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.
Stephanie says
My husband said this was the best chicken noodle casserole I’ve ever made and asked if it was a new recipe. Yup! I had to make a few substitutions because I didn’t have all the ingredients. First, I used a round casserole dish and halved the recipe. I used 1 large can of chicken, 1 can of cream of mushroom soup, 5 slices of Colby Jack cheese cut into thin shreds, 1/4 c. leftover heavy whipping cream, 1/4 c. 2% milk, omitted all the vegetables, used the same spices (halved), and threw in some leftover penne pasta. At the end, I topped it with fried onions. It was very creamy and tasty, and the noodles had a nice bite to them. This recipe is a keeper.
Angie says
I am so glad I found your site!!!! This is the 7th recipe that we have cooked. You, Sara, have changed our lives, such delicious recipes. We made Firecracker chicken last week, our 20 year old son asked us if it was restaurant takeout, he said it was the best chicken dish he has ever had. So tonight, I made your chicken noodle casserole, but I replaced the chicken with tuna, dynamite!!! He had two bowls. I can’t wait to try your other recipes. I discovered your site because I was at Trader Joe’s and they had Kung Pao Chicken, so the Holy Spirit told me to google a recipe, so I found you.
Monica says
Comfort food at its best. I make this wonderful and easy casserole at least once a month or more!
Staci R. says
This is delicious! The frozen veggies need to be cooked because they don’t cook thoroughly otherwise. So maybe throw those into the noodles while they’re cooking for a few minutes and it’ll do the trick. Great recipe otherwise!
Shahram says
This came out awesome. I had some Mexican four cheese in the freezer I used instead. The only thing I would do different the next time would be to steam the frozen veggies before mixing them. I will be making this often. Thanks.
Debbie says
This recipe is wonderful! I make the 9×13 pan and my husband and I eat it for two days! Thanks for sharing!
Felicia Ann Jones says
Do I have to use whole milk
Sara says
You can use a low fat milk instead!
Lindsey says
Do you use condensed cans of soup? If so, do you add water?
Sara says
Yes, do not add water.
Andrea says
This is delicious and creamy . I tore up last night’s chicken thighs and pan fried three others and bacon grease and paprika with some other seasoning, so there’d be plenty. I only had one can of cream of chicken and soup though. So I used half a cup of my whole milk and whatever was left of my sour cream mixed with half of a chicken ramen noodle packet. I used frozen peas and cut up the rest of my baby carrots into half of haves.
Terry says
Worked perfect!y, and was truly tasty!!!!
Sandra Jean Yearick says
Can I use Almond milk
Sara says
I haven’t tested this recipe with almond milk so I’m not sure if it would work or not.
Connie says
I love this recipe. I use it all the time. Try putting butter crackers on the top with a little bit of butter. Delicious 😋
Ginny Killinger says
I put box stuffing (made on stove top) topped that with melted butter on top 1/2 way through the baking…yum
Baltisraul says
I put buttered canned biscuits on top, cut in half and cook uncovered. Now you have a chicken pot pie!
Jeannette Dempsey says
I’m going to make this for our Healthcare workers isolating in hotel. Can I use fresh carrots as I have alot from my garden in cold storage?
Sara says
Yes that works!
Laura Tinsley says
Great simple family meal!!
Kris says
Love, love, love this recipe!!! Our entire family gobbled it up! I used a rotisserie chicken… worked great! Will definitely make it again.
Abby says
Do you know an estimate of how many pounds 4 cups of chopped chicken is? Thanks! Can’t wait to try the recipe.
Sara says
I’d say 4 average sized chicken breasts!
Marlitt Arnouville says
Just made this recipe, I used cheddar cheese and gruyere, and healthy request cm of chicken soup, came out great!!
Cathy says
Can you use any other type of noodle instead of egg noodles
Sara says
Any short pasta will work!
Leslie says
I made this as written, except added more cheese on top when I put in the oven. It was delicious! my husband loved it too!