Creamy Chicken Noodle Casserole

There is something timeless about a creamy chicken noodle bake fresh from the oven—the kind of dish that feels nostalgic yet indulgent, familiar yet deeply comforting. This elevated chicken noodle gratin takes a beloved classic and refines it with richer flavors, a silkier sauce, and a crisp, buttery topping that turns a simple casserole into something worthy of a dinner table you linger around. It is comfort food, thoughtfully done.

Ingredients

Chicken and Pasta:

1 lb chicken breasts or thighs, cooked and diced (preferably roasted or pan-seared for flavor)

12 oz wide egg noodles (slightly undercooked)

Creamy Base:

2 tbsp unsalted butter

1 small yellow onion, finely diced

2 cloves garlic, minced

2 (10¾-oz) cans cream of chicken soup

1½ cups sour cream (full-fat, room temperature)

½ cup whole milk or chicken stock (for silkiness)

1½ tsp kosher salt

¾ tsp black pepper

½ tsp smoked paprika

½ tsp dried thyme (or 1 tsp fresh)

¼ tsp nutmeg (optional but very “chef”)

Cheese:

1½ cups sharp white cheddar, shredded

1½ cups low-moisture mozzarella, shredded

½ cup freshly grated Parmesan (adds savory depth)

Buttery Cracker Topping:

1 sleeve Ritz crackers, crushed by hand

¼ cup unsalted butter, melted

2 tbsp grated Parmesan

1 tbsp chopped fresh parsley (or chives)

Instructions

Preheat & Prep:

Heat oven to 350°F. Butter a 9×13-inch baking dish.

Build the Flavor Base:

In a skillet over medium heat, melt 2 tbsp butter.

Add onion and cook 4–5 minutes until soft and translucent.

Add garlic; cook 30 seconds until fragrant. Remove from heat.

Mix the Gratin. In a large bowl, combine the following:

Cooked Chicken

Semi-cooked noodles

Onion-garlic mixture (the flavor base)

Cream of chicken soup

Sour cream

Milk or stock

Cheddar, mozzarella, and Parmesan

Salt, pepper, paprika, thyme, and nutmeg

Fold gently until creamy and evenly coated.

Assemble

Spread mixture into prepared baking dish. Smooth the top.

Topping

Toss crackers with melted butter, Parmesan, and parsley.

Sprinkle evenly over casserole.

Bake

Bake uncovered 30–35 minutes, until bubbling at the edges and golden on top.

For extra color, broil 1–2 minutes at the end.

Rest

Let stand 10 minutes before serving—this sets the sauce beautifully.

Optional Chef Touches

Add ½ cup sautéed mushrooms or leeks for elegance

Swap Ritz for buttered panko + Parmesan for a finer crunch

Finish with a drizzle of chicken jus or warm cream when plating

Serve with a lemon-dressed arugula salad to cut the richness

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