Chicken recipes

Chicken Noodle Casserole

Chicken Noodle Casserole is all the consolation of chicken noodle soup and chicken casserole in only forty-five minutes with a bonus cheese sauce and crispy topping children will love!


Chicken Noodle Casserole

Chicken Noodle Casserole


  • 12 ounces egg noodles, uncooked
  • 2 chicken breasts, boneless skinless
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 20 ounces cream of chicken soup, (2 cans)
  • 1 cup whole milk
  • 1 1/2 cups shredded cheddar cheese
  • 2 cups frozen mixed vegetables, (corn, peas, and carrots)
  • 20 Ritz Crackers, crushed into fine crumbs
  • 2 tablespoons unsalted butter


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat the oven to 350 degrees.
  2. Cook the pasta 2 minutes shy of the directions then drain (do not rinse).
  3. Cut the chicken into 1″ cubes and cook in a skillet on medium-high heat with the olive oil.
  4. Cook for 3-4 minutes or until chicken is fully cooked, then remove from the pan to a large mixing bowl.
  5. Add the pasta, salt, pepper, garlic, soup, milk, cheese and vegetables and carefully mix then place into a 9×13 baking dish.
  6. Add the Ritz crackers and butter to a small skillet on medium heat until the butter is melted, stirring occasionally until the cracker crumbs start to toast, about 2-3 minutes.
  7. Add the cracker crumbs over the chicken noodle mixture and bake for 30-35 minutes uncovered.

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