This no-fuss casserole came from those nights when dinner needed to be on the table fast but takeout wasn’t an option. Over time, it’s evolved into my foolproof fallback recipe – creamy, cheesy, and loaded with chicken. The best part? You can throw it together with pantry staples, and it’s always a hit.
What You’ll Need
The Basics:
- 4 cups cooked chicken, diced or shredded
- 2 cans cream of chicken soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 package (12 oz) egg noodles
- 1 cup milk
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Topping:
- 1 cup crushed Ritz crackers
- 2 tablespoons butter, melted
- Extra cheese for sprinkling
The Game Plan
- Get Started (10 mins)
- Preheat oven to 350°F
- Boil noodles until almost done
- Grease 9×13 baking dish
- Mix It Up (5 mins)
- Combine soups, sour cream, milk
- Add chicken, onion, garlic, seasonings
- Stir in cooked noodles and cheese
- Finish & Bake (30-35 mins)
- Pour into dish
- Top with cracker mixture and extra cheese
- Bake until bubbly and golden
Quick Fixes
“No rotisserie chicken?” Use canned chicken or cook 2 pounds chicken breasts.
“Too thick?” Add milk, 1/4 cup at a time.
“Make ahead?” Assemble without topping, refrigerate up to 24 hours.
Pro Tips
- Don’t overcook noodles – they’ll keep cooking in the oven
- Rotisserie chicken saves time
- Grate cheese fresh for better melting
- Let rest 10 minutes before serving
Serving Ideas
Perfect with:
- Green salad
- Steamed broccoli
- Garlic bread
- White wine
Final Note
This casserole is your back-pocket recipe for busy nights, potlucks, or when comfort food is calling. It’s adaptable, forgiving, and always satisfying. My kids call it “the good cheesy chicken” – and honestly, that’s the best review any recipe can get.