Poppy Seed Chicken Casserole with Egg Noodles
This poppy seed chicken casserole is creamy, cheesy, and super easy to throw together. Everything bakes right in one dish with uncooked egg noodles, so there’s no extra boiling. It’s a cozy, family-friendly dinner that’s perfect for busy weeknights.
Servings 6
Ingredients
- 12 ounce bag wide egg noodles
- 3 tablespoons butter
- 1 pound chicken breasts boneless, skinless and diced
- 1 small yellow onion diced
- 10.5 ounce can cream of chicken soup
- 10.5 once can cream of mushroom soup
- 1/2 cup milk
- 1 1/2 tablespoons poppy seeds
- salt and pepper to taste
- 2 cups sharp cheddar cheese shredded
- 1/2 cup buttery cracker crumbs (like Ritz) for topping
- 2 tablespoons melted butter for topping
Instructions
- Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with nonstick spray.
- Place the uncooked noodles directly in the baking dish.
- In a large skillet, melt 3 tablespoons of butter over medium heat. Add the diced chicken and onion. Sauté until the chicken is cooked through and the onions are soft.
- Transfer the cooked chicken and onions into the prepared baking dish. Add cream of chicken soup, cream of mushroom soup, milk, poppy seeds, salt, and pepper. Stir everything directly in the dish until the noodles and chicken are thoroughly coated in the sauce.
- Sprinkle 2 cups of cheddar cheese evenly over the top. Mix 2 tablespoons of melted butter with the cracker crumbs and sprinkle them over the cheese. If you really like poppy seeds, I like to sprinkle some more on top.
- Cover the dish with foil and bake for 40 minutes.
- Remove the foil and check the pasta. It should be firm but almost done. If the noodles are still too hard, cover and bake for an additional 5–10 minutes, then check again.
- Once the pasta is ready, remove the foil and bake for a final 5–10 minutes until the topping is golden and the casserole is bubbly. Let rest for 5 minutes before serving. Enjoy!