra serving of veggies.
- Butter: This is used in the creamy sauce and in the Ritz cracker topping for extra richness.
- Onion and Garlic: These aromatics add depth and flavor to the casserole.
- All-Purpose Flour: This is used to thicken the sauce.
- Chicken Broth: It adds flavor to the sauce and keeps the casserole moist.
- Milk and Heavy Cream: These dairy products make the sauce creamy and luscious.
- Thyme leaves: Fresh or dried; thyme adds a herby note.
- Cheddar Cheese: Melty and delicious, cheese takes this casserole to the next level!
- Ritz Crackers: Crushed and sprinkled on top, they add a delightful crunch.
- Salt and Pepper: For seasoning and boosting the overall flavor.
Ingredient Substitutions
- Chicken: You can use chicken breasts or chicken thighs or canned chicken. Instead of chicken, you could also use leftover turkey. It’s a perfect way to use Thanksgiving leftovers.
- Wide Egg Noodles: I think these wide egg noodles make the dish. However, you could use your favorite pasta or any leftover pasta you might have. Some examples might include macaroni or fettuccine.
- Shortcut Sauce: If you don’t want to make the sauce from scratch, you could use canned cream of chicken or cream of mushroom soup and leave out the butter, flour, and chicken broth.
- Cheese: You can easily swap out the type of cheese you want. Instead of cheddar, you could use mozzarella, pepper jack, or Swiss.
- Crackers: Instead of using Ritz Crackers for the crunchy topping, you could use potato chips on top of the casserole instead.
How To Make Chicken Pot Pie Noodle Casserole
Cook the Noodles: Cook the egg noodles according to the package directions. Ensure that you don’t overcook them, as they will continue cooking in the oven. Once done, drain them well.
Prepare the Filling:
- In a skillet, sauté the onions and garlic in butter until soft.
- Stir in flour, salt, and pepper, and cook for another minute.
- Gradually whisk in the chicken broth, milk, heavy cream, and thyme leaves; and
- Let the sauce thicken.
Combine Ingredients: In a large bowl, mix the cooked noodles, chicken, vegetables, and creamy sauce. Stir in half of the cheese.
Assemble the Casserole: Transfer the noodle mixture to a greased 9×13-inch baking dish. Sprinkle the remaining cheese on top and cover with crushed Ritz crackers.
Bake: Bake in a preheated oven at 400°F for about 30-35 minutes, or until the casserole is bubbly and the top is golden brown. Let it sit for a few minutes before serving to allow the sauce to thicken.
Recipe Tips
- Don’t overcook the noodles: They will continue to cook in the oven, so it’s best to cook them until they’re al dente. This way, they won’t become mushy during the baking process.
- Customize your veggies: Feel free to mix up the veggies based on what you have on hand or your family’s preferences. Corn, bell peppers, or even spinach could be great additions!
- Make it crispy: For an extra crunch, add more crushed Ritz crackers on top.
- Spice it up: If you enjoy a bit of heat, add some crushed red pepper flakes to the sauce.
Variations
- Swap the Protein: Try this casserole with cooked turkey or ham instead of chicken for a different flavor profile.
- Change the Cheese: Swap out the cheddar for Monterey Jack, Colby, or even a mix of your favorite cheeses. Make it more like my Mexican Chicken Casserole.
- Go Gluten-Free: Use gluten-free noodles and a gluten-free flour blend to make this dish suitable for those with gluten intolerance.
- Homemade Noodles: If you want to go old-fashioned, make homemade noodles. You’ll need to cook egg noodles before using his recipe.
What To Serve With Chicken Pot Pie Noodle Casserole
Salad:
Bread
FAQs
Yes, you can assemble the casserole, cover it, and refrigerate it for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if it’s cold from the fridge.
Store in an airtight container in the refrigerator for up to 5 days.
Absolutely! This casserole freezes well. Bake it, let it cool completely, then cover it tightly and freeze for up to 3 months. When you’re ready to serve it, let it thaw overnight in the fridge, then reheat it in the oven.
What’s the best way to reheat this casserole?
For best results, cover the casserole with foil and reheat it in a 350°F oven until heated through. You can also reheat individual servings in the microwave.
Next time you want a great way to use up leftovers in a chicken casserole, remember this Old Fashioned Chicken Noodle Casserole.
More Comforting Casserole Recipes
- Chicken Pot Pie Soup
- Chicken Pot Pie Casserole
- Chicken and Stuffing Casserole
- Chicken Dorito Casserole
- Chicken Pot Pie Noodle Casserole
- Creamed Chicken and Biscuits Casserole
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Recipe
Chicken Egg Noodle Casserole Recipe
Ingredients
- 12 ounces wide egg noodles
- 10- ounce package frozen mixed vegetables
- 2 cups shredded cooked chicken
- 6 tablespoons unsalted butter divided
- 1/2 cup diced onion
- 1 tablespoon minced garlic
- 1/4 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 1 1/2 teaspoon fresh thyme leaves or 1/2 teaspoon dried
- 1 cup grated cheddar cheese
- 1 sleeve Ritz cracker crumbs
Instructions
- Cook the noodles according to the package directions, then drain well.
- Combine the vegetables, and chicken with the noodles.
- Heat the oven to 400°. Spray a 9×13 inch pan with cooking spray. Pour the noodles into the pan.
- Melt 3 tablespoons of butter in a saute pan. Cook the onion and garlic for 3 minutes, then stir in the flour, salt and pepper and cook for another minute.
- Whisk in the broth, milk, heavy cream, and thyme and cook until the sauce begins to thicken.
- Stir the sauce into the noodles, then stir in half the cheese.
- Melt the remaining cheese and crush the crackers, then pour the butter over the crackers.
- Sprinkle the remaining cheese over the noodles and spread the crackers over the cheese.
- Place in the oven and bake for 30 minutes, or until bubbly and the top has browned.
Notes
Recipe Tips
- Don’t overcook the noodles: They will continue to cook in the oven, so it’s best to cook them until they’re al dente. This way, they won’t become mushy during the baking process.
- Customize your veggies: Feel free to mix up the veggies based on what you have on hand or your family’s preferences. Corn, bell peppers, or even spinach could be great additions!
- Make it crispy: For an extra crunch, add more crushed Ritz crackers on top.
- Spice it up: If you enjoy a bit of heat, add some crushed red pepper flakes to the sauce.
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: May be frozen for up to 3 months. Thaw and reheat in the oven or microwave.
Dominique says
This was really good made this for dinner only thing I changed was used canned veg mix instead of frozen. I forgot the cheddar cheese but it still was really good . I was scared to try this bc it didn’t have any reviews so I will be your first . Thanks for sharing .