Chicken Noodle Casserole Crumble (Printable)

Tender chicken and egg noodles in a creamy sauce topped with golden buttery crumbs.

# What You Need:

→ Poultry

01 - 3 cups cooked chicken, shredded or cubed

→ Pasta

02 - 12 ounces wide egg noodles

→ Vegetables

03 - 1 cup frozen peas and carrots, thawed
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1/2 cup celery, diced

→ Sauce

07 - 1 can (10.5 ounces) condensed cream of chicken soup
08 - 1 cup sour cream
09 - 1/2 cup milk
10 - 1 cup shredded cheddar cheese
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Topping

14 - 1.5 cups buttery round crackers, crushed
15 - 4 tablespoons unsalted butter, melted

# Steps:

01 - Preheat oven to 375°F and grease a 9x13-inch baking dish.
02 - Cook egg noodles according to package instructions until al dente, then drain and set aside.
03 - In a large skillet over medium heat, sauté onion, celery, and garlic until softened, about 4 minutes.
04 - In a large bowl, combine cooked chicken, noodles, sautéed vegetables, peas and carrots, cream of chicken soup, sour cream, milk, cheddar cheese, thyme, salt, and pepper. Mix thoroughly.
05 - Spread the mixture evenly in the prepared baking dish.
06 - Mix crushed crackers with melted butter and sprinkle evenly over the casserole.
07 - Bake uncovered for 30 to 35 minutes until the topping is golden and the mixture is bubbling.
08 - Allow casserole to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • It comes together in under an hour and feels way fancier than the effort it takes.
  • The contrast between creamy noodles and that golden, shattering topping hits every comfort food craving at once.
  • You can make it ahead, refrigerate it, and bake it whenever you're ready—perfect for feeding people without stress.
02 -
  • Don't skip thawing the peas and carrots—frozen vegetables release too much water and make everything watery.
  • The cracker topping will only get crispy if the butter is melted and evenly distributed; toss it like you're making a salad.
  • Taste the sauce before it goes in the oven; it should taste a little bold because the noodles will dilute it as they absorb liquid.
03 -
  • Use real cheese that you shred yourself—it melts into the sauce like it belongs there, not like plastic.
  • The secret to the topping's crispness is enough melted butter; don't be shy, it's what makes it sing.

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