Chicken Noodle Casserole Crumble (Printable)

Creamy chicken and egg noodles baked with veggies and topped with a golden cracker crumble.

# What You Need:

→ Poultry & Pasta

01 - 3 cups cooked chicken, shredded or diced
02 - 12 ounces egg noodles

→ Vegetables

03 - 1 cup frozen peas
04 - 1 cup diced carrots
05 - 1 small onion, finely chopped

→ Sauce & Dairy

06 - 1 can (10.5 ounces) condensed cream of chicken soup
07 - 1 cup sour cream
08 - 1 cup whole milk
09 - 1 cup shredded cheddar cheese
10 - 2 tablespoons unsalted butter

→ Seasonings

11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper

→ Topping

15 - 1 1/2 cups buttery round crackers, crushed (about 30 crackers)
16 - 3 tablespoons unsalted butter, melted

# How To Make It:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Boil egg noodles in salted water until just al dente, then drain and set aside.
03 - Melt 2 tablespoons butter in a skillet over medium heat. Sauté onion and carrots for 4 to 5 minutes until softened.
04 - In a large bowl, mix cooked chicken, peas, sautéed vegetables, noodles, cream of chicken soup, sour cream, milk, cheddar cheese, garlic powder, thyme, salt, and pepper until evenly combined.
05 - Transfer the mixture evenly into the prepared baking dish.
06 - Stir crushed crackers with melted butter in a small bowl, then sprinkle the mixture evenly over the casserole.
07 - Bake uncovered for 30 to 35 minutes until hot, bubbly, and golden brown on top.
08 - Allow to stand for 10 minutes before serving to set.

# Expert Suggestions:

01 -
  • It comes together in under an hour and tastes like you spent all afternoon on it.
  • The buttery cracker topping gets golden and crispy while the filling stays creamy and comforting.
  • You can prep it ahead, refrigerate it, and bake it when you need dinner to happen fast.
  • It feeds a crowd without any fuss or pretension.
02 -
  • Don't cook the noodles all the way to tender—they finish cooking in the oven and will turn to mush if you start them at full doneness.
  • Taste the mixture before you pour it into the baking dish because the condensed soup is already salty; you might not need the full half-teaspoon of salt.
  • The cracker topping is only as good as the butter you use to coat it—cheap crackers in melted butter still matter, but using real butter makes a noticeable difference.
03 -
  • Use rotisserie chicken from the grocery store to save yourself 30 minutes and still feel like you made something from scratch.
  • Crush the crackers by hand into uneven pieces rather than using a food processor—you want texture and crunch, not crumbs.
  • Make the casserole fully assembled the night before, refrigerate it covered, and bake it the next day; it comes out even better.

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