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.
The great thing about a casserole is that all those fantastic flavors come together to form a hearty and delicious dish! When I want a creamy casserole I make chicken tetrazzini, easy turkey casserole or this chicken noodle casserole.
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 casserole is a fantastic recipe when you want a dinner recipe that features chicken. I also love chicken dinners like honey garlic chicken stir fry, mushroom chicken and a chicken alfredo bake.
Table of Contents
Chicken Noodle Casserole Ingredients
When you want to make chicken noodle casserole you will need egg noodles, cooked chicken, cream of chicken soup, milk, shredded cheese, frozen veggies, parsley, seasonings, salt and black pepper.
How Do You Make Chicken Noodle Casserole?
To make chicken noodle casserole, first cook your egg noodles according to package directions. Combine the cooked egg noodles with cooked, diced chicken, cream of chicken soup, milk, cheese, veggies, seasonings, salt and pepper in a large bowl. Stir together everything until the mixture is nicely coated. Place the mixture in a baking dish and bake it in the oven. Sprinkle a little parsley over the top and serve the casserole!
Tips For Chicken Noodle Casserole
- For your cooked, diced chicken you can use leftover chicken, roasted chicken, rotisserie chicken, whatever you prefer.
- For your frozen veggies, I like a frozen carrot and peas blend. However, if you can’t find that blend you can use any frozen veggie blend that has small pieces like a vegetable medley or even frozen broccoli.
- This recipe contains cream of chicken soup. Some people don’t like cream soups. I use the heart healthy style here which is lower in fat. If you don’t want to use cream of chicken soup, you could whip up a the homemade white sauce from my shrimp alfredo recipe.
- If you are wondering what goes well with a chicken noodle casserole, try a light and refreshing salad like my three bean salad or asparagus salad. A savory bread would be delicious as well like my cheese bombs with garlic butter or my garlic knots!
Quick Tip
I recommend extra wide egg noodles because I feel like they hold up better texture wise in the casserole. Wide egg noodles will work too.
Recipe FAQs
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 dish can also be frozen for up to 2 months. Assemble the casserole in its entirety then cover it tightly with foil and freeze it. Bake the frozen casserole covered for 45 minutes. Then uncover and bake for an additional 20 minutes or until warmed through.
The binder in the casserole is usually a liquid that thickens when it cooks and holds the various components of a casserole together. In this dish, the binder is the cream of chicken soup.
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Flavor Variations
While this recipe is delicious, you can change up some of the flavors to suit your own taste:
- Toppings: Before baking the dish, try sprinkling on top some cooked bacon bits, buttered breadcrumbs or French fried onions.
- Cheese: While the cheddar in this dish is delicious, you could also use fontina, Monterey Jack, mozzarella or make your own cheese blend!
- Seasonings: Add more flavor to your casserole with a little roasted garlic, red pepper flakes or Italian seasoning.
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
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Chicken Tortellini Soup (Slow Cooker)
4 hrs 10 mins
Cheeseburger Meatloaf
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Chicken and Rice Casserole
2 hrs 10 mins
Chicken Noodle Casserole Video
Love This Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
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.
Notes
- For your cooked, diced chicken you can use leftover chicken, roasted chicken, rotisserie chicken, whatever you prefer.
- I recommend extra wide egg noodles because I feel like they hold up better texture wise in the casserole. Wide egg noodles will work too.
- For your frozen veggies, I like a frozen carrot and peas blend. However, if you can’t find that blend you can use any frozen veggie blend that has small pieces like a vegetable medley or even frozen broccoli.
Yummy as always! I add in chopped celery and a can of quartered artichoke hearts along with about a tablespoon of capers. Super good!
How long do I cook it when frozen?
I’d cover it and bake for 45 minutes, then uncover and bake for another 20-30 minutes.
Sounds wonderful, I’m going to try it for Sunday dinner!
Yummy! We’ve been eating this since forever. I appreciate the amount your recipe makes. It’s tasty just as it’s written. Thank you!
I 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.
This 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.
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.
So happy to hear you enjoyed it, thank you for reporting back!
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!
Sounds great glad you enjoyed it!
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.
I think it would work, just be aware that the noodles will soften upon freezing and being reheated!
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!
So happy to hear everyone enjoyed it, thanks for reporting back!
What happens if you toss the chicken in raw. Oops, don’t know where my head was.
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.
Can this recipe be cooked in crockpot
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!
Can you use canned chicken for this?
Yes that would work!
How much do you think?
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
So glad to hear you enjoyed it, thanks for reporting back!
Do you use diluted or undiluted cream of chicken soup?
I use undiluted!
thanks! thats what i ended up doing. it was tasty but needed a dash of celery salt =)
Hi…can I substitute Monterey Jack for cheddar ?
Thanks
Yes that will work!
Can I crushed Ritz crackers and put on top
Yes that would be great!
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.
Is there any special way to cook the chicken if starting with raw chicken breast?
You can roast it, saute it, whatever works best! Season with salt and pepper to taste!
Sounds so good! Do you cook the frozen vegetables first, or just toss them in frozen?
Toss them in frozen!
A 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?
I typically use 1% milk!