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.
My husband said this was the best chicken noodle casserole I’ve ever made and asked if it was a new recipe. Yup! I had to make a few substitutions because I didn’t have all the ingredients. First, I used a round casserole dish and halved the recipe. I used 1 large can of chicken, 1 can of cream of mushroom soup, 5 slices of Colby Jack cheese cut into thin shreds, 1/4 c. leftover heavy whipping cream, 1/4 c. 2% milk, omitted all the vegetables, used the same spices (halved), and threw in some leftover penne pasta. At the end, I topped it with fried onions. It was very creamy and tasty, and the noodles had a nice bite to them. This recipe is a keeper.
I am so glad I found your site!!!! This is the 7th recipe that we have cooked. You, Sara, have changed our lives, such delicious recipes. We made Firecracker chicken last week, our 20 year old son asked us if it was restaurant takeout, he said it was the best chicken dish he has ever had. So tonight, I made your chicken noodle casserole, but I replaced the chicken with tuna, dynamite!!! He had two bowls. I can’t wait to try your other recipes. I discovered your site because I was at Trader Joe’s and they had Kung Pao Chicken, so the Holy Spirit told me to google a recipe, so I found you.
When you make it with aTuna (which sounds wonderful), try some crumbled up potatoe chips over the top of the mixture. Mom and I always used the chips on tuna casserole. It just really enhances the whole dish. I’m going to try it on the chicken casserole too. Maybe it’s the salt from the chips that brings out all the different flavors. Idk
Comfort food at its best. I make this wonderful and easy casserole at least once a month or more!
This is delicious! The frozen veggies need to be cooked because they don’t cook thoroughly otherwise. So maybe throw those into the noodles while they’re cooking for a few minutes and it’ll do the trick. Great recipe otherwise!
This came out awesome. I had some Mexican four cheese in the freezer I used instead. The only thing I would do different the next time would be to steam the frozen veggies before mixing them. I will be making this often. Thanks.
This recipe is wonderful! I make the 9×13 pan and my husband and I eat it for two days! Thanks for sharing!
Do I have to use whole milk
You can use a low fat milk instead!
Do you use condensed cans of soup? If so, do you add water?
Yes, do not add water.
This is delicious and creamy . I tore up last night’s chicken thighs and pan fried three others and bacon grease and paprika with some other seasoning, so there’d be plenty. I only had one can of cream of chicken and soup though. So I used half a cup of my whole milk and whatever was left of my sour cream mixed with half of a chicken ramen noodle packet. I used frozen peas and cut up the rest of my baby carrots into half of haves.
Worked perfect!y, and was truly tasty!!!!
Can I use Almond milk
I haven’t tested this recipe with almond milk so I’m not sure if it would work or not.
I love this recipe. I use it all the time. Try putting butter crackers on the top with a little bit of butter. Delicious 😋
I put box stuffing (made on stove top) topped that with melted butter on top 1/2 way through the baking…yum
I put buttered canned biscuits on top, cut in half and cook uncovered. Now you have a chicken pot pie!
I’m going to make this for our Healthcare workers isolating in hotel. Can I use fresh carrots as I have alot from my garden in cold storage?
Yes that works!
Great simple family meal!!
Love, love, love this recipe!!! Our entire family gobbled it up! I used a rotisserie chicken… worked great! Will definitely make it again.
Do you know an estimate of how many pounds 4 cups of chopped chicken is? Thanks! Can’t wait to try the recipe.
I’d say 4 average sized chicken breasts!
Just made this recipe, I used cheddar cheese and gruyere, and healthy request cm of chicken soup, came out great!!
Can you use any other type of noodle instead of egg noodles
Any short pasta will work!
Can I freeze this
That should be fine!
I made this as written, except added more cheese on top when I put in the oven. It was delicious! my husband loved it too!