Chicken Noodle Casserole
This chicken noodle casserole recipe is everything we love about the classic soup in the hearty, comforting form of a creamy casserole. Loaded with protein and veggies, it’s an easy, family-friendly dish ready to eat in just one hour!
Looking for more easy casseroles? Try our ground beef and potato casserole and Mexican cornbread casserole, too.
If you’re like us, you grew up eating chicken noodle soup in the winter. It’s a classic that truly never gets old! However, we wanted something a little bit heartier to keep ourselves and our growing kids full. So, we took all the key components and combined them in this easy chicken and noodle casserole recipe. With quick steps and just a handful of ingredients, it’s perfect for busy weeknights!
Ingredients and Notes
Please be sure to scroll down to the recipe card for the complete ingredient list and instructions!
- Noodles – We use frozen Grandma’s Wide Egg Noodles or homemade pasta noodles, but any noodle will work.
- Cooked Chicken – Buy a rotisserie chicken to save time. Or, use leftover crockpot shredded chicken or juicy baked chicken breasts.
- Veggies – Frozen peas and carrots, and frozen corn, add color, bulk, and nutrients to the filling. Make sure to thaw them before adding them to the filling, or it is likely to be too runny!
- Milk – We recommend whole milk for the richest flavor and creamiest consistency, but any regular or non-dairy milk will work.
- Cream of Chicken Soup – We use our homemade cream of chicken soup, but store-bought is totally fine!
- Seasonings – Dried minced onion, garlic salt, pepper, and Italian seasoning create a savory, herbaceous taste.
- Butter – We recommend unsalted butter. This adds richness to the top and helps it crisp up and turn golden brown.
- Panko Breadcrumbs – A type of Japanese breadcrumb, these are lighter than traditional breadcrumbs. As a result, they add a satisfying crunch without weighing the casserole down.
How to Make the Best Chicken Noodle Casserole Recipe
- Cook the noodles. Boil your egg noodles to al dente according to the package instructions.
2. Combine the filling. In the meantime, combine the chicken, peas, carrots, corn, milk, cream of chicken soup, dried onion, garlic salt, and pepper in a large bowl, making sure the ingredients are evenly distributed. Add the egg noodles, and gently stir again to combine.
3. Layer. Pour the noodle mixture into a prepared baking dish. Then, melt the butter in a bowl, and mix in the breadcrumbs and Italian seasoning. Spread the mixture evenly over the filling.
4. Bake. Transfer the baking dish to the oven, and bake until the sides are bubbling and the top has browned slightly. We like to broil for a few minutes at the very end of cooking to brown the top!
Our Favorite Sides
This chicken casserole with noodles is plenty filling enough to serve on its own. However, we often like to add a side of roasted veggies, balsamic Brussels sprouts, or a spinach and roasted eggplant salad. You can never go wrong with dinner rolls or garlic cheddar biscuits, either!
More Easy Chicken Recipes
Chicken Noodle Casserole Recipe
Equipment
Ingredients
- 16 ounces frozen uncooked egg noodles (see notes)
- 3 cups shredded or diced chicken (see notes)
- 12 ounce package frozen peas and carrots, thawed
- 12 ounce package frozen corn, thawed
- 1 cup milk, dairy or plant-based
- 2 ⅔ cups homemade cream of chicken soup or 2 (10 ounces) cans cream of chicken soup
- 1 Tablespoon dried minced onion
- 1 teaspoon garlic salt
- ½ teaspoon ground black pepper
- ¼ cup melted butter
- 1 cup Panko breadcrumbs
- 1 teaspoon Italian seasoning (see notes)
Instructions
- Preheat the oven to 375° F. Spray a 9×13 inch baking dish with nonstick spray. Set aside.
- In a large pot, boil the egg noodles according to the package directions. Drain the water and set the noodles aside.16 ounces frozen uncooked egg noodles
- While the noodles are cooking, combine the shredded chicken, thawed peas and carrots, corn, milk, cream of chicken soup, dried onion, garlic salt, and black pepper in a very large bowl. Add the cooked noodles and gently stir to combine.3 cups shredded or diced chicken, 12 ounce package frozen peas and carrots, thawed, 12 ounce package frozen corn, thawed, 1 cup milk, dairy or plant-based, 2 ⅔ cups homemade cream of chicken soup, 1 Tablespoon dried minced onion, 1 teaspoon garlic salt, ½ teaspoon ground black pepper
- Pour the mixture into the prepared baking dish.
- In a 2 cup-sized bowl, melt the butter and mix in the breadcrumbs and Italian seasoning until combined. Spread evenly over the top of the chicken mixture.¼ cup melted butter, 1 cup Panko breadcrumbs, 1 teaspoon Italian seasoning
- Bake, uncovered, for 30 minutes or until the sides are bubbling and the topping has slightly browned. If needed, broil for 2-3 minutes or until the topping is slightly browned. Serve warm.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Notes
Nutrition
Did you enjoy this Chicken Noodle Casserole Recipe? We’d love it if you left a rating and review to let us know, and don’t forget to tag us in your recreations on Instagram!
This casserole is by far our favorite new dinner recipe. It’s definitely going in our monthly rotation!