Chicken Noodle Casserole
Chicken Noodle Casserole has tender pieces of chicken, veggies, and pasta in a creamy sauce, just like the classic comfort food staple!
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!
CHICKEN NOODLE CASSEROLE
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!
Ingredients
- 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
Instructions
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 Options
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.
Servings
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.
Similar Recipes
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
Ingredients
- 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
Instructions
- 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!
Notes
*When I thaw my frozen veggies I just leave them out on the counter about 30 minutes before I prepare the casserole.
Nutrition
WANT TO SAVE THIS RECIPE FOR LATER?
PIN IT TO YOUR FAVORITE PINTEREST BOARD!
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!
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.
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!!
Thank you so much for sharing your chicken casserole dish. It was amazing
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!!! ❣
This was so awesome and my husband loved it.
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!!
The casserole is awesome. However, it needs at least an hour to cook. At 30 minutes its still cold in the middle!
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 ☺️
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.
Can I use another vegetable instead of corn?
Yes! You can use any frozen veggie you’d like!
Very good. I didn’t put Italian seasoning in mine and I think it made it alot better. Definitely gonna to make again
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.
I don’t have egg noodles what kind of pasta can I substitute?
Hi Rosie! You can use any type of pasta shape you’d like. Just use the same amount as you would the egg noodles!
Thank you for such a great recipe. I used powdered milk and sub’d the regular egg noodles to them skinny chicken noodle soup noodles. I used cream of mushroom and cream of celery (it’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.
I love your recipes! I also love how easy you make it to jump to the actual recipe and start cooking!
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!
I use a can of regular cream of chicken and a can of cream of chicken and herb. It turns out really good. I also will add some chopped mushrooms to it as well.
I made the recipe like it says, and I cooked it for 20 minutes and then put mozzarella cheese on top. It is delicious. Thanks for sharing the recipe.
Hi! It says 6 servings in the 9×13 pan. I want to make it for a crowd, about 85 people. I usually make 6 casserole pans( 9×13) when I cooked for the group plus salad & rolls. Do you think 6 pans of chicken noodle casserole would feed be that many with sides?
Hi Denise! I think you’ll need more like 10 to 12 pans, just to be safe, even with the sides and rolls. I would hate for you not to have enough to go around. Hope this helps!
Hi! I’ve made this several times and it’s always a family favorite! I add jarred mushrooms and different shredded cheeses to ours 🙂 and for those wanting to add biscuits, I think it would be great, but I’d definitely sub them for the noodles. Both would be too carb-heavy.
I made this recipe for opening day of Firearm Deer Hunting Season, here in Michigan. What a hit! So creamy and good. I used Turkey in place of Chicken. Worked well, anyway. Next time, I am going to try a bit of Velveeta t melt into it also. Try it, you won’t be disappointed! ~~ Sharon