Chicken Noodle Casserole with Crumble

The first time I made this casserole, I was trying to use up leftover roasted chicken from Sunday dinner and half a bag of egg noodles I found in the pantry. My husband walked through the door while it was bubbling away in the oven, took one deep breath through his nose, and asked if we could have it every week that winter. Something about that golden, buttery crumble on top makes the whole house feel like a warm hug on a cold Tuesday night.

Last February, my sister called me at 5pm sounding completely defeated by her three kids and an empty fridge. I walked over with a fresh batch of this casserole still warm from the oven, and we sat at her kitchen table watching the snow fall outside while her children actually asked for seconds. She texted me the recipe request before I even made it back to my driveway.

Ingredients

• 3 cups cooked chicken breast: Rotisserie chicken works beautifully here and saves so much time
• 12 oz egg noodles: These hold up better than regular pasta and have a nice, tender bite
• 1 cup frozen peas: No need to thaw, they will cook perfectly in the oven
• 1 cup carrots, diced: Fresh carrots add sweetness, but frozen work in a pinch
• 1 small onion, finely chopped: Yellow onion adds a nice savory base flavor
• 2 cloves garlic, minced: Fresh garlic makes such a difference here
• 1 cup celery, diced: Adds texture and that classic comfort food flavor
• 1 can condensed cream of chicken soup: The secret to that silky, creamy sauce everyone loves
• 1 cup sour cream: Makes the sauce extra rich and tangy
• 1/2 cup milk: Whole milk works best but any kind will do
• 1 cup shredded cheddar cheese: Sharp cheddar gives the best flavor
• 1/2 tsp dried thyme: Adds a subtle, earthy note that ties everything together
• 1/2 tsp black pepper: Freshly ground makes a real difference
• 1/2 tsp salt: Adjust based on whether your chicken was already seasoned
• 1 cup panko breadcrumbs: These create the most irresistibly crispy topping
• 1/2 cup grated Parmesan cheese: Adds a salty, savory crunch to the crumble
• 1/4 cup unsalted butter, melted: Helps the topping turn perfectly golden brown
• 2 tbsp chopped fresh parsley: Adds a bright pop of color and freshness

Instructions

Get your oven ready:

Preheat to 375°F and grease a 9x13 baking dish with butter or cooking spray

Cook the noodles:

Boil egg noodles according to package directions until al dente, then drain well

Soften the vegetables:

Sauté onion, carrots, celery and garlic in a skillet with a little oil for about 5 minutes until fragrant

Mix everything together:

Combine cooked vegetables, chicken, peas, soup, sour cream, milk, cheese and seasonings in a large bowl, then fold in the noodles gently

Spread it out:

Transfer the mixture to your prepared baking dish and press it down evenly

Make the crumble topping:

Mix panko, Parmesan, melted butter and parsley until combined and scattered over the casserole

Bake until golden:

Bake for 30 to 35 minutes until the topping is deeply golden and the sauce is bubbling up the sides

Let it rest:

Wait 5 to 10 minutes before serving so the sauce has time to set slightly

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This recipe has become my go-to for new parents, sick friends, and anyone who needs a little comfort. Something about that combination of tender chicken, creamy noodles, and crispy topping just makes people feel cared for, like a warm blanket in food form.

Make It Your Own

Swap in Greek yogurt for sour cream if you want to lighten things up a bit. You can also add mushrooms or bell peppers to the vegetable mixture if your family enjoys them.

Perfect Pairings

A crisp green salad with a tangy vinaigrette cuts through the richness beautifully. Crusty bread for soaking up any extra sauce is never a bad idea either.

Storage And Reheating

This casserole keeps well in the refrigerator for up to four days and actually tastes even better the next day as the flavors meld together.

• Cool completely before covering tightly and refrigerating
• Reheat individual portions in the microwave with a splash of milk
• Freeze unbaked casseroles for up to three months, thaw before baking

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There is something profoundly satisfying about serving a dish that makes people close their eyes and smile after that first bite. This casserole has earned its permanent spot in my regular dinner rotation.

Recipe Q&A

→ Can I use rotisserie chicken instead of cooking fresh chicken?

Yes, using a store-bought rotisserie chicken is an excellent time-saving option. Simply shred or dice the meat and add it to the creamy vegetable mixture. This shortcut reduces your prep time significantly while still delivering great flavor.

→ How do I store leftovers and how long will they keep?

Store cooled portions in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions for up to 3 months. Reheat in the microwave or covered in the oven at 350°F until heated through.

→ Can I make this ahead of time?

Absolutely. Assemble the complete casserole including the crumble topping, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 extra minutes to the baking time since it will be cold when going into the oven.

→ What vegetables work well in this dish?

While the classic combination includes peas, carrots, celery, and onions, you can easily customize. Mushrooms, bell peppers, green beans, or corn all make excellent additions. Just keep the total vegetable quantity roughly the same for best results.

→ Is there a lighter version I can make?

Yes, substitute Greek yogurt for the sour cream and use reduced-fat condensed soup. You can also decrease the butter in the topping slightly, though this may affect the crispy texture. Whole grain noodles are another healthy swap option.

→ What should I serve alongside this casserole?

A simple green salad with vinaigrette balances the richness perfectly. Steamed broccoli or roasted green beans also make excellent sides. For a complete meal, crusty bread or dinner rolls help soak up the creamy sauce.