Chicken Noodle Casserole
This creamy chicken noodle casserole is the ultimate comfort food—warm, hearty, and full of nostalgic flavor.
When you mix tender noodles, shredded chicken, and a rich, creamy sauce, you get a meal that feels just like home.
Your family will love how cozy and satisfying it is, and you’ll love how easy it is to throw together with pantry staples.
It’s the kind of recipe that makes weeknight dinners feel special, without the stress.
For Chicken Noodle Casserole
- Egg Noodles – 2½ cups uncooked. These are the base of the dish and give it that classic, cozy texture.
- Cooked Chicken – 2 cups shredded. Rotisserie chicken works great, or use leftover baked chicken.
- Frozen Peas and Carrots – 10 oz package, thawed. Adds color, nutrition, and classic chicken soup flavor.
- Frozen Corn – 10 oz package, thawed. Sweetness and texture to balance out the dish.
- Milk – 1 cup. Helps create the creamy base for the casserole.
- Cream of Chicken Soup – 1 can (10 oz). Adds richness and classic comfort.
- Cream of Mushroom Soup – 1 can (10 oz). Gives depth and extra creaminess.
- Dried Minced Onion – ½ tablespoon. Adds savory flavor without the chopping.
- Garlic Powder – ½ teaspoon. Brings out flavor in the creamy sauce.
- Italian Seasoning – ½ teaspoon. Adds a hint of herbs for extra warmth.
- Melted Butter – 2 tablespoons. Adds richness and helps everything meld together.
- Salt and Pepper – To taste. Season to your preference for the perfect balance.
Chicken Noodle Casserole
Notes
Ingredients:
- 2 ½ cups uncooked egg noodles
- 2 cups cooked, shredded chicken
- 1 (10 oz) package frozen peas and carrots, thawed
- 1 (10 oz) package frozen corn, thawed
- 1 cup milk
- 1 (10 oz) can cream of chicken soup
- 1 (10 oz) can cream of mushroom soup
- Salt and pepper, to taste
- ½ tablespoon dried minced onion
- 2 tablespoons melted butter
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
Instructions:
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with nonstick spray.
- Cook egg noodles according to package directions. Drain and set aside.
- In a large bowl, combine shredded chicken, thawed vegetables, milk, both soups, minced onion, melted butter, garlic powder, Italian seasoning, salt, and pepper.
- Add the cooked noodles to the mixture and gently stir to combine.
- Pour everything into the prepared baking dish and cover with foil.
- Bake for 30 minutes, or until heated through.
- Remove from oven and let rest for 5 minutes before serving. Enjoy!
Tips:
- Use pre-cooked chicken to save time. Rotisserie chicken works great, or bake two chicken breasts at 375°F for about 30 minutes, then shred.
- Thaw frozen vegetables by leaving them out at room temperature for about 30 minutes before cooking.
Nutrition
Calories: 374kcal | Carbohydrates: 49g | Protein: 23g | Fat: 11g
1. Can I use pre-cooked or rotisserie chicken?
Yes, using pre-cooked or rotisserie chicken is a great time-saver. Simply shred or dice the cooked chicken and incorporate it into the casserole as directed.
2. Do I need to cook the noodles before baking the casserole?
Yes, it’s important to cook the egg noodles until al dente before mixing them into the casserole. This ensures they have the proper texture after baking.
3. Can I substitute the cream of chicken soup with another type of soup?
Absolutely! Cream of mushroom or cream of celery soup can be used as substitutes, depending on your flavor preference.
4. Is it possible to make this casserole ahead of time?
Yes, you can assemble the casserole up to the baking step, cover it tightly, and refrigerate for 1–2 days. When ready to bake, let it sit at room temperature for about 30 minutes, then bake as directed.
5. Can I freeze the casserole for later use?
Yes, you can freeze the assembled, unbaked casserole. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to two months. Thaw in the refrigerator overnight before baking.
