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.
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.
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.
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title: “Chicken Noodle Casserole Recipe” ShowToc: true date: “2024-10-12” author: “Kathryn Skerl”
Pantry staples like egg noodles, cream of chicken soup, frozen veggies, and breadcrumbs are the backbone of this creamy casserole. All you need to add is some fresh onion, garlic, carrot, herbs, chicken, cream, and, of course, plenty of cheese!
What’s in This Chicken Noodle Casserole Recipe?
Noodles: The classic choice of noodles for this recipe is egg noodles. I used the corkscrew shape, but the classic loose spiral shape also works well. Onion + Garlic: Create a savory base of flavor. Carrots: Adds a pop of sweetness, color, and crunch. Herbs: Fresh thyme and rosemary add a delicate herbal flavor to the dish. Cream of Chicken Soup: An easy hack to add tons of chicken flavor and make the sauce super rich and creamy. Heavy Cream: Enhances the creaminess and richness of the sauce. Shredded Cooked Chicken: This is a perfect recipe to use up leftover chicken! Frozen Peas + Corn: Add color and sweetness to the dish. Breadcrumbs: Create a crunchy topping for this gooey casserole. Cheese: Shredded cheddar cheese adds a bit of extra savory flavor to this casserole.
Tips for Success
I prefer to cook the noodles al dente rather than all the way through since they will continue to cook in the oven. If you like your noodles extra firm, cook for a few minutes less, and if you like them slightly mushier, cook a bit longer.
How to Store and Reheat
Store leftover chicken noodle casserole in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 20-30 minutes, or heat individual portions in the microwave in 30-second increments until warmed through. I do not recommend freezing this dish.
Serving Suggestions
This chicken and noodle casserole is a complete meal all on its own, but it’s also great served with a green goddess salad or spinach bacon salad for a little extra roughage. It’s a great dish to bring along to a potluck since it has a little bit of everything!
How to Make Chicken Noodle Casserole Step by Step
Boil the Noodles: Preheat the oven to 375°F. Cook 3 cups of egg noodles to al dente according to the package directions. Drain and set aside. Make the Filling: Melt 1 tablespoon of unsalted butter in a large oven-safe skillet set over medium heat. Once melted, add ½ of a chopped onion, 2 chopped carrots, and ½ teaspoon of kosher salt. Sauté until softened. Add 2 cloves of minced garlic, 1 teaspoon of chopped fresh thyme, and 1 teaspoon of chopped fresh rosemary, and cook for a minute. Stir in 10.5 ounces (1 can) of cream of chicken soup and 1½ cups of heavy cream. Stir in the Chicken, Noodles, and Veggies: Add in 3-4 cups of shredded cooked chicken, 1½ cups of frozen peas, 1½ cups of frozen corn, and the cooked pasta and stir to combine. Season with salt to taste. Top and Bake: Melt the remaining 2 tablespoons of butter and combine it with ¾ cup of breadcrumbs in a small dish. Sprinkle the breadcrumbs and 1 cup of freshly shredded cheddar cheese over the casserole. Bake for 20-25 minutes until the breadcrumbs are golden brown and the casserole is bubbling.
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