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. And over 100 5-star reviews means lots of other families love it too. This is my go-to way to use leftover rotisserie chicken, and seriously couldn’t be easier to make!
Chicken and Noodles Casserole Recipe
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!
It 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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How to Store and Reheat
Let your chicken noodle bake cool before covering it with foil or plastic wrap, then store 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. Let it thaw in the fridge overnight before reheating.
5 Star Reader Reviews
- “This is delicious! My kids (2 & 4) love it too! Thanks” – Amber
- “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!” – Kathy
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
- To bake your own chicken for this casserole: 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
Prep: Preheat your oven to 425℉. Meanwhile, cook 12 ounces of wide egg noodles according to package directions, then drain and set aside. Chop, dice, or cube any cooked chicken to use in the casserole. You can also use shredded chicken.
Make the Filling: In a large bowl, combine 2 cups of cooked chicken, 2 cans of cream of chicken soup (20 ounces total), 1 cup of milk, 1 package of frozen mixed vegetables (10 ounces, thawed), 1 cup of shredded cheddar cheese, and salt and pepper to taste. Then stir in the cooked egg noodles.
Prepare the Casserole: Pour the chicken and noodle mixture into a greased 9×13-inch casserole dish. In a small bowl, mix ¼ cup of breadcrumbs with 2 tablespoons of melted butter to the make the topping. Then sprinkle it over the casserole.
Bake: Bake the casserole for 20 minutes, or until the topping is golden brown and bubbling. Let it cool slightly for 5-10 minutes before serving.
I omit the chicken as my husband has stage 4 kidney disease and add extra veggies. Come out great and we serve it with parmesan cheese and sirscha hot sauce. He does not have a sodium problem so this is in my two week rotation. Thanks for the recipe!
Thanks so much for sharing what works for you, Sheryl!
This is delicious! My kids (2 & 4) love it too!
Thanks
I’m so happy to hear you all love it, Amber!
I made it my own… doubled chicken to 4C… 1 can mushroom soup and 1 can chicken condensed, snd 1/2C sour cream… salad and veggies as sides
I hope you enjoyed it!
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!
I love this recipe. So easy to make
and it is delicious