This chicken egg noodle casserole is a quick and cozy comfort food that’s perfect on busy weeknights.
Mixed veggies and cooked chicken are baked in a cheesy shortcut sauce that’s topped with crunchy breadcrumbs and even more melty cheddar cheese.
Holly’s Cozy Casserole Highlights
- Flavor: Creamy and cheesy chicken noodle casserole is a family favorite everywhere.
- Difficulty: Everything’s already prepped in this recipe! Just assemble and bake.
- Budget tip: Use leftover chicken, veggies, and cheese.
- Serving suggestions: Add a green salad and some soft dinner rolls to sop up all that creamy sauce.
Crave-Worthy Components
Chicken: Pre-cooked chicken (or leftovers) makes this dish uber-easy.
Vegetables: Choose your veggies from the frozen (or canned) section. Any combination of peas, carrots, corn, green beans, bell peppers, broccoli, or cauliflower florets works. If using canned veggies, be sure they are drained and rinsed thoroughly. Fresh veggies work, but cooking them first is recommended.
Noodles: Sturdy egg noodles hold up best in chicken and noodle casseroles. Other pasta shapes to try are penne, rotini, bowtie, or cavatappi.
Sauce: Cream of chicken, cream of celery, or cream of mushroom soup will all work in this recipe, and no need to buy the name brand.
Cheesy Topping: This recipe is all about the cheesy topping. Any combination of sharp cheddar, Monterey Jack, or a Mexican blend works. Season homemade breadcrumbs any way you like, or buy them. Other crunchy topping choices are crushed Ritz or Saltine crackers.
Mix, Match & Make It Yours
Use this recipe as a template for any kind of meat, veggies, and cheese! Swap out the chicken for leftover turkey, beef, or pork, and use tomato soup instead of a cream-based soup. Try different kinds of pasta and cheese, and create a new recipe every time using leftovers.
How to Make Chicken and Noodle Casserole
- Cook noodles and add frozen veggies (full recipe below).
- Drain. Add to a casserole dish with the remaining ingredients and cheese.
- Stir breadcrumbs, butter, and remaining cheese together and sprinkle over the casserole.
- Bake.
Nifty Noodle Know-How
- If using leftover veggies, be sure to cut them into bite-sized pieces so a little bit of goodness gets onto every forkful!
- Cook the noodles until they are just al dente, since they will continue to cook as the casserole bakes.
- Keep leftover chicken and noodle casserole covered in the refrigerator for up to 3 days.
- Freeze portions in freezer-safe containers for up to 2 months and thaw in the refrigerator before reheating.
Sides To Serve With This Casserole
Did you enjoy this Chicken and Noodle Casserole? Leave a comment and rating below.
Chicken and Noodle Casserole
Ingredients
- 2 cups medium egg noodles about 3 ounces
- 1 cup frozen mixed vegetables
- 2 cups shredded cooked chicken
- 10.5 ounces condensed cream of chicken soup 1 can
- ½ cup milk
- ½ teaspoon garlic powder
- 1 cup shredded sharp cheddar cheese divided
- 2 tablespoons seasoned bread crumbs
- 1 tablespoon butter melted
Instructions
- Preheat the oven to 400°F.
- In a medium pot of salted water, cook the noodles according to the package directions. Add the vegetables to the water for the last 1 minute of cooking time. Drain well.
- In a 2 qt baking dish, combine noodles with vegetables, chicken, soup, milk, garlic powder, and ½ cup of cheese. Season with salt and pepper to taste.
- In a small bowl, combine breadcrumbs, melted butter, and remaining ½ cup of cheese. Sprinkle over the casserole.
- Bake for 18 to 20 minutes or until the breadcrumb mixture is golden brown.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
©The Shortcut Kitchen. 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.
REPIN this Chicken and Noodle Casserole recipe
