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
45 mins
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.
Can I make this without the cheese? Will it hold together well?
Yes that’s fine!
Can this be put together the night before and then baked the following day?
Yes that’s fine, just keep in mind the noodles will absorb some of the sauce as they sit and will become softer. The casserole might also be a little more dry because of this, you could stir in a bit of milk right before you put it in the oven.
Made this tonight! We didn’t have any frozen veggies so i used can. Will let you know how it turned out. 🙂
Delicious 😋. A recipe to keep and make again for sure
Can I use heavy cream instead of milk?
Yes that’s fine!
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
You can adjust the serving in the recipe card, and it will automatically calculate ingredient amounts for 50 people!
The serving adjustment is so handy. Thank you for this option
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)
Could canned chicken be used?
Yes that’s fine!
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!!
Great idea!
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.
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.
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!
I put celeryand mushroom icook the noodles in chickenbrooth topp with Italian bread vrumbs. Dot withbutter bake until golden brown so delicious
Sounds Awesome. Will make it soon
Try with turkey it is delicious!
Do you have instructions for freezing the casserole?
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.
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!
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.
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☺
Am I using the condensed version of the soup? Or should I heat up the soup with water first?
It’s the condensed version!
I have no milk can I use water instead?
That should be fine!