by Holly
This baked chicken noodle casserole will be on the dinner menu rotation all year long!
This cozy creamy casserole uses a shortcut to create a belly-warming meal in no time at all! Chicken, noodles, and peas are tossed in a creamy sauce and baked until bubbly.
Best Ever Chicken Noodle Casserole
Who doesn’t love chicken noodle soup? And who doesn’t love a hearty casserole? Two favorites are combined into one easy meal!
This casserole is made with pantry ingredients that you probably already have on hand!
It makes great use of leftovers from meats to veggies, it’s the perfect way to clean out the fridge.
This casserole can easily be prepared in advance with a variety of substitutions to use whatever you have on hand! Ready in 30 minutes it is a great weeknight meal.
Ingredients and Variations
Keep the basics like cream of chicken soup and the meat, but feel free to substitute the add ins depending on what you have on hand!
PASTA Try substituting any medium pasta like fusilli, penne or even tortellini for the egg noodles.
VEGGIES Add any frozen veggies to the mix.
CHEESE Shredded mozzarella cheese instead of cheddar cheese adds a new flavor twist! For some extra kick try adding Monterey or pepper jack!
How to Make Chicken Noodle Casserole
This easy comfort food favorite is ready in two steps!
- Combine all ingredients in a casserole dish.
- Sprinkle on toppings and bake.
It’s that easy to make a delicious weeknight meal!
Tips for Success
- The best tips for making casseroles is to cook the pasta until it is just al dente. It will keep cooking in the oven.
- Always start with pre-cooked meat.
- If substituting fresh veggies, add them to the pasta water during the last few minutes until tender. This saves the step of cooking them.
- Be generous with the cheese, nothing looks or tastes better than a super cheesy casserole!
How to Freeze Casseroles
Freezing casseroles is a great way to have a future dinner ready at the last minute or a potluck meal to go. Just be sure not to freeze a casserole with raw meat in it. Here’s an easy method for freezing any kind of casserole!
- Line the bottom of a casserole dish with aluminum foil and have it overlap by at least 6 inches on each side.
- Assemble the casserole as directed. Cover and chill the casserole overnight in the refrigerator.
- Wrap the casserole tightly in plastic wrap and label it with the date on it.
- Place casserole in the freezer. Once frozen, the foil can be lifted out of the pan so your pan can be used again!
Our Favorite Casseroles
- Cheesy Ham Casserole – home-cooked comfort
- Chicken Broccoli Casserole – with Alfredo sauce
- Baked Penne Casserole – a quick family meal
- Homemade Mac and Cheese Casserole – rich & creamy
- Hamburger Casserole – quick & easy meal
- Creamy Turkey Casserole – budget-friendly
Did you enjoy this Chicken Noodle Casserole? Be sure to leave a rating and a comment below!
Chicken Noodle Casserole
Prep Time 10 minutes
Servings 4 servings
Ingredients
- 2 cups dry egg noodles
- 2 cups cooked chicken diced
- 10.5 ounces cream of chicken soup or cream of mushroom soup
- 1/2 cup milk
- 1 cup frozen peas or frozen vegetables
Topping
- 1 tablespoon butter melted
- 2 tablespoons breadcrumbs
- 1/2 cup cheddar cheese optional
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Instructions
- Preheat oven to 425°F.
- Cook egg noodles al dente (firm) according to package directions. Drain well.
- Combine egg noodles, chicken, soup, milk, and vegetables in 2qt casserole dish. Top with cheese if using.
- Combine topping ingredients in a small bowl and sprinkle over the casserole.
- Bake 20 minutes or until bubbly. Broil 1 minute to brown topping if needed.
Recipe Notes
- Any pasta can be used in this casserole. Be sure to cook it until it is just al dente. It will keep cooking in the oven.
- Always start with pre-cooked meat.
- Easily substitute the peas for any vegetable you have on hand.
- If substituting fresh veggies, add them to the pasta water during the last few minutes until tender. This saves the step of cooking them.
- 1 cup of sharp cheddar cheese can be added to the sauce if desired.
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
I can’t believe how good this casserole is! Yum!
REALLY good ! And fast. Made it with Costco rotisserie cut up chicken! And added chopped garlic.
I will make it again for sure!
For the people who are saying this is bland did you use salted water for your noodles. I have a cabinet full of spices and seasonings of all kinds that I use regularly. Other than throwing some garlic salt in my pasta water there was just sodium in the cream of mushroom. We were quite happy with it. Sure a couple of grinds of pepper would have been fine as well but since I have been sick for 2 days I was not really interested in a bunch of seasoning. I do not need anything to put me back in bed for another 12 hour period. However my other half who was not sick said it was great just the way it was. No other seasoning needed.
Mine came out dry??? maybe my oven didn’t need to be on 425.
Made this recipe and it was a hit. I added 2 can’s of Cream of Chicken soup and a little more milk. Didn’t have bread crumbs so I used potato chips crushed up and it was great! Added a little more flavor too. Used canned chicken as we didn’t have any other chicken and made it alot easier to throw together quick too and was just as delicious. Our son has food allergies so we have to be careful not to put ingredients in that he can’t have and this is everything he can and he loved it. Thanks for sharing!
So easy! I threw it all together and we enjoyed it so much!! Only my recipe was huge!! I didn’t double it or triple it, I 4pled it!! . It will definitely be a favourite for us. I substituted mushroom soup and I used mushrooms instead of peas. My husband just devoured it! Thank you for sharing your recipes with me!
Used cream of mushroom because that’s all the corner store had. Used fresh green beans, that’s what I had. Chicken left over from our Christmas Eve dinner.
We ate it all. Just the 2 of us.
Delicious!
Glad to hear you enjoyed the recipe, Mandy!
So surprised by how many people are saying how good this is. I made this tonight for my boyfriend and I to have a nice comfy hearty dinner and it was so incredibly bland. I used paprika, fresh and powdered garlic, kosher salt, black pepper, a little cayenne, and onion powder to season the chicken and the chicken itself was delicious. But other than the chicken the only flavor you taste in this casserole is cream of chicken. I definitely recommend precooking the sauce (minus the chicken and noodles, over the stove and adding some seasoning before mixing everything and baking it altogether.
This was such a disappointing recipe.
I’m so sorry to hear that you didn’t enjoy this casserole as much as we do Stephanie. We love the chicken flavor of the sauce. It’s easy to add extra flavorings if you’d like to spice it up or even change the sauce for a different creamy soup for a change of pace. Thanks for trying the recipe!
It is a general rule with cream of whatever casseroles that you have to add seasonings to make them good for a modern pallet. These recipes originate back in the 40s and 50s back when Campbells had contests for recipes involving their soups. Most people didn’t buy a lot of spices outside of salt and pepper, at least not my family anyway. I treasure these old casseroles, but yeah, give it a shake of cayenne and a bay leaf or two. A few turns of the pepper grinder goes without saying. Literally. It isn’t mentioned in the recipe. I feel like I haven’t cooked if I haven’t turned my pepper grinder.
Very good tasting, however to dry. I will add another can of soup or some alfredo sauce next time.
Can I substitute tuna for the chicken (canned)?
Yes (or you can try our favorite tuna casserole here).
Could you use half and half cream instead of milk?
I’ve only tried the recipe as written, but I’m sure that would be just fine. If you find the mixture a little dryer (because the half and half is a bit thicker), add a couple extra Tablespoons. Let us know if you try it Anita!
Yum!! Used a can of artichoke hearts in water, drained instead of peas. Cut up 2 chicken breasts seasoned with pepper and a little Montreal steak seasoning, and browned on the stove in olive oil. Used a hot dog bun crumbled and mixed with 2 Tbsp of butter for crumbs and more like a cup of finely grated Mexican blend cheese. This was super easy and we loved it!
i love this recipe! i added black pepper on top and it was simply delicious!
We loved it! Will definitely be making it many more times! NONE leftover!
This is delicious! Have made it several times….it is definitely a 5 star recipe.
Thanks Linda! So glad you enjoy it.
like chicken casserole recipe to be printed out on paper
To print this recipe you can scroll down the recipe itself and select the print button at the top. I hope that helps Susan!
This was delicious! I made it for my family and we just loved it. It is a shame it didn’t make more because everyone wanted the leftovers for lunch the next day.
It’s definitely going into our dinner rotation.
So happy to hear that Brenda. You will definitely need to make a double batch!