This cozy chicken noodle soup casserole is creamy, comforting, and perfect for busy weeknights. Tender egg noodles, shredded rotisserie chicken, and colorful veggies are mixed into a rich, cheesy sauce and baked under a crisp, buttery Ritz cracker topping for a dish the whole family will love.
Easy Chicken Noodle Soup Casserole Recipe
- 15 minutes of prep using mostly pantry and freezer staples
- Rich, cheesy sauce finished with a buttery Ritz cracker topping for maximum comfort
Ingredients for Chicken Noodle Soup Casserole
- Egg noodles: Classic and comforting; they soak up the creamy sauce. Rotini or penne can be substituted.
- Cream of chicken soup: Forms the base of the sauce. Cream of mushroom or celery work as alternatives.
- Half and half: Adds richness; whole milk or a milk-and-cream mix can be used instead.
- Shredded sharp cheddar cheese: Melts well and gives bold flavor. Colby Jack is a good substitute.
- Herbs & spices: Italian seasoning, garlic powder, and onion powder provide simple, effective flavor.
- Shredded rotisserie chicken: Convenient and flavorful; leftover cooked chicken or turkey also works.
- Frozen peas and carrots: A colorful, easy veggie mix. Frozen mixed vegetables or corn are fine swaps.
- Crushed Ritz crackers: Provide a buttery, crunchy topping. Crushed potato chips are another option.
- Salt and fresh cracked pepper: Essential for seasoning.
How to Make Chicken Noodle Soup Casserole
Cook the noodles: Bring a pot of salted water to a boil and cook egg noodles until just al dente according to package directions. Drain and set aside; they will finish cooking in the oven.
Mix the sauce: In a large bowl, whisk together cream of chicken soup, half and half, 1 cup of shredded cheddar, Italian seasoning, garlic powder, onion powder, salt, and pepper until smooth and creamy.
Combine everything: Fold the cooked noodles, shredded chicken, and frozen peas and carrots into the sauce until everything is evenly coated.
Assemble the casserole: Transfer the mixture to a greased 9×13-inch baking dish and spread into an even layer.
Add the topping: Sprinkle the remaining shredded cheese over the casserole, then evenly distribute crushed Ritz crackers on top for a crunchy finish.
Bake and broil: Bake uncovered at 375°F (190°C) for about 20 minutes, until hot and bubbly. If desired, broil for 1–2 minutes at the end to brown the cracker topping—watch closely so it doesn’t burn.
Tips for Making Chicken Noodle Soup Casserole
- Keep the noodles slightly undercooked so they don’t get mushy after baking.
- Season with salt and pepper to taste—simple ingredients benefit from proper seasoning.
- Use freshly shredded cheese when possible; it melts smoother than pre-shredded varieties.
Make-Ahead Instructions
- Assemble the casserole (without crushed crackers) up to 24 hours ahead and refrigerate.
- Store the cracker topping separately until ready to bake to keep it crisp.
- Remove from the fridge about 30 minutes before baking to come closer to room temperature and add 5–10 minutes to the bake time if still cold.
Storing Leftovers
- Keep cooled leftovers in an airtight container in the refrigerator for up to 4 days.
- The cracker topping may soften but the casserole will still be tasty; reheat covered to retain moisture.
Freezing Chicken Noodle Soup Casserole
- Freeze the unbaked casserole (do not add the cracker topping) tightly wrapped for up to 2 months.
- Thaw overnight in the fridge, add the crushed crackers, then bake as directed, adding 10–15 minutes if the casserole is still cold.
Reheating Chicken Noodle Soup Casserole
- Reheat in a 350°F oven until warmed through, covered with foil to prevent drying out.
- Microwave individual portions for quick reheating and stir in a splash of half and half if the casserole looks dry.
Serving Suggestions
- Serve with a simple house salad for a lighter side.
- Garlic bread or warm dinner rolls pair well to soak up extra sauce.
- Roasted or sautéed green vegetables make a bright accompaniment.
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Chicken Noodle Casserole
This casserole combines creamy, cheesy sauce with tender chicken and noodles, finished with a buttery cracker topping. It’s an easy, comforting meal made from pantry staples and a rotisserie chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Stove Top + Oven
- Cuisine: American
Ingredients
- 12 ounces egg noodles
- 3 (10.5 ounce) cans cream of chicken soup
- 1.5 cups half and half
- 2 cups (about 8 ounces) shredded sharp cheddar cheese, divided
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 cups shredded rotisserie chicken
- 12 ounces frozen peas and carrots
- 1 cup crushed Ritz crackers
- Kosher salt and fresh cracked pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook egg noodles according to package directions until just al dente; drain.
- In a large bowl, combine cream of chicken soup, half and half, 1 cup shredded cheddar, Italian seasoning, garlic powder, onion powder, and a few pinches of salt and pepper until smooth.
- Stir in the cooked noodles, shredded chicken, and frozen peas and carrots until evenly coated.
- Transfer the mixture to a greased 9×13-inch baking dish, spread evenly, then top with remaining cheese and crushed Ritz crackers.
- Bake about 20 minutes until warmed through. Broil 1–2 minutes at the end if you want a darker golden topping—watch closely.
Notes
- Don’t overcook the noodles; they will finish cooking in the oven.
- Season well with salt and pepper to enhance the simple ingredient list.
- Freshly shred the cheese for better melting and flavor when possible.