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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Just made this casserole so good
This looks amazing! I will definately give it a try!
I hope I will manage as I am not a great cook!
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!
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.
I would definitely not call myself a good cook, but I have been trying to learn new “real food” 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!
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 .
Just made this and it was delicious. Thanks!
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.
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.
Could you use tuna instead of chicken in this recipe?
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!
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
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!
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 i’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 I’ve tried. Exactly how she wrote it is exactly how it should be made.
I changed cream of mushroom for cream of bacon!! Mmmmmmmm so good! The kids love it!!
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
Can I top with biscuits and bake?
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.
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?
You can cook them prior if you like!
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.
Thanks for your comment Sharon! I need to try it with the homemade cream of mushroom soup! Yum!
Has anyone used sour cream and chicken broth instead of canned soup- if so what quantities? and maybe sOme celery??
Can i used canned chicken?
Yes, you can use canned chicken. 🙂
I added cheese on top and it turned out fantastic
Can you use chicken gravy in place of the soups
Mike, yes you could as long as it’s as thick as the condensed soups. That should work fine!
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!