Chicken Noodle Casserole is the ultimate comfort food for busy weeknights. With tender egg noodles, juicy rotisserie chicken, and a rich, creamy mushroom sauce, this casserole comes together in under an hour. A golden breadcrumb topping adds just the right crunch.
If you enjoyed this noodle casserole, we think you'll love our chicken noodle soup with egg noodles.
TL;DR Quick Summary
- Flavor: Creamy, cheesy, with tender chicken and a savory mushroom undertone
- Texture: Soft egg noodles with a lightly crisp breadcrumb topping
- Prep & Cook: About 10 minutes prep, 40 minutes bake-quick weeknight comfort food
- Family-Friendly: Mild flavors that appeal to kids and adults alike
- Serve With: Simple salad, roasted veggies, or garlic bread for a complete meal
- Make Ahead: Can be assembled a day early and baked when ready
- Shortcut Tip: Use rotisserie chicken for minimal effort
This easy chicken noodle casserole quickly became a family favorite. The cottage cheese melts into the sauce, creating a creamy chicken noodle casserole that's velvety without tasting curdy. Mild flavors and tender noodles make it kid-friendly, and using rotisserie chicken keeps prep minimal, making it perfect for busy weeknights.
If you love simple, hearty dinners, check out our cheesy chicken and rice casserole and chicken pot pie casserole.
Why Cottage Cheese Works Here
In this chicken and noodle casserole recipe, cottage cheese boosts creaminess and protein while balancing the richness of cream cheese and cream of mushroom soup. It helps create the best-ever creamy chicken casserole with noodles that's smooth and flavorful, without overpowering the other ingredients.
Ingredients
- Egg Noodles: For the best chicken casserole with egg noodles, cook noodles slightly under package directions so they finish baking perfectly in the oven.
- Rotisserie Chicken: Shredded pre-cooked chicken is ideal for this chicken egg noodle casserole, saving time while keeping it juicy.
- Cream Cheese: Bring to room temperature so it mixes smoothly into the sauce for a rich, creamy texture in your chicken casserole with noodles.
- Cottage Cheese: Adds protein and creaminess, and blends into the sauce without curdling.
- Cream of Mushroom Soup: The base of the sauce, giving your chicken noodle casserole with cream of mushroom soup its savory, comforting flavor.
- Frozen Peas: No need to thaw; they hold up well during baking and add a pop of color and subtle sweetness. If you love peas, be sure to check out our creamy pea pasta salad.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Gluten-Free Option: Use gluten-free egg noodles and a gluten-free cream of mushroom soup to make the casserole suitable for GF diets.
- Vegetable Swap: Replace peas with mixed vegetables like carrots, broccoli, or bell peppers for added color and nutrition.
- Cheese Upgrade: Before baking, stir in shredded cheddar, mozzarella, or a mix of cheeses for an extra cheesy, gooey chicken and noodle casserole.
- Crust Change: Swap traditional breadcrumbs for crushed buttery crackers, panko, or Ritz crackers for a richer, crunchier topping.
How to Make Chicken Noodle Casserole
Making this old-fashioned chicken and noodle casserole is simple. Just a few steps, a little prep, and you'll have a warm, creamy, family-friendly meal ready to enjoy. Preheat your oven to 375°F and grease a 9×13 baking dish before you start.
- Step 1: Cook the Noodles. Bring a large pot of salted water to a boil and cook the egg noodles until just tender, about 2 minutes less than the package instructions. Drain and set aside.
- Step 2: Prepare the Sauce. In a large bowl, combine the cream of mushroom soup, milk, softened cream cheese, cottage cheese, poultry seasoning, and black pepper. Stir until mostly smooth; small streaks of cream cheese are fine, as they melt while baking.
- Step 3: Mix Everything Together. Gently fold in the shredded chicken, frozen peas, and cooked noodles until evenly coated. Pour the mixture into the prepared baking dish.
- Step 4: Add the Topping and Bake. In a small bowl, mix the breadcrumbs with melted butter, then sprinkle evenly over the casserole. Bake for 30 minutes, or until the casserole is hot, and the topping is golden brown. Let it rest for 10 minutes and serve alongside our fresh Dutch oven bread.
Expert Tips
- Avoid Mushy Noodles: Cook egg noodles slightly under package instructions and let them cool for a few minutes before mixing. This keeps your chicken casserole with noodles tender but not overcooked.
- Prevent Dry or Watery Casserole: Ensure noodles are well-drained and do not thaw the peas. If the casserole seems dry, add ¼ cup extra milk or cover with foil for the first 15 minutes of baking. Let the casserole rest 10 minutes before serving to set the sauce.
- Make Ahead: Assemble the casserole up to a day in advance and refrigerate. Bake directly from the fridge, adding 5-10 minutes if needed.
- Storage and Reheating: Leftovers keep in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave on medium or in a 350°F oven until warmed through.
Serving Suggestions
- Serve this creamy chicken chicken for an easy, comforting weeknight dinner the whole family will enjoy. Pair with a fresh creamy cucumber salad and homemade dinner rolls.
- This casserole feeds a crowd and is perfect for sharing at potlucks or parties. Add a side of green beans with bacon for color and flavor, and some tasty garlic bread knots.
Recipe FAQs
You can assemble the casserole, cover it tightly, and freeze it until ready to bake. When baking from frozen, allow an extra 10-15 minutes for it to heat through. Freezing a baked casserole is also possible, but the noodles may become slightly softer, and the texture may change.
Absolutely! Substitute the chicken with a leftover turkey for an easy, flavorful twist on this noodle casserole, perfect for using up holiday leftovers.
You can halve the recipe and cook it in an 8×8-inch dish or double it in a larger pan. Just keep an eye on the bake time and adjust as needed.
More Delicious Casserole Recipes
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Chicken Noodle Casserole
Ingredients
- 3 cups cups dry egg noodles (about 12 ounces)
- 1 can cream of mushroom soup
- 1 cup milk
- 8 oz cream cheese (softened)
- 1 ¼ cup cottage cheese
- ½ teaspoon black pepper
- ½ teaspoon poultry seasoning
- ½ cup yellow onion (diced)
- 1 cup frozen peas
- 3 cups cooked chicken (I used rotisserie chicken and shredded it)
Topping
- ¼ cup bread crumbs
- 2 tablespoon butter melted
Instructions
- Preheat oven to 375℉. Prepare a 9 x 13 baking dish by spraying it with non-stick cooking spray.
- Cook the egg noodles in boiling water until al dente, following the package directions. Drain and set aside.
- Add cream of mushroom soup, milk, cream cheese, cottage cheese, black pepper, and poultry seasoning in a large bowl. Mix until well combined.
- Gently fold in chicken, peas, and cooked noodles. Then, pour the mixture into the prepared baking dish.
- In a small bowl, combine breadcrumbs and butter. Mix until well combined and sprinkle over the top of the noodles.
- Bake for 30 minutes or until heated through; the top is golden brown.
Notes
- Cook noodles slightly under package instructions to prevent a mushy casserole.
- Bring cream cheese and cottage cheese to room temperature for a smooth sauce.
- Mix breadcrumbs with melted butter for an even, golden topping.
- Let the casserole rest 10 minutes after baking to set the sauce and improve texture.
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
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