Chicken Noodle Casserole

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!

Print Pin

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 640kcal

Author: Cathy Trochelman

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 9x13 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