Creamy Chicken Noodle Casserole is comfort food at its finest! Soft and slightly chewy noodles, tender chicken, crisp vegetables, creamy and cheesy sauce and a buttery cracker topping. This will become a family favorite!

There is just something about the combination of chicken and a warm pasta.  There are so many ways to make a hearty meal with just those two ingredients.  I especially love them as chicken and dumplings or chicken noodle soup!

Creamy Chicken Noodle Casserole

This casserole is perfect for busy nights. There is very little hands-on time needed. Other than boiling the noodles and cutting up some cooked chicken, you pretty much just throw everything together in a large bowl, stir until combined and bake.

This casserole is quickly becoming one of my go-to recipes. Not only is it extremely easy to throw together, but it makes a bunch and the leftovers are great to have on hand during the week. Isn’t that why we all love casseroles . . . they are easy to make and they feed a bunch of people.

Try This Next Spicy Paprika & Lime Chicken Tenderloins

The noodles really are what make this casserole extra-special. I highly recommend following the recipe and using the frozen grandma noodles. There are several brands available, so if you can’t find them, others will work too. They taste WAY better than regular dry store-bought pasta.

Seriously, the flavors and textures of this casserole are spot on. Soft and slightly chewy noodles, tender chicken, crisp vegetables, creamy and cheesy sauce and a buttery cracker topping. My whole family loves this and I’m sure it will become one of your new go-to dinners.

Ingredients for Chicken Noodle Casserole:

• Frozen Homestyle Egg Noodles: To thaw, place on paper towels on plate or counter for 15-30 minutes separating them as they thaw. 
• Chicken breasts: Save prep time and cook and cube ahead of time.  Or use store-bought rotisserie chicken or any leftover chicken meat you may have (grilled chicken also tastes wonderful with this recipe.)
• Frozen peas and carrots: I love keeping frozen veggies on hand to throw in whatever recipe I need them in! Thaw for 30 minutes before preparing the casserole.
• Corn: 1 can, drained
• Cream of chicken soup: Great chicken flavor and gives thickness to the base. Cream of mushroom or creamy of celery work great also!
• Milk: Adds a hint of sweetness and smoothness.
• Sour Cream: A tangy smooth addition to the casserole.
• Dried onion flakes: They will reconstitute with the liquid and add onion
• Italian seasoning: Usually a blend of dried Italian-inspired herbs such as basil, marjoram, oregano, rosemary, and thyme.
• Garlic powder: I love garlic in everything!
• Salt and pepper: To taste
• Shredded Cheddar cheese: The cheese gives the perfect crisp taste to the recipe.
• Ritz crackers: These will be part of a topping added in the last 10 minutes of baking. Use panko bread crumbs or regular bread crumbs if you prefer.
• Unsalted butter:Melted and combined with the Ritz cracker topping.
• Grated Parmesan cheese: Optional in the topping.

How to Make Chicken Casserole:

1. Preheat oven to 350 degrees.
2. Cook Noodles: Bring a large pot of water to a boil and add the frozen noodles; boil until tender, this should only take 5-7 minutes (always taste a noodle before you drain them to make sure they are the texture you prefer). Right before you drain the noodles, add the package of frozen peas and corn, this will thaw them quickly. Drain the noodles and vegetables.
3. Combine ingredients: Pour noodles back into the empty pot (or into a large bowl) and add the cooked chicken, canned corn, cream of chicken soup, milk, sour cream, dried onion flakes, Italian seasoning, garlic powder, salt, pepper and grated Cheddar cheese. Stir together until well combined.
4. Bake: Pour into a greased 9×13-inch baking dish and spread out evenly. Cover tightly with foil and bake for 20 minutes.
5. Add crunchy topping: Meanwhile, add the Ritz crackers to a zip-top bag and crush until small crumbs. Add the melted butter and grated Parmesan cheese to the zip-top bag and toss together until everything is coated in butter. Remove casserole from oven and remove foil. Sprinkle cracker mixture over casserole, return to oven and bake for 10 more minutes.

Ideas for How to Serve and Save:

• Make ahead for your family or deliver to a friend: You can make this recipe up to 24 hours ahead of time. Slightly undercook the egg noodles. Assemble, cover tightly with foil and refrigerate. Write directions on the tinfoil if giving to a friend or leaving for a babysitter. Add 10-15 minutes to the baking time.
• Serve with: Shredded brussels sprouts, Tomato cucumber salad, Roasted Vegetables, Wedge salad, Olive Garden breadsticks
• Save: To freeze, only boil noodles for 4 minutes. Assemble and bake according to directions, and allow to cool. Cover really well with a double layer of aluminum foil and freeze for up to 2 months. When ready to eat, bake from frozen for 1 ½ hours (still covered with foil.) Then uncover and bake for another 20-40 minutes or so, or until it’s hot and bubbly.

Comforting Casserole Dishes:

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Spicy Paprika & Lime Chicken Tenderloins

These Spicy Paprika and Lime Grilled Chicken Tenderloins are a great addition to your BBQ repertoire. Take your taste buds to the Caribbean, Mexico or Spain on a little holiday! Can be cooked outdoors or on a stove. Paleo, Whole30, Keto, gluten-free.

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Paprika & Lime Grilled Chicken Tenderloins

Whether you’re heating up the BBQ on a warm summer’s day or you need to give your skillet a bit of a workout, this is a fabulous chicken recipe that I know you will love.

My paprika lime chicken tenderloins are tender and juicy. The spices and citrus used in the marinade will take your taste buds on a little holiday to the Caribbean, Mexico or Spain – your pick!

I used chicken tenderloins because I find the meat more tender than the rest of the chicken breast and it’s easier to work with than the chicken thighs. You can use any chicken meat you like, just adjust the cooking time depending on the size of the pieces. This marinade will also work well with turkey, pork, quail, prawns and even beef.

What Are Chicken Tenderloins?

Still confused about what chicken tenderloins are? They are short, thin cuts taken from beneath the breast of the bird. You might find that some grocers will sell thinner slices of breast meat and call it chicken tenderloins or tender. They tend to be softer than chicken breast when cooked BUT should not be overcooked, they don’t need as long as the chicken breast.  

Nutritionally speaking, they are the same as chicken breast meat – high in protein, minerals, low in calories and fat. 

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Make-Ahead Tip For Paprika Lime Chicken

The chicken tenderloins can be marinated ahead of time for an even more robust flavour; keep uncooked in the fridge for maximum of 3 days and freeze for up to 2 months and simply defrost overnight in the fridge before you want to use it.

 

More Delicious Chicken Recipes:

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Description

Grilled paprika and lime grilled chicken tenderloins are great with any side dish and can be used in salads, tacos, and wraps. Can be cooked outdoors or on a stove.

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1. Mix the marinade ingredients in a large bowl. Rinse the chicken and cut larger pieces in half.
2. Using your hands, rub the chicken with the marinade. Leave in the bowl, wrap with cling wrap and set aside in the fridge for at least one hour before grilling.
3. If using a grill plate or a skillet on your stove, heat one teaspoon of coconut oil until sizzling hot. Fry the chicken pieces for 4 minutes on each side and then remove to a plate to rest. Make sure not to overcrowd the frying pan or you will end up with too much meat juice and stewed rather than grilled chicken.
4. If using a BBQ, heat the plate to sizzling hot and either spray with olive oil or brush with coconut oil. Place chicken pieces on the plate with a little space in between and cook for 4 minutes on each side on medium/high heat with the lid on.
5. Remove cooked chicken to a serving plate and drizzle with lime juice before serving.

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Nutrition

• Serving Size: 2-3 tenderloins
• Calories: 331
• Sugar: 1 g
• Sodium: 783.6 mg
• Fat: 16.4 g
• Carbohydrates: 4.4 g
• Fiber: 1.3 g
• Protein: 41.3 g
• Cholesterol: 131.4 mg

Keywords: Tenderloins, Chicken, Paprika, Lime, BBQ, Grilling, Low-Carb, Paleo, Whole30

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