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Ready in under an hour, this Cream Cheese Chicken Casserole is your weeknight go-to for a comforting, no-fuss dinner. Tender cubes of chicken are enveloped in a creamy, dreamy layer of rich cream cheese and topped with a perfectly golden breadcrumb crust. It’s a dish that comes together easily and brings everyone to the table with smiles.

Overhead photo of a cream cheese chicken casserole.

If you’re a fan of creamy, cozy dinners that bring smiles all around, this Cream Cheese Chicken Casserole is about to be your new favorite.

Packed with tender chicken and a rich cream cheese sauce, it’s the kind of dish that feels like a hug on a plate. Once you try it, you’ll understand why it’s an absolute weeknight go-to for us!

Ingredients

Pasta: I used dried egg noodles, but feel free to use your favorite short pasta. You could also use gluten-free pasta.
Cream cheese: Make sure you use full-fat cream cheese - it is essential for creating a creamy sauce.
Cottage cheese: Small curd is what I use, but since we are blending it, a large curd would work, too.
Onion: Use either white or yellow onion.
Parsley: Chives could also be used.
Cream of chicken soup: I recommend using a low-sodium version. Cream of mushroom soup could also be used.
Whole Milk: You could use half and half if you prefer.
Salt: Sea salt or kosher salt are my go-tos. Freshly ground black pepper is also a nice addition here.
Poultry seasoning: You can omit this if you don’t have it, but I love the flavor it brings.
Diced cooked chicken: Either chicken thighs or chicken breast work well here. You could use a rotisserie chicken to save time.
Sharp cheddar cheese: For milder flavor, mozzarella cheese could be used for all or part of the cheese.
Butter: Either salted or unsalted butter will work.
Breadcrumbs: Feel free to omit the breadcrumbs and make a ritz cracker topping. You could also top it with crispy bacon.

Wendy's Tips and Tricks

When cooking the egg noodles, undercook them slightly; they'll finish cooking in the oven, preventing them from becoming mushy.
Consider using homemade cream of chicken soup, cream of mushroom, or cream of celery soup instead of canned. Because homemade is thinner, you can omit the milk and instead use 2 cups (total) of the homemade soup.
Let the casserole sit for a few minutes after baking to set, making it easier to serve.
Keep leftovers in an airtight container or covers with aluminum foil or plastic wrap. They will keep in the refrigerator for three to four days.

Step by Step

For the full chicken casserole recipe with measurements, see the recipe card at the end of this post.

Photo of pasta cooking in boiling water. — Preheat oven to 375°F. Spray a 2 ½ quart baking dish with cooking spray.
Cook egg noodles as per package instructions.

Cream cheese and cottage cheese in the bowl of a food processor. — While the pasta is cooking, blend cream cheese and cottage cheese in a food processor until smooth.

A cream cheese, cottage cheese and fresh herb mixture. — Add onion and parsley and pulse to combine.

Soup and cream whisked together in a bowl. — Stir together the cream of chicken soup, milk, salt, and poultry seasoning.

Pasta in the bottom of a casserole dish. — Drain the noodles when they are done cooking and layer half in the casserole dish.

A cream cheese mixture on top of cooked pasta in a casserole dish. — Spread half of the cheese mixture over the noodles.

Chicken and a soup mixture on top of a cream cheese mixture in a casserole dish. — Top with half of the chicken and half of the soup mixture.

Cheese on top of a cream cheese chicken casserole. — Layer remaining noodles, cheese mixture, chicken, and soup. Sprinkle with cheddar cheese.

A cream cheese chicken casserole with breadcrumbs on top ready to bake. — Melt butter and mix with breadcrumbs. Sprinkle over the casserole. Bake for 30 minutes until golden brown and bubbly.

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