Cheesy Chicken Casserole Recipe

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Cheesy Chicken Casserole Recipe

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The weather is colder and this is the perfect casserole when you want something yummy, filling, and cheesy

Cheese makes everything a little nicer

What I love the most about this recipe is that it heated up so well for my husband’s lunch – we were able to get 3 meals out of one casserole ( I love being able to take a little break from the kitchen πŸ˜‰ )

Cheesy Chicken Casserole Recipe

Please note I accidentally have an extra can of soup and bag of pasta — I was developing this recipe as we went and we did not end up using these products πŸ™‚

You might notice I use egg noodles in this recipe – you can use penne if you want to – I really thought the egg noodle would pair well with the cream of chicken soup and heat up well for the next day ( and I was right)

This casserole is large enough for 6 hungry people

You can easily switch out the 2% milk for almond milk – whatever floats your boat

Now lets look at that cheesy finish

Cheesy Chicken Casserole Recipe

So simple to make – seriously easy especially when you pick up a cooked chicken from the store

If you make this recipe I would love if you would comment on this post what you thought – it helps other readers know if they should make it or not πŸ™‚

Cheesy Chicken Casserole Recipe

I really hope you make this dish πŸ™‚

Make sure you check out my 700 + recipe – check them out HERE

Love You Guys!

Cheesy Chicken Casserole Recipe



  • 1 can of Cream of Chicken Soup
  • ½ cup milk
  • 1 cup light sour cream
  • 2 cups of cooked chicken
  • 12 ounce bag of egg noodles cooked
  • Pinch of salt
  • ¼ teaspoon ground black pepper
  • 1.5 Cups of Cheddar Cheese
  • 15 Ritz Crackers Crushed
  • 2 Tablespoon of Butter - melted


  1. In a bowl combine the following together - soup, sour cream, milk, salt, pepper, chicken, and egg noodles
  2. Spread mixture into a medium size casserole dish
  3. Sprinkle crushed crackers on top of the mixture - drizzle butter over the crackers
  4. Top with cheese
  5. Cook uncovered at 400 for 25 minutes
  6. Enjoy!