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Easy & Creamy Classic Chicken Noodle Casserole Using Rotisserie Chicken

A close-up of a serving of creamy chicken noodle casserole topped with melted cheddar cheese and crunchy breadcrumbs.
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Make this easy and creamy chicken noodle casserole for a comforting weeknight dinner. Using rotisserie chicken keeps prep time short, delivering a family-friendly meal fast.

Ingredients

Scale
  • 12 ounces egg noodles
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 cup frozen peas and carrots mix
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1 cup milk
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese, divided
  • 1 cup crushed butter crackers (like Ritz)
  • 4 tablespoons butter, melted

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the egg noodles according to package directions until they are al dente. Drain the noodles well and set them aside.
  3. In a large bowl, combine the drained noodles, shredded chicken, and frozen vegetables.
  4. In a separate bowl, whisk together the cream of chicken soup, cream of mushroom soup, milk, onion powder, garlic powder, salt, and pepper until smooth.
  5. Pour the soup mixture over the noodle and chicken mixture. Stir gently to coat everything evenly.
  6. Stir in 3/4 cup of the shredded cheddar cheese into the noodle mixture.
  7. Spread the entire mixture into your prepared baking dish.
  8. In a small bowl, mix the crushed butter crackers with the melted butter. Sprinkle this topping evenly over the casserole.
  9. Bake for 20 minutes.
  10. Remove the casserole from the oven and sprinkle the remaining 1/4 cup of cheddar cheese over the top. Return to the oven and bake for another 5 to 10 minutes, or until the cheese is melted and the topping is golden brown.
  11. Let the casserole rest for 5 minutes before you serve it.

Notes

  • For a crispier topping, you can add 1/4 cup of grated Parmesan cheese to the cracker mixture.
  • If you do not have rotisserie chicken, you can use 2 cups of cooked, diced chicken breast.
  • This recipe is great for batch cooking; cover and refrigerate leftovers for up to 3 days.

Nutrition

Find it online: https://kingscook.com/easy-creamy-chicken-noodle-casserole-recipe/