This creamy chicken and noodle casserole layers seasoned egg noodles with rotisserie chicken and a silky cream cheese mixture, topped with marinara sauce for a comforting, no-fuss dinner that tastes like lasagna.
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Cook the egg noodles according to package directions. Drain and set aside.
In a large mixing bowl, combine the softened cream cheese and sour cream.
Add the garlic powder, onion powder, Italian seasoning, and paprika. Whisk until well combined.
Add the cooked and drained egg noodles to the cream cheese mixture, followed by the shredded cheddar cheese.
Fold in the chopped rotisserie chicken until everything is evenly mixed.
In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom.
Layer half of the noodle and chicken mixture over the sauce.
Top with another layer of marinara sauce and then sprinkle with the shredded mozzarella cheese.
Add the remaining noodle and chicken mixture as the next layer.
Pour the rest of the marinara sauce over the top and spread evenly.
Sprinkle the shredded Colby Jack cheese over the entire casserole.
Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until hot, bubbly, and the cheese is melted and golden.
Let the casserole rest for a few minutes before serving. Garnish with dried parsley if desired.
Store covered in the refrigerator up to 4 days. Reheat covered at 350°F for 15–20 minutes until warmed through, or microwave individual portions.
Yes. Poach or bake 3 cups of boneless, skinless chicken breasts, then chop. Season with salt and pepper to taste.
Assemble the casserole completely, cover, and refrigerate up to 24 hours. Bake directly from cold, adding 10–15 minutes to cook time.
Replace with Greek yogurt or an equal amount of cream cheese for a richer texture.
Bake until the top is golden and bubbly at the edges, about 35–40 minutes at 350°F. The center should be hot throughout.
Yes. Freeze unbaked up to 3 months, or baked up to 2 months. Thaw overnight in the refrigerator before reheating at 350°F until warmed through.
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