There’s something about a cheesy, creamy casserole that brings comfort to the table, and this Chicken Noodle Casserole is no exception. Combining tender egg noodles, juicy chicken, a creamy sauce, and a cheesy breadcrumb topping, this dish is a budget-friendly, crowd-pleasing weeknight dinner.
I first learned about this recipe from my grandmother, who relied on pantry staples to feed a hungry family on busy nights. With the help of canned soup and frozen vegetables, this casserole is not only quick to prepare but also versatile and satisfying. Whether you make it on a chilly winter evening or a summer night when you need a hearty meal, this Chicken Noodle Casserole will become a family favorite.
Why You’ll Love This Chicken Noodle Casserole
- Budget-friendly and pantry-staple friendly
- Quick prep with easy cleanup
- Perfect for feeding a family
- Customizable with different veggies or cheese
- Comfort food at its best
Ingredients
- 2 cups dry egg noodles (about 8 oz)
- 2 cups cooked chicken, diced
- 10.5 oz can condensed cream of chicken soup
- ½ cup milk
- 1 cup frozen peas or veggie medley
- ¼ teaspoon black pepper
- ½ cup shredded cheddar cheese
- 2 tablespoons breadcrumbs
- 1 tablespoon melted butter
Equipment You’ll Need
- 2-quart baking dish
- Large pot for boiling noodles
- Mixing bowl
- Small bowl for topping
- Spoon or spatula
Instructions
Step 1: Prepare the Noodles
Preheat the oven to 425°F. Bring a pot of salted water to a boil and cook the egg noodles until al dente, according to package instructions. Drain well.
Step 2: Assemble the Casserole
In a large mixing bowl, combine the cooked noodles, diced cooked chicken, condensed cream of chicken soup, milk, frozen peas or mixed veggies, and black pepper. Stir until everything is evenly coated.
Pour the mixture into a greased 2-quart baking dish and spread it evenly.
Step 3: Make the Topping
In a small bowl, mix together the shredded cheddar cheese, breadcrumbs, and melted butter. Sprinkle this mixture evenly over the top of the casserole.
Step 4: Bake
Bake for 20 minutes until hot and bubbly. If you’d like, broil the casserole for 1 minute at the end to brown the topping and make it extra crispy.
Let cool for a few minutes before serving.
Tips and Variations
- Swap the veggies: Use corn, green beans, or diced carrots instead of peas
- Use rotisserie chicken: Save time by shredding rotisserie chicken
- Add herbs: Stir in a teaspoon of dried thyme or parsley for more flavor
- Extra creamy: Add ¼ cup of sour cream to the mixture for a richer texture
- Make ahead: Assemble the casserole up to one day in advance, cover, and refrigerate until ready to bake
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat in the microwave or in a 350°F oven until warmed through
- This casserole can also be frozen before baking — wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge and bake as directed
Serving Suggestions
This Chicken Noodle Casserole pairs wonderfully with:
- A crisp green salad
- Garlic bread
- Steamed broccoli or green beans
- A side of fresh fruit
Nutritional Information (approximate, per serving)
Servings: 4
- Calories: ~460
- Fat: 18 grams
- Carbohydrates: 42 grams
- Protein: 30 grams
Frequently Asked Questions
Can I use different pasta?
Yes — rotini, penne, or even macaroni work well in place of egg noodles.
Can I make this gluten-free?
Use gluten-free egg noodles and a gluten-free condensed soup to make it celiac-friendly.
What kind of chicken is best?
Leftover roast chicken, poached chicken, or rotisserie chicken all work beautifully.
Can I double the recipe?
Absolutely — double the ingredients and bake in a 9×13-inch pan, increasing bake time by about 5 minutes.
Can I skip the cheese topping?
Yes — the casserole will still be delicious without cheese, but the golden topping adds extra flavor and crunch.
Final Thoughts
Chicken Noodle Casserole is a classic dish that delivers warmth, flavor, and nostalgia in every bite. With simple ingredients and straightforward preparation, this recipe is the perfect solution for busy weeknights. It’s flexible enough to handle whatever veggies you have on hand, and the creamy, cheesy topping makes it a guaranteed winner at the table.
If you give this Chicken Noodle Casserole a try, I’d love to hear how it turned out — and what fun variations you added!
Chicken Noodle Casserole
Ingredients
- 2 cups dry egg noodles about 8 oz
- 2 cups cooked chicken diced
- 10.5 oz can condensed cream of chicken soup
- ½ cup milk
- 1 cup frozen peas or veggie medley
- ¼ teaspoon black pepper
- ½ cup shredded cheddar cheese
- 2 tablespoons breadcrumbs
- 1 tablespoon melted butter
Instructions
Step 1: Prepare the Noodles
- Preheat the oven to 425°F. Bring a pot of salted water to a boil and cook the egg noodles until al dente, according to package instructions. Drain well.
Step 2: Assemble the Casserole
- In a large mixing bowl, combine the cooked noodles, diced cooked chicken, condensed cream of chicken soup, milk, frozen peas or mixed veggies, and black pepper. Stir until everything is evenly coated.
- Pour the mixture into a greased 2-quart baking dish and spread it evenly.
Step 3: Make the Topping
- In a small bowl, mix together the shredded cheddar cheese, breadcrumbs, and melted butter. Sprinkle this mixture evenly over the top of the casserole.
Step 4: Bake
- Bake for 20 minutes until hot and bubbly. If you’d like, broil the casserole for 1 minute at the end to brown the topping and make it extra crispy.
- Let cool for a few minutes before serving.
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