Easy Chicken Noodle Casserole with Ritz Cracker Topping Recipe

Our favorite chicken noodle casserole recipe is for dinner tonight. It is creamy comfort food with a crispy crunchy crust. Yum! Oh, and the entire family will eat it.

There is no better comfort food than chicken noodle soup right? So why not create a family dinner that combines your favorite comfort food with into one of those easy casserole recipes. This Chicken Noodle Casserole recipe has become my family’s new favorite dish and you will love it too!

Chicken Noodle Casserole with Ritz Crackers
Let’s make dinner tonight something yummy!

How to make this Best Ever Chicken Noodle Casserole

Ingredients for Chicken Noodle Casserole with Ritz Crackers

Ingredients you’ll need for this recipe:

  • 4 skinless, boneless chicken breasts cut in half
  • 6 ounces egg noodles
  • 1 can condensed cream of mushroom soup (10.75 ounces)
  • 1 can condensed cream of chicken soup (10.75 ounces)
  • 1 cup sour cream
  • 1 cup Ritz Crackers
  • 1/2 cup butter
  • Salt & Ground Black Pepper to taste

Step One: Cook the chicken and noodles.

When I first made this recipe, it was the first time I had ever poached chicken. Poaching chicken is really just like boiling chicken. I couldn’t believe how easy it was — and I was surprised that it didn’t compromise on the flavor. There is a lot of great flavor in this dish and it’s topped with buttered Ritz crackers so how can you go wrong.

How to poach chicken

  • Start by cutting your chicken breasts in half.  You will poach the chicken in boiling water for about 12 minutes or until the center is no longer pink.  Remove the chicken from the pot and cut into small, bite-size pieces.  Save the chicken water for the egg noodles.   Bring the water back to a boil and cook pasta al dente (slightly undercooked)
Chicken noodle casserole filling of sour cream, mushroom soup, and chicken soup being stirred together.
Stir together the sour cream, chicken soup, and mushroom soup to add to the cooked chicken and noodles.

How to cook the egg noodles

Bring the water back to a boil and cook the egg noodles to al dente (slightly undercooked), according to the package directions. Drain the noodles with a collendar.

Chicken noodle casserole ingredients stirred together in a large bowl.
Gently stir all the casserole ingredients together.

Step 2: Stir together the filling.

  1. In a separate bowl, mix together the cream of mushroom soup, cream of chicken soup and sour cream.  Season with salt and ground black pepper.
  2. After you drain the water from the egg noodles, combine the noodles and chicken.
  3. Combine the soup mixture and  the chicken/noodles mixture.  You will want to gently stir this together to make sure everything is evenly coated.

Step 3: Pour into a 3 quart baking dish.

Chicken Noodle Casserole in baking dish.
The crisp Ritz cracker topping on this Chicken Noodle Casserole makes it extra delicious.

Step 4: Make Ritz Cracker Topping.

Melt 1/2 cup of butter in the microwave and stir in 1 cup crumbled Ritz crackers.

Ready to serve chicken noodle casserole in baking dish.
You could stir in frozen vegetables to this Chicken noodle casserole before baking to make it an all in one dinner meal.

Step 5: Bake.

Bake the casserole at 350 degrees for 30 – 45 minutes depending on how brown and crispy you like the top layer.

Serve the Chicken Noodle casserole warm.

Chicken Noodle Casserole with serving spoon.

I have also heard this dish is also fantastic re-heated as leftovers — we’ve never had any left over to re-heat so I wouldn’t know:)

Enjoy!

This recipe is adapted from one I found on All Recipes!

Plate of chicken noodle casserole.

More Kid Friendly Recipes:

Yield: 8

Chicken Noodle Casserole

Chicken Noodle Casserole

This chicken noodle casserole is a perfect comfort food meal the whole family will enjoy. Simple to put together, it has a creamy filling with crunchy Ritz cracker topping. Delicious!

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 4 SKINLESS, BONELESS CHICKEN BREASTS CUT IN HALF
  • 6 OUNCES EGG NOODLES
  • 1 CAN CONDENSED CREAM OF MUSHROOM SOUP (10.75 OUNCES)
  • 1 CAN CONDENSED CREAM OF CHICKEN SOUP (10.75 OUNCES)
  • 1 CUP SOUR CREAM
  • 1 CUP CRUMBLED RITZ CRACKERS
  • 1 CUP BUTTER
  • SALT & GROUND BLACK PEPPER TO TASTE

Instructions

STEP ONE: COOK THE CHICKEN AND NOODLES.

HOW TO POACH CHICKEN:

Start by cutting your chicken breasts in half.  You will poach the chicken in boiling water for about 12 minutes or until the center is no longer pink.  Remove the chicken from the pot and cut into small, bite-size pieces.  Save the chicken water for the egg noodles.   Bring the water back to a boil and cook pasta al dente (slightly undercooked)

HOW TO COOK THE EGG NOODLES:

Bring the water back to a boil and cook the egg noodles to al dente (slightly undercooked), according to the package directions. Drain the noodles with a collendar.

STEP 2: STIR TOGETHER THE FILLING.

IN A SEPARATE BOWL, MIX TOGETHER THE CREAM OF MUSHROOM SOUP, CREAM OF CHICKEN SOUP AND SOUR CREAM.  SEASON WITH SALT AND GROUND BLACK PEPPER.

AFTER YOU DRAIN THE WATER FROM THE EGG NOODLES, COMBINE THE NOODLES AND CHICKEN.

COMBINE THE SOUP MIXTURE AND  THE CHICKEN/NOODLES MIXTURE.  YOU WILL WANT TO GENTLY STIR THIS TOGETHER TO MAKE SURE EVERYTHING IS EVENLY COATED.

STEP 3: POUR INTO A 3 QUART BAKING DISH.

STEP 4: MELT 1/2 CUP OF BUTTER IN THE MICROWAVE AND STIR IN 1 CUP CRUMBLED RITZ CRACKERS.

Step 5: Bake at 350 degrees for 30 – 45 minutes depending on how brown and crispy you like the top layer.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 506Total Fat: 38gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 140mgSodium: 1028mgCarbohydrates: 19gFiber: 1gSugar: 2gProtein: 23g