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The Ultimate Easy & Creamy Chicken Noodle Casserole (Made with Rotisserie Chicken)

A spoonful of creamy chicken noodle casserole showing long cheese pulls, topped with golden breadcrumbs.

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This recipe delivers a satisfying, family-favorite comfort food using simple ingredients, including pre-cooked chicken, for a quick weeknight dinner.

Ingredients

Scale
  • 12 ounces egg noodles
  • 2 cans (10.5 ounces each) cream of chicken soup
  • 1 cup mayonnaise
  • 1 cup milk
  • 1/2 cup finely diced onion
  • 2 cups shredded cheddar cheese, divided
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1/2 teaspoon black pepper
  • 1 cup crushed butter crackers (like Ritz)
  • 4 tablespoons unsalted 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 them well and set aside.
  3. In a large bowl, combine the cream of chicken soup, mayonnaise, milk, diced onion, 1 cup of the shredded cheddar cheese, cooked chicken, and black pepper. Mix until everything is evenly coated.
  4. Gently fold the drained egg noodles into the creamy chicken mixture. Pour this mixture into your prepared baking dish.
  5. In a small bowl, mix the crushed butter crackers with the melted butter. Sprinkle this topping evenly over the casserole mixture.
  6. Bake for 25 to 30 minutes, or until the casserole is bubbly and the topping is golden brown.
  7. Remove the casserole from the oven and sprinkle the remaining 1 cup of shredded cheddar cheese over the top. Let it sit for 5 minutes so the cheese melts slightly before serving.

Notes

  • You can substitute cream of mushroom soup for cream of chicken soup if you prefer a different flavor profile.
  • For an extra layer of flavor, add 1/2 cup of frozen peas and carrots to the mixture before baking.
  • If you do not have butter crackers, use plain breadcrumbs mixed with the melted butter for a crispy topping.

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