Packed with flavorful chicken and veggies, this creamy Chicken Noodle Casserole is a quick and easy family dinner that everyone will love!
Chicken noodle soup is the ultimate comfort food, but this Chicken Noodle Casserole recipe might just be even better! This recipe combines those big juicy chicken chunks, your favorite veggies, and hearty noodles to create a new spin on the beloved classic. If you love this one, you are also sure to love my other favorite- tater tot casserole!
WHY YOU’LL LOVE CHICKEN NOODLE CASSEROLE
I love the big flavor you can get from a casserole and this creamy Chicken Noodle Casserole is no exception. Served alone, or with some delicious sides, this easy meal is a great way to feed the family and have leftovers for later. It is also easy to customize if you happen to have any picky eaters at the table.
More great recipes using cooked chicken
Grabbing a rotisserie chicken from the store to keep dinner prep easy. These are a couple of tried-and-true favorites from my kitchen to your for busy nights.
- Green Chili Chicken Enchilada Casserole – Mexican food is always a win with my family. I love that I can even prep this casserole in the morning and bake it when I get home from work.
- Chicken Clfredo Lasagna Roll Ups – These roll ups might seem fancy, but they’re SO easy to make! I even pre-rol and freeze them and then defrost and bake later. My kids love them and there are never leftovers.
Chicken – The easiest thing to do is to buy a pre-cooked rotisserie chicken and shred the meat to add it directly to this Chicken Noodle Casserole. You can also cook chicken breasts and shred them beforehand, but that does add some additional prep time to this recipe.
Veggies – A frozen pack of peas and carrots is all this recipe needs. I personally can’t have one without the other, but if you prefer all peas or no veggies at all, feel free to customize this part. I have even added broccoli and cheddar to the mix on this one!
Cheese – Another great way to customize this dish is to turn it into a Cheesy Chicken Noodle Casserole! You can do this by adding shredded Monterey jack or cheddar cheese directly into the sauce and stir until melted or topping the casserole with cheese during the last 10 minutes of its baking time.
HOW TO MAKE CHICKEN NOODLE CASSEROLE
This hearty dish is so easy to put together. Your family will be asking for second helpings in less than an hour from start to finish!
STEP ONE: Preheat your oven to 350 degrees F. Then place a large pot of water over high heat and bring it to a boil. Cook the egg noodles for 8 minutes until they’re slightly undercooked. They’ll finish cooking in the oven.
STEP TWO: While the noodles cook, saute the onions and garlic in a medium skillet over medium heat with some olive oil. Once tender, pour them into a medium mixing bowl along with the frozen veggies.
STEP THREE: To a large mixing bowl, add both cans of soup, milk, and chicken broth. Whisk that together until combined.
STEP FOUR: Add the chicken, noodles, and veggies to the bowl with the soup mixture and stir to combine. Season with salt and pepper to taste.
STEP FIVE: Spread the noodle mixture into an even layer in a greased 9-inch x 13-inch baking dish. Bake for 25 minutes until the top is slightly golden and the sauce is bubbling.
Tips for Success
- If you’d like a crunchy bread crumb topping, stir together 2 tablespoons of melted butter and 1 cup of panko bread crumbs in a small bowl. Then sprinkle over the top of the casserole before baking.
- If the top of your casserole starts to get too dark, loosely tent some foil over the top of your baking dish. This shouldn’t happen, but every oven is different.
- If you don’t care for cream of mushroom soup, you can substitute a second can of cream of chicken or cream of celery soup instead. This casserole does not have a strong mushroom flavor at all.
CAN YOU FREEZE CHICKEN NOODLE CASSEROLE?
You can absolutely freeze this casserole! In fact, this recipe holds up really well in the freezer and makes amazing leftovers. Just make sure it is securely covered in tin foil and labeled so you can find it later.
I even suggest moving leftovers into a disposable foil pan so you can reheat and toss it away when finished. That way none of your dishes are held up in the freezer waiting to be reheated.
WHAT TO SERVE WITH CHICKEN NOODLE CASSEROLE
Casseroles are great because they can be served solo or as part of a larger meal. My favorite thing to do with this chicken egg noodle casserole recipe is to create a “soup, salad, and breadsticks” type of spread. This delicious casserole is inspired by the classic chicken noodle soup after all! When served with a simple tossed greens salad or even an easy wedge salad alongside some fresh pizza dough breadsticks this dinner is sure to be a home run!
TRY THESE OTHER AMAZING CASSEROLE RECIPES
- Philly Cheesesteak Casserole
- Chicken Enchilada Casserole
- Chicken Pot Pie Casserole
- Spaghetti Casserole
- Farmer’s Casserole
- 10 ounces egg noodles
- 1 tablespoon olive oil
- 1 small yellow onion peeled and diced
- 2 cloves garlic minced
- 12 ounces frozen mixed vegetables thawed (1 bag)
- 10 ounces cream of chicken soup
- 10 ounces cream of mushroom soup
- 1 cup milk
- 1/2 cup low-sodium chicken broth
- 2 cups cooked chicken chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Fresh parsley chopped, for garnish
- Preheat oven to 350 degrees F. Coat the inside of a 9-inch x 13-inch baking dish with non-stick cooking spray. Set aside.
- Bring a large pot of water to a boil. Cook the egg noodles for 8 minutes. Drain and set aside. (The egg noodles will be slightly undercooked. They will finish cooking in the oven.)
- While the noodles cook, place a skillet over medium heat. Add olive oil. Once the oil is hot, add onions and cook until soft and translucent. Add garlic and cook for 30 seconds until fragrant.
- Add both cans of soup, the milk, and chicken broth to a large mixing bowl. Whisk until combined and smooth.
- onions, garlic, chicken, vegetables, salt, and pepper to the soup mixture. Stir to combine.
- Pour into the prepared baking dish and spread into an even layer.
- Bake for 25 minutes until the casserole is bubbling and the top is starting to turn golden.
- Remove from the oven and sprinkle chopped parsley over the top. Serve warm.
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