Can I substitute the cream of mushroom soup?

Absolutely! Cream of chicken or even cream of celery works great if mushroom’s not your thing.

Can I use a different type of pasta?

You sure can. Penne or rotini hold up well, but egg noodles give it that classic chicken noodle casserole feel.

Can I freeze this casserole?

You sure can. Penne or rotini hold up well, but egg noodles give it that classic chicken noodle casserole feel.

Can I use a different type of pasta?

You sure can. Penne or rotini hold up well, but egg noodles give it that classic chicken noodle casserole feel.

Can I freeze this casserole?

Yes, and that’s one of the best parts! Assemble the casserole (minus the cheese topping), wrap it tightly in foil or plastic wrap, and freeze for up to 2 months. When you're ready to enjoy it, thaw in the fridge overnight, top with cheese, and bake like normal.

How do I store leftovers?

Pop it in an airtight container and refrigerate for up to 4 days. You can also freeze portions for easy heat-and-eat lunches or busy night backups.

How can I make this dish healthier?

Totally doable! Try using Greek yogurt instead of sour cream, reduced-fat cheese, and a low-sodium version of the cream soup. You can also toss in extra veggies like spinach, peas, or bell peppers to boost the nutrition without losing flavor.

What’s the best cookware to use for this recipe?

Totally doable! Try using Greek yogurt instead of sour cream, reduced-fat cheese, and a low-sodium version of the cream soup. You can also toss in extra veggies like spinach, peas, or bell peppers to boost the nutrition without losing flavor.

What’s the best cookware to use for this recipe?

A standard 9x13" baking dish works perfectly—glass or ceramic are both great. If you’re making it ahead and freezing, opt for a disposable aluminum tray for easy storage (and no cleanup!).

Can I substitute chicken?

You bet! Turkey is a great alternative, especially around the holidays. You could also try cooked ground chicken or even a plant-based chicken substitute if you're going meatless. Just make sure whatever you use is fully cooked before mixing it into the casserole.

The Best Dolly's Creamy Chicken Noodle Casserole

Description

A creamy, cheesy, crowd-pleasing casserole made with tender chicken breasts, hearty egg noodles, and a rich blend of sour cream and cheddar cheese. Dolly’s Creamy Chicken Noodle Casserole is perfect for busy weeknights, family dinners, or when you just need some comfort food magic.

Ingredients

Scale

2 cups cooked chicken breasts, shredded or cubed
12 oz egg noodles, cooked and drained
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream
1 ½ cups shredded cheddar cheese (divided)
1 tsp garlic powder
1 tsp onion powder
2 tbsp chopped fresh parsley (plus more for garnish)
Salt and pepper, to taste

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Instructions

Preheat your oven to 350°F and lightly grease a 9×13” baking dish.
Cook egg noodles according to package instructions. Drain and set aside.
In a large bowl, mix the cream of mushroom soup, sour cream, garlic powder, onion powder, half of the cheddar cheese, and parsley. Stir until well combined.
Add in the cooked chicken and egg noodles. Stir gently to coat everything in the creamy mixture.
Pour the mixture into the prepared baking dish and spread it evenly.
Sprinkle the remaining cheddar cheese over the top.
Bake uncovered for 25–30 minutes, until the casserole is bubbly and the cheese is golden.
Garnish with extra parsley and serve warm.

Notes

You can use rotisserie chicken for extra convenience.
Want a little crunch? Add crushed crackers or French fried onions on top before baking.
To make it healthier, use Greek yogurt instead of sour cream, low-fat cheese, and low-sodium soup.
Freezer-friendly! Assemble, cover tightly, and freeze (without cheese topping). Add cheese when ready to bake.
This dish pairs beautifully with a green salad or roasted veggies.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Dinner
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 3 g
Sodium: 620 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 25 g
Cholesterol: 95 mg