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
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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.
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.
Awesome, tip. Thank you!! ❤
I was thinking about making a sauce like I would use for a chicken pot pie.
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.
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?
You can use a simple white sauce.
use broth and make a corn starch slurry add spices
Heat milk cheese and butter yum
Homemade chicken gravey or prepared. or bechamel sauce and chicken stock.
I like to use cream of celery soup
I would make a rue using chicken stock and add chicken bullion for more flavor 🙂
Can I freeze this?
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!
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 🙂 Hope this helps
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! 🙂
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!
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).
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.
Just wondering. Do I add the vegetables frozen or thaw them.
Never mind. I just saw you’ve already answered this question. Thanks!
Can you add biscuits to the top and make a pot pie casserole? How would this affect cook time ?
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 🙂
Do you mix soup with water or keep concentrated?
Just the concentrated soup. No water
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!
What temperature did you cook the chicken at? And all you added was a little salt and then baked them? Thanks!!
Do you think this would work as a freeze ahead meal?
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?
I just like to make a green salad to eat with this!
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.
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?
MSG gives me migraines. Canned soup or broth is one of the worst offenders. I always make gravy to substitute.
I too get migraines from MSG. I found that Cambell healthy request doesn’t contain MSG
Campbell’s makes a msg free soup called healthy request
My son is anaphylactic to peas. Can a can of carrots be substituted?
Yes, that would work 🙂
Pinterest WIN! This dish is awesome. My family (of picky eaters) ate it up!
Oh my gosh! I made this about a month ago we loved it!!!
This dish is soooo good! I’m making it for the second time now!
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
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. 🙂
I just made it and put cheese on top. Can’t wait to see how it turns out! I also added a few more noodles.
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?
Thanks
Making this for the first time. It’s in the oven right now and smells soo good! Can’t wait to try it!
Love the ease of this recipe! I used my own homemade cream soup and threw some Fried Fried Onions on at the end.
Superb!
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?
Yes, just the condensed soup. No water needed 🙂
Can I put this in the crock pot? Our stove is on the fritz!
I would say yes, about 3 hours on high should do it