Looking for a delicious dinner? This comforting chicken noodle casserole is the answer!

This baked chicken noodle casserole will be on the dinner menu rotation all year long!

A cozy creamy casserole with chicken, egg noodles, and green peas is smothered in a quick and creamy sauce and baked until bubbly.

This recipe uses a shortcut sauce (from scratch instructions are included too!) to create a belly-warming meal in no time at all!

Serving chicken noodle casserole from a baking dish with a silver serving spoon

An Easy Family Favorite

  • Chicken and noodles are a perfect pariing for a quick and easy meal.
  • Make the shortcut sauce with common pantry ingredients or if time allows, opt for the homemade sauce in the notes.
  • Clean out the fridge by adding leftovers like meats and veggies to this dish.
  • Enjoy this casserole dinner in just 30 minutes or prepare in advance for a busy weeknight meal.
ingredients for chicken noodle casserole in bowls on a counter with a white towel

Ingredients

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 Use fusilli, penne, tortellini, or any other medium pasta instead of egg noodles.

Chicken Use rotisserie chicken or leftover cooked chicken in this recipe. Diced ham or leftover turkey for a change.

Veggies Mix in your favorite frozen veggies like peas, carrots, or broccoli. To use fresh vegetables, cook to tender crisp before adding to the dish.

Sauce The quick version of this sauce uses cream of chicken soup, but a homemade version is also included in the recipe notes.

Variations

  • Swap in your favorite cheese in place of cheddar cheese like pepper jack for a kick.
  • Crushed Ritz crackers or potato chips make a great topping in place of Panko bread crumbs.
  • Add herbs like fresh thyme or parlsey to the sauce if desired.
ingredients for chicken noodle casserole in a baking dish

How to Make Chicken Noodle Casserole

This easy comfort food favorite is ready in just a few steps!

  1. Boil noodles in a large pot until al-dente.
  2. Combine all ingredients in a casserole dish per the recipe below.
  3. Sprinkle on toppings and bake until golden brown and bubbly.

It’s that easy to make a delicious weeknight meal!

Sauce from Scratch

I love to make my own homemade condensed cream of chicken soup or cream of mushroom soup.

They’re easy to make in less than 10 minutes and can be added to casseroles or even used as a sauce. It allows me to adjust the seasonings and the amount of salt!

Check the notes of the recipe below for our homemade version!

A prepared chicken noodle casserole in a baking dish

Tips for a Great Casserole

  • Cook the pasta until it is just al dente in salted water. It will cook a bit more in the oven as the casserole bakes.
  • Start with pre-cooked breasts. If you don’t have cooked chicken, try making poached chicken breast. Save the boiling water to cook the pasta for a boost of flavor.
  • If substituting fresh veggies, add them to the pasta water during the last few minutes until tender. This saves the step of cooking them.
  • Cheese is optional but adds great flavor to the topping.
a serving of chicken noodle casserole with bread crumbs in a bowl

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!

  1. Line the bottom of a casserole dish with aluminum foil or parchment paper, overlapping by at least 6 inches on each side.
  2. Assemble the casserole and chill it overnight in the refrigerator. Wrap the casserole tightly in plastic wrap and label it with the date.
  3. Freeze the casserole. Once frozen, you can lift the foil out of the pan and reuse the dish.
  4. Place the casserole in the freezer. Once frozen, the foil can be lifted out of the pan so your pan can be used again!

More Great Casserole Recipes

If you love this chicken noodle casserole recipe, here are a few more favorites to add to your rotation!

Did you enjoy this Chicken Noodle Casserole? Be sure to leave a rating and a comment below!

Serving chicken noodle casserole from a baking dish with a silver serving spoon
4.96 from 223 votes↑ Click stars to rate now!
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Easy Chicken Noodle Casserole

This easy Chicken Noodle Casserole is topped with a delicious breadcrumb mixture and baked until bubbly!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
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Ingredients  

  • 2 cups uncooked dry egg noodles about 8 oz
  • 2 cups cooked chicken diced
  • 10.5 ounces condensed cream of chicken soup see notes for homemade version
  • ½ cup whole milk
  • 1 cup frozen peas or frozen vegetables
  • ¼ teaspoon black pepper

Topping

  • ½ cup shredded cheddar cheese optional
  • 2 tablespoons breadcrumbs
  • 1 tablespoon salted butter melted

Instructions 

  • Preheat the oven to 425°F.
  • Bring a saucepan of salted water to a boil over high heat. Cook egg noodles al dente (firm) according to package directions. Drain well.
  • In a 2-quart casserole dish, combine the cooked egg noodles, shredded chicken, chicken soup, milk, frozen peas, and ¼ teaspoon black pepper.
  • In a small bowl, mix the cheddar cheese, breadcrumbs, and melted butter. Sprinkle the mixture over the casserole.
  • Bake for 20 minutes, or until bubbly. If desired, broil for 1 minute to brown the topping.

Notes

  • Seasonings such as thyme or poultry seasoning can be stirred into the sauce. I find canned soup salty enough but you can add additional salt if desired.
  • If substituting fresh vegetables, add them to the pasta water during the last few minutes until tender. 
  • Cook pasta just until it is just al dente.
  • If you don’t have cooked chicken, simmer chicken breasts in a bit of water or broth for 15 minutes or until cooked through. Save the chicken water for cooking the pasta.
  • 1 cup of sharp cheddar cheese can be added to the sauce if desired.
 
To Make Homemade Condensed Cream of Chicken Soup
  • ¾ cup milk
  • ¾ cup chicken broth
  • ½ cup light cream
  • 4 tablespoons cornstarch
  • ½ teaspoon poultry seasoning
  • ¼ teaspoon each onion powder and garlic powder
  • ¼ teaspoon black pepper
  • 1 tablespoon butter
Combine all ingredients except butter in a cold saucepan and whisk well.
Place over medium heat and continue whisking until thickened. Stir in butter and season with salt & pepper to taste and use in place of canned cream of chicken soup.
4.96 from 223 votes

Nutrition Information

Serving: 1.25cups | Calories: 342 | Carbohydrates: 29g | Protein: 30g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 90mg | Sodium: 655mg | Potassium: 405mg | Fiber: 3g | Sugar: 5g | Vitamin A: 573IU | Vitamin C: 15mg | Calcium: 83mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Main Course, Pasta
Cuisine American
close up of cooked Easy Chicken Noodle Casserole in the dish with a title
Easy Chicken Noodle Casserole with peas and a title
close up of Easy Chicken Noodle Casserole in a bowl with writing
Easy Chicken Noodle Casserole in the dish and plated with writing

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. I’m always looking for quick and easy recipes. This was both! Plus, it was really good. I’m keeping this one at the top of the recipe pile.5 stars

  2. I made this tonight with leftover grilled chicken. My husband is usually not a fan of casseroles but he loved this one! We agreed to add more topping next time but the overall flavor was very good!5 stars

  3. I haven’t made this yet but was wondering if it freezes well and at what point would I freeze it for later. Thank you!5 stars

    1. It does freeze well, Tina! To freeze I would bake according to recipe instructions, then let it cool over night in the refrigerator before freezing.

  4. Doubled recipe and made 2 8” casseroles
    One was for My DIL who recently had
    A baby We really enjoyed the casserole
    Most of the ingredients were in
    My Pantry.Used Parmigiana cheese
    Instead of Cheddar

  5. I had leftover chicken from Costco and found your recipe, I made it tonight and my husband said it was fantastic and to keep the recipe. I did add the extra spices you suggested along with some sautéed onion and garlic, so yummy.5 stars

  6. Really good! Fill of comfort, but needed the additional seasoning suggested in notes…thyme, salt & pepper. Thanks SWP! Another hit

  7. Hey Holly, I’ve made so many of your recipes and have yet to be disappointed. Today I made the Chicken Noodle Casserole. Another successful recipe! It’s so delicious and I love the addition of the topping. I used Panko with the butter and pepper Jack cheese as I ran out of cheddar. Like all the others, I wouldn’t change a thing about this one!5 stars

  8. Meh. I found it dry and flavorless…even after adding some spices. It might taste better if it was just cooked on the stovetop without breadcrumbs.3 stars

  9. Good easy recipe for a quick meal.
    Also low cost if you have most of the ingredients on hand. I like to use leftover chicken.4 stars

  10. This casserole was so easy to make and the taste is sooo good.
    I followed the recipe exactly and used a rotisserie chicken using both white and dark meat.
    Perfect for a family of 2
    thank you Holly5 stars