Chicken Noodle Casserole has all the flavors of chicken noodle soup in a deliciously hearty casserole. Made with egg noodles, chicken breast, peas and carrots, and a rich, creamy sauce… it’s easy to prep in advance and ready in just 30 minutes!
I don’t know about you, but my kids would literally eat noodles for every meal. They love them with butter, with sauce, with cheese (of course), and pretty much any way they can get them. So it’s a no brainer for me to incorporate them into as many meals as I can!
I recently made this Chicken Noodle Casserole for dinner, and my kids LOVED it. They even went back for seconds! I mean…what’s not to love about creamy, cheesy chicken and noodles??
This casserole tastes just like chicken noodle soup, but with a creamy, cheesy twist. It’s hearty, satisfying, and super easy to make. A definite dinnertime win!
ingredients & substitutions
Condensed soup – You can replace one or both of the creamy soups with mayo, sour cream, or a homemade condensed soup substitute.
Milk – Use any type you have on hand.
Seasonings – I used a combination of dried onion, dried thyme, garlic powder, poultry seasoning, and salt. Substitute homemade onion soup mix for a more onion forward recipe.
Vegetables – Use any type of frozen mixed vegetables in place of peas and carrots. OR substitute fresh cooked vegetables!
Chicken – Any kind of chopped, cooked chicken will work. You can use leftover chicken breasts, rotisserie chicken, or even pre-cooked grilled chicken strips from the grocery store. Or substitute leftover turkey!
Cheese – Substitute your favorite cheese for the Cheddar Jack and/or add extra cheese on top.
Noodles – Dry or frozen egg noodles both work well.
(Optional) – Add crushed Ritz crackers or panko bread crumbs on top for a crispy finish.
how to make chicken noodle casserole
Combine the liquids. In a large mixing bowl, combine the cream soups, milk, and seasonings. Mix well.
Stir in the chicken, vegetables, and cheese. Add frozen vegetables, chicken, and shredded cheese.
Stir in the noodles. Add cooked noodles to the chicken & vegetable mixture.
Bake. Spread mixture into a 9×13 inch pan and bake at 350° for 30 minutes.
Make Ahead & Storage Tips
This recipe is easy to make in advance. Simply prepare it according to the recipe instructions, then cover and refrigerate until you are ready to bake it. You will need to increase the baking time to 45-60 minutes. Leftovers can be stored in a covered container in the refrigerator and should be used within 3 days.
What do you serve with it?
- Dinner rolls
- Garlic bread
- Side salad
- Fruit
- Cooked vegetables
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Chicken Noodle Casserole
Ingredients
- 1 can cream of chicken soup (10.5 ounce)
- 1 can cream of mushroom soup (10.5 ounce)
- 1 cup milk
- 1/2 Tablespoon. dried onion
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon poultry seasoning optional
- 1/4 teaspoon salt
- 12 ounces peas & carrots frozen
- 2 cups chicken cooked, chopped
- 1 cup colby jack cheese shredded
- 24 ounces egg noodles
Instructions
- Preheat oven to 350° F.
- In a large mixing bowl, combined condensed soups, milk, and seasonings. Mix well.
- Stir in frozen vegetables, cheese, and cooked chicken.
- Prepare noodles according to package instructions. Add to ingredients in bowl and mix well.
- Transfer to a greased 9×13 inch baking pan.
- Bake, uncovered, for 30-40 minutes, until heated through.
Notes
Make Ahead & Storage Tips
This recipe is easy to make in advance. Simply prepare it according to the recipe instructions, then cover and refrigerate until you are ready to bake it. You will need to increase the baking time to 45-60 minutes. Leftovers can be stored in a covered container in the refrigerator and should be used within 3 days.Nutrition
Sara Welch says
What an amazing recipe! Definitely adding this to my dinner line up for the week; looks too good to pass up!
Erin | Dinners,Dishes and Dessert says
This Chicken Noodle Casserole looks delicious and so easy to make!
Annie says
I’ve never seen these noodles, they look great!
Beth says
Egg noodles are such a favorite of ours! Can’t wait to give these a try! Looks so good in the casserole!
Lori says
This recipe is fantastic. We have made it 2 times and it just gets devoured…Really good!!
Cathy Trochelman says
So happy to hear this…thank you for letting me know!
Beks says
This casserole is wonderful! The only thing different I did was add a little chopped broccoli.
Cathy Trochelman says
Sounds delicious! Glad you enjoyed it 🙂
Michelle Goth says
Reames are definitely THE BEST egg noodles! Nobody will know they aren’t homemade!
Jennifer Lee says
Can you substitute the Cream of mushroom soup with something else?
Cathy Trochelman says
This is a great substitute: https://www.centercutcook.com/cream-soup-substitute/
Tyra Ealy says
Too. Much. Thyme.
We much prefer a more chicken flavor. Thankfully, I did not also use poultry seasoning or we wouldn’t have been able to eat this at all. As it is, one serving is all we’ll be able to stomach. I think if I try this again, I will leave out the thyme (also no poultry seasoning) and add chicken bouillon. Also, the recipe is confusing regarding how many cans of soup. Top instructions say 2 cans of cream of mushroom, recipe area says 1. I used 2 mushroom & 1 cream of chicken.
Cathy Trochelman says
An oversight on my part – I updated the recipe to one can of cream of mushroom and one can of cream of chicken. The poultry seasoning is optional! Also you can adjust other herbs to your taste 🙂
Yt5s Official says
I absolutely love this Chicken Noodle Casserole recipe! The combination of flavors sounds incredible, and it’s perfect for a cozy family dinner. Can’t wait to try it out this weekend—thank you for sharing!
TIKTOK PRO APK says
This Chicken Noodle Casserole looks absolutely delicious! I love how comforting and hearty it is, perfect for a cozy dinner. Can’t wait to try it out this weekend! Thank you for sharing!