How To Make Creamy Chicken Noodle Casserole | Rotisserie Chicken Casserole

This creamy chicken noodle casserole is loaded with tender chicken, sweet peas, and sautéed veggies in a cheesy sauce topped with a buttery Ritz cracker crust. Easy, budget-friendly, and perfect for weeknight dinners.

✨ Simple ingredients. Big Southern flavor. Pure comfort in a dish. ✨ If you love Southern comfort food recipes, make sure to like, subscribe, and hit the bell so you don’t miss what’s cooking in my kitchen! Blessings 💞

Ingredients
3 cups cooked chicken, shredded
12 ounce bag cooked egg noodles (al dente)
2 tbsp butter
1 small onion, finely diced
2 ribs celery, finely diced
2 cloves garlic, minced
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of celery soup (or use two cream of chicken)
1 cup sour cream (or Greek yogurt)
1 cup frozen sweet peas
1/2-1 cup of pasta liquid or chicken broth
1 cup shredded sharp cheddar cheese
1/2 tsp black pepper
1/2 tsp salt (adjust to taste)
Topping
1 cup crushed Ritz crackers I used one sleeve
3 tbsp butter, melted

Directions

Preheat oven to 350°F and grease a 9x13 baking dish. In a skillet, melt 2 tbsp butter over medium heat. Sauté onion and celery 9 minutes until softened, then add garlic and cook 1 more minute. In a large bowl, mix cream soups, sour cream, season to taste. Stir in the sautéed veggies and mix. Add shredded chicken, cooked noodles, peas, and 1 cup cheddar cheese, stirring to combine. Spread mixture evenly into the prepared baking dish. In a small bowl, mix crushed Ritz crackers with melted butter, then sprinkle evenly over the top. Add extra cheese if desired. Bake uncovered for 30–35 minutes until hot, bubbly, and golden brown. Let rest 5–10 minutes before serving. Thanks for watching 💞

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