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This Chicken Noodle Casserole is made with egg noodles, condensed soup, shredded chicken, and cheese for a simple yet tasty casserole the entire family will love. Buttery breadcrumbs add a crispy topping as the final touch.
Chicken noodle casserole is a tried and true dish that never disappoints. I’ve been enjoying this since I was a kid and my mom made it and it’s been a favorite in my family for years. It’s truly comfort food at its finest (and easiest!).
Why I Love This Chicken Noodle Casserole Recipe
- Creamy & cheesy. One thing that makes my version of this casserole stand out from others is the CHEESE! Cheddar cheese is mixed in with the noodles and sprinkled below the breadcrumbs to ensure each bite is creamy & cheesy.
- SO easy. Making this chicken noodle casserole is really a matter of combining the ingredients and dumping them in a casserole dish. Using cooked egg noodles, rotisserie chicken, and frozen veggies keeps the whole process so easy.
- Stores well. Leftovers can be stored in the fridge for a few days or frozen. We usually enjoy this for dinner one night and then take the leftovers for lunch or sometimes a second dinner. If I’m in meal-prep mode, sometimes I’ll make the whole casserole ahead of time and pop it in the freezer. It reheats beautifully from frozen!
What You’ll Need
This chicken casserole is made with chicken, noodles, frozen veggies, and a handful of other ingredients. Scroll down to the recipe card below for the exact measurements.
- Egg noodles – Cooked and drained before starting the recipe.
- Cream of chicken soup – Cream of mushroom soup works too.
- Whole milk – 2% would work as well, though skim would make the mixture too thin.
- Spices – Garlic powder, onion powder, salt, and black pepper.
- Frozen veggies – Any frozen mixed veggies will work. I usually grab the one that has peas, carrots, and corn.
- Shredded chicken – Any cooked, shredded chicken works but I love to use rotisserie chicken. It’s easy and usually has a great flavor.
- Cheddar cheese – I know not all chicken noodle casserole recipes include cheese but I think it makes the casserole even better.
- Breadcrumbs – I used plain, unseasoned breadcrumbs for the topping.
- Melted butter – For the breadcrumb topping.
- Parsley – An optional garnish. Fresh or dried parsley both work.
How To Make Chicken Noodle Casserole
Here’s an overview of how to make this casserole. Rotisserie chicken and frozen veggies make it so easy! You can find the printable version of the instructions in the recipe card.
- Prep. Preheat the oven to 350F. Grease the baking dish.
- Combine the ingredients. Stir the condensed soup and milk until smooth then mix in the seasonings. Stir in the cooked noodles, vegetables, chicken, and a cup of cheese until incorporated. Pour evenly into the baking dish.
- Add the topping. Combine the breadcrumbs and melted butter until the breadcrumbs are coated. Sprinkle the remaining cheese on top of the noodle mixture then add the breadcrumbs on top.
- Bake. Bake for 25-30 minutes, until the breadcrumbs are golden brown and the casserole is bubbly.
- Enjoy. Let the casserole cool for a few minutes then garnish with parsley and enjoy!
Tips & Variations
Here are a few ways to customize this chicken noodle casserole, as well as general tips to keep in mind.
- Customize the soup & cheese. For a different flavor, try using condensed cream of celery soup instead of cream of chicken or mushroom. You can also swap cheddar cheese with Monterey Jack or Swiss cheese for a milder taste.
- Add some herbs. Fresh herbs like thyme or rosemary can be added to the sauce for a more aromatic flavor. Add about a teaspoon of chopped fresh herbs or ½ teaspoon of dried herbs.
- Use rotisserie chicken. While you can use any shredded chicken for this recipe, I prefer to use a rotisserie chicken. I don’t have to do any of the work and it’s already pre-seasoned, which adds flavor to the casserole.
- Cool before serving. I recommend letting the casserole rest for 10-15 minutes before serving. This lets the sauce solidify a bit and makes it easier to serve. Plus it’ll be too hot to eat immediately anyway.
How To Store & Reheat Leftovers
- Fridge. Allow the casserole to cool completely before storing. Cover it tightly with foil or transfer to an airtight container and refrigerate for up to 3 days.
- Freezer. For longer storage, freeze for up to 3 months. Once it has cooled, transfer the casserole to a freezer-safe airtight container and freeze. You can thaw it in the fridge or reheat directly from frozen, depending on what you stored it in.
- Reheat. To reheat, bake in a preheated oven at 350°F (175°C) until heated through, about 20 minutes if chilled, or 40 minutes if frozen. Cover with foil to prevent the top from over-browning, removing it in the last 5 minutes to regain crispness.
More Chicken Casseroles To Try
- Chicken Parmesan Casserole
- Chicken and Stuffing Casserole
- King Ranch Casserole
- Million Dollar Chicken Casserole
- Chicken Cordon Bleu Casserole
Chicken Noodle Casserole
This Chicken Noodle Casserole is made with egg noodles, condensed soup, shredded chicken, and cheese for a simple yet tasty casserole the entire family will love. Buttery breadcrumbs add a crispy topping as the final touch.
Servings: 6 people
Ingredients
- 10 ounce egg noodles cooked and drained
- 10.5 ounce condensed cream of chicken soup or cream of mushroom soup
- 1 cup whole milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups frozen mixed vegetables such as peas, carrots, and corn
- 2 cups cooked shredded chicken such as rotisserie chicken
- 1 ½ cups shredded cheddar cheese
- 1 cup plain bread crumbs
- ¼ cup melted butter
- 1 teaspoon chopped fresh or dried parsley optional for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, combine the condensed soup and whole milk. Stir until smooth. Add garlic powder, onion powder, salt, and pepper, mix well.
- To the bowl with the sauce, add the cooked egg noodles, frozen mixed vegetables, shredded chicken, and 1 cup of shredded cheddar cheese. Stir until all ingredients are well incorporated.
- Pour the noodle and chicken mixture into the dish into the prepared baking dish, spreading it evenly.
- In a separate bowl, combine the plain bread crumbs with the melted butter. Stir until the crumbs are evenly coated
- Sprinkle the remaining ½ cup of shredded cheddar cheese over the noodle mixture in the baking dish. Then, evenly distribute the buttery bread crumbs on top.
- Place the casserole in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and the casserole is bubbly.
- Once baked, remove the casserole from the oven and allow it to cool for a few minutes. Garnish with parsley if desired. Serve warm and enjoy!
Last Step:
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Nutrition
Calories: 616kcal | Carbohydrates: 61g | Protein: 32g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 129mg | Sodium: 1009mg | Potassium: 503mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3817IU | Vitamin C: 6mg | Calcium: 330mg | Iron: 4mg
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