Easy to make, super comforting and creamy, this chicken noodle casserole is perfect for a simple family meal that everyone will love. Perfectly hearty and perfectly delicious!
Chicken Noodle Soup Casserole Recipe
This chicken noodle casserole is the perfect winter warmer! So quick and easy to make, this hearty casserole is full of flavor and oh so creamy.
Simple and easy enough to make for a family weeknight meal, it’s made with just a handful of simple ingredients and it takes minutes to put together before being baked in the oven.
For more casseroles, be sure to check out my Chicken Enchilada Casserole and Chicken Wild Rice Casserole.
Why You’ll Love this Chicken Noodle Casserole:
- Kid friendly: If you have picky eaters in your house, I’m pretty sure they’ll wolf down a plate of this! The recipe is simple enough that older kids will be able to help you make it too.
- Make ahead: This is a great make ahead dinner and it’s great for freezer meals too.
- Quick and easy: With simple ingredients, this dish is super quick to make before you pop it in the oven to bake.
How to make chicken noodle casserole
Be sure to see the recipe card below for full ingredients & instructions!
- Cook the noodles.
- Mix together the noodles with the rest of the casserole ingredients.
- Pour into a baking dish.
- Sprinkle over the buttered breadcrumbs.
- Bake.
Can you make it ahead of time?
This casserole is a perfect make ahead meal. You can make everything up in the dish, then cover and refrigerate it for 2 to 3 days until you are ready to bake it.
Leftovers will keep well covered in the fridge for 4 days and can be reheated in he oven at 350F until warmed through. Take care to only reheat the casserole once and reheat in portions if needed.
Can you freeze it?
Yes, the baked casserole can be frozen for up to 6 months. Let the casserole cool and wrap it securely in foil before placing in a freezer bag.
Thaw the frozen casserole in the fridge overnight before reheating in the oven at 350F until warmed through.
When reheating, cover your chicken noodle casserole with foil so that the top doesn’t burn.
What do you serve it with?
This casserole can easily be enjoyed by itself as a hearty meal, or serve it up with some crusty bread. It’s also great to serve with a veggie side. Try it with:
Recipe Tips and Notes
- You can cook your own chicken or use a store-bought rotisserie chicken to cut down on prep time.
- To bake your own chicken: drizzle two chicken breasts with 1 tablespoon olive oil, ½ teaspoon salt, ½ teaspoon Italian seasoning and ¼ teaspoon pepper. Bake in a 400 degree oven for 22-26 minutes depending on the size and thickness of your chicken.
- Thaw your vegetables by placing them in the fridge overnight.
This is a great go to weekly meal. Super simple to make and the sauce is so wonderfully creamy. Be sure to make a double batch for the freezer!
More Chicken Casseroles
- Salsa Verde Chicken Casserole
- Chicken Tamale Casserole
- Chicken Shepherd’s Pie
- Green Chile Chicken Casserole
- Baked Chicken Mac and Cheese
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Chicken Noodle Casserole
Ingredients
- 12 ounces wide egg noodles
- 2 cups cooked chicken chopped
- 20 ounces cans cream of chicken soup (2 cans)
- 1 cup milk
- 10 ounces package frozen mixed vegetables thawed
- 1 cup shredded cheddar cheese
- Salt
- Pepper
- ¼ cup breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 425 degrees.
- Cook the noodles according to package directions. Drain and set aside.
- In a large bowl, stir together the noodles, chicken, cream of chicken soup, milk, vegetables, cheese, salt and pepper. Pour into a greased 9×13 inch baking dish.
- In a small bowl, stir together the breadcrumbs and melted butter. Sprinkle over the casserole.
- Bake for 20 minutes until warm and bubbly. Let cool for 5-10 minutes before serving. Enjoy!
Notes
- You can cook your own chicken or use a store-bought rotisserie chicken to cut down on prep time.
- To bake your own chicken: drizzle two chicken breasts with 1 tablespoon olive oil, ½ teaspoon salt, ½ teaspoon Italian seasoning and ¼ teaspoon pepper. Bake in a 400 degree oven for 22-26 minutes depending on the size and thickness of your chicken.
- Thaw your vegetables by placing them in the fridge overnight.
Susan says
I’m eager to try this recipe. Sounds delicious. But I’m wondering, if at the end after it says “bake for 20 minutes til warm and bubbly,” it states “Let cook for 5-10 minutes before serving.” Where I’m guessing it should read “let COOL” instead.
Thank you. Can’t wait to make this!
Becky Hardin says
You are so right! I’m fixing it now. Thank you!
Maureen says
Made with chicken thighs and doubled the crumb topping. Awesome!
Becky Hardin says
Thanks for sharing!
Eryka says
I am making this tonight, but reading over the ingredients I realized I may not have bought the right quantity. Is it 2 x 20oz cans, or 20oz (2 cans) cream of chicken soup?
Becky Hardin says
20oz total!
Deborah Morris says
Needed to use some chicken I had thawed. Luckily, I had all of the other ingredients. I add some Sage, but other than that followed the directions. We really enjoyed. Served with a salad. I have enough to freeze a small casserole. Might add extra vegetables the next time I make it.
Becky Hardin says
Modify to your liking, for sure!
Tawanna says
This was truly delicious. My mom passed away and making this like she use to make for me warmed my heart.
Becky Hardin says
I am happy to hear it brings back warm memories for you, Tawanna.
Sharon Phillips says
I decided to try something different for some leftover chicken. So glad I did. This was easy to make and really delicious.
Becky Hardin says
Thanks for sharing, Sharon!
Alison says
The completed casserole was without flavor. It needs maybe a touch of onion, some thyme, marjoram…..something. The dish was easy to put together.
Becky Hardin says
Modify to your taste!
Josh W says
Have made this twice now, both times with sous vide chicken breasts: 3 boneless skinless breasts, cooked at 150 F for 2 hrs, then chopped up and mixed before baking as a whole. I also boiled the egg noodles in chicken stock (instead of water). And for the bread crumb topping, I doubled the amount of butter called for, and also added paprika (so ¼ cup breadcrumbs, 4 tablespoons of melted butter, and 2 tablespoons of paprika). Thanks for this recipe, my GF and I love it!
Becky Hardin says
Glad you enjoyed it!
Bonnye Hall says
We love this casserole. I substitute my own diced carrots and celery for the frozen vegetables, and next time I’ll throw in some spinach. It’s a very versatile recipe.
Becky Hardin says
Thanks so much for sharing what worked for you, Bonnye!
Cindy Jo Huber says
My children loved this.
Becky Hardin says
I’m so happy to hear that, Cindy!