Chicken Noodle Casserole Recipe

Gold spoon digging into creamy chicken noodle casserole.

5 from 1 vote

Chicken Noodle Casserole Recipe

This easy chicken noodle casserole is creamy, cozy, and family-friendly, loaded with chicken, noodles, and veggies, and ready in just one hour!

Prep Time30

Cook Time30

Total Time1

Course: Main Course, Main Dish

Cuisine: All American

Diet: Low Fat

Servings: servings

Calories: 458kcal

Author: Sammi Ricke

Cost: $8.00

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 9x13 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.

Video

Notes

Ingredient Tips - We use frozen Grandma’s Wide Egg Noodles or homemade pasta noodles, but any noodle will work. We make our own Italian seasoning, that includes garlic and salt. Most store-bought varieties only contain basil, rosemary, oregano, and thyme. If you are using a store-bought variety, make sure to add a pinch of garlic powder and salt to the Panko along with the Italian seasoning.

Time Saving Tips - Purchase a rotisserie chicken or meal prep shredded chicken (about 2 large chicken breasts equals 3 cups shredded chicken) the day before. If preparing homemade cream of chicken soup, make up to 3 days ahead of time and store in the fridge.

Storage Tips - The filling can be prepared and stored in the freezer for up to 3 months. Thaw the filling overnight in the fridge and then assemble to Panko topping and top casserole before baking. The casserole may take longer to bake.

Nutrition