Chicken Noodle Casserole Recipe

chicken noodle casserole with wooden spoon

4.45 from 161 votes

Easy to make, super comforting, and wonderfully creamy, this old-fashioned chicken noodle casserole with egg noodles is perfect for a simple family meal that everyone will love.

Prep Time5

Cook Time35

Total Time40

Course: Main Course

Cuisine: American

Servings: people

Calories: 422kcal

Author: Becky Hardin

Equipment

9x13-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 9x13-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!

Video

Notes

*I've always made this with egg noodles, but a short pasta (like rotini or penne) can be swapped in.

**Use cooked chicken in this casserole. Any leftover chicken, shredded chicken, or a rotisserie chicken from the store all work well. See below to bake chicken breasts from scratch for this recipe.

***Cream of mushroom or another cream of soup can be used instead of cream of chicken

****Frozen veggies should be thawed before adding to the casserole. Let them sit in the fridge overnight, or quickly microwave them. If they are still frozen, it can mess with the temperature of the casserole.

*****Crushed Ritz crackers can be used instead of breadcrumbs.

Tips:

The bake time is for a 9x13 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.

Make Ahead: Prepare casserole as instructed, but do not bake. Cover dish tightly with foil or plastic wrap, and store in the fridge up to 1 day, or freeze for 2 months. Bring to room temp, then bake as instructed.

To Bake Your Own Chicken: Drizzle 2 boneless, skinless chicken breasts with 1 tablespoon olive oil, ½ teaspoon kosher salt, ½ teaspoon Italian seasoning, and ¼ teaspoon ground black pepper. Bake in a 400°F oven for 22-26 minutes depending on the size and thickness of your chicken.

Storage: Store chicken noodle casserole covered with foil or plastic wrap in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition