Easy Chicken Noodle Casserole

Easy Chicken Noodle Casserole

Easy Chicken Noodle Casserole

I love a good casserole. You just can’t beat a tasty and filling meal that is all in one baking dish. This one is made with easy-to-find ingredients. In fact, you probably have most of these ingredients in your pantry right now.

CAN I FREEZE CHICKEN NOODLE CASSEROLE?

Casseroles were (and still are) perfect for every occasion. They are so comforting and most casseroles freeze really well. This casserole I’m sharing with you today is creamy, chicken-y deliciousness. We love it so much, we freeze the leftovers to have for a whole other meal later in the week or later in the month. That’s another bonus about casseroles. If you make too much, they make fantastic leftovers.

TIPS FOR MAKING THIS RECIPE:

  • Feel free to use store-bought rotisserie chicken or any leftover chicken meat you may have (grilled chicken also tastes wonderful with this recipe.)
  • Cream of mushroom or creamy of celery are also good substitutes for the cream of chicken.
  • Regular bread crumbs or crushed Ritz crackers can be substituted for panko bread crumbs.
  • I have not tried making this recipe in a crockpot to Instant Pot but if you try it, please let me know!

INGREDIENTS NEEDED:

  • egg noodles
  • chunk chicken breast
  • cream of chicken soup
  • mayonnaise
  • milk
  • onion
  • shredded cheddar cheese
  • frozen peas and carrots
  • salted butter

HOW TO MAKE CHICKEN NOODLE CASSEROLE:

If you haven’t done so already, cook egg noodles and drain well. Preheat oven to 350F degrees. Spray 9×13 baking dish with non-stick cooking spray.

In a large bowl, combine chicken, cream of chicken soup, mayonnaise, milk (or water), diced onion, shredded cheese, and frozen peas and carrots. Stir until combined.

Gently stir in cooked egg noodles.

Pour in the baking dish. Sprinkle top with bread crumbs.

Pour melted butter evenly over the top of bread crumbs.

Bake uncovered for about 30-35 minutes until bubbly and the top is golden brown.

 

Easy Chicken Noodle Casserole

This Easy Chicken Noodle Casserole is made with egg noodles, chicken breast, a creamy, tasty filling and topped with buttered bread crumbs!

  • 1 (12 oz) package egg noodles, cooked and drained
  • 2 (10 oz) cans chunk chicken breast, drained (or store-bought rotisserie chicken)
  • 2 (10 oz) cans cream of chicken soup
  • 1 cup mayonnaise
  • 1 cup milk (or water)
  • ½ onion, finely diced
  • 2 cups shredded cheddar cheese
  • 1 ½ cups frozen peas and carrots
  • 1 cup panko bread crumbs
  • 1 stick salted butter (½ cup), melted
  1. Preheat oven to 350F degrees. Spray 9 x 13 baking dish with non-stick cooking spray.

  2. In a large bowl, combine chicken, cream of chicken soup, mayonnaise, milk (or water), diced onion, shredded cheese and frozen peas and carrots.

  3. Stir until combined.

  4. Gently stir in cooked egg noodles.

  5. Pour in baking dish.

  6. Sprinkle top with Panko bread crumbs.

  7. Pour melted butter evenly over top of bread crumbs.

  8. Bake uncovered for about 30-35 minutes until bubbly and top is golden brown.

Nutrition

  1. Calories: 745kcal | Carbohydrates: 29g | Protein: 40g | Fat: 51g | Saturated Fat: 15g | Cholesterol: 123mg | Sodium: 1050mg | Potassium: 365mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3970IU | Vitamin C: 4.6mg | Calcium: 370mg | Iron: 2.8mg

  • Feel free to use store-bought rotisserie chicken or any leftover chicken meat you may have (grilled chicken also tastes wonderful with this recipe.)
  • Cream of mushroom or cream of celery is also a good substitute for the cream of chicken.
  • Regular bread crumbs or crushed Ritz crackers can be substituted for panko bread crumbs.
  • I have not tried making this recipe in a crockpot to Instant Pot but if you try it, please let me know!
Main Course
American
Chicken Casserole, Chicken Noodle Casserole, Egg Noodle Casserole

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Slow-Cooker Cheesy Chicken Enchilada Pasta

Sour Cream Chicken Enchilada Casserole

Chicken Vegetable Casserole

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