Chicken Casserole With Mayonnaise Recipe: Baked Creamy Comfort With Crunchy Topping

This baked casserole delivers the ultimate creamy comfort food experience with minimal effort. The mayonnaise base creates a velvety sauce that coats every bite of chicken and noodles perfectly.

What sets this dish apart is its crunchy topping that contrasts beautifully with the rich, creamy filling below. The secret is in the baking time and temperature—just enough to create a golden crust without drying out the interior.

You’ll love how this comes together with simple ingredients and basic techniques. The mayonnaise not only adds richness but also helps bind everything while adding a subtle tang that balances the dish.

Perfect for family dinners or potlucks, this casserole reheats beautifully and tastes even better the next day.

Ingredients for Chicken Casserole with Mayonnaise

Pantry staples and a few fresh items make this creamy, comforting dish a breeze.

The mayonnaise base is key here—Duke’s or Hellmann’s give that perfect tangy richness. For the chicken, rotisserie chicken from Costco or Sam’s Club saves time and adds great flavor (shred the white meat, save the dark for another use). The cheddar should be sharp and freshly shredded—Sargento or Tillamook are solid choices. Egg noodles are a must for texture, but any wide noodle works in a pinch.

No cream of chicken soup? Cream of mushroom works just as well—just add a pinch of poultry seasoning. Out of sour cream? Greek yogurt at the same amount keeps it tangy. For the topping, crushed Ritz or saltines are classic, but panko mixed with melted butter adds extra crunch. The onion and celery are flexible—substitute with 1 cup frozen mixed veggies if that’s what you’ve got.

Assemble and bake right away, or refrigerate overnight (add 10 minutes to baking time). Leftovers keep 4-5 days in the fridge and reheat like a dream. This freezes beautifully too—portion before baking, then bake from frozen with 15 extra minutes.

Step-by-Step Instructions for Chicken Casserole With Mayonnaise

Here’s how I create this ultra-creamy dish with that perfect crunchy topping every time.

Step 1: Prepare the Base and Cook Noodles

Preheat your oven to 375°F. While it heats, bring a large pot of salted water to a rolling boil. Add the 8 oz Egg Noodles and cook until al dente, about 1 minute less than package instructions. Drain and set aside—they’ll finish cooking in the oven.

Meanwhile, in a large bowl, combine the 2 cups Cooked Chicken Breast, 1.5 cups Mayonnaise, 1 can Cream of Chicken Soup, 0.5 cup Sour Cream, 1 tsp Salt, 0.5 tsp Black Pepper, 0.5 tsp Dried Thyme, and 0.25 tsp Paprika. Stir until everything is evenly coated.

Step 2: Sauté Aromatics and Combine

In a skillet over medium heat, melt 1 tbsp Unsalted Butter and sauté the finely diced Onion and 2 whole Celery Stalks for 5-7 minutes until softened and translucent. Add the 2 cloves Garlic Cloves and cook for 30 seconds until fragrant.

Fold the cooked vegetables and drained noodles into the chicken mixture. Then stir in 1 cup of the 1.5 cups Cheddar Cheese, reserving the rest for topping. The mixture should be thick and creamy—this is the heart of your casserole.

Step 3: Assemble and Add the Crunchy Topping

Transfer the mixture to a greased 9×13-inch baking dish, spreading it evenly. Sprinkle the remaining 0.5 cup Cheddar Cheese over the top. This melts into a gooey, golden layer that ties everything together.

In a separate bowl, combine the 1.5 cups Butter Crackers with the remaining 3 tbsp Unsalted Butter (melted). Sprinkle this evenly over the cheese. The buttery crackers will toast into a crispy, crunchy contrast to the creamy base below.

Step 4: Bake to Bubbly Perfection

Bake uncovered for 25-30 minutes until the casserole is bubbling at the edges and the topping is golden brown. You’ll know it’s ready when the center is set and the cracker topping looks crisp and lightly toasted.

Let it rest for 5-10 minutes before serving. This gives the sauce a chance to thicken slightly and makes it easier to portion. The contrast of the creamy interior with that buttery, crunchy topping is what makes this dish so satisfying.

Storing and Reheating This Recipe

Refrigerator Storage

Let your casserole cool for no more than 2 hours before transferring to airtight containers. I use glass storage containers with locking lids. Store at 40°F or below for up to 4-5 days. The flavors deepen overnight as the ingredients meld together. ❄️

Freezer Storage

This casserole freezes beautifully for up to 3 months without losing quality. I recommend portioning into individual servings using freezer-safe containers or heavy-duty freezer bags. Leave ½ inch headspace for expansion and label with the date.

Oven Reheating

Preheat your oven to 350°F and cover the dish with aluminum foil. Bake for 20-25 minutes until heated through, then uncover and bake 5 more minutes to restore the crunchy topping. Add a splash of milk if it looks dry. 🔥

Microwave Reheating

For quick meals, microwave individual portions covered with a damp paper towel. Heat on 70% power for 2-3 minutes, stir, then continue in 30-second intervals until reaching 165°F. The topping won’t be as crispy, but it’s still delicious.

Frequently Asked Questions