I always have a batch of this chicken noodle casserole in the freezer for those I don’t feel like cooking days! Tender pieces of chicken, egg noodles, mixed veggies, breadcrumbs, and a simple creamy sauce make this easy casserole one of my family’s favorites. And over 100 five-star reviews means lots of other families love it too. This casserole is my go-to way to use leftover chicken, and seriously couldn’t be easier to make!
Top Reader Reviews
I decided to try something different for some leftover chicken. So glad I did. This was easy to make and really delicious.
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My husband absolutely loves this recipe and requests it frequently. He’s not much of a chicken eater but this recipe has him eating it!
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Chicken and Egg Noodles Bake
Reminiscent of the most comforting bowl of chicken noodle soup, I love any recipe that combines chicken and egg noodles. And my kids are obsessed with this easy, cheesy chicken noodle casserole too, so that’s a win in my book!
This old-fashioned chicken noodle bake uses less than 10 ingredients (mostly pantry staples) and takes just 5 minutes to prepare. Yes – only 5 minutes! Leftover chicken, canned cream of chicken soup, and frozen mixed vegetables make this casserole recipe a breeze to throw together. And the breadcrumbs on top make it extra cozy when it comes hot out of the oven!
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Don’t Overcook the Noodles!
When preparing the egg noodles for this casserole, don’t overcook them. They will continue to cook slightly in the casserole and we don’t want a mushy, grainy texture. So cook them al dente, just until they start to soften but still have a firmness to them.
Chicken Noodle Casserole Recipe
Equipment
- 9×13-inch Baking Dish
Ingredients
- 12 ounces dry wide egg noodles (*)
- 2 cups chopped cooked chicken (**)
- 20 ounces cream of chicken soup (2 (10-ounce) cans***)
- 1 cup milk
- 10 ounces frozen mixed vegetables (1 package, thawed****)
- 1 cup shredded cheddar cheese
- kosher salt (to taste)
- ground black pepper (to taste)
- ¼ cup breadcrumbs (*****)
- 2 tablespoons unsalted butter (¼ stick, melted)
Instructions
- Preheat the oven to 425℉.
- Cook the egg noodles according to package directions. Drain and set aside.12 ounces dry wide egg noodles
- In a large bowl, stir together the noodles, chopped cooked chicken, cream of chicken soup, milk, frozen mixed vegetables, shredded cheddar cheese, and salt and pepper to taste. Pour into a greased 9×13-inch baking dish.2 cups chopped cooked chicken, 20 ounces cream of chicken soup, 1 cup milk, 10 ounces frozen mixed vegetables, 1 cup shredded cheddar cheese, kosher salt, ground black pepper
- In a small bowl, stir together the breadcrumbs and melted butter.¼ cup breadcrumbs, 2 tablespoons unsalted butter
- Sprinkle over the casserole.
- Bake for 20 minutes until warm and bubbly. Let cool for 5-10 minutes before serving. Enjoy!
Notes
- The bake time is for a 9×13 inch baking dish. If using a different size dish, you’ll need to adjust the cooking time and make sure the center is fully warmed through.
- Cook egg noodles al dente before adding to the casserole. They should still be slightly firm.
- Using cooked chicken for this casserole is important for timing. It would be difficult to cook this dish properly with raw chicken in the casserole, so be sure to make some separately if needed.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
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Quick snaps from Monday’s dinner!
My boys are always excited to be close by in the kitchen. This casserole is something the kids can absolutely help with, because it’s just so easy!
🏆 My 8 year old said, “Everybody raise your hand if Mom made a great dinner!”
No Leftover Chicken?
I love baking up this noodle casserole with leftover chicken to make weeknights extra easy. But if you don’t have any cooked chicken, bake some chicken breasts to get things started. This can also be done ahead of time.
To Bake: Drizzle 2 boneless, skinless chicken breasts with 1 tablespoon of olive oil, ½ teaspoon of kosher salt, ½ teaspoon of Italian seasoning, and ¼ teaspoon of ground black pepper. Bake in a 400°F oven for 22-26 minutes until cooked through. Let it cool and slice while the noodles are boiling, then add it to the casserole.
How to Make Chicken Noodle Casserole Step by Step
Cook the Noodles: Preheat your oven to 425℉ and gather your ingredients. Cook 12 ounces of dry wide egg noodles according to package directions, drain, and set aside.
Chop the Chicken: While the noodles cook, grab any leftover or cooked chicken you have and chop it into bite-sized pieces. See above if you’d like to bake some chicken fresh for this casserole. Put it in the oven before starting the noodles.
Combine Casserole Ingredients: In a large bowl, stir together the cooked egg noodles, 2 cups of chopped cooked chicken, 20 ounces (1 can) of cream of chicken soup, 1 cup of milk, 10 ounces of frozen mixed vegetables, 1 cup of shredded cheddar cheese, and salt and pepper to taste.
Add to Casserole Dish: Next, pour the chicken and noodle mixture into a greased 9×13-inch baking dish. Spread it into an even layer so that it cooks through evenly.
Mix the Breadcrumbs: In a small bowl, combine ¼ cup of breadcrumbs with 2 tablespoons of melted unsalted butter to make the topping. To melt the butter, pop it in the microwave in 30-second intervals, stirring until liquid.
Top the Casserole: Then sprinkle the breadcrumb mixture evenly over the casserole.
Bake the Casserole: Bake chicken noodle casserole in a 425℉ oven for 20 minutes, until warm and bubbly. Since the chicken is already cooked, we just need to make sure everything is warmed through.
Serve: Let the noodle bake cool for 5-10 minutes before serving, because it will be hot in the center. I love to serve this with flaky biscuits or mashed potatoes for the ultimate comfort dinner!
How to Store, Freeze, and Reheat
Let leftover chicken and egg noodle casserole cool before storing. Store the full casserole tightly covered with foil or plastic wrap. Or store individual portions in airtight containers.
- Fridge: Keep in the refrigerator for up to 3 days.
- Freezer: Keep in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- Reheat: Reheat casserole in the oven at 350°F until warmed through and bubbling. Or reheat individual portions in the microwave in 30-second increments.
- Make Ahead: Assemble casserole as instructed, and store without baking. Keep in the fridge for 1 day, or in the freezer for 2 months. Bring to room temperature and bake according to recipe instructions.
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