Chicken Noodle Casserole Recipe – A Warm Hug in a Baking Dish

There’s something magically comforting about the aroma of a freshly baked Chicken Noodle Casserole wafting through your home. It instantly takes me back to childhood, and I can almost hear the laughter of family gathered around the kitchen table. The sound of spoons clinking against plates and stories being shared over warm bowls of this cozy dish make my heart feel full. This recipe is not just food; it’s a cherished tradition that brings people together. So, dust off your apron, and let’s get cooking this heartwarming meal that’s perfect for any day!

Why You’ll Love It

• Quick and easy to make, with no fuss!
• Comforting homemade flavor that warms your soul.
• Made with simple, wholesome ingredients that you probably have on hand.
• Great for any occasion—ideal for weekday dinners or special gatherings.
• Always a crowd-pleaser; you’ll be the star of your next family meal!

Ingredients You’ll Need

• 2 cups uncooked wide egg noodles
• 6 tablespoons salted butter, divided
• 1/2 cup diced carrots (fresh adds color and sweetness)
• 1/2 cup diced onion (use yellow for a milder flavor)
• 1/2 cup diced celery (for that lovely crunch)
• 1 clove garlic, minced (fresh garlic gives it that extra flavor boost)
• 1/4 cup all-purpose flour (to thicken the sauce beautifully)
• 1 cup milk (creamy adds richness)
• 2 cups chicken broth (use low sodium if you prefer)
• 1 1/2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 2 cups shredded cooked chicken (perfect for using leftovers)
• 1 cup grated sharp cheddar cheese (hello, cheesy goodness!)
• 1 cup frozen peas (do not thaw; they’ll stay bright and fresh)
• 3/4 cup Ritz cracker crumbs (about 15 whole crackers)
• Kosher salt and ground black pepper to taste

How to Make It

1. Start by preheating your oven to 350 degrees F. Grab a 9 x 9 inch baking dish and give it a light spray with cooking spray—this will ensure nothing sticks!

2. In a large pot, bring salted water to a boil. Add your wide egg noodles, cooking them until they’re just al dente. You’ll want that perfect bite to them! Drain the noodles and set aside.

3. In a large skillet over medium-high heat, melt 1 tablespoon of butter. Toss in the diced carrots, celery, onion, and minced garlic. Sauté for about 5-7 minutes until everything is soft and fragrant.

4. Lower the heat to medium now. Add in 3 tablespoons of butter (because who doesn’t love a little more buttery magic?). Stir until melted.

5. Whisk in the flour until blended—this is where your sauce begins to thicken and get creamy! Gradually pour in the milk and chicken broth while whisking continuously, allowing the mixture to bubble and thicken up nicely.

6. Now, stir in the fresh thyme and season generously with salt and pepper. Your kitchen will smell heavenly!

7. In a large bowl, combine your creamy sauce with the cooked noodles, shredded chicken, grated cheese, and frozen peas. Give it a big stir until everything is coated in that dreamy mixture.

8. Transfer your mix to the prepared baking dish. Melt the remaining 2 tablespoons of butter and mix it with the Ritz cracker crumbs to create a crunchy topping. Sprinkle these over your casserole like a cozy blanket!

9. Bake uncovered for about 20-25 minutes, or until it’s hot, bubbly, and the edges are slightly golden. Oh, the anticipation!

Kitchen Tips

• One Time-Saving Trick: To save time, chop your veggies and cook your chicken ahead of time—this makes putting everything together a breeze!
• Fixing Mistakes: If your sauce seems too thick, just add a splash more chicken broth or milk until it reaches your desired consistency.
• Creative Twist: Feel free to mix in your favorite veggies or even swap the chicken for turkey or a plant-based option for a new flavor.

Serving Ideas

This Chicken Noodle Casserole is fantastic straight from the oven, served with a crisp green salad sprinkled with a tangy vinaigrette. It shines on busy weeknights but also makes a memorable dish for Sunday brunch or holiday dinners. You could even top it with fresh herbs like parsley or chives for that extra pop of color. It’s hearty enough to be a meal on its own, but a side of garlic bread can never hurt!

Storing & Leftovers

• Store any leftovers in an airtight container in the fridge, where it’ll keep for about 3-4 days.
• When reheating, pop it back in the oven at 350 degrees F to maintain that delightful texture or microwave it if you’re in a rush.
• One fun leftover idea is to use the casserole in wraps or sandwich the filling between bread for a tasty lunch treat!

FAQs

Q: Can I make this ahead of time?
A: Absolutely! It often tastes even better the next day, and you can store it in the fridge before baking.

Q: Can I swap any ingredients?
A: Of course! This Chicken Noodle Casserole is very forgiving—feel free to use what you have on hand.

Q: What’s the best way to serve it?
A: Fresh from the pan, while it’s still warm and aromatic; it’s the best way to truly enjoy its flavors.

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and that irresistible smell wafting from the oven—trust me, you’ll know!

Final Thoughts

This Chicken Noodle Casserole holds a special place in my heart, serving not only as a delicious meal but as a reminder of love shared around the table. With each scoop, you savor memories and create new ones. So whether it’s a lazy weeknight or a festive gathering, I hope you make this cozy casserole your own. Enjoy every comforting bite, and remember, the best recipes are those made with love!

Chicken Noodle Casserole

A comforting casserole packed with egg noodles, chicken, and veggies, topped with a crunchy Ritz cracker crust.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 400

Ingredients Method Notes

Ingredients

  

Pasta and Base

• 2 cups uncooked wide egg noodles
• 6 tablespoons salted butter, divided

Vegetables

• 1/2 cup diced carrots fresh adds color and sweetness
• 1/2 cup diced onion use yellow for a milder flavor
• 1/2 cup diced celery for that lovely crunch
• 1 clove garlic, minced fresh garlic gives it that extra flavor boost

Sauce Ingredients

• 1/4 cup all-purpose flour to thicken the sauce beautifully
• 1 cup milk creamy adds richness
• 2 cups chicken broth use low sodium if you prefer
• 1.5 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme

Casserole Ingredients

• 2 cups shredded cooked chicken perfect for using leftovers
• 1 cup grated sharp cheddar cheese hello, cheesy goodness!
• 1 cup frozen peas do not thaw; they’ll stay bright and fresh
• 3/4 cup Ritz cracker crumbs about 15 whole crackers
• Kosher salt and ground black pepper to taste

Method

 

Preparation

1. Preheat your oven to 350 degrees F and spray a 9 x 9 inch baking dish with cooking spray.
2. In a large pot, bring salted water to a boil and cook the wide egg noodles until just al dente. Drain and set aside.

Cooking

1. In a large skillet over medium-high heat, melt 1 tablespoon of butter and sauté the diced carrots, celery, onion, and minced garlic for about 5-7 minutes until soft.
2. Lower the heat to medium and add in the remaining 3 tablespoons of butter, stirring until melted.
3. Whisk in the flour until blended, then gradually pour in the milk and chicken broth while whisking, allowing the mixture to bubble and thicken.
4. Stir in the fresh thyme and season generously with salt and pepper.

Assembly

1. In a large bowl, combine the creamy sauce with the cooked noodles, shredded chicken, grated cheese, and frozen peas; stir well.
2. Transfer to the prepared baking dish, melt the remaining 2 tablespoons of butter and mix with the Ritz cracker crumbs, then sprinkle over the casserole.

Baking

1. Bake uncovered for about 20-25 minutes until hot, bubbly, and edges are slightly golden.

Notes

This casserole is great to serve with a crisp green salad or garlic bread. You can store leftovers in an airtight container in the fridge for about 3-4 days.