We love soup season, especially when it’s in casserole form. Shredded chicken breast baked with noodles, veggies, and Ritz crackers make this Chicken Noodle Soup Casserole a comfort food dish you’ll want all winter long.
One Pot Chicken Casserole
Cozying up with a big bowl of chicken noodle will always be a comforting feeling. And when it’s in casserole form it feels even cozier.
This Chicken Noodle Soup Casserole is the typical chicken soup ingredients, but made in a skillet where all of the broth is soaked up by the veggies, noodles and Ritz crackers. There’s also some milk and flour that form a thick roux to make our casserole nice and creamy.
Chicken Noodle Casserole works great for a weeknight meal, meal prep, to make for a neighbor, or to freeze. It’s hearty, full of flavor, high in protein, and just plain good (but in my opinion, anything with Ritz crackers is good).
And if you’re looking for other cozy chicken recipes, also try this Healthy Chicken Tortellini Soup, this Cream of Chicken and Rice Soup, this Harvest Chicken Casserole, this Dairy Free White Chicken Chili, or this Chicken Ranch Mac and Cheese that I’m sure you’ll love, too!
Recipe Ingredients
- Banza Shell Chickpea Noodles – I like using chickpea noodles for some extra protein. You can use regular too, but be sure to see the cooking note since these cook slightly different.
- Chicken – You can buy pre-shredded chicken, cook chicken breasts, or even use rotisserie chicken. I always keep a couple of chicken breasts in the freezer to have on hand for a recipe like this.
- Veggies – I used a frozen mixed vegetable bag out of convenience + added some white onion.
- Greek Yogurt – This’ll help make our casserole nice and creamy and thick without any heavy cream.
- Seasonings – No one likes bland soup! Don’t be shy with the seasonings. I used: garlic powder, dried minced onion, celery salt, paprika, thyme, Trader Joe’s Green Goddess Seasoning, salt & pepper.
- Ritz Crackers – Crushed up and added to this casserole gives it a nostalgic feel.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. Prepare the vegetables and chicken first. Finely dice white onion using a vegetable chopper. Shred chicken if it’s not pre-shredded already. You can use a handheld mixer to quickly do this.
2. In a medium sauce pot, bring 2 cups of chicken broth to a boil. While waiting on that, add milk to a mixing bowl. Whisk in flour until it’s almost completely dissolved. Set aside.
3. Once the chicken broth is boiling, add the flour + milk mixture. Bring it to a bowl while whisking quickly. Add ½ tsp garlic powder, minced onions, celery salt, paprika, and dried thyme to the mixture. Stir. Reduce to a simmer.
4. Heat a large skillet to medium-high heat. I use my OurPlace Pan. Spray with cooking spray and add diced onions and the frozen vegetables ( traditional skillet won’t be large enough for Chicken Noodle Soup Casserole, you need one with higher sides. Use a dutch oven if needed). Add the shredded cooked chicken into the skillet and stir with the sautéed vegetables.
5. Pour the uncooked noodles into the skillet. Then pour the creamy sauce in, over all of the noodles and vegetables. Add the remaining 1 cup of chicken broth and stir so all of the noodles are completely coated in liquid (this is how they’ll cook).
6. Reduce the heat to low and cover with a lid. Allow the noodles to cook for 25-30 minutes, stirring a few times throughout. Note: if you use regular noodles instead of chickpea based noodles, it WILL take longer for them to cook and you may need up to 1/2 cup more broth.
7. Stir in greek yogurt, remaining green goddess seasoning, crushed up ritz crackers, and salt + pepper – no one likes bland chicken noodles ;P
8. Serve hot and enjoy!
Recipe FAQs
This Chicken Noodle Soup Casserole keeps well in the fridge for up to 5 days (actually gets better as it sits, in my opinion). Reheat in the microwave for 60-90 seconds.
You can also freeze your casserole, but leave out the Ritz crackers. Store in an airtight container in the freezer for up to 3 months and add the crackers after you’ve reheated it.
Ensure you stir the casserole every so often after you add the noodles. Chickpea noodles especially tend to stick together and/or to the bottom of the pan if you fail to stir it.
Pre-cooked, pre-shredded chicken or rotisserie chicken are both options for this Chicken Noodle Soup Casserole.
But if you’re starting from raw, I suggest baking the chicken breasts with a bit of oil, salt and pepper at 375°F for 20-30 min depending on the size of your pieces. For easy shredding, add the chicken to a large mixing bowl and shred with an electric hand mixer.
More Recipes You’ll Love
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating and comment in the recipe card below. Thanks for visiting!
Chicken Noodle Soup Casserole
Equipment
- skillet
- Whisk
- Sauce pot
- Rubber Spatula
- Mixing Bowl
- Measuring cups and spoons
- Hand Mixer optional
- vegetable chopper or knife and cutting board
Ingredients
- 1 box chickpea shell noodles, Banza
- 2 large chicken breasts, cooked and shredded
- 1/2 cup white onion, diced
- 1 bag frozen vegetable medley, (I used Green Giant with corn, carrots, green beans and peas)
- 5.3 oz plain Greek yogurt, (1 serving size container)
- 3 cups chicken broth, divided
- 1/2 cup unsweetened almond milk
- 1/4 cup all purpose flour
- 1 tsp garlic powder
- 1 tsp dried minced onion
- 1/2 tsp celery salt
- 1/2 tsp paprika
- 1/2 tsp dried thyme
- 1 tbsp Green Goddess Seasoning, Trader Joe's
- salt & pepper
- 16 Ritz crackers
- cooking spray
Instructions
- Prepare the vegetables and chicken first. Finely dice white onion and shred the chicken.
- In a medium sauce pot, bring 2 cups of chicken broth to a boil. While waiting on that, add milk to a mixing bowl. Whisk in flour until it’s almost completely dissolved. Set aside.
- Heat a large skillet to medium-high heat. Spray with cooking spray and add diced onions and the frozen vegetables.
- Once the chicken broth is boiling, add the flour + milk mixture. Bring it to a bowl while whisking quickly. Add ½ tsp garlic powder, minced onions, celery salt, paprika, and dried thyme to the mixture. Stir. Reduce to a simmer.
- Add the shredded cooked chicken into the skillet and stir with the sautéed vegetables.
- Pour the uncooked noodles into the skillet. Then pour the creamy sauce into this skillet, over all of the noodles/vegetables. Add the remaining 1 cup of chicken broth and stir so all of the noodles are completely coated in liquid (this is how they’ll cook).
- Reduce the heat to low and cover with a lid. Allow the noodles to cook for 25-30 minutes, stirring a few times throughout.
- Stir in greek yogurt, remaining green goddess seasoning, crushed up ritz crackers, and salt + pepper.
- Serve hot and enjoy!
Nutrition
Notes
more of our favorite Soup Recipes…
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find CHICKEN NOODLE SOUP CASSEROLE calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
love this recipe! So tasty and it’s made in one pot, what’s better!!
This is one of the coziest meals I’ve made in a while. You’re going to love it!
I thought this was delicious but am I totally missing where you add Greek yogurt?
Hey Megan! Stir in the Greek Yogurt when you stir in the ritz. We’ve updated the recipe card:)