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.
Creamy, Comforting Chicken Noodle Casserole
Chicken noodle casserole recipe has all the familiar comforts of chicken noodle soup and chicken pot pie in a creamy, one-dish casserole recipe perfect for the whole family!
It’s easily made with egg noodles, mixed veggies, a creamy sauce, cooked chicken then topped with cheese and breadcrumbs! All you need is 10 minutes prep and this casserole is ready for dinner in 30 minutes. Sometimes I make two and freeze one for later!
5 star review
“It was a really huge hit at my house! So good and comforting!”
Toni
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Egg noodles: Store bought or my easy egg noodles recipe if preferred.
- Chicken: I like to use leftover shredded chicken or turn this into a leftover rotisserie chicken dinner.
- Cream of chicken soup: Chicken noodle casserole with cream of chicken soup is what gives the casserole that chicken noodle soup flavor!
- Frozen mixed veggies: I used a mix of frozen corn, peas, carrots and green beans.
- Seasoning: Italian seasoning, garlic powder, salt, and pepper.
- Breadcrumbs & melted butter: Together this is what makes the crunchy finish on top! Use homemade breadcrumbs, Panko bread crumbs or Ritz crackers.
How to Make Chicken Noodle Casserole
Cook the egg noodles in salted water until al dente. 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 a 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. This chicken noodle casserole recipe requires cooked chicken. Whether it’s a quick trip to the store, or you need to cook the chicken first, 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 the last few minutes of cooking the noodles. Diced broccoli works too similar to my 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.e.
More chicken casserole recipes we love include chicken tetrazzini, chicken poppy seed casserole and chicken broccoli 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
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.
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.