This chicken noodle casserole is creamy, cheesy, and topped with a buttery Ritz cracker crust. Made with tender chicken and egg noodles, it’s an easy comfort food dinner perfect for busy weeknights.

Chicken Noodle Casserole (Cheesy Ritz Cracker Topping – Easy Dinner Recipe)

When it comes to classic comfort food recipes, does it get any more old school than chicken noodle casserole?

I mean, I remember spending most of my childhood devouring tuna noodle casserole. Fast forward … um… a FEW years and I discovered swapping out the tuna fish for chicken and life was a whole new ballgame.

What Is Chicken Noodle Casserole?

Chicken noodle casserole is a classic comfort food made with tender chicken, egg noodles, and a creamy sauce, baked together until hot and bubbly. It’s often topped with a crunchy layer like buttery crackers for added texture, making it an easy, family-friendly dinner.

Think of this of this as an old school, old fashioned tuna noodle casserole without the tuna fish.

I swear, I lived off of old fashioned chicken and noodles for the bulk of my twenties.

Living alone with a tight budget, chicken and pasta was my go-to when it came to my favorite weeknight dinner ideas and I’ve loved it ever since.

Why This Cheesy Chicken Noodle Casserole Works

• Perfect creamy-to-noodle ratio – The sauce coats every bite without drowning the pasta, so it stays rich and satisfying instead of soupy or dry.
• Melty, cheesy base – The cheese blends into the sauce for that smooth, creamy texture that holds everything together and gives it classic comfort-food flavor.
• Tender, flavorful chicken – Using cooked, seasoned chicken keeps the casserole hearty and makes every bite feel complete, not bland filler.
• Buttery Ritz cracker topping – That crispy, golden layer on top adds the crunch this dish needs, balancing out the soft, creamy interior.
• Simple, reliable ingredients – No complicated steps or hard-to-find items.. just pantry staples that come together into a consistently delicious, family-friendly dinner.

Ingredients for Chicken Noodle Casserole

• Cooked shredded chicken – You can also substitute 2 cooked chicken breasts for a pre-cooked rotisserie chicken
• Egg noodles – Dried egg noodles in whatever size you like best
• Chicken broth – Regular or low sodium both work fine
• Sour cream – Full fat sour cream for flavor and creaminess
• Butter – Flavor for your roux and also for your buttery crunchy topping
• All purpose flour – Foundation of your from scratch chicken noodle casserole
• Onion and garlic – Flavor and more flavor, please and thank you!
• Seasonings – Basic seasonings your probably already have in your pantry like onion powder, garlic powder, smoked paprika, salt and pepper
• Sharp cheddar cheese – I use white sharp cheddar cheese but any sharp cheese will do
• Parmesan cheese – My not-so-secret ingredient when it comes to cheese sauces. Adding parmesan cheese to your cheese sauce gives it more of a ‘bite’ when it comes to flavor.
• Milk – Must have for a creamy cheese sauce
• Dijon mustard – Spicy rich flavor.
• Peas – Optional but encouraged. I never liked peas in my homemade casserole dishes until I actually tried it one time. Love the burst and pop when eating them!
• Ritz crackers – Crushed and sprinkled over the top, these butter crackers make the crunchy topping to your noodle casserole.
• Green onions – Optional for garnishing

How to Make Chicken Noodle Casserole (Step-by-Step)

• Preheat oven to 350 degrees.
• In a large oven safe skillet, add 3 tablespoons of butter to a large skillet and heat over medium high heat until melted.
• Add your diced onion and cook for 2-3 minutes, stirring frequently before stirring in minced garlic. Cook for another minutes or until the garlic becomes fragrant.

• Sprinkle in flour and whisk to combine. Continue to whisk together and cook for about a minute to cook off the raw taste of the flour.
• Whisk in milk, chicken broth, seasonings and Dijon mustard. Bring to a low boil and stir in the egg noodles.

• Reduce heat to medium low, cover skillet and simmer for as long as the noodle instruction say to cook pasta.  Halfway through the cook time, remove lid and stir noodles, recover and continue cooking until noodles are al dente.

• Once your noodles are perfectly cooked, add in the sharp cheddar (shredded or crumbled), parmesan cheese, peas and shredded chicken.
• Stir to combine and then add in the sour cream and stir again. Check your seasonings to taste. Transfer to a 9×13 baking dish if your skillet is not oven safe.

Ritz Cracker Topping (Buttery & Crispy)

• Melt 2 tablespoons butter in a microwave safe bowl and add to that crushed Ritz crackers. Mix to combine and sprinkle over your skillet or baking pan.
• Bake for 15-20 minutes or until your topping is golden brown and crunchy.

• Serve immediately and enjoy!

Tips for Creamy, Not Dry Casserole

• • Don’t overcook the noodles – Boil just to al dente since they’ll keep cooking in the oven. Overcooked noodles soak up too much sauce and turn the casserole dry.
  • Use enough sauce – The mixture should look slightly “loose” before baking. If it looks thick going in, it’ll be dry coming out.
  • Balance the cheese and liquid – Too much cheese without enough liquid can make the sauce stiff instead of creamy. Keep that ratio in check.
  • Cover for part of baking – If needed, loosely cover with foil for the first half to trap moisture, then uncover to crisp the topping.
  • Don’t overbake – Pull it once it’s hot and bubbly. Leaving it too long in the oven is the fastest way to dry it out.
  • Let it rest before serving – Give it 5–10 minutes to set so the sauce thickens slightly without drying out or separating.

Can You Make Chicken Noodle Casserole Ahead?

Yes—this is a great make-ahead meal.

• • • Assemble in advance – Prepare the casserole fully, but don’t bake it yet. Cover tightly and refrigerate for up to 24 hours.
    • Add topping later – For the best texture, wait to add the Ritz cracker topping until just before baking so it stays crisp.
    • Bake from the fridge – Let the dish sit at room temperature for 20–30 minutes, then bake as directed. You may need to add an extra 5–10 minutes to the bake time.
    • Freeze for longer storage – Assemble (without topping), wrap well, and freeze for up to 2–3 months. Thaw overnight in the fridge before baking.
    • Keep it creamy – If it looks a little thick after chilling, stir in a splash of milk or broth before baking to keep the sauce smooth and creamy.

Storage and Reheating

• Refrigerate leftovers – Let the casserole cool completely, then cover tightly or transfer to an airtight container. Store in the fridge for up to 3–4 days.
• Freeze for later – For longer storage, freeze in a freezer-safe dish (preferably without the topping) for up to 2–3 months. Thaw overnight in the fridge before reheating.
• Reheat in the oven (best method) – Cover with foil and warm at 325°F until heated through. Add a splash of milk or broth if needed to bring back the creamy texture.
• Reheat in the microwave (quick option) – Heat individual portions in short intervals, stirring in between. Add a little liquid to keep it from drying out.
• Refresh the topping – If the cracker topping softens, uncover during reheating or add a fresh sprinkle of crushed crackers for that crispy finish.

More Easy Casserole Ideas

• Baked Tortellini Casserole 
• Chicken Broccoli Alfredo Pasta
• Cheesy Beef Taco Pasta Bake
• Baked Pesto Chicken Pasta

Enjoy!! xoxo Heather

Cheesy Chicken Noodle Casserole

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Cheesy Chicken Noodle Casserole is the perfect classic combination of cheesy pasta, seasoned chicken and a Ritz cracker topping. Made from scratch, this old school chicken and egg noodle casserole is an easy weeknight dinner your family will love.

Heather

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Ingredients

• 1/2 medium onion, diced
• 4 cloves garlic, minced
• 5 tablespoons butter, divided
• 3 tablespoons all purpose flour
• 1 teaspoon each smoked paprika, onion powder, garlic powder, salt
• 1/2 teaspoon pepper
• 1 tablespoon Dijon mustard
• 3 cups milk
• 2 1/2 cups chicken broth
• 12 ounces egg noodles
• 8 ounces sharp cheddar cheese, shredded or crumbled
• 2-3 cups cooked chicken, shredded
• 1/2 cup parmesan cheese, grated or shredded
• 1/2 cup sour cream
• 1 cup frozen peas
• 8-10 Ritz butter crackers, crushed
• 2 green onions, chopped for garnishing

Instructions

• Preheat oven to 350 degrees.

  In a large oven safe skillet, add 3 tablespoons of butter to a large skillet and heat over medium high heat until melted.

  Add your diced onion and cook for 2-3 minutes, stirring frequently before stirring in minced garlic. Cook for another minutes or until the garlic becomes fragrant. 

  Sprinkle in flour and whisk to combine. Continue to whisk together and cook for about a minute to cook off the raw taste of the flour.
• Whisk in milk, chicken broth, seasonings and Dijon mustard. Bring to a low boil and stir in the egg noodles. Reduce heat to medium low, cover skillet and simmer for as long as the noodle instruction say to cook pasta.  Halfway through the cook time, remove lid and stir noodles, recover and continue cooking until noodles are al dente.
• Once your noodles are perfectly cooked, add in the sharp cheddar (shredded or crumbled), parmesan cheese, peas and shredded chicken. Stir to combine and then add in the sour cream and stir again. Check your seasonings to taste. Transfer to a 9x13 baking dish if your skillet is not oven safe.
• Melt 2 tablespoons butter in a microwave safe bowl and add to that crushed Ritz crackers. Mix to combine and sprinkle over your skillet or baking pan. Bake for 15-20 minutes or until your topping is golden brown and crunchy.

  Garnish with chopped green onions (optional), serve immediately and enjoy!

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