Lazy Chicken “Poor Man’s” Casserole
This Lazy Chicken Poor Man’s Casserole is the ultimate creamy, cheesy, budget-friendly comfort food. I based it off my recipe for My Viral Poor Man’s Casserole. Made with tender egg noodles, rotisserie chicken, a rich cream cheese and sour cream base, and layered with marinara and melty mozzarella, this easy baked chicken casserole delivers big flavor with minimal effort. It’s the perfect weeknight dinner, make-ahead meal, or cozy family favorite that feeds a crowd without breaking the bank.
and of course, here’s a list of your next MUST try recipes:
- ⭐⭐⭐⭐⭐ | My Original Poor Man’s Casserole
- ⭐⭐⭐⭐⭐ | Marry Me Baked Spaghetti
- ⭐⭐⭐⭐⭐ | Poor Mans Crock-Pot Ragu
Tony’s is an absolute must have for majority of your recipes!
🤔 Common Questions
Absolutely, you can make this freeze it then bake it when you would like to use it!
Use a good-quality 32 oz jarred marinara you’ll love—this dish is simple, so flavor matters.
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Yes—penne, rotini, or ziti all work great.
Lazy Chicken “Poor Man’s” Casserole
Ingredients
Method
- Cook egg noodles according to package directions. Drain and set aside.
- In a large bowl, mix together:
- softened cream cheese
- sour cream
- garlic powder, onion powder, Italian seasoning
- Tony Chachere’s Creole Seasoning
- colby jack cheese (1 cup)
- cooked noodles
- shredded rotisserie chicken.
- Spread a thin layer of marinara sauce on the bottom
- Add half of the creamy noodle mixture
- Sprinkle mozzarella cheese
- Spoon over 1/2 marinara sauce
- Add the remaining noodle mixture
- Add last 1/2 of marinara sauce
- Top with mozzarella cheese and colby jack for color.
- Bake at 350°F for 30–35 minutes uncovered, until hot, bubbly, and the cheese is melted. On middle to lower middle rack.
- Let rest for 5–10 minutes, then garnish with parsley if desired and serve.
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Fridge: Store covered up to 4 days
Freeze: Assemble unbaked or freeze leftovers up to 2 months
Reheat: Microwave: individual portions with a splash of water or sauce. Oven: 350°F covered until warmed through.
