Chicken and noodle casserole is an easy weeknight or busy weekend dish the whole family will love.
Cooked chicken, veggies, and noodles are baked in a creamy sauce and topped with a cheesy breadcrumb topping.
Your Family Will Love This Easy Casserole Because…
- It’s the ultimate comfort food, this chicken and egg noodle casserole is kid-approved.
- This time-saving recipe uses ready-made ingredients but still tastes just like Grandma’s.
- It is finished off with a crunchy, flavorful, and cheesy topping.
Ingredients for Chicken and Noodle Casserole
Chicken: I love to use rotisserie chicken in this recipe. Any leftover chicken, turkey, or ham will taste great.
Vegetables: Frozen mixed veggies save time and add color and nutrients to chicken and egg noodle casserole. Fresh or frozen bell peppers, broccoli, cauliflower, or green beans can also be added.
Noodles: Wide egg noodles soak up the sauce and stay firm in this casserole. Other options are elbow macaroni, small shells, penne, or bowtie pasta.
Cheese: I always use cheddar because it has a robust flavor but you can use mozzarella, Monterey Jack, a Mexican blend, or a combination of cheeses.
Sauce: No need to buy Campbell’s if the store has the same soup for less! Cream of mushroom or cream of celery will also work, whatever you have on hand.
Topping: Seasoned breadcrumbs, Panko, or crushed Ritz crackers add a crispy crunch to every bite.
How to Make Chicken and Noodle Casserole
Chicken, noodles, veggies, and cheese are baked into a wholesome, kid-approved casserole.
- Cook noodles per package directions.
- Before draining the noodles, add frozen vegetables. Drain.
- Combine casserole ingredients (recipe below) and ½ cup of cheese in a casserole dish.
- Combine topping ingredients and remaining cheese in a small bowl.
- Sprinkle topping over casserole and bake until the breadcrumb topping is golden brown.
Shortcut Tips and Tricks
- This recipe is perfect for using a whole rotisserie chicken.
- Be sure to cook the pasta al dente so it isn’t overcooked once baked.
- Prep it tonight and bake it tomorrow! Just add the cheesy breadcrumb topping right before baking.
Storing and Reheating
Keep leftover chicken and noodle casserole in a covered container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 20 minutes or in the microwave with a little milk to loosen the sauce. Freeze casserole in a freezer-safe container for up to two months. Add freshly cooked egg noodles before serving.
Sides To Serve With This Casserole
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Chicken and Noodle Casserole
Ingredients
- 2 cups medium egg noodles about 3 ounces
- 1 cup frozen mixed vegetables
- 1 (10.5 ounce can) condensed cream of chicken soup
- ½ cup milk
- ½ teaspoon garlic powder
- 2 cups cooked shredded chicken
- 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, soup, milk, chicken, 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.
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