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A close-up of a cheesy Crack Chicken Casserole baked in a glass dish, topped with crispy bacon and fresh parsley.

Crazy Good Chicken Noodle Casserole

This Crazy Good Chicken Noodle Casserole combines tender shredded chicken, al dente egg noodles, fresh broccoli, and vibrant bell peppers in a rich, creamy cheese sauce, all baked under a golden, buttery cracker topping. It’s the ultimate comfort food for a "crazy good casserole" experience!
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken shredded or diced
  • 8 oz wide egg noodles
  • 2 cups broccoli florets fresh or frozen, thawed
  • 1 red bell pepper diced
  • 1/2 yellow onion finely diced
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • 1 can condensed cream of chicken soup 10.5 oz
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 cup shredded sharp cheddar cheese divided
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chicken broth
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp dried thyme
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
  • 1 sleeve Ritz crackers about 1.5 cups, crushed
  • 4 tbsp unsalted butter melted

Equipment

  • Large Pot
  • 9x13 inch baking dish
  • Large mixing bowl
  • Large Skillet

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Cook the wide egg noodles according to package directions until al dente. Drain well and set aside.
  3. In a large skillet, heat the olive oil over medium heat. Add the diced yellow onion and red bell pepper and cook for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Remove from heat.
  4. In a large mixing bowl, whisk together the condensed cream of chicken soup, sour cream, milk, chicken broth, Dijon mustard, garlic powder, onion powder, dried thyme, salt, and black pepper. Stir in 3/4 cup of the shredded sharp cheddar cheese and all of the grated Parmesan cheese until well combined.
  5. Add the cooked, shredded chicken, drained egg noodles, sautéed vegetables (onion, bell pepper, garlic), and broccoli florets to the sauce mixture. Stir gently until all ingredients are evenly coated.
  6. Pour the mixture into the prepared 9x13 inch baking dish and spread evenly.
  7. In a small bowl, combine the crushed Ritz crackers with the melted butter. Sprinkle this buttery cracker topping evenly over the casserole mixture. Finally, sprinkle the remaining 1/4 cup shredded sharp cheddar cheese over the cracker topping.
  8. Bake for 25-30 minutes, or until the casserole is bubbly around the edges and the topping is golden brown and crispy.
  9. Let the casserole rest for 5-10 minutes before serving to allow the sauce to set slightly. Enjoy your "crazy good casserole"!

Notes

Leftovers of this crazy good casserole can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave. If reheating in the oven, cover with foil to prevent the topping from over-browning.