This easy chicken noodle casserole is a complete meal in one pan with chicken, veggies and egg noodles all baked together in a creamy sauce! An easy dinner the whole family will love.
There are days when you want to be virtuous and eat a vegan salad for dinner, and there are other days when you’re craving comfort food. This chicken noodle casserole is comfort food at its finest, and it’s also super easy to make. My kids request this casserole all the time, it’s reminiscent of the flavors of classic chicken soup, but in a creamy casserole format. This casserole is also great for feeding a crowd!
How to make chicken noodle casserole
This recipe starts with cooked chicken, you can use leftover chicken, roasted chicken, rotisserie chicken, whatever you prefer. The chicken is mixed together with cooked egg noodles, frozen vegetables, seasonings, cream of chicken soup and cheddar cheese, then baked to perfection.
I use extra wide egg noodles just because I feel like they hold up better texture wise in the casserole, but wide egg noodles will work too. For the veggies, I like to use a combination of frozen peas and carrots, but it actually wasn’t that easy to find that blend, I guess it’s not popular nowadays?! You can use any type of frozen veggie you like, a medley or frozen broccoli would also be great in this casserole.
Yes, this recipe contains cream of chicken soup. I know a lot of people have issues with cream of soups, I use the heart healthy style here which is lower in fat and doesn’t contain MSG. If you don’t want to do cream of chicken soup, you could try making a homemade white sauce instead.
This chicken noodle casserole can be assembled up to 4 hours before you plan to serve it, simply store it in the fridge covered, then bake. You’ll want to add another 15-20 minutes to the bake time if it’s coming straight from the fridge. This casserole is a great way to get a quick and easy dinner on the table that your family will love, your kids might even eat the veggies!
More comfort food classics
- Chicken Enchilada Casserole
- Chicken Tortellini Soup
- Cheeseburger Meatloaf
- Baked Fried Chicken
- Chicken and Rice Casserole
Chicken Noodle Casserole Video
Chicken Noodle Casserole
Ingredients
- 12 ounces egg noodles uncooked
- 4 cups chopped cooked chicken
- 2 10 ounce cans cream of chicken soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- 2 cups frozen peas and carrots or frozen mixed vegetables
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and pepper to taste
- 2 tablespoons chopped parsley
- cooking spray
Instructions
- Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.
- Cook the egg noodles according to package directions.
- In a large bowl, combine the noodles, chicken, soup, milk, cheese, peas and carrots, garlic powder, onion powder and salt and pepper to taste.
- Place the noodle mixture in the prepared dish and cover with foil. Bake for 30 minutes or until heated through. Sprinkle with parsley and serve.
Jessica says
I used whole wheat noodles and I cooked the chicken with parsley, garlic, onion, salt and pepper and olive oil until it was golden. After I cooked the Chicken, I mixed all of the ingredients in the same pot. I used almond milk because that’s all I had. I mixed cheddar with leftover shredded Italian mix. For the chicken, I used bagged John Soules rotisserie chicken. Also, I had to cook it much longer then the recipe calls for.
My family couldn’t get enough. Thank you for sharing this recipe!
SHIRLEY says
This is the most delicious casserole I have ever had, even my picky husband loved it. The second time I made it I sauteed fresh mushrooms, celery, onions and garlic. I also substituted 1/2 cup sour cream and then used 1/2 cup milk. I used fried onions on the top for some crunch. You can add whatever vegetable your family likes and it is perfect. Thank you for sharing!
Jill says
Making this for a sick friend. Can this be frozen?
Sara says
That should be fine although the noodles will soften in the freezer!
Karen says
I used cream of mushroom and cream of celery soups, since that’s what I had in the cupboard. I also used frozen peas, frozen broccoli & fresh carrots (that I steamed before mixing in). My husband and I loved this hearty dish. I really liked the flexibility it offers if you are whipping up dinner and don’t have every ingredient. This recipe leaves plenty of leftovers for us, as well….another bonus! Can’t wait to try more recipes from Dinner at the Zoo!
Susan says
How much is a serving size – is it a cup of this casserole.
Sara says
It’s 1 1/2 cups
Danyel Rader says
Can you use cream of potato soup?
Sara says
That should be fine!
maggie may says
can you use cream cheese?
Sara says
As a substitute for which ingredient?
David Hope says
Cream of potato soup along with cream of chicken soup made this recipe 5 Star !
Everyone loved this casserole. I also added 4 oz. of sour cream to compliment the potato soup.
I expect I’ll be using this recipe over and over again and will try other combinations as well.
Phyllis Hubbard says
Can you use mixed vegetables from the can
Sara says
That should be fine!
David says
I used cream of chicken and a can of cream of potato and followed the recipe and it was out of this world. A definite keeper !
Diane says
Can this recipe be made with raw chicken?
Sara says
You’d have to cook it for a lot longer to try and get the chicken to cook through!
Mindy says
This is a great recipe I just added bread crumbs to the top.
Pam says
This is the second time I have made. My husband is not a fan of vegetables mixed in so served on the side. Made homemade cream of chicken soup so much better than canned. This recipe is a keeper!
Goldielover says
Second comment as I’ve just made this yet again. This time I used Cream of Mushroom soup rather than Cream of Chicken. I think it is even better, although I know that some small children may not like it so much. I was making it for three adults, though. And yes, as per my earlier comment, I did up the quantity of the onion powder just a bit.
Amanda says
I’ve been making this for my kids (2 and 5) for over a year now and everyone loves it. I add a little bit of poultry seasoning and have used all types of chicken – a $4.99 already cooked roaster (grocery store or Costco), baked chicken thighs, and canned chicken breast – it tastes good with all of it and works with what you have on hand. Also, because we love ritz crackers, I crumble them on the top and put it back in the oven uncovered for the last few minutes of baking. Yum!
Dee says
My husband is working from home during the quarantine and have a newborn baby. This recipe was perfect. Quick and easy. While I washed the baby’s bottles, the noodles were cooking. Took a few minutes to prep everything while baby was napping and by the time he was up , lunch and dinner was ready. It’s super simple, with minimal prep and very flavorful.
Will definitely make again.
Alice says
Is it one can of soup or two 210 can of milk
Sara says
2 10-ounce cans
Johna says
I made this for our grand daughter’s family. Their 2 year old said “delicious “. This is his new favorite word. It was very delicious.
Johna says
Since you use a cup of milk, do you still add a can of milk to the soups
Sara says
You do not add any extra milk other than what is is listed in the recipe!
DJ says
Have made this twice now…good,easy, hearty winter meal.
Subbed 2 tsp of Mrs. Dash original for the garlic and onion powder. I used chicken breasts, which I also seasoned with Mrs. Dash.
The first time I made this, my youngest son said he thought it tasted like chicken pot pie, so I topped it with about half a cup of breadcrumbs the second time around for the “crust.” Turned out good.
Had no problem putting the veggies in frozen both times.
Thanks, this is a good thing to have in the rotation…
Jan Frederick says
can tuna be substituted for the chicken?
Sara says
Yes that’s fine!
Cheryl says
My family loved it!! Great recipe will definitely use over and over again!