Why You’ll Love This Recipe
Huntington Chicken Casserole is the ultimate comfort food—a creamy, savory blend of tender chicken, egg noodles, and a rich, cheesy sauce all baked to golden perfection. Perfect for family dinners, potlucks, or meal prepping, this classic casserole is hearty, satisfying, and incredibly easy to make. It’s a warm, nostalgic dish that will please even the pickiest eaters.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cooked chicken breastegg noodlescream of chicken soupcream of mushroom soupmayonnaisecheddar cheesemilkgarlic powdersaltblack pepperonion powdercrushed Ritz crackersbutter
directions
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Cook the egg noodles according to package instructions; drain and set aside.
In a large mixing bowl, combine cream of chicken soup, cream of mushroom soup, mayonnaise, milk, garlic powder, onion powder, salt, and pepper.
Add the cooked chicken and drained noodles to the bowl and stir until evenly coated.
Transfer the mixture to the prepared baking dish and spread it out evenly.
Sprinkle shredded cheddar cheese over the top.
In a separate bowl, mix crushed Ritz crackers with melted butter, then sprinkle over the casserole.
Bake for 30-35 minutes or until bubbly and golden brown on top.
Let rest for 5 minutes before serving.
Servings and timing
This recipe serves 6-8 people.Preparation time: 15 minutesCooking time: 30-35 minutesTotal time: 45-50 minutes
Variations
Use sour cream instead of mayonnaise for a tangier flavor.
Add cooked peas, carrots, or broccoli for extra nutrition and color.
Try using rotisserie chicken for convenience and added flavor.
Swap Ritz crackers for panko breadcrumbs or crushed cornflakes.
Incorporate a dash of hot sauce for a subtle kick.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat individual servings in the microwave for 1-2 minutes or until heated through.For oven reheating, cover with foil and bake at 325°F (165°C) for 20-25 minutes.Freeze unbaked casserole for up to 2 months; thaw overnight in the fridge before baking.
FAQs
Can I make this casserole ahead of time?
Yes, assemble it ahead and refrigerate until ready to bake.
What type of chicken works best?
Cooked shredded or diced chicken breast or rotisserie chicken are ideal.
Can I use a different type of noodle?
Yes, penne or rotini can be used, but egg noodles are traditional.
Is it okay to skip the crackers on top?
Yes, but the cracker topping adds a nice crunch.
Can I use only one type of soup?
Yes, though using both adds a deeper flavor.
Is this casserole freezer-friendly?
Absolutely—just freeze before baking for best results.
Can I add cheese inside the mixture?
Yes, mix in some shredded cheese for an extra creamy texture.
Does it need to be covered while baking?
No, bake uncovered to allow the topping to crisp.
What can I serve with it?
It pairs well with a side salad, steamed veggies, or dinner rolls.
Can I make it gluten-free?
Yes, use gluten-free noodles, soups, and crackers.
Conclusion
Huntington Chicken Casserole is a creamy, cozy classic that’s both easy to prepare and satisfying to eat. Its familiar flavors and comforting texture make it a reliable favorite for busy weeknights or casual gatherings. Make it once, and it might just become a staple in your meal rotation.
Print
Huntington Chicken Casserole (Creamy Chicken Noodle Casserole)
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6–8 servings 1x
- Category: Casserole, Main Dish
- Method: Baking, Sautéing
- Cuisine: American
Description
Classic creamy chicken noodle casserole featuring tender chicken, egg noodles, and vegetables baked in a cheesy sauce—a comforting family favorite.
Ingredients
- 3 cups cooked chicken, shredded or cubed (rotisserie works well)
- 12 oz egg noodles
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 bell pepper, diced (any color)
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese, divided
- 1 cup frozen peas and carrots
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 1/2 cup breadcrumbs or crushed crackers (optional topping)
- 1 tablespoon olive oil (for sautéing)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Cook egg noodles according to package directions until al dente. Drain and set aside.
- In a skillet over medium heat, warm olive oil and butter. Sauté onion and bell pepper until softened, about 4–5 minutes. Add garlic and cook 1 minute more.
- In a large bowl, combine cream of mushroom soup, cream of chicken soup, sour cream, half of the cheddar cheese, peas and carrots, thyme, salt, and pepper.
- Add cooked noodles, chicken, and sautéed vegetables to the bowl. Stir until everything is evenly coated.
- Pour mixture into prepared baking dish. Sprinkle remaining cheddar cheese on top. If using, scatter breadcrumbs or crushed crackers evenly over the cheese.
- Bake for 25–30 minutes, until casserole is bubbly and topping is golden.
- Let rest 5 minutes before serving. Garnish with chopped fresh parsley, if desired.
Notes
- Make it gluten‑free by using GF noodles and gluten‑free soup or homemade cream sauce.
- Substitute Greek yogurt or cream cheese for sour cream for a tangier flavor.
- Add cooked broccoli, mushrooms, or corn for extra veggies.
- Make‑ahead: assemble casserole a day ahead, refrigerate unbaked, and bake before serving.
- Leftovers freeze well; thaw and reheat covered until hot.
Nutrition
- Serving Size: 1½ cups (approx.)
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 90 mg
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