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Home » Dinner » Chicken Noodle Casserole

December 25, 2017 By Sara 128 Comments

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! An easy dinner the whole family will love.

Chicken Noodle Casserole Recipe | Creamy Chicken Casserole | Cream of Chicken Soup Casserole | Noodle Casserole #casserole #chicken #noodles #dinner #pasta #dinneratthezoo

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

  • Chicken Enchilada Casserole
  • Chicken Tortellini Soup
  • Cheeseburger Meatloaf
  • Baked Fried Chicken
  • Chicken and Rice Casserole

Chicken Noodle Casserole Video

This chicken noodle casserole is diced chicken, veggies and egg noodles all in a creamy sauce.
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5 from 37 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 Sara Welch

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: 310IU | Calcium: 216mg | Iron: 2.2mg

Filed Under: Dinner, Featured Recipes Tagged With: Casserole, Chicken

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Comments

  1. Kristy says

    November 15, 2019 at 5:19 pm

    Can I make this without the cheese? Will it hold together well?

    Reply
    • Sara says

      November 15, 2019 at 10:30 pm

      Yes that’s fine!

      Reply
  2. Marci says

    November 7, 2019 at 7:47 am

    Can this be put together the night before and then baked the following day?

    Reply
    • Sara says

      November 7, 2019 at 9:59 am

      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.

      Reply
  3. Momma of 6 says

    November 1, 2019 at 5:51 pm

    Made this tonight! We didn’t have any frozen veggies so i used can. Will let you know how it turned out. 🙂

    Reply
  4. Samantha says

    October 22, 2019 at 11:49 am

    5 stars
    Delicious 😋. A recipe to keep and make again for sure

    Reply
  5. Jane says

    October 15, 2019 at 8:43 am

    Can I use heavy cream instead of milk?

    Reply
    • Sara says

      October 15, 2019 at 8:53 am

      Yes that’s fine!

      Reply
  6. Joan H Welch says

    October 11, 2019 at 4:55 pm

    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

    Reply
    • Sara says

      October 12, 2019 at 3:41 pm

      You can adjust the serving in the recipe card, and it will automatically calculate ingredient amounts for 50 people!

      Reply
      • Tracye Howell says

        October 21, 2019 at 7:51 am

        The serving adjustment is so handy. Thank you for this option

        Reply
  7. Matt says

    October 7, 2019 at 2:44 pm

    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)

    Reply
  8. Deb Hamblen says

    October 7, 2019 at 7:45 am

    Could canned chicken be used?

    Reply
    • Sara says

      October 7, 2019 at 9:26 am

      Yes that’s fine!

      Reply
  9. Frank Killinger says

    September 29, 2019 at 4:18 pm

    5 stars
    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!!

    Reply
    • Cindi says

      October 21, 2019 at 1:19 pm

      Great idea!

      Reply
  10. Tiffany McCain says

    September 16, 2019 at 1:04 pm

    5 stars
    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.

    Reply
  11. Goldielover says

    September 9, 2019 at 7:56 pm

    5 stars
    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.

    Reply
  12. Natalie says

    September 9, 2019 at 5:31 pm

    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!

    Reply
  13. Michelle says

    September 5, 2019 at 11:19 am

    5 stars
    I put celeryand mushroom icook the noodles in chickenbrooth topp with Italian bread vrumbs. Dot withbutter bake until golden brown so delicious

    Reply
  14. Queen says

    August 27, 2019 at 12:20 pm

    5 stars
    Sounds Awesome. Will make it soon

    Reply
  15. Carl says

    August 24, 2019 at 3:12 pm

    Try with turkey it is delicious!

    Reply
  16. Michele Stirtz says

    August 16, 2019 at 10:05 am

    Do you have instructions for freezing the casserole?

    Reply
    • Sara says

      August 16, 2019 at 7:20 pm

      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.

      Reply
  17. Sierra Fettkether says

    July 29, 2019 at 8:43 pm

    5 stars
    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!

    Reply
    • Sierra Fettkether says

      July 29, 2019 at 8:44 pm

      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.

      Reply
  18. Lisa says

    July 23, 2019 at 5:25 pm

    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☺

    Reply
  19. Carolyn Caruso says

    July 16, 2019 at 10:33 am

    Am I using the condensed version of the soup? Or should I heat up the soup with water first?

    Reply
    • Sara says

      July 16, 2019 at 8:46 pm

      It’s the condensed version!

      Reply
  20. Holly says

    June 27, 2019 at 11:49 am

    I have no milk can I use water instead?

    Reply
    • Sara says

      June 27, 2019 at 5:00 pm

      That should be fine!

      Reply
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With 3 young kids, dinner can feel like feeding time at the zoo! I'm a mom on a mission to create easy, healthy and family friendly recipes ...Read More
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