Chicken noodle casserole is the ultimate comfort food: tender chicken, egg noodles, and a creamy sauce baked under a golden, crunchy topping. This version earns its “best rated” reputation by using a from-scratch sauce (no canned soup) and a buttery Ritz cracker crust that adds irresistible texture. It’s a complete, satisfying meal that comes together in about an hour and is perfect for busy weeknights or potlucks.
Ingredients
- 12 oz (340 g) wide egg noodles
- 2 cups (280 g) cooked chicken, shredded or cubed (rotisserie or leftover works great)
- 2 tbsp (28 g) unsalted butter
- 1 small yellow onion, diced (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 2 cups (480 ml) chicken broth
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) heavy cream
- 3 tbsp (24 g) all-purpose flour
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 cup (120 g) frozen peas and carrots, thawed
- 1 1/2 cups (170 g) shredded sharp cheddar cheese, divided
- 1 cup (120 g) crushed Ritz crackers (about 20 crackers)
- 2 tbsp (28 g) unsalted butter, melted (for topping)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish.
- Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until just al dente (about 6-7 minutes). Drain and set aside.
- In a large skillet or Dutch oven, melt the 2 tablespoons of butter over medium heat. Add the onion and cook until soft, about 3-4 minutes. Add the garlic and cook for 30 seconds more.
- Sprinkle the flour over the onion mixture and stir constantly for 1 minute to make a roux.
- Gradually whisk in the chicken broth, then the milk and heavy cream. Bring to a gentle simmer, whisking often, until the sauce thickens enough to coat the back of a spoon, about 3-5 minutes.
- Stir in the salt, pepper, thyme, and 1 cup (113 g) of the shredded cheddar cheese. Stir until the cheese is melted and the sauce is smooth.
- Add the cooked chicken, thawed peas and carrots, and the cooked noodles to the sauce. Stir gently to combine everything.
- Pour the mixture into the prepared baking dish and spread it evenly.
- In a small bowl, mix the crushed Ritz crackers with the melted butter. Sprinkle the cracker mixture over the casserole, then top with the remaining 1/2 cup (57 g) of shredded cheese.
- Bake for 25-30 minutes, until the casserole is bubbly around the edges and the topping is golden brown. Let it rest for 5 minutes before serving.
Tips
- Use already-cooked chicken: Rotisserie chicken or leftover roasted chicken works perfectly. If you need to cook chicken from scratch, poach 1 lb (450 g) of boneless, skinless breasts in simmering broth for 15-20 minutes until they reach 165°F (74°C) as measured with a food thermometer, then shred.
- Don’t overcook the noodles: Cook them a minute less than the package directs, because they will continue to cook in the oven. Overcooked noodles become mushy.
- Make it lighter: You can substitute half-and-half or extra milk for the heavy cream, but the sauce will be less rich. For a lower-fat version, use 2% milk and reduce the butter to 1 tablespoon.
- Customize the topping: If you don’t have Ritz crackers, use panko breadcrumbs mixed with a little melted butter, or crushed potato chips for a salty crunch.
Serving Suggestions
This casserole is a complete meal on its own, but it pairs beautifully with a crisp green salad dressed with vinaigrette to cut through the richness. Steamed broccoli or green beans also make excellent sides. For a truly cozy dinner, serve with buttery dinner rolls or garlic bread to soak up any extra sauce.
Variations
- Add mushrooms: Sauté 8 oz (225 g) sliced mushrooms with the onion for an earthy flavor.
- Swap the protein: Use leftover turkey or ham instead of chicken—great for post-holiday meals.
- Make it spicy: Add 1/2 tsp red pepper flakes or a diced jalapeño to the sauce for a kick.
- Go cheesy: Replace the cheddar with Gruyère or Swiss for a nuttier flavor. You can also add 1/2 cup (50 g) grated Parmesan to the sauce.
- Add herbs: Fresh parsley or chives stirred in just before serving brighten the flavor.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The casserole will keep for 3-4 days. To reheat, place a portion in the microwave for 2-3 minutes, or reheat in a 350°F (175°C) oven for 15-20 minutes until warmed through. If the casserole seems dry, add a splash of chicken broth or milk before reheating. You can also freeze the unbaked casserole for up to 3 months; thaw overnight in the refrigerator and bake as directed, adding 10-15 minutes to the baking time.
Frequently Asked Questions
Can I use canned cream of chicken soup instead of making the sauce from scratch? Yes, you can substitute 1 can (10.5 oz / 298 g) of condensed cream of chicken soup plus 1/2 cup (120 ml) milk for the flour, broth, and milk. The sauce will be thicker and saltier, so reduce the added salt to 1/2 tsp.
Can I make this casserole ahead of time? Absolutely. Assemble the casserole (without the cracker topping) up to 24 hours in advance, cover, and refrigerate. When ready to bake, add the topping and increase the baking time by 10-15 minutes, since the casserole will be cold.
How do I know when the chicken is fully cooked? If you’re using raw chicken, cook it until it reaches an internal temperature of 165°F (74°C) as measured with a food thermometer. If using rotisserie or leftover chicken, it’s already cooked, so you just need to heat it through.
Can I use gluten-free noodles and flour? Yes, use gluten-free egg noodles (cook them a little less than the package says, as they can get mushy) and a 1:1 gluten-free flour blend for the roux. The sauce may need a few extra minutes to thicken.
Why is my casserole dry? The most common cause is overbaking. Check it at 25 minutes—it should be bubbly but not dry. Also, make sure your sauce is thick enough before baking; if it’s too thin, it will separate. Finally, don’t skip the rest time, as it allows the sauce to set.
Can I add vegetables like broccoli or spinach? Yes! Add 2 cups of steamed broccoli florets or 2 cups of fresh spinach (stirred in at the end) along with the chicken. If using frozen vegetables, thaw and drain them well to avoid extra water in the casserole.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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