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overhead photo of creamy chicken noodle casserole

Creamy Chicken Noodle Casserole

Course Main Course
Cuisine American
Keyword Casserole, Chicken
Prep Time 10 minutes
Cook Time 45 minutes


  • cup diced white onions
  • cup chopped carrots
  • 3 celery stalks, diced
  • 1 tablespoon olive oil
  • cup frozen peas
  • 2 (10.5) oz cans Cream of Chicken Soup
  • ½ cup milk
  • cup sour cream
  • Salt and Pepper to taste
  • 2 cups cooked shredded chicken
  • 12 oz cooked egg noodles
  • 2 sleeves round butter crackers
  • 4 tablespoon butter, melted
  • 1 ½ tsp dried parsley


  • Pre-heat oven to 350°F.
  • Heat a large skillet over medium heat and add olive oil. 
  • Sautéed carrots onion and celery until tender and add peas.
  • While veggies cook, in a large bowl, mix chicken, cream of chicken soup, sour cream and milk. Season with salt and pepper. Gently, fold in the noodles.
  • Once veggies are tender, add them to the noodle mixture and gently stir. Spread chicken casserole in a greased 9x13 baking dish. Cover with foil and bake for 30 minutes.
  • While the casserole bakes, prepare the cracker topping. Place crackers, into a sealable bag. Seal and crush the crackers. Add melted butter and parsley, seal, and mix with hands. Set aside.
  • After 30 minutes, remove foil and add crushed buttered crackers. Bake uncovered for an additional 15 minutes. Remove from oven and allow and allow casserole to rest for about 5 minutes before serving.