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 layer of cream cheese and cottage cheese then topped with a perfectly golden breadcrumb crust. It’s a dish that comes together easily and brings everyone to the table with smiles.
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 cottage cheese and 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!
And if you like this, don't miss my Cornbread Casserole and Baked Spaghetti Casserole with Cream Cheese.
Ingredient Notes
- 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: Use full fat; it adds extra body and creaminess to the sauce.
- 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.
- 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, or my Instant Pot shredded chicken.
- Sharp cheddar cheese: For milder flavor, mozzarella cheese could be used for all or part of the cheese.
- 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.
How to Make Cream Cheese Chicken Casserole
For the full chicken casserole recipe with measurements, see the recipe card at the end of this post.
Cook egg noodles as per package instructions.
Make Ahead and Freezing
I like to assemble this casserole a day ahead (without the breadcrumbs) and keep it covered in the fridge. It is perfect for those nights when I'm out late with my daughter's activities and still need to get dinner on the table.
You can either let it sit out for an hour or start it in a cold oven so the cold casserole dish doesn't crack.
To freeze, assemble without the breadcrumbs. Wrap it well and freeze for up to two months. Thaw it in the refrigerator overnight, then add the breadcrumbs and bake.
Keep leftovers in the fridge for up to four days. Reheat in the microwave or in the oven, covered, adding a splash of milk if needed to keep things creamy.
Cream Cheese Chicken Casserole
Ingredients
- 8 ounces dried egg noodles
- 8 ounces cream cheese
- 1 cup small curd cottage cheese
- ⅓ cup grated onion
- ¼ cup parsley finely chopped
- 1 10 ¾ can low-sodium cream of chicken soup
- ⅔ cup whole milk
- ½ teaspoon sea salt
- ½ teaspoon poultry seasoning
- 3 cups diced cooked chicken
- 1 cup shredded sharp cheddar cheese
- 3 tablespoons butter melted
- 1 ½ cups breadcrumbs
Instructions
- Preheat the oven to 375°F. Spray a 2 ½ quart casserole dish with cooking spray.
- Cook the egg noodles according to package directions. Drain, and place half of them in the prepared casserole dish.
- Place the cream cheese and cottage cheese in a food processor and process until smooth. Add the onion and parsley and pulse until combined.
- Combine the cream of chicken soup, milk, salt, and poultry seasoning in a bowl and whisk to combine.
- Spread half of the cream cheese mixture over the noodles. Top with half of the chicken, then add half of the soup mixture.
- Add the remaining noodles, cheese mixture, chicken, and soup. Top with the cheese.
- Melt the butter in the microwave and stir in the breadcrumbs. Sprinkle on top of the casserole.
- Bake for 30 minutes, until golden and bubbly.
J phifer says
Excellent ready to make this for dinner
Karmen Stewart says
Do I thaw out the chicken first or put it in frozen?
Wendy Polisi says
The chicken should be thawed!