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A serving of chicken noodle casserole on a white plate with a fork.

Chicken Noodle Casserole

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  • Author: Shelly
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: American


Feed the whole family and still have leftovers with this hearty, home-style Chicken Noodle Casserole! This easy casserole recipe is loaded with tender egg noodles, shredded chicken, and sweet veggies in a cheesy cream sauce, topped with a buttery Ritz cracker crust.


  • 1 tablespoon olive oil
  • 1 cup small diced yellow onion
  • 2 celery stalks, diced
  • 1 (12- ounce bag) mixed vegetables
  • 12 ounces wide egg noodles
  • 34 cups cooked shredded chicken (I like to use rotisserie chicken)
  • 2 ( 10.5- ounce) cans cream of chicken soup
  • 1 cup half and half
  • 2 cups grated cheddar cheese
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground black pepper
  • 2 cups crushed Ritz crackers (about 1 1/2 sleeves)
  • 1/4 cup butter, melted


  1. Preheat the oven to 375°F. Coat a 9 x13 baking pan lightly with nonstick spray and set aside.
  2. Heat olive oil in a large skillet over medium heat. Cook the diced onion and celery until softened, stirring frequently, about 10 minutes. Add in the frozen vegetables and cook for 2 – 3 more minutes until warm. Remove from the heat and set aside.
  3. Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package directions until al dente. Drain.
  4. While the noodles are boiling, mix together the chicken, cream of chicken soup, half and half, cheddar cheese, salt, and pepper in a large bowl. Add in the cooked vegetable mixture and stir to combine. Fold in the cooked noodles.
  5. Transfer the mixture to the prepared pan.
  6. Mix together the crushed crackers and melted butter. Sprinkle the mixture evenly on top of the casserole.
  7. Bake for 30 minutes until the top is golden brown.
  8. Serve warm.


Store airtight for up to 3 days.

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