Creamy Chicken Noodle Casserole 🐥
One of my top recipes on my website is Creamy Chicken Noodle Soup, so I thought why not give the people what they want. And I thought what you want is creamy chicken noodle not soup, but casserole! I made it creamy, savory, cozy, delicious, and also I went ahead and made it easy!
I used a rotisserie chicken that I shredded up with my favorite chicken shredding tool, creamy ingredients such as cream of celery soup, cream of chicken with herbs, and sour cream. I also used good old fashioned egg noodles and some secret ingredients that will take your creamy chicken noodle casserole over the top! Let’s see if this recipe takes the number one spot and only you can make that decision. Let’s make it!
This Chicken Shredding Tool shreds your meat within seconds and saves me so much time when I am cooking. What I love about this tool is that it is non-slip, BPA free, and heat resistant up to 356℉.
I use these Le Creuset Salt Mill & Le Creuset Pepper Mill everyday for my recipes, the color is beautiful!
I absolutely love this Vietri Bakers Blue Small Rectangular Serving/Baking Dish! This dish is durable, provides even heat distribution, and it is perfect for your deep dish casserole baking dish needs. I also love that it is dishwasher, microwave, freezer, and oven safe!
🗒 More Delicious Casserole Recipes
👝 How to Store Leftovers
Store in an air-tight container for 3-5 days in the refrigerator.
🤔 Common Questions
Absolutely!
Some other great options are Cheddar, Monterey Jack, and if you are looking for a spicy kick use Pepper Jack!
You can make it 1-2 days ahead of time, wrap it with aluminum foil or plastic wrap, and pop it in the refrigerator. When you are ready to bake, pull it out of the refrigerator, let it stand for about 30 minutes, and then bake it according to the recipe!
🎥 Items Featured in the Video
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Creamy Chicken Noodle Casserole
Equipment
Ingredients
- 12 oz wide egg noodles
- 1 small rotisserie chicken shredded
- 15 oz frozen mixed vegetables thawed
- 1 & ½ tbsp chicken bouillon seasoning
- 1 tsp cracked black pepper
- A pinch of salt
- 10.5 oz can cream of celery soup
- 10.5 oz can cream of chicken with herbs soup
- 10.5 oz half and half
- 8 oz sour cream
- 8 oz freshly shredded colby jack divided
- 1 stick butter divided
- 1 sleeve of ritz crackers about 30 crackers, crushed up
Instructions
- Bring a pot of water to boil and boil the egg noodles according to package directions.
- In a large bowl, add in shredded chicken, cooked egg noodles, thawed mixed vegetables, chicken bouillon seasoning, cracked black pepper, and a pinch of salt. Mix that together just until incorporated.
- Now, add in the can of cream of celery and cream of chicken with herbs soup. Fill up the empty can of cream of chicken with herbs with half and half, give it a mix to get all the excess soup out, and add it into the bowl. Then, add in sour cream and half of the shredded colby jack (save the other half for later. Mix everything together until fully combined
- Grease a baking dish with 1-2 tbsp of butter and add the creamy chicken noodle mixing into the greased baking dish. Smooth it out and then sprinkle the other half of the shredded colby jack cheese evenly over the top.
- In a large measuring cup or microwave safe bowl, add in 6 tbsp butter and heat it up in the microwave until melted. Once the butter is melted, add in the crushed up cracker and mix that together until combined. Sprinkle the buttery crushed crackers evenly over the top of the casserole.
- Bake it at 375°F for 30 – 35 minutes. Enjoy!
Video
Nutrition
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I plan on making this!
Enjoy! 🙂
Made this last night. OMG!!! Amazing. I loved the crunchy ritz topping. Yummerz. Thank you and Happy New Year Melissa
So happy you enjoyed ❤️
Made this tonight. It was delicious! Way too much for 2 people. Do you think it could be frozen?
Absolutely! ♥️