Chicken Noodle Casserole

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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.

Prep Time15

Cook Time30

Total Time45

Course: Main

Cuisine: American

Keyword: chicken noodle casserole, chicken noodle casserole recipe

Servings: people

Calories: 616kcal

Author: Jill

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 9x13-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!

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