Chicken Casserole

This chicken casserole recipe is an entire dinner on its own loaded with veggies, creamy sauce, and plenty of cheese.

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This chicken casserole is packed with juicy chicken, fresh vegetables, easy-to-cook egg noodles, and a cheesy, Ritz cracker topping. Perfect for busy weeknights because it’s quick to make, this dish is a creamy and filling meal that the whole family will enjoy.

Chicken Casserole Ingredients

SUBSTITUTIONS AND ADDITIONS

PASTA: You can substitute the egg noodles 1:1 with any other medium pasta in this simple recipe. Be sure to cook the pasta so that it’s still a tad firm because it will cook more while in the oven.

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VEGETABLES: Fresh and crisp vegetables like mushrooms, broccoli, or carrots make great additions, and if you’re thinking about adding vegetables to your casserole, make sure they are pre-cooked. Leftovers work great for this!

CHICKEN: You can also use leftover chicken made at home or shredded leftover rotisserie chicken from the grocery store in this recipe.

How To Make This Chicken Casserole Recipe

STEP ONE: Preheat the oven to 350°F. Spray a 9×13 baking dish with nonstick spray.

STEP TWO: In a Dutch oven, add olive oil, bell pepper, onion, and celery then cook until onion is translucent and peppers and celery are becoming tender, about 5 to 6 minutes.

STEP THREE: Add the minced garlic and cook for 30 seconds, stirring to prevent the garlic from burning. 

STEP FOUR: Add cream of chicken soup and half and half, then stir to combine.

STEP FIVE: Once heated through, add cheese. Continue to stir to melt.

STEP SIX: Add the cooked egg noodles and shredded chicken once the cheese is all melted.

STEP SEVEN: Season with parsley, salt, and pepper.

STEP EIGHT: Remove from the heat and pour the chicken mixture into the prepared 9×13 baking dish.

STEP NINE: Place the Ritz crackers in a Ziploc bag and crush them with a rolling pin. 

STEP TEN: Add crackers to a medium bowl. Stir in the melted butter and 1 cup of shredded cheddar. Spread the topping over the casserole dish.

STEP ELEVEN: Place the dish in the preheated oven uncovered and bake for 15 minutes or until cheese is melted.

STEP THIRTEEN: Serve warm and enjoy!

How To Serve

Add green beans or a fresh salad and garlic bread on the side of this creamy chicken casserole and you are all set with a pure comfort food meal for an easy weeknight dinner.

If you need more ideas or inspiration for a great side dish, try out our potato salad or garlic parmesan mushrooms.

If you’re still looking for more of that irresistible cheese flavor, our cheese biscuits pair perfectly with our chicken casserole.

Looking for more great meal ideas? Check out our other easy chicken casserole recipes that you can whip up with simple ingredients such as our crack chicken casserole , chicken and rice casserole and chicken bacon ranch casserole.

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Storage

IN THE FRIDGE: While the egg noodles might not hold up too great if you freeze them, they can still be stored in the fridge. Cover the casserole dish, and leave stored in the fridge for up to three days.

IN THE FREEZER: We don’t recommend freezing this dish as the egg noodles may end up mushy when you thaw it.

This cheesy chicken casserole recipe will easily be a family favorite with its delicious egg noodles, creamy filling, and crispy, Ritz cracker topping.

With plenty of melted cheese, this filling casserole is a delicious, family-friendly meal that’s perfect for dinner tonight.

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Chicken Casserole

5 from 3 votes

This chicken casserole recipe is an entire dinner on its own loaded with veggies, creamy sauce, and plenty of cheese.

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 12

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Ingredients

  

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For the Casserole

• 2 to 3 tablespoons olive oil
• 2 stalks celery, chopped
• 1 red bell pepper, chopped
• 1 medium onion, chopped
• 1 tablespoon garlic, minced
• 2 (10.5-ounce) cans cream of chicken soup
• 1 cup half and half cream
• 2 cups sharp cheddar, shredded (shred your own cheese so it melts best!)
• 3 cups egg noodles, cooked
• 1½ pounds chicken breast, cooked and shredded
• 1 tablespoon parsley
• salt and pepper, to taste

For the Topping

• 1 sleeve Ritz crackers
• 1 cup sharp cheddar, shredded
• 4 tablespoons butter, melted

Instructions

 

• Preheat the oven to 350°F. Spray a 9×13 baking dish with nonstick spray.
• In a 4-quart Dutch oven, add olive oil, bell pepper, onion, and celery. Cook over medium-high heat until onion is translucent and the pepper and celery are becoming tender, about 5 to 6 minutes
• Add the minced garlic and cook for 30 seconds, stirring to prevent the garlic from burning.
• Reduce the heat to medium. Add cream of chicken soup and half and half, then stir to combine.
• Once heated through, add cheese. Continue to stir to melt.
• Add cooked egg noodles and shredded chicken once the cheese is all melted.
• Season with parsley, salt, and pepper.
• Remove from the heat and pour into the prepared 9×13 baking dish.
• Place the Ritz crackers in a ziplock bag and crush them with a rolling pin. Add the crackers to a medium bowl.
• Stir in melted butter and 1 cup shredded cheddar.
• Spread the topping over the casserole dish.
• Place the dish in the preheated oven uncovered and bake for 15 minutes or until cheese is melted.

Notes

• It’s best to shred your own cheese in the cream sauce, it melts better that way and you can shred more as needed.
• If you prefer, you can serve this dish straight from the pan.

Nutrition

Calories: 526kcal | Carbohydrates: 20g | Protein: 34g | Fat: 34g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 973mg | Potassium: 554mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1433IU | Vitamin C: 23mg | Calcium: 370mg | Iron: 2mg

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