This easy chicken noodle casserole is a complete meal in one pan with chicken, veggies and egg noodles all baked together in a creamy sauce ! An easy dinner the whole family will love.
The great thing about a casserole is that all those fantastic flavors come together to form a hearty and delicious dish! When I want a creamy casserole I make chicken tetrazzini , easy turkey casserole or this chicken noodle casserole.
There are days when you want to be virtuous and eat a vegan salad for dinner, and there are other days when you’re craving comfort food. This chicken noodle casserole is comfort food at its finest, and it’s also super easy to make. My kids request this casserole all the time. It’s reminiscent of the flavors of classic chicken soup, but in a creamy casserole format. This casserole is also great for feeding a crowd!
This casserole is a fantastic recipe when you want a dinner recipe that features chicken. I also love chicken dinners like honey garlic chicken stir fry , mushroom chicken and a chicken alfredo bake .
- Chicken Noodle Casserole Ingredients
- How Do You Make Chicken Noodle Casserole?
- Tips For Chicken Noodle Casserole
- Quick Tip
- Recipe FAQs
- Flavor Variations
- More Comfort Food Classics
- Chicken Noodle Casserole Video
- Love This Recipe?
- Chicken Noodle Casserole Recipe
Chicken Noodle Casserole Ingredients
When you want to make chicken noodle casserole you will need egg noodles, cooked chicken, cream of chicken soup, milk, shredded cheese, frozen veggies, parsley, seasonings, salt and black pepper.
How Do You Make Chicken Noodle Casserole?
To make chicken noodle casserole, first cook your egg noodles according to package directions. Combine the cooked egg noodles with cooked, diced chicken, cream of chicken soup, milk, cheese, veggies, seasonings, salt and pepper in a large bowl. Stir together everything until the mixture is nicely coated. Place the mixture in a baking dish and bake it in the oven. Sprinkle a little parsley over the top and serve the casserole!
Tips For Chicken Noodle Casserole
- For your cooked, diced chicken you can use leftover chicken, roasted chicken, rotisserie chicken, whatever you prefer.
- For your frozen veggies , I like a frozen carrot and peas blend. However, if you can’t find that blend you can use any frozen veggie blend that has small pieces like a vegetable medley or even frozen broccoli.
- This recipe contains cream of chicken soup . Some people don’t like cream soups. I use the heart healthy style here which is lower in fat. If you don’t want to use cream of chicken soup, you could whip up a the homemade white sauce from my shrimp alfredo recipe.
- If you are wondering what goes well with a chicken noodle casserole , try a light and refreshing salad like my three bean salad or asparagus salad . A savory bread would be delicious as well like my cheese bombs with garlic butter or my garlic knots !
Quick Tip
I recommend extra wide egg noodles because I feel like they hold up better texture wise in the casserole. Wide egg noodles will work too.
This chicken noodle casserole can be assembled up to 4 hours before you plan to serve it. Simply store it in the fridge covered, then bake. You’ll want to add another 15-20 minutes to the bake time if it’s coming straight from the fridge.
This dish can also be frozen for up to 2 months. Assemble the casserole in its entirety then cover it tightly with foil and freeze it. Bake the frozen casserole covered for 45 minutes. Then uncover and bake for an additional 20 minutes or until warmed through.
The binder in the casserole is usually a liquid that thickens when it cooks and holds the various components of a casserole together. In this dish, the binder is the cream of chicken soup.
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Flavor Variations
While this recipe is delicious, you can change up some of the flavors to suit your own taste:
- Toppings: Before baking the dish, try sprinkling on top some cooked bacon bits, buttered breadcrumbs or French fried onions.
- Cheese: While the cheddar in this dish is delicious, you could also use fontina, Monterey Jack, mozzarella or make your own cheese blend!
- Seasonings: Add more flavor to your casserole with a little roasted garlic, red pepper flakes or Italian seasoning .
This casserole is a great way to get a quick and easy dinner on the table that your family will love. Your kids might even eat the veggies!
More Comfort Food Classics
Chicken Enchilada Casserole
45 mins
Chicken Tortellini Soup (Slow Cooker)
4 hrs 10 mins
Cheeseburger Meatloaf
45 mins
Baked Fried Chicken
1 hr
Chicken and Rice Casserole
2 hrs 10 mins
Chicken Noodle Casserole Video
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Ingredients1x2x3x
- ▢ 12 ounces egg noodles uncooked
- ▢ 4 cups chopped cooked chicken
- ▢ 2 10 ounce cans cream of chicken soup
- ▢ 1 cup milk
- ▢ 1 cup shredded cheddar cheese
- ▢ 2 cups frozen peas and carrots or frozen mixed vegetables
- ▢ 1/2 teaspoon garlic powder
- ▢ 1/2 teaspoon onion powder
- ▢ salt and pepper to taste
- ▢ 2 tablespoons chopped parsley
- ▢ cooking spray
Instructions
- Preheat the oven to 350 degrees F. Coat a 9″x13″ pan with cooking spray.
- Cook the egg noodles according to package directions.
- In a large bowl, combine the noodles, chicken, soup, milk, cheese, peas and carrots, garlic powder, onion powder and salt and pepper to taste.
- Place the noodle mixture in the prepared dish and cover with foil. Bake for 30 minutes or until heated through. Sprinkle with parsley and serve.
Notes
- For your cooked, diced chicken you can use leftover chicken, roasted chicken, rotisserie chicken, whatever you prefer.
- I recommend extra wide egg noodles because I feel like they hold up better texture wise in the casserole. Wide egg noodles will work too.
- For your frozen veggies, I like a frozen carrot and peas blend. However, if you can’t find that blend you can use any frozen veggie blend that has small pieces like a vegetable medley or even frozen broccoli.
Nutrition
Chicken Noodle Casserole
Ingredients
- 12 ounces egg noodles uncooked
- 4 cups chopped cooked chicken
- 2 10 ounce cans cream of chicken soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- 2 cups frozen peas and carrots or frozen mixed vegetables
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and pepper to taste
- 2 tablespoons chopped parsley
- cooking spray
Instructions
- Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.
- Cook the egg noodles according to package directions.
- In a large bowl, combine the noodles, chicken, soup, milk, cheese, peas and carrots, garlic powder, onion powder and salt and pepper to taste.
- Place the noodle mixture in the prepared dish and cover with foil. Bake for 30 minutes or until heated through. Sprinkle with parsley and serve.
Video
Notes
- For your cooked, diced chicken you can use leftover chicken, roasted chicken, rotisserie chicken, whatever you prefer.
- I recommend extra wide egg noodles because I feel like they hold up better texture wise in the casserole. Wide egg noodles will work too.
- For your frozen veggies, I like a frozen carrot and peas blend. However, if you can’t find that blend you can use any frozen veggie blend that has small pieces like a vegetable medley or even frozen broccoli.
