Chicken Noodle Casserole

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Chicken Noodle Casserole has tender pieces of chicken, veggies and pasta in a delicious creamy sauce. This casserole is everything like the classic soup and more!

Chicken Noodle Casserole is filled with chicken, veggies and noodles- just like the famous chicken noodle soup.

There is nothing quite like the combination of chicken and noodles. It’s a match made in heaven that everyone has their own variation of. My Chicken Noodle Casserole recipe is everything you love about the classic soup, and then some. It comes together easily and is so delicious. It’s easy enough to serve on a weeknight, and special enough to serve to guests. It is loaded with flavor and pure comfort!


The classic soup is elevated with all the delicious casserole components. Tender pasta, seasoned chicken, and veggies coated in a creamy sauce. You can have all the prep done in just 15 minutes for this very filling dinner.

Please note that this recipe calls for precooked chicken. A rotisserie chicken or any leftover chicken breast you have is perfect for this!

Chicken Noodle Casserole is filled with chicken, veggies and noodles- just like the famous chicken noodle soup.


  • 2 ½ cups uncooked egg noodles
  • 2 cups cooked shredded chicken
  • 1 package (10 ounces) frozen peas and carrots, thawed
  • 1 package (10 ounces) frozen corn, thawed
  • 1 cup milk
  • 1 can (10 ounces) cream of chicken soup
  • 1 can (10 ounces) cream of mushroom soup
  • Salt and pepper, to taste
  • ½ Tablespoon dried minced onion
  • 2 Tablespoons melted butter
  • ½ teaspoon garlic powder
  • ½ teaspoon Italian seasoning


Preheat the oven to 375° F. Spray a 9×13-inch baking dish with nonstick spray.

Boil egg noodles according to package directions. Drain water.

Meanwhile, in a large bowl, combine all the other remaining ingredients. Add cooked noodles to the mixture. Gently stir to combine everything.

Pour into the prepared baking dish and spread out evenly. Cover dish with foil.

Bake for 30 minutes or until heated through. Carefully remove from the oven and let it stand for 5 minutes before serving. 

Chicken Noodle Casserole is filled with chicken, veggies and noodles- just like the famous chicken noodle soup.


This is such an important note for this recipe! Make sure to give yourself enough time to pre-cook chicken breasts for this dish. When I have this planned for dinner, in the morning I will bake two chicken breasts at 375 degrees F. for 35 minutes. After the chicken has cooled slightly, I shred it, and then store it in the fridge until I am ready to make dinner.

If you don’t have a lot of time, you can also use canned chicken or a rotisserie chicken. They’re both great options to use.


This recipe yields 6 hearty servings. I like to serve ours with a green side salad and my French bread rolls for an amazing, well-rounded meal. 


Teriyaki Chicken Casserole – Tender pieces of chicken breasts mixed with broccoli, carrots, rice, and a sweet teriyaki sauce.

French Onion Chicken Casserole – This rich casserole is loaded with juicy chicken breast, tender egg noodles, crispy French’s onions in a creamy sauce.

Biscuits and Gravy Casserole – This breakfast casserole is full of flaky and buttery biscuits served in a savory cream of mushroom and sausage gravy.

Loaded Chicken and Potato Casserole – Cubed pieces of potato are baked with tender bits of chicken, melted cheese, and crispy bits of bacon.

Chicken Noodle Casserole is filled with chicken, veggies and noodles- just like the famous chicken noodle soup.
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4.89 from 17 votes

Chicken Noodle Casserole

This comforting and delicious casserole has all the elements of the classic soup and more. This is a family-favorite!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 374kcal
Author Holly


  • 2 ½ cups uncooked egg noodles
  • 2 cups cooked shredded chicken
  • 1 package (10 ounces) frozen peas and carrots, thawed
  • 1 package (10 ounces) frozen corn, thawed
  • 1 cup milk
  • 1 can (10 ounces) cream of chicken soup
  • 1 can (10 ounces) cream of mushroom soup
  • salt and pepper to taste
  • 1/2 Tablespoon dried minced onion
  • 2 Tablespoons melted butter
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning


  • Preheat oven to 375° F. Spray a 9×13 inch baking dish with nonstick spray.
  • Boil egg noodles according to package directions. Drain water.
  • Meanwhile, in a large bowl combine all the other remaining ingredients. Add cooked noodles to mixture. Gently stir to combine everything. Pour into prepared baking dish. Cover with foil.
  • Bake 30 minutes or until heated through. Remove from oven and let stand 5 minutes before serving. Enjoy!


*Plan ahead! This recipe calls for pre-cooked chicken. A rotisserie chicken works wonders for this recipe. Or I like to bake 2 chicken breasts for 30 minutes then shred before adding it to this casserole.
*When I thaw my frozen veggies I just leave them out on the counter about 30 minutes before I prepare the casserole.


Serving: 1 serving | Calories: 374kcal | Carbohydrates: 49g | Protein: 23g | Fat: 11g



Chicken Noodle Casserole is filled with chicken, veggies and noodles- just like the famous chicken noodle soup.
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Recipe Rating

132 thoughts on “Chicken Noodle Casserole

  1. What can I use instead of cream of chicken soup and mushroom? I just can’t stand the flavor. What’s something I can use from scratch? Thank you in advance.

    1. Mix sour cream, sliced white mushrooms and chicken broth together in a small bowl. Use as a cream of mushroom soup substitution. I do that literally all of the time because my son is allergic to milk. I use the dairy free sour cream.

    2. I would think heavy cream and real mushrooms. I myself refuse to cook with canned soup. I have a pin on my “Food I Love” board that shows alternatives to every soup.

      1. I, too, am looking for alternatives to “Cream of ” soups! Ingredients are questionable. frankly, I’m surprised there aren’t healthier options.
        How do I find your alternative recipes?

  2. Making this tonight! I was confused by the 2 cups of uncooked noodles because that’s such a small amount… I upped to three cups, and it seems to be about 2 cups of cooked… Is that what you meant?

    Also, at 30 minutes, my casserole was still cold, but the veggies were still frozen when I put it in the oven – were they supposed to be thawed first?

    Anyway, thank you!

    1. Hi Bethany, I did mean 2 cups un-cooked noodles.. When they cook they expand and get larger so it’s the right amount for this recipe. You can definitely add more if you like more noodles. 30 minutes cook time is the time that has worked for me. But all ovens heat differently, so some may take longer. I put my veggies in frozen and they cook up fine, but if yours were still cold then you could thaw them first next time ๐Ÿ™‚ Hope this helps

      1. You were right about that being just the right amount of noodles! My husband doesn’t like peas, so I made this for me to take to work all week – I liked it so much that I’m making it again tonight! ๐Ÿ™‚

    2. 4 stars
      My casserole was still cold at 35 minutes, too. I figure between using frozen veggies and cold cooked chicken, it just didn’t have enough time to warm through. otherwise, I kind of made my own “italian seasoning” with some oregano, thyme, and parsley, and it turned out very tasty!

  3. Made this tonight and it turned out pretty good. I did do some substitutions. Instead of cream of mushroom soup, I used cream of celery. Fresh chopped onion instead of minced. I also used frozen mixed veggies ( I boiled them while the noodles were cooking just in case).

  4. I am saving this to make however I will use a chicken bouillon infused cauliflower sauce. I can’t imagine using tinned soups instead of scratch sauces. Too much salt and preservatives.

    1. 5 stars
      I would wait until the casserole is warn Before adding the biscuits..maybe about 20 mins in. The biscuits would then need about 20 mins to cook on top ๐Ÿ™‚

  5. Mmmm…I made this tonight! So delicious! I did change one thing. After reading some of you didn’t get your frozen veggies dethaw renin the 30 min time frame, I decided to use canned. I also cooked two chicken breasts immediately before for 30 mins light kosher salt. I am not a fan of cream of mushroom soup but you could not taste it like you think. Was absolutely amazing!

    1. What temperature did you cook the chicken at? And all you added was a little salt and then baked them? Thanks!!

  6. My husband works out in the cold, and today is very rainy and nasty out…so I am very excited to make this for him tonight! What kind of side dish would go well with this?

  7. just in time, just cut up two chicken and made stock and have about 1 1/2 cups of good chicken chunks
    so will make this tonight.

  8. This recipe sounds so good. I can’t have canned cream soups allergic to msg how wouldd I substitute the soup? And would this make a good freeze meal?

    1. MSG gives me migraines. Canned soup or broth is one of the worst offenders. I always make gravy to substitute.

  9. This looks so good! Not really good for you, but that’s okay! LOL I’m making this tonight, but I’m thinking cheese would be good on top!! <3 I mean if I'm going to not be healthy, why not go all the way. LOL

    1. PS.. if it’s hot (like it is here today), you can also heat up the soup/chicken/veggie mix on the stove top, then mix them together instead of baking it. ๐Ÿ™‚

  10. Can you freeze and reheat this? There’s only 2 of us in our household and I wouldn’t want to waste it.. if not what is the right amount of ingredients for 2 people or should I just half the amount?


  11. Love the ease of this recipe! I used my own homemade cream soup and threw some Fried Fried Onions on at the end.

  12. The cream of mushroom and cream of chicken is the condensed soup, right? Or should I add the water as it requires to make the soup?

  13. This looks yum. Does it work as a freezer meal? If so, how would you do it? Freeze after mixing all ingredients but don’t bake? And then thaw and bake as usual? Thanks!

    1. This would make an excellent freezer meal. I use the aluminum pans that have the cardboard lids. They stack nicely in the freezer. I label, date and write the cooking directions on the lid. I don’t normally unthaw. I normally bake at 350ยฐ for about 45 minutes

  14. I am excited to make this recipe! When you say Italian seasoning, do you mean the spice blend (I don’t know how else to describe it) or the Italian dressing packet? I’ve had recipes that call these the same thing, and now I never know which one is meant. Thank you!!!

    1. Hi Jenny! I hope you love it as much as we did. I used the Italian spice blend in those little jars. But I’m sure you could use the packet one too. ๐Ÿ™‚

  15. After a few Pinterest recipe fails, my family makes the “Hope it’s not from Pinterest” comments whenever I try something new. This one turned out great and everyone liked it, even my picky 10 year old daughter. The fact that the ingredients were not expensive was a win as well. I was thinking of a topping to add for crunchy factor so if anyone has one I am glad to take suggestions. Thanks for an easy one.

    1. A box of dressing make according to directions then put on top then bake as directed in recipe for casserole. Or use panko bread crumbs with a little melted butter mixed in spread on top and bake or you can do the same thing with ritz or regular crackers. Hope this helps.

  16. Search Pinterest for making homemade cream of chicken, celery or mushroom soups. Delicious! Use them instead of store bought.

  17. I have a very picky eater and she ate two helpings of this. The only thing I would change is not adding salt. I wasn’t thinking when I did so about the salt already contained in the soup and on the chicken (I used a rotisserie). Otherwise, this was great and I’m glad to have another cheap, easy dinner to add to my family’s rotation.

    1. If a recipe calls for salt, I don’t add it as there’s normally enough salt in other ingredients that’s added. Can’t wait to try it today!

  18. Made this recipe last night and my family absolutely loved it.Used fresh,minced,sauteed onions instead of dry because i didn’t have any dry. Also, took way more than 30 minutes to cook the frozen veggies in the casserole. Per my family this is a keeper!

  19. I made this today earlier in the day and about half an hour before putting it in the oven when we decided to go to our local pancake supper. Can I leave it in the fridge and bake it tomorrow or do suggest putting it in the freezer and if so for how long should I bake it?

  20. Hello!!! Can’t wait to make this!! Would it work well in a crock pot also?? Just do everything the same as in a casserole dish?

  21. After reading all the reviews, I decided to give this one a try and it did not disappoint! The only thing I did differently than the recipe was pre-steam my veggies. This casserole was SO EASY and super delicious. Will make it again.

  22. I finally made this after pinning it a few months back. I got a little discouraged at first bc it was so “hard” mixing the frozen veggies but still continued. And it was amazing!!! I never ask my husband if he liked it, I always know if he gets a second helping, and he did!!! Thanks for the recipe!

    1. I usually bang the frozen bag of veggies on the counter a few times to break them up. That not only helps make stirring easier, but it improves the cooking time because there is not two or three huge ice cubes to melt and heat, just lots of little ones.

  23. I made this the other day. It was good but I thought it was a little bland, and I’m not someone who likes spicy food. Maybe I need to add more onion and Italian seasoning.

  24. I see that the question was asked about how this casserole would freeze but I did not see an answer. I have never frozen a casserole with cooked noodles in it and would like to do that with this casserole in order to keep on hand for someone who could use a meal.

  25. I made this tonight. Was excellent!!!! Although, I did cook it with the frozen vegetables and had to add an additional 15 minutes (with an oven that is only two yrs. old), so be careful if hosting a group and your oven. I also doubled the seasonings (garlic, onion, pepper and italian) (did not add any salt due to the soups)). I myself and my family thought it was perfectly flavored. I have half a pan left now and am curious how you reheat it, as everyone wants seconds tomorrow? Does anyone have an recommendations?

  26. Made this with 2 cans cream of chicken soup because the family doesn’t like mushrooms. Added 3 cups uncooked noodles not 2. Cheese sprinkled on top. No chicken breasts so used boneless thighs that I sauteed just until pink was cooked. Pretty good

  27. My mother in law is a very picky eater. I made this as a single serving. Instead of the Italian seasoning I used thyme and sage. I froze the remained of Cream of chicken and mushroom in single servings for next time I make this for her. She liked it

  28. I used two cans of chicken breast like from Costco, drain the juice and in place of the rotisserie chicken (you don’t have to mess with the bones) so simple and it’s really a lot easier.

  29. This is a great way to stretch a roaster chicken. I cook for my wife and I and day one was roasted chicken and all the trimmings, day two was the same. left overs went into the casserole and will last another three meals.

  30. This was delicious! I ended up using 2 cans of cream of chicken with herbs because that’s what I had on hand. I also used a 8.5oz can each of corn and mixed peas & carrots instead of frozen veggies (I’m not a fan of the texture of frozen veggies) I skipped the Italian seasoning. My 11yr old son ate this up and my 1yr twin nephews enjoyed it too! This would be great on some biscuits, going to do that next time.

  31. Made this tonight and it was a hit. Used cream of celery instead of mushroom… and it tastes great! Kids loved it. Using the rotisserie chicken was a great idea and time saver!

  32. This recipe is so good. The whole family loved it, and I might have to make it again soon. I added (per my dad’s suggestion) french fried onions on top for the last couple of minutes in the oven and it gave the dish a nice crunch. All the flavors went really good with each other.

  33. I would definitely not call myself a good cook, but I have been trying to learn new โ€œreal foodโ€ dishes to cook. I do appreciate the simple ingredients and time effectiveness of your recipes! Though I know many of you who are good cooks prefer to make your own, I am grateful that you list creamed soups in the recipe for those of us lacking in culinary experience! We need to take those baby steps if we hope to get better
    Side note: I use a slightly tweaked version of your chicken salad recipe and I absolutely love it! One batch gives me lunch for the whole week! Again, simple ingredients and recipes may make a good cook out of me yet! Thank you!

  34. I made this today but before putting in the oven I added a layer of cheese on top it turned out amazing and cooked 3 chicken breasts. Will make it again it was a hit here at home .

  35. GREAT RECIPE !! I made this today for Sunday Supper and it was delicious! Served it with Cornbread, Deviled Eggs and Fresh Fruit. My family liked it and it will be a”Go To ” recipe in our house for sure.

    Thanks for the great fast recipes.

  36. Tried this tonight and it is GREAT! We loved it. I plan on doubling it and taking it to our next potluck. My veggies were not done either so I stirred it and cooked it a little longer – GREAT! It was so easy and us delicious! Thank you so much for sharing.

  37. The second time I made this I had guests who were allergic to milk and mushrooms. I substituted chicken broth for the milk and used another cam of cream of chicken in place of the cream of mushroom. I also cut out the butter completely. While I noticed a slight difference on taste because I had it before, it still tasted amazing. Love how easy it is to make. Definitely one of my go to comfort food recipes!

  38. I used 32 ounce chicken broth, added noodles, soups garlic powder salt pepper italian seasoning boiled till almost done added grilled chicken pkg mixed veggies cooked till noodles done and then anned motzerella cheese

  39. I love this dish! We have it at least once a week! I hate anything mushroom but with this recipe you can hardly taste it!

  40. Made this tonight. Doubled the recipe to make 9 small round tins for freezer meals. Basically the tins are enough for individual servings. My husband and I made one for each of us. Definitely a good solid meal. If you are looking for freezer recipes, this is a solid one and iโ€™d recommend making a double batch. A double batch would make enough for a family of 4 twice.

    No tweaks needed to the recipe like other freezer meals Iโ€™ve tried. Exactly how she wrote it is exactly how it should be made.

  41. Omg, totally forgot to add the milk. Still turned out really good. I did use 2 10.5 oZ creamed soups instead of the 10 oz. so mabe the extra moisture helped. Bu but if anyone is wondering if they could make it without milk the answer is yes lol

  42. 5 stars
    Made this last night! I altered a bit. I used 2 cans cream of chicken, added about half a cup of sauteed chopped mushrooms, and onions. And chose to use freSh minced garlic. I also added about a cup of grated cheDdar. I toO baked a bit longer to get it nice, hot, and bubbly! Delish! I plan to make this agian and agian. Such an easy, comforting dish for anytime! I took your advice and opted for a roTisserie chicken using mostly dark meat.

  43. Making this tonight! I have chicken breast in the crock pot so it will be shredded by the time I get off work, then will combine it all to put in the oven. DO you recommend cooking the frozen veggies prior to baking them?

  44. 5 stars
    Made this tonight and everyone loved it. Made my own cream of mushroom soup, to much salt in the canned soup. Thanks for the recipe.

  45. Has anyone used sour cream and chicken broth instead of canned soup- if so what quantities? and maybe sOme celery??

  46. 5 stars
    I jUst Used peas and corn, no carrots. I crushed some French fried onions for The topPing. This will be made on a Regular basis. My husbaNd and i lOved it!

  47. 5 stars
    We make this all the time! Its so good and so comforting. My boyfriend is actually allergic to chicken so we use 2 cream of mushrooms soups and a vegan chicken substitute for the meat. Its perfect for when im craving chicken noodle soup on a cold day. Thanks so much for sharing it!

  48. Made this for a second time tonight and I used three cups of uncooked noodles instead of two… It definitely needed more noodles. I also added chicken flavored bouillon to the mix and it gave it much more flavor.

  49. I throw my frozen veggies in with the noodles the last couple of minutes of cooking time. Then they’re thawed. Works well. Love this recipe!!

  50. 5 stars
    the chicken casserole was absolutley delicious. I shared with my whole family and everyone loved it. I made my own egg noodles which I think made it even better. Extremely easy to make and leftovers were just as good. Thank you for sharing this recipe online!!! โฃ

  51. I made this tonight but I subbed Half heavy whipping CREAM (out of milk) and half cooking liquid from the noodles (added a little bit of chicken granules and chicken drippings from the rotisserie chicken i USED in the cooking liquid) for the MILK and doubled the noodles after following recipe because the thin noodles I used didn’t seem to be ENOUGH and don’t BULK up the way dumpling noodles or wide egg noodles might. Used a 12 ounce bag of peas and carrots and left out the corn (dad can’t eat corn).TOOK foil off after 30 minutes and cooked 10 minutes LONGER (seemed a little too watery to ME but could have been too much water in the cream/water mix). Was very delicious and FILLING!!

  52. The casserole is awesome. However, it needs at least an hour to cook. At 30 minutes its still cold in the middle!

  53. 5 stars
    I love this! Made it for the second time tonight because I’ve been craving IT! I didn’t have Italian seasoning, so I subbed Italian seasoned breadcrumbs sprinkled over the top. I will be making this on a regular basis โ˜บ๏ธ

  54. 5 stars
    I made this for dinner last night. It was a very easy recipe to make. My husband really enjoyed it. Great dish to make in a pinch.

  55. 5 stars
    Very good. I didn’t put Italian seasoning in mine and I think it made it alot better. Definitely gonna to make again

  56. 4 stars
    When I have time, I make it from scratch starting with a bechamel, chicken bouillon and sour cream or yogurt, but, when I need to make it quick with what is in the pantry and the freezer, I make it “pantry style”, I use 2 12.5 oz cans of drained chicken, the canned soups, my own mixed chicken herbs, and a bag of frozen baby onions, that I first saute in butter. I also add a cup of grated cheddar cheese.

  57. 5 stars
    Thank you for such a great recipe. I used powdered milk and subโ€™d the regular egg noodles to them skinny chicken noodle soup noodles. I used cream of mushroom and cream of celery (itโ€™s all i had). Also, during the last 10 mn, I added them crunchy onion things on top. I was skeptical about the italian spice but I trusted you. Lol. It was amazing, also.

  58. 5 stars
    I made this exactly as the recipe was. It was delicious. Just the right amount of noodles and loved all the veggies. My husband likes casseroles and really loved this. Warms up nicely for next days dinner. Thanks!

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