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Crispy Crunchy Chicken Noodle Casserole Recipe with Veggies Easy and Homemade

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A quick and easy chicken noodle casserole with a crispy topping and fresh veggies that stays crunchy and flavorful, perfect for weeknight family dinners.

Ingredients

Scale
  • 2 cups cooked chicken breast, shredded or diced (rotisserie chicken works great)
  • 8 ounces wide egg noodles, cooked al dente
  • 1 cup carrots, diced
  • 1 cup green beans, chopped (fresh or frozen)
  • ½ cup bell peppers, diced (red or yellow)
  • ½ cup frozen peas
  • 1 can (10.5 oz) cream of mushroom or cream of chicken soup
  • ¾ cup milk (whole or 2%)
  • 1 cup shredded sharp cheddar cheese
  • 1 cup crushed buttery crackers (like Ritz) or panko breadcrumbs
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • Olive oil or butter for sautéing the veggies

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your casserole dish with butter or nonstick spray.
  2. Cook the egg noodles according to package instructions until just al dente (about 6-7 minutes). Drain and set aside.
  3. Heat 1 tablespoon olive oil or butter in a large skillet over medium heat. Add diced carrots, green beans, and bell peppers. Cook for 5-7 minutes, stirring occasionally, until veggies are tender but still vibrant and slightly crisp. Stir in frozen peas last and cook for an additional 2 minutes. Season lightly with salt and pepper.
  4. In a mixing bowl, whisk together the cream of mushroom (or chicken) soup, milk, garlic powder, onion powder, salt, and pepper until smooth.
  5. In the skillet with the veggies (off heat), stir in shredded chicken, cooked noodles, and the soup mixture. Mix gently until everything is evenly coated. Taste and adjust seasoning if needed.
  6. Pour the mixture into your prepared baking dish, spreading it out evenly.
  7. In a small bowl, combine crushed crackers or panko breadcrumbs with melted butter. Sprinkle evenly over the casserole surface.
  8. Place casserole in the oven and bake for 25-30 minutes, until the topping is golden brown and crispy and the casserole is bubbling around the edges.
  9. Let the casserole sit for 5-10 minutes to set up slightly before serving.

Notes

Sauté veggies first to keep them crisp. Slightly undercook noodles as they finish cooking in the oven. Tent casserole with foil if topping browns too fast. Leftovers reheat best in oven or air fryer to maintain crunch.

Nutrition

Keywords: chicken noodle casserole, crispy topping, easy dinner, weeknight meal, comfort food, vegetables, casserole recipe

Find it online: https://nadinetable.com/crispy-crunchy-chicken-noodle-casserole-recipe-with-veggies-easy-and-homemade/