Chicken Noodle Casserole

This chicken noodle casserole is a comforting and easy recipe for a weeknight dinner the whole family will love. It has all of the cozy chicken soup flavors, but cooked together with the vegetables in a creamy sauce! It’s a great way to use up leftover chicken or a rotisserie chicken, and reheats well so it makes tasty leftovers!

Chicken Noodle Casserole Ingredients

To make your chicken noodle casserole, you will need two cups of diced or shredded chicken that’s already cooked. Using leftover chicken or a rotisserie chicken is easiest being it’s the quickest way to get right to cooking the casserole. However, if you don’t have cooked chicken already, a fast way to get that cooked is to poach it in a pot of boiling water for about 10-15 minutes. You can do this while the egg noodles cook to save prep time.

Then you’ll need your two cups of cooked egg noodles, along with two 10 ounce cans of cream of mushroom soup. The soup will be mixed with a half cup of half and half, or your choice of milk, and then seasoned with a few simple spices which include parsley, garlic powder, onion powder, poultry seasoning and oregano.

The remainder of the ingredients include parmesan cheese, breadcrumbs, a half cup of diced onion, and 20 ounces of frozen vegetables. For the frozen vegetables I prefer to use the carrot, pea, corn and green bean combination, but you can use any type if your family has a preference!

How to Prep Your Casserole

There are really only two steps to getting the casserole ready for the oven. The first of which is to have your chicken and noodles cooked. Once that’s out of the way, all you have to do is preheat the oven to 350 degrees F., and then add all of the ingredients except for the parmesan and breadcrumbs into a large casserole dish. Use two spoons or tongs to gently toss everything together until the sauce, vegetables, spices and chicken are all evenly coated and distributed.

The last step is to sprinkle the breadcrumbs over the noodles and chicken, and then layer the parmesan cheese over the top of the breadcrumbs. The dish will get placed into the oven where it will bake for 35 minutes, uncovered, or until the cheese and breadcrumbs are golden brown. You should be able to see the sauce bubbling around the edges a bit, which will tell you the casserole has been heated and cooked through.

Serving and Storing

Chicken noodle casserole is an entire meal all on it’s own, but it’s also great with a side of green beans, a side salad, or crispy roasted broccoli if you want to serve this with additional greens! You can garnish with extra parmesan, chopped parsley, or chopped green onions, too.

To store in the refrigerator, cover the casserole dish with press and seal or some type of airtight wrap to freeze whole, or portion the casserole out into individual containers with airtight lids and store in the refrigerator for up to 4 days.

If you’d like to freeze the casserole, you can do so prior to baking by assembling the entire casserole in a casserole dish with a lid, such as Pyrex, or use a plastic wrap to wrap tightly around the dish. Press it down so it is form fitting to the food and there’s no air. Then wrap tin foil around the entire dish. You can store this in the freezer for up to 3 months. To bake, let thaw overnight in the fridge and then follow the written baking instructions.

Other Casserole Recipes You’ll Love:

Chicken Wild Rice Casserole

Southwest Ground Beef Casserole

Greek Chicken Orzo Bake

Chicken Bacon Alfredo Casserole

Stuffed Pepper Casserole

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