Chicken cheddar noodle bake is cooked egg noodles and shredded chicken folded into a sour cream and condensed-soup sauce, topped with sharp cheddar and an optional buttered breadcrumb topping, then baked until bubbly - about 45 minutes total. Using already-cooked chicken and noodles means the oven time is really just about melting the cheese through and setting the casserole, not cooking raw ingredients.
Chicken Cheddar Noodle Bake
Ingredients
- 12 oz egg noodles
- 2 cups cooked, shredded chicken
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 2 cups shredded sharp cheddar cheese (divided)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs or crushed crackers (optional topping)
- 1 tbsp butter, melted (for topping)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook egg noodles according to package instructions; drain and set aside.
- In a large bowl, mix cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper until smooth.
- Stir in shredded chicken, cooked noodles, and 1 1/2 cups of cheddar cheese.
- Spread mixture into the baking dish. Sprinkle remaining 1/2 cup cheese on top.
- In a small bowl, combine breadcrumbs with melted butter. Sprinkle over casserole (optional).
- Bake uncovered for 25–30 minutes until bubbly and golden.
- Let cool slightly before serving.
Recipe Notes
- Use rotisserie chicken for quick prep.
- Add frozen peas or broccoli for extra veggies.
- Swap in cream of mushroom or celery soup for a twist.
Nutrition
- Serving Size
- 1/6 of casserole
- Calories
- 460
- Sugar
- 3g
- Sodium
- 620mg
- Fat
- 26g
- Saturated Fat
- 13g
- Unsaturated Fat
- 12g
- Trans Fat
- 0g
- Carbohydrates
- 32g
- Fiber
- 2g
- Protein
- 28g
- Cholesterol
- 95mg
Why you'll love this
- Mixing the sauce ingredients until smooth before folding in the noodles and chicken (rather than layering them) means every bite gets an even coating of sauce instead of dry pockets of noodles.
- Reserving a portion of the cheddar to sprinkle on top rather than mixing all of it in gives the casserole a browned, bubbly top layer distinct from the creamy interior.
Tips for the best result
- Use freshly grated sharp or extra-sharp cheddar where possible - it melts more smoothly than pre-shredded cheese, which is often coated in anti-caking starch.
- Bake uncovered, as the instructions specify, so the top can turn golden rather than staying pale under trapped steam.
- If using the optional breadcrumb topping, add it in the last portion of baking time or watch it closely, since a buttered topping can brown quickly once the casserole is already hot.
Troubleshooting
The casserole looks dry after baking.
This can happen if the noodles were slightly overcooked before mixing, since they'll continue absorbing sauce in the oven. Cook the noodles to the low end of the package's time range next time.
The center is still cool while the edges are bubbling.
Loosely tent the dish with foil and continue baking a few more minutes; this lets the center catch up without the edges over-browning.
Sauce breaks or looks curdled.
it’s likely due to overheating or using pre-shredded cheese with anti-caking agents. To fix, try lowering your oven temperature by 25°F and using freshly grated cheese next time.
The recipe's own notes suggest rotisserie chicken as a shortcut for the shredded chicken, which also makes this a good next-day dish for using up leftover cooked chicken. Store covered and reheat gently, adding a splash of milk if the sauce has thickened in the fridge.
This casserole is a complete meal on its own; the recipe's own notes suggest folding in frozen peas or broccoli for extra vegetables.
Frequently asked questions
Can I use rotisserie chicken for this Chicken Cheddar Noodle Bake?
Absolutely! Rotisserie chicken is a fantastic time-saver. Shred about 3 cups and mix it in with the sauce and noodles for an even quicker prep.
What’s the best type of cheddar to use?
Sharp or extra-sharp cheddar provides the best flavor. For extra creaminess, mix with a bit of Colby or Monterey Jack cheese.
Can I make this with a different pasta shape?
Yes! Any medium pasta shape works well. Try rotini, penne, or bowties – just adjust cooking time according to package directions.
How do I know when it’s done baking?
It’s ready when the edges are bubbling, the top is golden brown, and the center reaches 165°F when tested with a thermometer.
Can I make this dish vegetarian?
Definitely! Substitute the chicken with roasted vegetables like broccoli, cauliflower, and bell peppers for a delicious vegetarian version.
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