This easy chicken noodle casserole is made with egg noodles, a creamy sauce, chicken, mixed veggies and a crunchy topping! It’s cozy, comforting and a family favorite.
Looking for more chicken recipes? Try chicken broccoli casserole, Mexican chicken casserole and chicken enchilada casserole.
Table of Contents
Chicken and Noodle Casserole
Chicken noodle casserole has all the familiar comforts of chicken noodle soup in a creamy, one-dish casserole recipe perfect for feeding your whole family!
This chicken noodle casserole recipe is easily made with egg noodles, mixed veggies, a creamy sauce, cooked chicken then topped with cheese and breadcrumbs! Other chicken casseroles we love include chicken tetrazzini and chicken poppy seed casserole.
Chicken Noodle Casserole Ingredients
Find the full printable recipe with specific measurements below.
- Egg noodles: You can use my easy egg noodles recipe if preferred.
- Shredded chicken: I like to use leftover chicken or turn this into a leftover rotisserie chicken dinner but you can also cook up some chicken breasts and shred them.
- Cream of chicken soup: This is what gives the chicken casserole with noodles its creamy base. It’s also part of what gives it the chicken noodle soup flavoring.
- Whole milk: This helps to thin out the creamed soup while keeping it rich and creamy.
- Frozen mixed veggies: You’ll need 1-10 oz bag of frozen mixed veggies. Any combination works.
- Seasoning: Italian seasoning, garlic powder, salt, and pepper.
- Cheddar cheese: An optional addition to the breadcrumb topping. I like to add it to mine, but you can still have the crunchy topping without it.
- Breadcrumbs & melted butter: Together this is what makes the crunchy finish on top! You can use homemade breadcrumbs, Panko bread crumbs or even Ritz crackers.
How to Make Chicken Noodle Casserole
Cook the egg noodles according to package directions until al dente. Use salted water for extra flavor! You want the noodles to still have a bite to them because they will continue cooking in the oven. Drain them.
In a large bowl, combine the cooked noodles, chicken, cream of chicken soup, milk, veggies, and seasoning. Stir to combine then transfer the mixture to an 8×8 baking dish.
Sprinkle the top with a mixture of cheddar cheese, breadcrumbs, and melted butter. Bake in a preheated 425°F for 20 minutes, until the crispy topping is golden brown and the chicken noodle casserole is bubbly.
Tips and Variations
- Plan ahead. Just know that this recipe requires cooked chicken. Whether it’s a quick trip to the store, or you need to cook the chicken you do have, give yourself that time to prepare.
- Noodles. This recipe works with any kind of medium noodles. As long as you cook them just to al dente so they’re not mushy by the time they come out of the oven.
- Vegetables. If using fresh veggies add them to the boiling water for the last few minutes of cooking your noodles. You can also use diced broccoli like I do in this chicken divan recipe.
- Alternate flavors. For a different type of creamy chicken noodle casserole, use cream of mushroom soup rather than chicken.
- Other meat. For a change in protein, use diced ham, shredded turkey or make an easy tuna noodle casserole.
- Serve. Make it a complete meal with a basket of French bread rolls and a simple tossed salad on the side.
Looking for more creamy comfort food dinners? Try my creamy crockpot chicken, hamburger casserole, and loaded baked potato casserole.
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Chicken Noodle Casserole Recipe
Video
Ingredients
- 2 cups (about 8 ounces) dry egg noodles
- 2 cups shredded, cooked chicken
- 1 (10.5-ounce) can cream of chicken soup
- ½ cup whole milk
- 1 (10-ounce) bag frozen mixed vegetables
- 1 teaspon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- ½ cup shredded cheddar cheese ,optional
- 2-3 Tablespoons breadcrumbs
- 1 Tablespoon butter , melted
Instructions
- Prep. Preheat the oven to 425°F.
- Cook noodles. In a large pot, bring salted water to a boil over medium-high heat. Add 2 cups egg noodles and cook according to the package instructions until al dente. Drain.
- Combine ingredients. In a large bowl, stir together the cooked noodles, 2 cups chicken, 1 can cream of chicken soup, 1/2 cup milk, 1 bag frozen vegetables, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well combined. Transfer to an 8×8-inch baking dish.
- Make topping. In a small bowl, mix 1/2 cup cheddar cheese, if using, 2-3 Tablespoons breadcrumbs, and 1 Tablespoon melted butter. Sprinkle on top of the casserole.
- Bake. Bake 20 minutes, or until bubbly.
Notes
- Feel free to make the sauce cheesier by adding 1 cup sharp cheddar cheese to the sauce, if desired.
- Use whatever cheese you like for the topping, such as pepper jack or Swiss.
- Make the topping crunchier by using crushed Ritz crackers or potato chips in place of breadcrumbs.
- I love to add fresh herbs like thyme or parsley if I have it on hand.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
When you’re shredding an already cooked chicken, like a rotisserie chicken, or bone-in chicken pieces, it should be easy to pull it apart with your hands.
Cooked whole chicken breasts can easily be shredded by using two forks to pull in opposite directions, shredding the meat as you go.
There is a fun little trick you can use: shred your protein by using an electric hand mixer. Yes, you’ll see some flying bits, but it works wonders!
Prepare the entire casserole and bake it. Allow it to cool and then cover it and refrigerate it for up to 48 hours. Transfer it directly from the fridge to the oven and add on about 10 extra minutes of baking time.
Uncover the casserole so that the topping has a chance to crisp up!
Keep leftovers stored in an airtight container for up to 3 days in the fridge. To reheat small portions, you can use the microwave. Otherwise, pop the casserole dish back into the oven to heat through.
Definitely, it freezes well for a few months. Sometimes I like to make two at once and freeze one for later.
To freeze it, transfer assembled casserole to a disposable aluminum pan and cover it in plastic wrap and foil to avoid freezer burn. You can also use a freezer-safe container with a lid. Keep it frozen for up to 3 months. Thaw in the fridge overnight or heat straight from frozen, adding on extra time to heat through.
Categorized as: American, Casseroles, Chicken, Dinner, Kid-Friendly, Nut-Free
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
It was a really huge hit at my house! So good and comforting!
I used rotisserie chicken and it was so easy and yummy! The breadcrumbs on top make it extra tasty. :)
This was amazing, I had almost no time to cook but this was so easy I was able to do it.