This Chicken Noodle Casserole for Two is a simple dinner made with egg noodles that are lathered in a cream sauce along with veggies and topped with buttery cracker crumbs! A COMFORT MEAL FOR TWO This Chicken Noodle Casserole for Two is extremely flavorful, hearty, and filling. Creamy, with that buttery cracker topping, it is definitely comfort food! The response for more recipes for only two people has been so positive that I am trying to create more. I always appreciate the feedback since it can be hard to know what people are enjoying if no one comments on a recipe so please keep commenting on the recipes and letting me know what you think! For this recipe I took my popular recipe for Chicken Noodle Casserole and scaled it down a bit to serve two very generous portions (or enough to serve two for dinner tonight and two for lunch tomorrow!) FREQUENTLY ASKED QUESTIONS:  What else can I add to this casserole? This casserole is a great way to use up any leftover chicken or random veggies you may have in the fridge, just throw them in there! I think this would also be good with some sautéed onions and/or mushrooms. Can I use something else other than chicken? Sure thing. This would also be great with leftover turkey or even canned tuna. Can I use different pasta? Sure, if you don’t want to use the egg noodles, you could use other longer pasta. Linguine or fettuccini should also work. What other topping could I use? If you want to swap the Ritz crackers out, you can. Try using Panko bread crumbs or plain saltines or club crackers instead. This seems like it makes more than two servings. This recipe is “for two”, but it does leave a little leftover depending on how big your portion sizes are. It could really be three or four servings, if needed. Enjoy some tonight and have leftovers tomorrow without the extra food waste. It’s not always easy to get a recipe to make an amount exactly for two people because some people like larger portion sizes than others. For example, two college roommates may want larger portion sizes than maybe two retirees. We also need to work in the confines of using baking dishes that most people own (which are an 8×8-inch and a 9×13-inch baking dish.) So I have to make sure I am accounting for the general public at large.  How should I store leftovers? Leftover casserole should be kept in the refrigerator (covered) for up to 3 days, or can be frozen for up to 3 months. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) diced cooked chicken– if you need to canned chicken, you can. I would probably just use one (12.5 ounce) can of canned chicken (drained well). If you like a lot of chicken, you could use two. cream of chicken soup– if you don’t like to use the canned stuff, you can make your own homemade cream of chicken soup. egg noodles– cooked and drained. I used about a ½ of a 12 ounce bag. frozen mixed vegetables– you can use the mixed veggies or the frozen peas and carrots. Use whatever frozen veggies you like, it doesn’t have to be mixed veggies. shredded cheddar cheese – this is optional if you aren’t a cheese fan or use a cheese that you know you will enjoy. Gruyere is delicious in this as well! sour cream – inevitably someone tells me their husband doesn’t like sour cream so I will say to use whatever you normally use in place of sour cream. Plain Greek yogurt works and you could probably try mayonnaise. Other than that, I’m out of ideas. For those of you with picky eaters, perhaps you can chime in here on what you use. milk – please do not use skim milk here, it is just far too watery and doesn’t add any creaminess or flavor. garlic powder and onion powder – I chose a simple seasoning here but please use your favorite seasonings. I know a lot of people love Mrs. Dash garlic and herbs with my other chicken noodle casserole recipe so feel free to play around with the seasoning. Ritz crackers – as I mentioned above, bread crumbs, panko bread crumbs, saltines or club crackers can all be substituted. butter– use real butter here, not margarine or you won’t achieve the crunchy topping that is desired. HOW TO MAKE CHICKEN NOODLE CASSEROLE FOR TWO Preheat the oven to 350°F. Spray an 8×8-inch or 2-quart baking dish with cooking spray and set aside. In a large bowl, stir together the diced chicken, cream of chicken soup, cooked noodles, mixed vegetables, cheddar, sour cream, milk, garlic powder, onion powder, and black pepper until well combined. Add the mixture to the prepared baking dish. In a small bowl, stir together the crushed crackers and butter. Add the mixture to the top of the casserole. Bake, uncovered, for 30-35 minutes until lightly browned on top and bubble along the edges. Serve immediately. CRAVING MORE RECIPES?  Polish Casserole For Two Sheet Pan Garlic Parmesan Chicken Meal (For Two) Baked Ziti For Two Crock Pot Pork Chops and Potatoes For Two Lasagna For Two Crock Pot Beef Stroganoff For Two White Chicken Enchiladas For Two Crock Pot Chicken Alfredo For Two Easy Chicken Noodle Soup Creamy Chicken Noodle Soup Print Chicken Noodle Casserole for Two This Chicken Noodle Casserole for Two is a simple dinner made with egg noodles that are lathered in a cream sauce along with veggies and topped with buttery cracker crumbs! Course Dinner, Main CourseCuisine American Prep Time 10 minutes minutesCook Time 35 minutes minutesTotal Time 45 minutes minutes Servings 2 servings Calories 1343kcal Author Brandie @ The Country Cook Ingredients2 cups diced cooked chicken10.5 ounce can cream of chicken soup6 ounces egg noodles, cooked and drained (½ of a 12 ounce bag)1 cup frozen mixed vegetables (or peas and carrots)1 cup shredded cheddar cheese½ cup sour cream½ cup milk½ teaspoon garlic powder½ teaspoon onion powder¼ teaspoon black pepper16 Ritz crackers, crushed2 Tablespoons butter, melted InstructionsPreheat the oven to 350°F. Spray an 8×8-inch or 2-quart baking dish with cooking spray and set aside.In a large bowl, stir together 2 cups diced cooked chicken, 10.5 ounce can cream of chicken soup, 6 ounces egg noodles, cooked and drained, 1 cup frozen mixed vegetables, 1 cup shredded cheddar cheese, 1/2 cup sour cream, 1/2 cup milk, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon black pepper until combined well. Add the mixture to the prepared baking dish. In a small bowl, stir together 16 Ritz crackers, crushed and 2 Tablespoons butter, melted. Add the mixture to the top of the casserole. Bake, uncovered, for 30-35 minutes until lightly browned on top and bubble along the edges. Serve immediately. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 1343kcal | Carbohydrates: 106g | Protein: 72g | Fat: 70g | Sodium: 1878mg | Fiber: 7g | Sugar: 10g