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.
Jane says
Can I use heavy cream instead of milk?
Sara says
Yes that’s fine!
Joan H Welch says
How many does this feed. I’m thinking of making it for Military and Family USO dinner and we get about 50 depending on the day. I’d like to increase but need an idea how to increase for that many
Sara says
You can adjust the serving in the recipe card, and it will automatically calculate ingredient amounts for 50 people!
Matt says
I used frozen mixed vegetables but I cooked them halfway to give them a head start. I don’t trust putting them in from completely frozen. I used a bag of the Purdue chicken short cuts. Next time I might use a 1/2 package more. I also microwaved the chicken first just to be safe (by package instructions)
Deb Hamblen says
Could canned chicken be used?
Sara says
Yes that’s fine!
Frank Killinger says
Made it tonight. Used chicken thigh/leg quarter meat. Took the chicken skin and put it off the legs & thighs and put it under the broiler to crisp up. Then crushed it and put it on top after 20 minutes before putting it back in for the last 5 minutes. VERY GOOD!!
Tiffany McCain says
I made this for my client. He didnt have 2 cans of cream of chicken so i used one can of that and a can of cream of celery. It was sooo good. My client and i ate a nice helping.
Goldielover says
Cooked this tonight and it turned out well – thank you. I have no problem finding the peas & carrot frozen veggies here in Canada, so I used them. I also upped the veggie quantity by adding in some frozen corn as well. Another reviewer recommended not putting them in while still frozen, which I agree with as I’ve had issues with putting veggies in still frozen with other recipes, so they got a few minutes in the microwave before being added. I reduced the fat count by using the low fat cream of chicken soup rather than the regular version. I did not add salt and pepper – people can add their own when eating it if they wish. I may double the onion powder quantity next time I make it, but apart from that it is fine as it is. Best thing is that we have plenty of leftovers for tomorrow night, as it is just myself and my adult daughter living here.
Natalie says
This was pretty darn good. I appreciate a quick and easy meal on a busy Monday night, so thank you! I used rotisserie chicken and used the steamer peas and carrots and microwaved them first. I sprinkled a little cheese on top the last 10 minutes because cheese is good and it looks nice. This will def be made again!
Michelle says
I put celeryand mushroom icook the noodles in chickenbrooth topp with Italian bread vrumbs. Dot withbutter bake until golden brown so delicious
Queen says
Sounds Awesome. Will make it soon
Carl says
Try with turkey it is delicious!
Michele Stirtz says
Do you have instructions for freezing the casserole?
Sara says
You can freeze the baked casserole for up to 2 months. You’ll want to bake the frozen casserole covered at 325 degrees F for 45 minutes or until warmed through.
Sierra Fettkether says
I made this tonight and it was delicious. I’m not the best cook and my family teases me about it but they really loved this. I shredded my chicken instead of chopping it, that’s just a picky preference. The only thing I would change is cooking the veggies first instead of putting them in frozen. I felt like them being frozen cooled the meal down a bit instead of being hot, and they were also a little crunchy. I used the pea/carrot/green bean/corn blend from Walmart. My family loves egg noodles and I’m always looking for a recipe with them!
Sierra Fettkether says
I also wanted to add I used 1 can cream of chicken with herbs and 1 can cream of mushroom. I really love mixing those two.
Lisa says
Absolutely wonderful recipe! The flavor is awesome and this is an all around great dish for family gatherings when you don’t want to be doing 20 things at once in your kitchen. Thank you for sharing☺
Carolyn Caruso says
Am I using the condensed version of the soup? Or should I heat up the soup with water first?
Sara says
It’s the condensed version!
Holly says
I have no milk can I use water instead?
Sara says
That should be fine!