Creamy Chicken Noodle Soup Casserole

This Creamy Chicken Noodle Soup Casserole gives you all the comfort of the classic soup in a warm, bubbly baked dish. It’s creamy, hearty, and topped with a crunchy, buttery cracker crust.

It comes together fast with shredded chicken, tender egg noodles, and a simple sauce, making it a true weeknight winner. The whole thing bakes in one dish, so cleanup is easy too.

Why This Casserole Works

I keep coming back to this one because it delivers that same cozy feeling as chicken noodle soup, but every bite has a rich, creamy texture instead of broth. Soft noodles, tender chicken, and sweet peas all hang together in a velvety sauce.

The buttered cracker topping is what makes it pop. It adds a salty, crisp layer that plays beautifully against the creamy filling underneath.

It’s also a great way to use up leftover chicken or a rotisserie bird. The recipe is forgiving enough that you can toss in whatever frozen veggies you have on hand.

Ingredients

• 8 oz wide egg noodles: regular or extra-wide both work, but avoid thin noodles
• 2 cups cooked shredded chicken: rotisserie chicken or leftover roasted chicken is perfect
• 1 can (10.5 oz) cream of chicken soup: the base of the creamy sauce
• 1/2 cup sour cream: adds tang and extra richness
• 1/2 cup whole milk: helps thin the sauce to the right consistency
• 1 cup frozen peas and carrots: no need to thaw, they cook right in the casserole
• 1/2 tsp garlic powder: a subtle savory note
• 1/2 tsp salt: fine sea salt
• 1/4 tsp black pepper: freshly ground if you have it
• 1 cup crushed butter crackers: Ritz or similar, for the topping
• 2 tbsp unsalted butter: melted, to bind the cracker crumbs

Variations / Substitutions

• Protein: swap the chicken for shredded turkey or leave it out and add a can of drained chickpeas for a vegetarian version
• Creaminess: use Greek yogurt in place of the sour cream, but stir it in gently and avoid boiling so it doesn’t separate
• Veggies: chopped broccoli florets or frozen corn work just as well as peas and carrots
• Topping: crushed saltine crackers or panko breadcrumbs can stand in for butter crackers
• Dairy-free: use a dairy-free cream soup substitute, plant-based sour cream, and oat milk
• Gluten-free: use gluten-free egg noodles or rotini and a gluten-free cream of chicken soup

If you like this recipe, you will probably love our Chicken and Rice Casserole too.

How to Make Creamy Chicken Noodle Soup Casserole

Step 1: Boil the Egg Noodles

Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the 8 oz egg noodles according to the package directions until just tender, about 6 to 8 minutes. Drain them well and set aside.

Don’t overcook the noodles here. They will continue to soften as the casserole bakes, so pulling them out when they still have a slight bite keeps them from turning mushy later.

Step 2: Make the Creamy Chicken Mixture

In a large bowl, whisk together the 10.5 oz can cream of chicken soup, 1/2 cup sour cream, and 1/2 cup milk until smooth, about 1 minute of steady whisking. Stir in the 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper, then fold in the 2 cups shredded chicken and the 1 cup frozen peas and carrots until everything is evenly combined.

The mixture will look thick and pale. Taste it now and adjust the salt or pepper. It should be on the salty side because the noodles will absorb some seasoning during baking.

Step 3: Assemble the Casserole

Add the drained noodles to the bowl and stir gently for about 2 minutes, until every noodle is coated with the creamy sauce. Transfer the mixture to a 9×13-inch baking dish and spread it into an even layer, which takes about 1 minute.

In a small bowl, combine the 1 cup crushed butter crackers with the 2 tbsp melted butter, tossing for 30 seconds to coat the crumbs evenly. Sprinkle the buttery crumbs over the top of the casserole, covering it completely.

Step 4: Bake and Serve

Bake the casserole uncovered for 25 to 30 minutes, until the edges are visibly bubbling and the cracker topping is deep golden brown. Let it cool on the counter for 5 minutes before serving so it sets up a little and scoops neatly.

Spoon generous portions onto plates and scatter a little fresh parsley on top if you have it. Serve it hot while the top is still crisp.

Tips for the Best Chicken Noodle Casserole

• Use rotisserie chicken: it saves time and the meat is already seasoned, so your casserole gets a flavor boost without extra work.
• Don’t skip the draining step: wet noodles thin out the sauce and make the casserole watery.
• Cracker topping trick: crush the crackers unevenly so you get both fine crumbs and larger shards, giving the topping more texture.
• Make it ahead: assemble the whole casserole, cover, and refrigerate for up to 24 hours before baking. Add 5 extra minutes to the bake time if going straight from the fridge.

Bake times by dish size:

Storing Leftovers

• Refrigerate: cool completely, then store in an airtight container for up to 3 days. The topping will soften, but the flavor stays.
• Reheating: warm individual portions in the microwave or cover the full dish with foil and reheat in a 350°F oven for about 15 minutes. To revive some crunch, run it under the broiler for 1 minute at the end.

What to Serve with This Casserole

A simple green salad with a bright lemon vinaigrette cuts through the richness nicely. Steamed green beans or roasted asparagus also work well, adding something fresh on the side. If you want more comfort, serve it with warm, crusty bread to scoop up every last bit.

Frequently Asked Questions

Can I use a different cracker for the topping?

Yes, saltines or buttery round crackers both work. Panko breadcrumbs are another option, but they benefit from an extra teaspoon of melted butter to help them brown.

Can I make this casserole ahead of time?

Assemble the whole dish, cover, and refrigerate up to 24 hours ahead. Bake directly from the fridge, adding about 5 minutes to the bake time.

Can I freeze this casserole?

Freeze it unbaked for up to 2 months. Cover tightly and bake from frozen at 350°F for 50 to 60 minutes, until the center is hot and bubbly.

What can I substitute for cream of chicken soup?

Use cream of mushroom or cream of celery soup. For a homemade version, whisk together 1 cup chicken broth, 1/2 cup milk, and 3 tablespoons of flour in a saucepan until thickened, then season with salt and pepper.

Chicken Noodle Soup Casserole Recipe

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Calories: 380

Ingredients Method Notes

Ingredients

  

• 8 oz wide egg noodles
• 2 cups cooked shredded chicken
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup sour cream
• 1/2 cup whole milk
• 1 cup frozen peas and carrots
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup crushed butter crackers
• 2 tbsp unsalted butter, melted

Method

 

1. Preheat oven to 375°F (190°C). Cook noodles in salted boiling water until just tender, 6 to 8 minutes. Drain and set aside.
2. Whisk soup, sour cream, milk, garlic powder, salt, and pepper until smooth. Fold in chicken and frozen peas and carrots.
3. Stir in drained noodles until well coated. Transfer to a 9×13-inch baking dish. Toss cracker crumbs with melted butter and sprinkle on top.
4. Bake uncovered 25 to 30 minutes until bubbly and golden. Cool 5 minutes, then serve.

Notes

Let the casserole rest for 5 minutes after baking so it firms up and slices neatly. If your crackers are unsalted, add a pinch of salt to the crumb mixture.