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Creamy Chicken Casserole has a made-from-scratch sauce and a crunchy parmesan Ritz topping that takes it over the top. Your family will love this easy dinner!

Close up of chicken casserole in a baking dish with a wooden spoon in it.

The secret to what makes this recipe SO good, is the parmesan Ritz topping. Seriously though, we love everything about this dish. You won’t find a cream-of-anything in here, as we are keeping it old school with this made from scratch sauce, just like your mom made it. 

If you’ve never made sauce from scratch before, you’ll be surprised at how easy it is. You’ll start with a roux, which is a mixture of 50/50 fat and flour (not to be confused with a slurry or gravy), which you will then add to with your liquid of choice. Depending on the recipe, chicken and beef broth are common, however, we frequently find ourselves reaching for the carton of milk. 

Pro tip: make sure you let the butter and flour mixture cook for a full 1-2 minutes before adding in the broth. Raw flour really needs that time to cook for the best flavor. Also, don’t rush pouring the chicken broth and milk. Trust us.

  • Do I have to use Ritz crackers?

    No, you really don’t. You do want to use some sort of butter style cracker though. Do you eat as organically as possible? Grab some Late July Classic Crackers! Want your dollar to stretch further? Generic store brand isn’t missing anything! Use what works best for your family.

  • Does Creamy Chicken Casserole work with any other type of pasta?

    This recipe uses egg noodles, but we’re big believers in using what you have on hand as much as possible, without sacrificing the intent of the recipe. Any short, tube-shaped pasta would work well here: Penne, Rigatoni, and Ziti are great examples of this. These pastas can handle the thick sauce.

  • My kids hate peas. Can I use a different vegetable?

    We’ve all been there. Picky eaters can make or break a family meal. Broccoli is a stellar substitute in this casserole. Simply steam your broccoli florets first before adding in with the chicken.

Creamy chicken casserole on white plate.

If you like this recipe, you may be interested in these other delicious casserole recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Creamy chicken casserole in white baking dish with wooden spoon.
This Creamy Chicken Casserole has a made-from-scratch sauce and a crunchy parmesan Ritz topping that takes it over the top. Your family will love this easy dinner!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
  • 12 ounces egg noodles
  • 1/4 cup butter
  • 1/2 white onion diced
  • 3 cloves garlic minced
  • 1/4 cup flour
  • 2 cups chicken broth
  • 2 cups milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups frozen peas
  • 1 pound cooked diced chicken
  • 2 cups shredded cheddar cheese
  • 1 cup crushed Ritz crackers
  • 1/4 cup grated parmesan cheese
  • 2-3 teaspoons olive oil
  • Preheat oven to 400 degrees and lightly grease a 9x13 pan. Cook the egg noodles according to the package directions. Drain and pour pasta to prepared pan.
  • Meanwhile, melt butter in a medium-sized saucepan over medium heat. Add in onion and saute 5 to 7 minutes, until softened. Stir in garlic and flour and cook 1 minute. Slowly pour in chicken broth and milk, season with salt and pepper, and bring to a simmer, stirring constantly.
  • Once mixture has thickened, stir in peas, cheddar cheese, and chicken. Turn off the heat and stir until cheese has melted. Pour over pasta in the 9x13 pan.
  • In a small bowl, use a fork to mix together crushed crackers, parmesan, and olive oil. Sprinkle over the pasta.
  • Bake in the preheated oven, uncovered, for 15 to 20 minutes, until crackers are lightly browned. Serve hot.


Calories: 712kcal | Carbohydrates: 64g | Protein: 33g | Fat: 36g | Saturated Fat: 18g | Cholesterol: 147mg | Sodium: 912mg | Potassium: 563mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1237IU | Vitamin C: 27mg | Calcium: 473mg | Iron: 3mg
Course: Main Dish
Cuisine: American
Keyword: Chicken Casserole, Chicken Noodle Casserole

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5 stars
This recipe was delicious! It tasted just like the Chicken Alfredo from Olive Garden 🙂 I was very pleased when I made this for my family. I am a new cook and it tasted amazing!

Mary Beth

I find that cooking the chicken in a pressure cooker with a little bouillon and water seasons the meat and leaves me with a stock to make the broth, plus there is no need for added salt or seasonings, as the stock and meat bring all that to the mix! Chicken in a normal pressure cooker takes about 25 minutes at pressure, plus heat up and cool down, so less than an hour tops. I use breast meat, which saves me tons of time cleaning it, but that’s clearly preference.

what is a good side to serve with this ?

This is one of those meals that doesn’t really need a side, however a baguette is always a great idea!

A nice mixed salad would be nice

Aileen K. Douglas

5 stars
I made this used Heavy Cream instead of milk, added frozen peas & carrots,and used regular crackers with a little Sharp Cheddar Cheese, parmesan & Romano blend with Butter instead of Olive oil. This was a Major Hit with My family, and I will be makingit againn in the Future.Great Reciepe Hugs!!!


I’m wondering how many calories, etc. that the heavy cream added to this recipe. There are about 500 calories in 1 cup of heavy cream – this recipe calls for 2 cups of milk – did you add 2 cups of heavy cream?

Anita L Ullrich

5 stars
I love your recepies


5 stars
Delicious! Will be a good meal for friends who are having surgery, etc. Will this casserole freeze well? How would i reheat it if frozen?

Yes, most casseroles can be frozen. You can freeze leftovers or just prep and save a whole casserole for another day. To reheat, simply let thaw in the fridge for 24-48 hours and warm up in oven at 400 degrees Fahrenheit.

Lydia Maseka

5 stars
It’s a delicious and quick meal and my kids love it.

Emily Robarts

5 stars
This casserole was delicious. I had one chicken breast & about 1/4 bag of noodles & everything else needed so made it & loved it. I’m cooking for one & this made just enough for about 3 meals. Perfect! I will be making it again.

Marti Bowland

5 stars
First time with this recipe. Stir-fried three chopped up chicken breasts after heavily seasoning them in Uncle Chris’s. Added mushrooms as my only alteration. Hubs really liked it. I will change cheese from cheddar to 50/50 with Parmesan next time. Either way, easy enough and delish. Thank you for the dish.

Lauri J.

5 stars
Omg this was amazing with a couple changes. I used heavy cream instead of milk, added some LB Jameson’s chicken bouillon, about 1/2 tsp-1 tsp, a little more pepper, and less salt. I used Tyson Grilled Chicken pieces and only one cup of frozen peas. Both my husband and I loved it!

5 stars
MMMM .. I love you 🙂 This is so good. I hate peas to I substituted broccoli. Good stuff!!

So so good family loved this thank you so much it’s a keeper!

Phyllis York

I love chicken and I will make this for sure. It will be nice and creamy. Thanks for sharing your beautiful recipe.



Heat your liquid before adding it to the roux and it is easier. Years/generations of making gumbo you learn some things.


5 stars
This was delicious! I like that it didn’t have added salt or pepper. I did add half a teaspoon of white pepper to the whole recipe and then fresh ground pepper and salt to individual servings. I did not have Ritz so I used white cheddar cheez its. It was perfect. Total comfort food that I could not stop eating! It looked beautiful too?Thank you!

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