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
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Chicken Tortellini Soup (Slow Cooker)
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Cheeseburger Meatloaf
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Chicken and Rice Casserole
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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.
All I can say is wow, can’t wait!!” Making it tonight for guests. Keep these great recipes coming. Blessings
Super easy & delicious!! I followed the recipe almost exactly (used cream of mushroom soup) & thin egg noodles. It turned out perfectly! Thank you!
Love this recipe! Used chicken breasts and grilled them with some herbs, shredded them. I also used 1 can of cream of chicken and 1 can of cream of cheddar and than used swiss cheese as my cheese. Put in some frozen peas and carrots and top it off with Italian breadcrumbs. Sooooo good for a cold dreary day! My family loved this and we had yummy leftovers! Thanks, great recipe!
I used whole wheat noodles and I cooked the chicken with parsley, garlic, onion, salt and pepper and olive oil until it was golden. After I cooked the Chicken, I mixed all of the ingredients in the same pot. I used almond milk because that’s all I had. I mixed cheddar with leftover shredded Italian mix. For the chicken, I used bagged John Soules rotisserie chicken. Also, I had to cook it much longer then the recipe calls for.
My family couldn’t get enough. Thank you for sharing this recipe!
This is the most delicious casserole I have ever had, even my picky husband loved it. The second time I made it I sauteed fresh mushrooms, celery, onions and garlic. I also substituted 1/2 cup sour cream and then used 1/2 cup milk. I used fried onions on the top for some crunch. You can add whatever vegetable your family likes and it is perfect. Thank you for sharing!
Making this for a sick friend. Can this be frozen?
That should be fine although the noodles will soften in the freezer!
I used cream of mushroom and cream of celery soups, since that’s what I had in the cupboard. I also used frozen peas, frozen broccoli & fresh carrots (that I steamed before mixing in). My husband and I loved this hearty dish. I really liked the flexibility it offers if you are whipping up dinner and don’t have every ingredient. This recipe leaves plenty of leftovers for us, as well….another bonus! Can’t wait to try more recipes from Dinner at the Zoo!
This was delish. I used veggies I got from the farmers market. Used mushroom soup. and it was so good!
How much is a serving size – is it a cup of this casserole.
It’s 1 1/2 cups
Can you use cream of potato soup?
That should be fine!
can you use cream cheese?
As a substitute for which ingredient?
Cream of potato soup along with cream of chicken soup made this recipe 5 Star !
Everyone loved this casserole. I also added 4 oz. of sour cream to compliment the potato soup.
I expect I’ll be using this recipe over and over again and will try other combinations as well.
Can you use mixed vegetables from the can
That should be fine!
I used cream of chicken and a can of cream of potato and followed the recipe and it was out of this world. A definite keeper !
Can this recipe be made with raw chicken?
You’d have to cook it for a lot longer to try and get the chicken to cook through!
This is a great recipe I just added bread crumbs to the top.
This is the second time I have made. My husband is not a fan of vegetables mixed in so served on the side. Made homemade cream of chicken soup so much better than canned. This recipe is a keeper!
Second comment as I’ve just made this yet again. This time I used Cream of Mushroom soup rather than Cream of Chicken. I think it is even better, although I know that some small children may not like it so much. I was making it for three adults, though. And yes, as per my earlier comment, I did up the quantity of the onion powder just a bit.
I’ve been making this for my kids (2 and 5) for over a year now and everyone loves it. I add a little bit of poultry seasoning and have used all types of chicken – a $4.99 already cooked roaster (grocery store or Costco), baked chicken thighs, and canned chicken breast – it tastes good with all of it and works with what you have on hand. Also, because we love ritz crackers, I crumble them on the top and put it back in the oven uncovered for the last few minutes of baking. Yum!
My husband is working from home during the quarantine and have a newborn baby. This recipe was perfect. Quick and easy. While I washed the baby’s bottles, the noodles were cooking. Took a few minutes to prep everything while baby was napping and by the time he was up , lunch and dinner was ready. It’s super simple, with minimal prep and very flavorful.
Will definitely make again.
Is it one can of soup or two 210 can of milk
2 10-ounce cans
I made this for our grand daughter’s family. Their 2 year old said “delicious “. This is his new favorite word. It was very delicious.
Since you use a cup of milk, do you still add a can of milk to the soups
You do not add any extra milk other than what is is listed in the recipe!
Have made this twice now…good,easy, hearty winter meal.
Subbed 2 tsp of Mrs. Dash original for the garlic and onion powder. I used chicken breasts, which I also seasoned with Mrs. Dash.
The first time I made this, my youngest son said he thought it tasted like chicken pot pie, so I topped it with about half a cup of breadcrumbs the second time around for the “crust.” Turned out good.
Had no problem putting the veggies in frozen both times.
Thanks, this is a good thing to have in the rotation…
can tuna be substituted for the chicken?
Yes that’s fine!
My family loved it!! Great recipe will definitely use over and over again!