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.
Annie says
May 2, 2019 at 8:00 amYummy! We’ve been eating this since forever. I appreciate the amount your recipe makes. It’s tasty just as it’s written. Thank you!
Cheryl Stumbo says
April 27, 2019 at 2:41 pmI made a Provencal version:I roasted skinless, bonless breasts and thighs that I’d rubbed with salt, pepper and lots of dried thyme and sage (classic chicken seasonings). And I made it “verde” by using all green veggies — asparagus (chopped and blanched) and peas and broccoli (frozen), plus a half cup of chopped green olives.. Also used parmesan/reggiano (1/2 cup) instead of cheddar.
Ang says
April 14, 2019 at 3:32 amThis recipe is at least 60 years old. Just happy to see it still try to be learned. I am only in my early 30s and some of these comments amaze me.
judy says
February 13, 2019 at 8:37 pmI did not have any milk so used 1/2 and 1/2 diluted with 1/2 water. Also replaced 1 can of Crm of Cx with 1 can of cream of celery. Delicious, husband loved it and it was such an easy clean up.
Sara says
February 13, 2019 at 10:09 pmSo happy to hear you enjoyed it, thank you for reporting back!
Sarah says
February 23, 2019 at 11:46 pmMy boy friend has a onion and garlic allergy so I used home made cream of chicken (2cp chikn broth, 1/4cp half+half,1/4cp cashw milk+4tbls corn starch wisked+cookd). I also used cashew milk for the cup of milk and I used 3/4 cup of cheddar and 1/2 cup mozzarella for the cheese. Small egg noodles. A lot of parsley, mixed in and on top. It turned out awesome! And super easy!
Sara says
February 24, 2019 at 9:02 amSounds great glad you enjoyed it!
Scarlett says
February 7, 2019 at 8:42 amI loved the recipe!
I’m wondering if I can make this ahead and freeze before baking? I’m due to have a baby soon and want to keep freezer friendly meal options available that I can just pop in the oven.
Sara says
February 7, 2019 at 2:35 pmI think it would work, just be aware that the noodles will soften upon freezing and being reheated!
Jen says
January 31, 2019 at 7:27 pmThis was fantastic! I want sure how much four cups of chopped chicken was, so I only used 1lb of tenders, and cooled them up real quick (4 min per side) and copied them up. I didn’t feel like opening an extra package of noodles, so I only used 8oz of wider egg noodles, and subbed out one of the cream of chicken soup, for a 12 oz cream of mushroom, the result was a very steamy and extremely delicious dish! My kids LOVED it. Thanks for the recipe! This is becoming a staple in our house!
Sara says
January 31, 2019 at 9:26 pmSo happy to hear everyone enjoyed it, thanks for reporting back!
Eileen says
January 1, 2019 at 2:34 pmWhat happens if you toss the chicken in raw. Oops, don’t know where my head was.
Sara says
January 1, 2019 at 8:10 pmSo sorry just seeing this now! I hope it came out ok for you, you’d have to bake it for a lot longer to make sure the chicken is cooked through.
MaryLee Kullhem says
December 14, 2018 at 6:23 amCan this recipe be cooked in crockpot
Sara says
December 14, 2018 at 7:30 amYou could simmer the chicken, vegetables and soup mixture in a crock pot on low for 2 hours, then stir in cooked noodles at the end!
Samara says
December 13, 2018 at 8:07 pmCan you use canned chicken for this?
Sara says
December 13, 2018 at 9:07 pmYes that would work!
Samara says
December 13, 2018 at 9:08 pmHow much do you think?
Robin says
December 12, 2018 at 11:54 pmI made this for the first time tonight. The only thing I did different was add one can of cream and chicken and one can of cream of mushroom,used 2 cans of mixed carrots & peas, & bread crumbs on top. Delicious
Sara says
December 13, 2018 at 5:34 amSo glad to hear you enjoyed it, thanks for reporting back!
Liz says
December 5, 2018 at 2:12 pmDo you use diluted or undiluted cream of chicken soup?
Sara says
December 5, 2018 at 9:35 pmI use undiluted!
Liz says
December 5, 2018 at 9:41 pmthanks! thats what i ended up doing. it was tasty but needed a dash of celery salt =)
John says
November 5, 2018 at 4:38 amHi…can I substitute Monterey Jack for cheddar ?
Thanks
Sara says
November 5, 2018 at 6:44 amYes that will work!
Chelsea says
October 30, 2018 at 11:12 amCan I crushed Ritz crackers and put on top
Sara says
October 30, 2018 at 4:42 pmYes that would be great!
Grazyna Partington says
February 17, 2018 at 9:06 pmChicken noodle soup is a magic food, and transforming the classic dish into a casserole only amplifies its comforting effects. I specially like this. When i see your recipe, its sem to me watering mouth and took your recipe. Thanks.
Law says
January 24, 2018 at 8:20 pmIs there any special way to cook the chicken if starting with raw chicken breast?
Sara says
January 24, 2018 at 9:42 pmYou can roast it, saute it, whatever works best! Season with salt and pepper to taste!
cc says
January 18, 2018 at 6:02 amSounds so good! Do you cook the frozen vegetables first, or just toss them in frozen?
Sara says
January 18, 2018 at 9:44 amToss them in frozen!
Agness of Run Agness Run says
December 29, 2017 at 2:28 amA noodle casserole plus with chicken sounds like a great recipe, Sara. Perfect combo of ingredients for a tasty dish. What kind of milk do you use for this recipe?
Sara says
December 29, 2017 at 7:39 amI typically use 1% milk!