Poppy Seed Chicken Noodle Casserole Recipe - comfort food at its best! Chicken and egg noodles baked in a creamy sauce. Super simple to make and is packed full of amazing flavor! Chicken, egg noodles, cream of chicken soup, sour cream, poppy seeds, onion powder, garlic powder, Ritz crackers, and butter. Add your favorite veggies! Makes a great weeknight meal! Can make it ahead and freeze it for later.
Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray.
Cook egg noodles according to package directions, drain.
In a large bowl, combine chicken, cream of chicken soup, sour cream, onion powder, garlic powder, and poppy seeds. Stir in cooked egg noodles. Pour mixture into prepared pan.
In a small bowl, mix together crushed crackers and melted butter. Sprinkle over top of casserole.
Bake for 25-30 minutes, until heated through.
Notes:
I use rotisserie chicken for the cooked chicken in this casserole. You can use any cooked chicken that you have on hand. Chicken breasts, chicken thighs, or chicken tenderloins all work great.
I suggest using Unsalted Cream of Chicken Soup in this dish to control the sodium.
You can use any condensed cream of soup. Cream of chicken soup, cream of mushroom soup, and cream of celery soup all work great.
Can Poppy Seed Chicken Noodle Casserole be made in advance? Yes! You can assemble the casserole ahead of time and refrigerate it overnight. You may need to add a few minutes to the cooking time if baking the casserole straight from the refrigerator.
Can Chicken Casserole be frozen? Yes! Assemble the casserole and cover the dish with plastic wrap and aluminum foil. Place the dish in the freezer and freeze. The casserole will keep up to 3 months in the freezer.
To bake the casserole after freezing, thaw completely and bake as directed.
Store leftovers in an airtight container in the fridge.
Reheat in the microwave until hot.
I like to add a splash of milk or chicken broth to the casserole when reheating.