Easy Chicken Noodle Bake Recipes

This is the weeknight casserole that saves you when you’ve got nothing but a rotisserie chicken, a can of soup, and the determination of a tired parent. It’s creamy and cozy, the noodles are tender but not mushy, the top is all buttery crunch, and it tastes like those Midwest church potlucks I grew up on—except you can make it on a Tuesday and still have energy to watch a show after dishes.

My husband calls this “the casserole with the crunchy hat” and my kid just calls it “noodle night.” It’s become our post-practice ritual: I throw noodles in water, he shreds the chicken (snacks half of it, obviously), and we race the oven timer. If there are leftovers, I inevitably find a spoon-shaped scoop missing from the pan because somebody couldn’t wait until breakfast. Honestly? Can’t blame them.

How to Make It

If you can boil water, you can nail this. Set the oven to 350°F and butter a 9×13. Now grab 12 ounces of wide egg noodles and boil them two minutes shy of tender—undercook them a bit because they’re going to finish in the oven. Meanwhile, in a big bowl, whisk together 1 can cream of chicken (10.5 oz), 1 can cream of mushroom (or another chicken if you hate mushrooms), 1 cup sour cream, and about 1/2 cup milk or chicken broth to loosen it up. Season with 1/2 teaspoon each garlic powder and onion powder, 1 teaspoon dried parsley, a pinch of paprika, and salt/pepper to taste.

Fold in 3 cups shredded cooked chicken (rotisserie for the win), 2 cups frozen peas and carrots (no need to thaw), the drained noodles, and 1 cup shredded cheddar. Don’t overmix—gentle is the move so the noodles don’t break.

Now for the “crunchy hat”: mix 1 cup crushed butter crackers (Ritz) with 3 tablespoons melted butter. Spread the casserole into your dish, sprinkle another 1/2 cup cheddar plus 1/2 cup grated Parmesan over top, then rain those buttery crumbs all over. Bake 25–30 minutes until it’s bubbling and golden. If you want extra crunch, broil 1–2 minutes at the end. Let it sit for 5–10 (it sets up and slices like a dream), then dig in.

✔Ingredient Notes

– Egg noodles: Go wide and undercook them by a couple minutes so they don’t turn sleepy and soft in the oven.
– Cooked chicken: Rotisserie is the cheat code. Dark meat keeps it juicy. Leftover grilled chicken works too—just don’t let it be dry.
– Condensed soup: Cream of chicken + cream of mushroom is classic. Double chicken if you’re mushroom-averse; add a splash more milk.
– Sour cream: Adds tangy richness. Greek yogurt works in a pinch—use full fat if you can. I’ve used half-and-half sour cream to lighten it.
– Milk or broth: Loosens the sauce. Broth = extra savory. Don’t skip or it’ll be too thick and the noodles will hog all the moisture.
– Cheese: Cheddar melts great. Parmesan on top gives salty, toasty bits. Monterey Jack is melty, Gouda is luxe.
– Veggies: Frozen peas/carrots go straight in. If using broccoli, blanch 1 minute first so it doesn’t steam the dish watery.
– Cracker topping: Ritz or Townhouse. No crackers? Panko works—toast it in a skillet with butter for extra crunch.
– Spices: Garlic/onion powder keep it cozy. Paprika for color. A little poultry seasoning if you’re feeling Thanksgiving-y.
– Butter: For the topping. Oil works, but butter is the flavor you want here.

✔Recipe Steps

1. Preheat oven to 350°F and grease a 9×13-inch baking dish.
2. Boil 12 oz egg noodles 2 minutes less than package; drain well.
3. Whisk 2 cans condensed soup (10.5 oz each), 1 cup sour cream, and 1/2 cup milk/broth with seasonings.
4. Fold in noodles, 3 cups shredded chicken, 2 cups frozen peas/carrots, and 1 cup cheddar.
5. Spread in dish; top with 1/2 cup cheddar, 1/2 cup Parmesan, and 1 cup crushed crackers mixed with 3 tbsp melted butter.
6. Bake 25–30 minutes until bubbly; broil 1–2 minutes to brown; rest 5–10 minutes before serving.

What to Serve It With

– A crisp salad with lemony vinaigrette (the tang cuts the creaminess).
– Roasted broccoli or green beans—simple, salted, a squeeze of lemon.
– Garlic bread if you’re going fully cozy.
– Dill pickles or a dash of hot sauce for a little zip.

✔Tips & Mistakes

– Undercook the noodles. If they’re perfect out of the pot, they’ll be mush after baking.
– Taste your sauce before adding salt—soups and cheese are already salty.
– Don’t skip the rest time. Five minutes = cleaner scoops and better texture.
– If your topping looks pale, hit broil. Watch it like a hawk.
– Saucy preference? Add an extra 1/4 cup milk/broth if you like it looser.
– Veggie swap? Keep total volume around 2 cups so it doesn’t overcrowd.

✔Storage Tips

Fridge: Cover and stash for 3–4 days. Reheat covered at 325°F until hot, then uncover for a few minutes to re-crisp the top. Microwave works too—add a splash of milk so it stays creamy.

Freezer: Cool completely, wrap tight, and freeze up to 3 months. Reheat from thawed for best texture. If baking from frozen, cover and add 15–20 minutes.

Cold bites straight from the dish? Weirdly excellent. And yes, I have absolutely eaten this for breakfast with hot sauce. Zero shame.

✔Variations and Substitutions

– Buffalo Ranch: Add 1/4 cup buffalo sauce and 2 tbsp ranch seasoning; swap cheddar for Monterey Jack.
– Broccoli Cheddar: Skip peas, fold in 2 cups blanched chopped broccoli; extra cheddar on top.
– Lemon Herb: Stir in lemon zest and fresh parsley; use mozzarella + Parmesan.
– Mushroom Thyme: Double cream of mushroom, sauté fresh mushrooms, add thyme.
– Tex-Mex: Use pepper jack, add corn and black beans, sprinkle crushed tortilla chips on top.
– Lighter: Greek yogurt instead of sour cream; part-skim cheese; more veggies, less noodle.
– Gluten-Free: Use GF egg noodles and GF condensed soup; top with crushed GF crackers.
– Dairy-Free(ish): Use a dairy-free cream soup and plant-based sour cream/cheese; olive oil panko topping.

Frequently Asked Questions

Easy Chicken Noodle Bake Recipes

This creamy, comforting chicken noodle bake comes together fast with pantry staples, tender egg noodles, and plenty of melty cheddar. Perfect for busy weeknights and guaranteed family-approved.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 12 ounce wide egg noodles uncooked
• ▢ 3 cup cooked chicken shredded or diced
• ▢ 2 can condensed cream of chicken soup 10.5 ounce cans
• ▢ 0.75 cup sour cream
• ▢ 0.5 cup milk whole or 2 percent
• ▢ 2 cup frozen mixed vegetables thawed and drained
• ▢ 2 cup sharp cheddar cheese shredded, divided
• ▢ 1 teaspoon onion powder
• ▢ 0.5 teaspoon garlic powder
• ▢ 1 teaspoon dried parsley
• ▢ 0.75 teaspoon kosher salt to taste
• ▢ 0.5 teaspoon black pepper freshly ground
• ▢ 2 tablespoon unsalted butter melted
• ▢ 0.75 cup panko breadcrumbs
• ▢ 0.25 teaspoon paprika optional, for color
• ▢ 0.25 cup fresh parsley chopped, for garnish

Instructions

Preparation Steps

• Preheat oven to 350°F. Grease a 9x13 inch baking dish with nonstick spray or butter.
• Boil the egg noodles in salted water until just shy of al dente (about 2 minutes less than package directions). Drain well.
• In a large bowl, whisk together the condensed soup, sour cream, and milk until smooth.
• Stir in onion powder, garlic powder, dried parsley, salt, and black pepper. Fold in the chicken, mixed vegetables, and 1.5 cups of the cheddar.
• Add the drained noodles and gently toss to coat. Transfer the mixture to the prepared baking dish and spread evenly. Top with the remaining 0.5 cup cheddar.
• Combine melted butter with panko, then sprinkle over the casserole. Dust with paprika if using.
• Bake for 25 to 30 minutes until bubbly and the topping is golden. Let rest 5 minutes.
• Garnish with chopped fresh parsley and serve warm.

Notes

For a shortcut, use rotisserie chicken. Swap cheddar for mozzarella or Monterey Jack if preferred. Leftovers reheat well; add a splash of milk if needed.