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There is nothing like a classic Chicken and Egg Noodle Casserole to make you feel like you’re at your Mom’s or Grandma’s dinner table again. This buttery Ritz-topped chicken and egg noodle casserole is creamy, delicious, and entirely soul-satisfying!
Chicken and Egg Noodles
I have to be honest here you guys: I thought that by April 9th I would be done with winter comfort food. It’s spring (at least it is according to the calendar) and our thoughts are supposed to turn to all things green and light and lemony. Well, Mother Nature has forgotten where she placed her calendar, my friends because here in Alberta we were hitting record LOWS for temperature! Yes, we were SO COLD here it’s unbelievable! There’s no way that asparagus is peeking out from the ground because I kid you not, we have 3-4 feet of snow left in our backyard. It was just -12 C here in Edmonton. We are supposed to be having melting snow and mud and all of the spring things that are exciting, but we have snow and sub-zero temps.
Thus we are still needing some good ol’ winter comfort food and this chicken and egg noodle casserole is it.
How to Make Chicken & Egg Noodle Casserole
The retro, basic recipe for chicken and egg noodle casserole is very plain. The soup, noodles, and chicken is for the casserole part. I’ve added some spices, garlic powder, and onion powder. You can definitely taste-test the milk combination before you add it to the noodles, there is nothing uncooked so it’s completely safe to do so. You might prefer a little more garlic, or even adding some poultry seasoning! The point is, this is a good base recipe that you can tweak to your family’s liking.
Tips & Tricks for Making Creamy Chicken and Egg Noodle Casserole
- Do not overcook the egg noodles! You want them to be al dente, just toothsome when you bite into them or you are going to have a mushy casserole at the end.
- You can switch out the chicken soup for mushroom soup if you prefer.
- If you make this in a larger casserole that is deeper, it will still work out but you will have to cook it longer. You need to heat this up right into the middle, nice and bubbling hot!
For more casserole ideas, try these:
- Sour Cream Ground Beef Noodle Casserole
- Creamy Ham & Noodle Casserole
- Johnny Marzetti
- Shipwreck Casserole
- Baked Lazy Perogy Casserole
- Vegetable Lasagna with No-Boil Noodles
Happy cooking!
Love,
Karlynn
Chicken and Egg Noodle Casserole
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Total Time
- 45 minutes
- Course
- Main Course
- Cuisine
- North American
- Servings
- 8
- Calories
- 415
- Author
- Karlynn Johnston
Ingredients
- 6 cups uncooked egg noodles about 12 ounces
- 2 cans condensed cream of chicken soup, undiluted 10-3/4 ounces each
- 1 cup sour cream
- 3/4 cup milk
- 1 cup frozen green peas
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups chopped cooked chicken breasts
- 1 cup crushed Ritz crackers about 20 crackers
- 1/4 cup butter melted
Instructions
- Preheat your oven to 350°. Cook the egg noodles according to package directions for al dente; drain and rinse with cold water to stop the cooking process.
- In a large bowl, whisk together the soup, sour cream, milk, green peas, garlic powder, onion powder,salt and pepper until blended. Stir in the chicken and noodles. Transfer to a greased 9×13 inch baking dish.
- In a small bowl, mix together the crushed crackers and butter. Sprinkle over the top of the casserole in an even layer.
- Bake in the preheated oven for 30-35 minutes or until bubbly.
Recipe Notes
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Shelly says
This was delicious! I didn’t have any buttery crackers so I used seasoned breadcrumbs instead. I’m sure the crackers would have been better, but the breadcrumbs definitely worked. I just finished my second helping and I’m so stuffed and satisfied, but tempted to go back for thirds. 😂
Becky says
I just made this and it was delicious. I made too much and my family doesn’t like leftovers. Can I freeze it? If so, what method do you suggest and how do I reheat it?
Judy McDaniel says
Made this today. It was delicious. Followed recipe. Will make again and again.
Christine @ myblissfulmess says
This was really good and very easy to put together. The kids enjoyed this dish as well. I love that it calls for simple ingredients I normally have on hand. I cut down on the calories to make this a bit healthier by using 98% fat free cream of chicken soup, light sour cream and 1% milk. The kids ate the leftovers the next day for lunch so I know that it reheats very well and doesn’t turn out dry. It’s still just as creamy and delicious as it was when it first came out of the oven.
Patricia Hay says
Needed some of your ‘comfort food’ recipes today–have gotten in a rut with cooking–couldn’t stand one more gray day here on Cape Cod–and found your site. I am the ‘grandmother’ who used to cook these foods, but have forgotten their great tastes. Being eighty and cooking for one, I look forward to trying so many of your recipes, freezing them in smaller portions, and being ‘comforted’ all summer long (if it ever gets here)!!.
Thanks for letting me find a brighter day.