Chicken noodle casserole is the ultimate cozy, cold-weather casserole that everyone wants to come home to.
Tender pieces of cooked chicken are cooked with veggies and egg noodles in a creamy sauce baked under a crispy, cheesy topping.
We Love This Casserole Because…
- This chicken noodle casserole is made from scratch, yet it’s easy to make.
- It’s made with ingredients you likely have on hand.
- Use leftover cooked chicken and veggies from the fridge to stretch the budget.
Ingredients in Chicken Noodle Casserole
Chicken: Rotisserie chicken is a great way to save time, but you can also bake chicken breasts or use leftovers.
Vegetables: I use lots of veggies that add both nutrition and flavor. Celery, onions, carrots, and peas are the basics, but feel free to add what you love or have on hand. Frozen vegetables can be used in place.
Noodles: This recipe uses egg noodles for the perfect texture. Other types of pasta can be used as well, be sure to check the notes because the amount will vary slightly.
Sauce: The creamy sauce is both easy and delicious. Chicken broth adds flavor, and milk and cream cheese add a creamy texture.
Topping: Panko and cheddar cheese are what you need for a perfectly browned topping that stays extra crispy even as leftovers.
Variations
- Broccoli, cauliflower, sliced mushrooms, or a bag of mixed veggies will add color and flavor to the chicken noodle casserole.
- Short on time? Use a couple of cans of cream of chicken, cream of celery, or cream of mushroom soup in place of the milk and cream cheese.
- You can also make a homemade breadcrumb topping or use crushed saltines or Ritz crackers.
How to Make Chicken Noodle Casserole
Chicken and noodle casserole is the ultimate cozy, cold-weather casserole that everyone wants to come home to.
- Soften veggies: Cook the veggies until tender. Add flour and seasonings.
- Make sauce: Whisk in the milk and broth and cook until thickened. Stir in cheese.
- Combine: Combine cooked noodles, vegetables, and chicken. Spread into a prepared casserole dish.
- Bake: Add the buttery Panko topping and bake (recipe below) until browned and bubbly.
Need A Shortcut?
This is an easy from-scratch favorite but if you need a quick shortcut, try my Cheesy Chicken Casserole
Storing Chicken Noodle Casserole
- Keep leftover chicken noodle casserole in a covered container in the refrigerator for up to 4 days and reheat portions in the microwave.
- Freeze portions in freezer-safe containers for up to one month and thaw overnight in the refrigerator.
- Freeze a fully baked casserole by lining the casserole dish with foil before baking and allowing it to fully cool before freezing. Once frozen, lift the casserole out of the dish and wrap it tightly with foil and then plastic wrap for up to 6 months.
More Comforting Casseroles
Did you enjoy this Chicken Noodle Casserole? Leave a comment and rating below.
Chicken Noodle Casserole
Ingredients
- 2 tablespoons salted butter
- 1 small onion diced
- 2 ribs celery diced
- 2 medium carrots diced
- 6 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon poultry seasoning
- ½ teaspoon salt
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon black pepper to taste
- 3 cups chicken broth
- 1 cup milk
- 4 ounces cream cheese block, not spreadable
- 1 cup shredded sharp cheddar cheese 4 oz
- 15 ounces medium egg noodles 1 package
- 4 cups cooked shredded chicken or chopped chicken
- 1 ½ cups frozen peas thawed
Topping
- ½ cup shredded cheddar cheese 2 oz
- ⅔ cup Panko bread crumbs
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 350°F. Grease a 9×13 baking dish and set aside. Fill a large pot with water and bring to a boil.
- In a medium saucepan, add 2 tablespoons butter and melt over medium heat. Stir in onion, celery, and carrot, cooking until softened, about 5 minutes.
- Add flour, garlic powder, poultry seasoning, salt, thyme, and pepper, and cook for an additional 2 minutes.
- Gradually add broth and milk, whisking after each addition until smooth. Cook over medium heat until bubbly and thickened.
- Remove from the heat and stir in cream cheese and cheddar cheese until melted and smooth.
- Cook the egg noodles 1 minute less than directed on the package. Drain well. Combine chicken, noodles, peas, and sauce. Transfer the mixture to the prepared baking dish.
- Combine topping ingredients and sprinkle over noodles.
- Bake for 25 to 30 minutes or until heated through and golden on top.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Chicken, Dinner, Pasta
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I have made this several times in previous years and I have it in the oven right now. Has the recipe changed recently? It used to call for bell red pepper. Thanks for such great recipes.
Hi Nadine, this recipe has only been slightly changed to ensure consistent results but yes we used to add ¼ cup of red bell peppers to the soup. You are welcome to still add them when you add the peas! Enjoy.
This came out fantastic. My husband loved it. I did half it and also diced up some red peppers. Loved it
I love SWP recipes! This one was good, but a bit bland. I made the recipe as is this time. Next time I will adjust the seasonings. As someone mentioned in another review, there are not a lot of seasonings given the volume of other ingredients. Maybe a herb and garlic cream cheese would work?
As a senior living alone, these recipes remind me of my childhood and are delicious. I was wondering if you could post half recipes on dishes like this. I have tried and the flavour is not quite the same. I figure some of the ingredients need more of a adjustment and since I am not good with herb and spice amounts this may be my problem. I have had to discard a number of dishes because of this. Would appreciate your advice, thanks.
Hi Carolyn when you go to print the recipe you can adjust the serving size and it will adjust the ingredients amounts. I hope that helps!
Can this be frozen? A 13” x 9” pan is too much for 2 people.
Hello Diane. Yes this can be frozen. It will keep for up to 1 month in the freezer.
Looks so good!
Thank you Holly! :) My young kids love anything pasta, as long as it has chicken in it..but I get bored of the same old recipes, so I went searching today. Until I came across yours, all I found were recipes that included cans of this and that. I can’t remember how many year sit has been since I bought anything in a can.
They cleaned their plates with ZERO prodding ..and only a few “slow down and chew” reminders from me. This one is a keeper.
So happy to hear that, Cliff!
Absolutely delicious.
I used ground chicken and cooked it with onions, salt, pepper and garlic powder. Mixed it with the milk, soup and noddles and used a can of mixed vegetables. Baked it for 20 minutes. Was a big hit..husband said it was goooood!!
This casserole is delicious!
SOOOO easy and SOOOO tasty! I have made several of Holly’s recipe and each one never failed to impress, including this one! Thanks Holly!
I made this a few days ago and I like that it has a lot of veggies! The red bell pepper definitely gives it a distinctive taste. It makes a huge amount though and in hindsight I’d probably 1/2 the recipe. I felt like it could have used more spice. 1/4 tsp thyme and 1/2 tsp poultry seasoning for all those ingredients left it a little bland. So if I make this again I’d have to make some adjustments. Thanks
I agree, we are trying to decide what we would add for seasoning. I added an extra 1/2 tsp poultry seatings and it still wasn’t enough. Wonder about Lawrys?
Try adding some paprika, onion powder, roasted garlic powder and a pinch of turmeric or curry powder. Don’t go overboard, start with a little and taste, then add more if it needs it. When it comes to seasonings I start with original recipe and then always tailor to my family’s taste. Make it your own. This is an excellent recipe on its own but I do add some of my favorite seasonings to it also.
Cooking this as we speak. Working from home and a bit of a purist, so I’m making my own chicken stock (been on for about 2.5 hours) and oven roasted a cut up chicken that has now been cooked, cooled, skinned, deboned, pulled, and awaiting assembly.
One quick question. You specify a red pepper, so I am taking you at your word. But I’m curious, did you mean red pepper or red bell pepper? I don’t mind the heat and the 1/4 cup in all this won’t be overpowering, I was just curious.
This recipe uses red bell pepper. Enjoy!
Made it with the red pepper and it was good. Will try the Red BELL Pepper next time :) If you can edit your post to indicate bell pepper it might be helpful to weak minded individuals like myself. Wife loved it and took it into work today. They get most of my leftovers and are always happy to have lunch provided. I’m sure they’ll love this too!
I don’t see where a red pepper is called for in this recipe. What am I missing?
Sue
Hi Suzanne, this recipe has since been updated for consistent flavor.