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, and a simple creamy sauce make this dish one of my family’s favorites. It’s my go-to way to use leftover rotisserie chicken, and seriously couldn’t be easier to make!
My kids are obsessed with this easy, cheesy chicken noodle casserole. And anything that they’ll actually eat is a win in my book! It uses less than 10 ingredients (mostly pantry staples) and takes just 5 minutes to prepare. Yes – only 5 minutes! Canned soup and frozen mixed vegetables make this recipe a breeze to throw together. You won’t believe how delicious this casserole is with such minimal effort!
What’s in This Chicken Noodle Casserole Recipe?
I’m pretty confident you’ll already have most of the ingredients for this recipe in your pantry and freezer! This dish is a lifesaver on busy weeknights when I don’t have time to run to the store.
- Egg Noodles: Wide egg noodles are best for this recipe. They hold up well in the casserole and don’t get mushy.
- Chicken: Cooked and chopped chicken makes this recipe super easy and convenient. Either cook two chicken breasts beforehand or use a rotisserie chicken.
- Cream of Chicken Soup: Makes the sauce base of the casserole creamy and flavorful.
- Milk: Use whatever you have on hand, but whole milk makes the creamiest sauce.
- Frozen Mixed Vegetables: Adds some nutrition and color to the casserole. Thaw your mixed veggies to remove excess moisture before adding them to the casserole.
- Cheddar Cheese: Makes the creamy sauce extra cheesy and delicious.
- Spices: Just salt and pepper are all you need!
- Breadcrumbs: This is what gives the chicken noodle casserole that satisfying crunchy topping. Any type of bread crumbs will work.
- Butter: Helps the breadcrumbs get crispy and golden brown in the oven.
Variations To Try
I love adding cheddar cheese, but I’ve also made this recipe with a mix of different cheeses, like mozzarella, Parmesan, and Monterey Jack. It gives the casserole a slightly different flavor that’s equally delicious!
You could also use cream of mushroom soup instead of cream of chicken for something different. And if you want to add more protein, add some cooked bacon or ham to the casserole.
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How to Store and Reheat
Let your chicken noodle bake cool before covering it with foil or plastic wrap and storing it in the fridge for up to 3 days. Reheat it in the oven at 350°F until heated through and bubbling.
You can also make this casserole ahead of time by putting everything (minus the breadcrumb topping) in a casserole dish and storing it in the fridge for 2-3 days until you’re ready to bake. Just add the breadcrumb topping before baking!
How to Freeze
I always freeze my chicken noodle casserole in individual portions for easy reheating later. Let the casserole cool completely before putting it in freezer-safe containers or bags. It’ll keep in the freezer for up to 3 months. To reheat, let it thaw in the fridge overnight and then heat in the oven at 350°F until heated through. Cover the top with foil so it doesn’t burn while reheating.
Notes and Tips
- Thaw the frozen vegetables in the fridge overnight or pop the bag in a bowl of cool water for about 30 minutes.
- Either use cooked, diced chicken or save time by using rotisserie chicken from the grocery store.
- Here’s how to cook your chicken before adding it to the casserole: Get two chicken breasts and drizzle with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon Italian seasoning, and 1/4 teaspoon pepper. Bake for 22-26 minutes in an oven preheated to 400°F. Allow the chicken to rest for 5 minutes before dicing.
- Use dried egg noodles, rather than fresh or frozen, for the perfect texture in this casserole.
Top Reader Review
“This is delicious! My kids (2 & 4) love it too! Thanks” – Amber
Chicken Noodle Casserole Recipe
Ingredients
- 12 ounces wide egg noodles
- 2 cups cooked chicken chopped
- 20 ounces cream of chicken soup 2 cans
- 1 cup milk
- 10 ounces frozen mixed vegetables 1 package, thawed
- 1 cup shredded cheddar cheese
- salt and pepper to taste
- ¼ cup breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 425℉.
- Cook the noodles according to package directions. Drain and set aside.12 ounces wide egg noodles
- 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.2 cups cooked chicken, 20 ounces cream of chicken soup, 1 cup milk, 10 ounces frozen mixed vegetables, 1 cup shredded cheddar cheese, salt and pepper
- In a small bowl, stir together the breadcrumbs and melted butter. Sprinkle over the casserole.¼ cup breadcrumbs, 2 tablespoons melted butter
- 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, or microwave.
How to Make Chicken Noodle Casserole Step by Step
Preheat the Oven: Preheat your oven to 425℉.
Cook the Noodles: Cook 12 ounces of wide egg noodles as per the package instructions. Drain the noodles and set them aside.
Make the Sauce: In a separate bowl, combine 2 cups of diced, cooked chicken, 2 cans cream of chicken soup (20 ounces), 1 cup of milk, 1 package of frozen mixed vegetables (10 ounces, thawed), 1 cup of shredded cheddar cheese, salt, and pepper to taste. Add the cooked noodles and mix. Pour the mixture into a greased 9×13-inch casserole dish.
Make the Topping: Mix 1/4 cup breadcrumbs with 2 tablespoons of melted butter in a small bowl. Then, sprinkle the breadcrumb topping over the casserole.
Bake: Bake the casserole for 20 minutes or until the topping is golden brown and the casserole is bubbling. Let it cool slightly for 5-10 minutes before serving.
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!
You are so right! I’m fixing it now. Thank you!
Made with chicken thighs and doubled the crumb topping. Awesome!
Thanks for sharing!
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?
20oz total!
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.
Modify to your liking, for sure!
This was truly delicious. My mom passed away and making this like she use to make for me warmed my heart.
I am happy to hear it brings back warm memories for you, Tawanna.
I decided to try something different for some leftover chicken. So glad I did. This was easy to make and really delicious.
Thanks for sharing, Sharon!
The completed casserole was without flavor. It needs maybe a touch of onion, some thyme, marjoram…..something. The dish was easy to put together.
Modify to your taste!
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!
Glad you enjoyed it!
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.
Thanks so much for sharing what worked for you, Bonnye!
My children loved this.
I’m so happy to hear that, Cindy!