Chicken Noodle Casserole
Creamy Chicken Noodle Casserole is simple, easy, and totally delicious! You’ll love the creamy chicken and noodle filling and the tender chicken.
Casseroles are a great way to stretch your grocery budget a little further. Not only are they delicious and filling, but you can save a few bucks by purchasing frozen veggies.
Start with a rotisserie chicken or any leftover cooked chicken, and you have this easy Chicken Noodle Casserole on the table in about 35-40 minutes!
Why You’ll Love This Recipe
- What’s not to love about tender egg noodles in a creamy sauce with chicken and veggies?!
- Easy to tailor to suit your whole family – even the picky eater!
- This is a complete meal perfect for busy weeknights.
Ingredients
This is meant to be a brief overview of the chicken noodle casserole recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
You only need a handful of simple ingredients to make this easy recipe:
- egg noodles
- milk
- chicken breasts (leftover chicken, rotisserie chicken or shredded chicken all work also)
- cream of chicken soup OR Cream Soup Substitute
- frozen mixed veggies
- shredded cheddar cheese
- cooking spray
- seasonings: black pepper, dried thyme, garlic powder, onion powder
Ang’s Recipe Tips
✔️ Be sure to cook your egg noodles until they are just al dente – firm to the bite. You do not want the noodles to become mushy when you bake the casserole.
Storage
To Store: Leftover chicken and noodle casserole can be stored in an airtight container for 3-4 days in the refrigerator. (These are my favorite airtight containers.)
To Reheat: Individual portions can be reheated in the microwave.
Variations
I love that this easy chicken casserole is super versatile. You can add whatever veggies you like to the chicken mixture. While I used corn, carrots, and peas, you could add broccoli, green beans, pearl onions, or whatever other veggies you like.
We recommend that you make it just as it is written on the recipe card the first time you try it. That’s because we test all our recipes to make sure they taste delicious. However, the next time you make our chicken noodle bake recipe, you might want to try one of these ideas:
- This recipe can also be made using leftover holiday ham or leftover turkey. You can also use ground chicken or chicken thighs. I’ve even made it with ground sausage. It’s so good!
- Add a sprinkle of bread crumbs or crushed Ritz crackers over the top of the casserole before baking for a little crunch. I’ve even heard of people putting crumbled potato chips on top! A little bit of Parmesan cheese on top is good, too.
- I prefer to use homemade cream of chicken soup, however, any cream soup, such as cream of mushroom soup or cream of chicken soup will work.
- Add 1/4 cup of sour cream to the soup mixture for extra creaminess and a little tang.
- For this easy chicken noodle casserole recipe, I use wide egg noodles, but you can use other types of short pasta as well.
Serving Suggestions
Since this hearty meal is packed with veggies, noodles and protein, you really don’t need a side dish. However, a light salad is always a great addition. My family is all about the carbs so I often serve this chicken casserole with buttery dinner rolls or focaccia bread.
Related: What to Serve with Chicken Casserole
Not ready to make our chicken noodle casserole yet?
When you do make this great recipe, please come back and comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Chicken Noodle Casserole
As an Amazon Associate, I earn from qualifying purchases.
Ingredients
- 2 (10.5-ounce cans) of cream soup, or 2 cups homemade Cream Soup Substitute
- 1 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried thyme
- kosher salt and black pepper to taste
- 2 cups frozen vegetables
- 4 cups cooked chicken
- 12 ounces egg noodles cooked according to the package directions
- 1 cup shredded cheddar cheese divided
- cooking spray
Instructions
- Preheat the oven to 350-degrees F.
- Use cooking spray on a 9×13 baking dish.cooking spray
- In a large bowl, combine the milk, cream soup, and seasonings.2 (10.5-ounce cans) of cream soup, or 2 cups homemade Cream Soup Substitute, 1 cup milk, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon dried thyme, kosher salt and black pepper
- Stir in the cooked chicken and frozen vegetables with 1/4 cup of the shredded cheese.2 cups frozen vegetables, 4 cups cooked chicken, 1 cup shredded cheddar cheese
- Gently fold cooked egg noodles into the creamy chicken mixture.12 ounces egg noodles
- Transfer the noodle mixture into the prepared baking dish.
- Top with the remaining cheese.1 cup shredded cheddar cheese
- Bake for 25-30 minutes until the casserole is heated through and the cheese is melted on top.
Equipment
Video
Nutrition
Meal Planning
Want to add this recipe to your meal plan? Download our free printable meal plan here.
This recipe is included in Meal Plan 11 along with:
- Italian chicken meatballs
- southwest chopped salad
- cowboy burger
- sesame chicken
- cowboy corn casserole
- crockpot sausage stew
- chicken noodle casserole
- meatball casserole
… and more!
Be sure to check out all our meal plan ideas here.
Similar Recipes
I am all about easy casserole recipes – they are some of my favorite comfort food. Next time, try one of these delicious recipes:
- Ro-Tel Chicken Spaghetti – a cheesy casserole with just a little kick from diced tomatoes and green chilies.
- Chicken Stuffing Casserole – creamy chicken filling with crispy stuffing on top is pure comfort food!
- Chicken Broccoli Pasta Bake – pasta and broccoli in a creamy cheese sauce is an easy meal.
- Old Fashioned Tuna Noodle Casserole – ready in about 45 minutes, this creamy casserole is so good!
Related: Casseroles Using Cream of Chicken Soup
I think I would use shrimp instead of chicken and would really kick it up!!
Instead of chicken, I would use shrimp with Gruyere or Havarti in this casserole for something different.
I like mixed veggies like this but sometimes I add green beans, too.
This looks yummy! My favorite type of pasta to use in casseroles is rotini.
I like most pastas but my favorite to use in casseroles is still elbow macaroni. I made this and used elbows instead of egg noodles. It was very good.
Yummy recipe. I used turkey meat in exchange for the chicken and it was delicious.
I love provolone and parmesan for casseroles.
I’m confused. The recipe says 1 can of cream soup or 20 oz homemade, but the canned soup is only 10.5 oz, so should it say 2 cans?
Great catch, Debbie! You want to use TWO (10.5-ounce cans) of cream soup, or 2 cups homemade Cream Soup Substitute. Enjoy!