Dinner at the Zoo

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Chicken Noodle Casserole

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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!

Chicken Noodle Casserole Recipe | Creamy Chicken Casserole | Cream of Chicken Soup Casserole | Noodle Casserole

This chicken noodle casserole is diced chicken, veggies and egg noodles all in a creamy sauce.

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!

This simple chicken noodle casserole is a complete meal in one pan.

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.

This easy and comforting chicken noodle casserole is ready in less than an hour.

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

This chicken noodle casserole is diced chicken, veggies and egg noodles all in a creamy sauce.
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5 from 11 votes

Chicken Noodle Casserole

This easy chicken noodle casserole is a complete meal in one pan with chicken, veggies and egg noodles all together in a creamy sauce!
Course Main
Cuisine American
Keyword chicken casserole, chicken noodle casserole
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 474kcal
Author Dinner at the Zoo

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.

Nutrition

Calories: 474kcal | Carbohydrates: 42g | Protein: 43g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 150mg | Sodium: 218mg | Potassium: 449mg | Fiber: 1g | Sugar: 3g | Vitamin A: 6.2% | Calcium: 21.6% | Iron: 12.1%

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Comments

  1. I 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.

    Reply


    • My 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!

      Reply


  2. I 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.

    Reply


  3. This 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!

    Reply

    • So 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.

      Reply

    • You 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!

      Reply

  7. I 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

    Reply

  11. Chicken 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.

    Reply

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