Overnight Chicken Casserole
Get ready to savor the ultimate comfort food with this Overnight Chicken Casserole! Perfect for busy weeknights or make-ahead meal prep, this hearty dish combines tender shredded chicken, creamy egg noodles, and vibrant mixed vegetables in a rich, velvety sauce made with cream of chicken soup, sour cream, and a touch of milk. Infused with warm, aromatic garlic and onion powder, it’s topped with a buttery crushed Ritz cracker crust for irresistible crunch and baked to golden perfection with gooey layers of melted cheddar cheese. The best part? The overnight refrigeration allows the flavors to meld beautifully, making this casserole both convenient and deeply satisfying. Ideal for a family dinner or a crowd-pleasing potluck dish, this recipe creates a comforting, cheesy classic everyone will request time and again.
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Recipe Information
Ingredients
- 4 cups (shredded or cubed) cooked chicken breast
- 12 ounces (cooked and drained) egg noodles
- 2 cans (10.5 ounces each) cream of chicken soup
- 1 cup sour cream
- 1 cup milk
- 2 cups (thawed) frozen mixed vegetables
- 2 cups (divided) shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup crushed Ritz crackers
- 2 tablespoons (melted) unsalted butter
Instructions
In a large mixing bowl, combine the cooked chicken, cooked egg noodles, cream of chicken soup, sour cream, milk, thawed mixed vegetables, 1.5 cups of shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper.
Mix the ingredients thoroughly until evenly combined.
Transfer the mixture into a greased 9x13-inch casserole dish and spread it out evenly.
In a small bowl, combine the crushed Ritz crackers and melted butter. Stir until the crackers are well-coated.
Sprinkle the buttered cracker mixture evenly over the top of the casserole.
Cover the dish tightly with aluminum foil and refrigerate overnight (or for at least 8 hours).
When ready to bake, preheat the oven to 350°F (175°C).
Remove the casserole from the refrigerator and let it sit at room temperature for 20 minutes while the oven preheats.
Bake the casserole, covered with the foil, for 30 minutes.
Remove the foil and sprinkle the remaining 0.5 cup of shredded cheddar cheese on top of the casserole.
Bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly and the top is lightly golden brown.
Remove from the oven and let the casserole cool for 5 minutes before serving.
Nutrition Facts
Calories |
785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 19.9 g | 100% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 1171 mg | 51% | |
| Total Carbohydrate | 60.2 g | 22% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 10.8 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 495 mg | 38% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 583 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
