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Chicken Noodle Casserole

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This chicken noodle soup casserole is creamy, cheesy, and topped with buttery Ritz crackers. Made with rotisserie chicken and pantry staples—it’s the easiest weeknight dinner you’ll crave again and again.

Ingredients

Units Scale
  • 12 ounces egg noodles
  • 3 (10.5 ounce) cans cream of chicken soup
  • 1.5 cups half and half
  • 2 cups (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
  • fresh cracked pepper

Instructions

  1. Heat oven to 375 degrees.
  2. Cook egg noodles according to package directions, just until al dente.
  3. Combine cream of chicken soup, half and half, 1 cup of the shredded cheddar cheese, Italian seasoning, garlic powder, onion powder, and a few large pinches of salt and pepper in a large bowl until creamy.
  4. Stir in cooked noodles, shredded chicken, and frozen veggies until well combined.
  5. Transfer to a 9×13 baking dish and spread in an even layer. Top with the remaining shredded cheese and crushed Ritz crackers.
  6. Bake for about 20 minutes until warmed through. Broil for 1-2 minutes until the Ritz crackers are turning dark golden brown.
  7. If you loved this recipe, please leave a 5-star rating and review below!

Equipment

Notes

  • Don’t overcook the noodles – they’ll continue cooking slightly in the oven, so keep them just al dente.

  • Season generously with salt and pepper. The ingredient list for this casserole is short and simple, so salt and pepper are going to go a long way!

  • Shred the cheese fresh. It will take a few extra minutes, but freshly shredded cheese will melt so much better and taste more delicious.

Nutrition

Find it online: https://midwestfoodieblog.com/chicken-noodle-soup-casserole/