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Easy Weeknight Chicken Noodle Casserole with Crispy Cheddar Topping

Close-up of a hearty slice of chicken noodle casserole showing shredded chicken and a golden, bubbly cheese crust.
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This is the ultimate comfort food casserole. You get tender noodles, creamy sauce, and shredded chicken baked under a crispy, cheesy topping. It is a simple, budget-friendly meal perfect for busy weeknights.

Ingredients

Scale
  • 12 ounces egg noodles
  • 2 cans (12.5 ounces each) chunk chicken breast, drained (or about 3 cups cooked rotisserie chicken)
  • 2 cans (10.5 ounces each) cream of chicken soup
  • 1 cup mayonnaise
  • 1 cup milk
  • 1/2 cup finely diced onion (optional)
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup crushed buttery round 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 the noodles well and set them aside.
  3. In a large bowl, combine the drained chicken, cream of chicken soup, mayonnaise, milk, diced onion (if using), and 1 1/2 cups of the shredded cheddar cheese. Mix until everything is well combined.
  4. Fold the cooked, drained egg noodles into the creamy chicken mixture. Pour this entire mixture into your prepared baking dish and spread it evenly.
  5. In a small bowl, combine the crushed crackers and the melted butter. Sprinkle this mixture evenly over the top of the casserole.
  6. Bake for 20 minutes.
  7. Remove the casserole from the oven and sprinkle the remaining 1/2 cup of cheddar cheese over the cracker topping.
  8. Return the dish to the oven and bake for another 5 to 10 minutes, or until the cheese is melted and bubbly and the topping is golden brown.
  9. Let the casserole rest for 5 minutes before you serve it.

Notes

  • For a quicker prep time, skip dicing the onion and use 1 teaspoon of onion powder mixed into the sauce instead.
  • If you prefer a tangier flavor, substitute half of the mayonnaise with sour cream.
  • This recipe freezes well. Assemble the casserole completely, cover tightly, and freeze before baking. Thaw overnight in the refrigerator and add about 15 minutes to the total bake time.

Nutrition

Find it online: https://devourdish.com/chicken-noodle-casserole-recipe/