Chicken noodle casserole is the kind of comforting, nostalgic meal that never goes out of style. Warm egg noodles, tender chicken, and a rich, creamy sauce come together in a golden, bubbly bake that feels like home. This version focuses on simple ingredients, straightforward steps, and consistent results—perfect for busy weeknights, potlucks, or make-ahead freezer meals.

It’s budget-friendly, customizable, and always a crowd-pleaser. Whether you’re feeding kids, guests, or stocking the freezer, this casserole earns a permanent spot on your dinner rotation.

Why You’ll Love This Recipe

• True comfort in one pan — creamy, hearty, and satisfying.
• Easy & affordable — stretches basic ingredients into a full meal.
• Flexible & customizable — use any veggies, cheeses, or protein.
• Make-ahead & freezer-friendly — ideal for meal prep.
• Family approved — simple flavors everyone enjoys.

Ingredients

Casserole

• 2 cups cooked chicken (shredded or cubed)
• 8 oz egg noodles (uncooked)
• 1 can (10.5 oz) cream of chicken soup
• 1 cup milk
• 1 cup shredded cheddar cheese (plus more for topping)
• 1 cup frozen peas & carrots, thawed
• ½ cup diced celery (optional)
• ½ cup diced onion (optional)
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt & black pepper to taste

Topping

• ½ cup breadcrumbs or crushed crackers
• 2 tbsp melted butter

How to Make Chicken Noodle Casserole

Before You Begin:
Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.

1. Preheat the Oven
   Heat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
2. Cook the Egg Noodles
   Bring a pot of water to a boil. Add the noodles and cook until al dente (firm but cooked through). Drain well to prevent excess moisture in the casserole.
3. Prepare the Sauce Base
   In a large bowl, whisk together the cream of chicken soup, milk, garlic powder, onion powder, salt, and black pepper until smooth.
4. Combine the Ingredients
   Add the cooked chicken, drained noodles, cheddar cheese, peas and carrots, celery, and onion. Stir gently until everything is evenly coated.
5. Assemble the Casserole
   Spread the mixture into your prepared baking dish, smoothing it into an even layer.
6. Add the Topping
   Mix the melted butter with breadcrumbs or crushed crackers. Sprinkle evenly over the casserole. Add extra cheese if desired.
7. Bake the Casserole
   Place the dish in the oven and bake for 25–30 minutes. Bake until the topping is golden and the edges of the casserole are bubbling.
8. Cool Slightly Before Serving
   Remove from the oven and let it rest for 5–10 minutes to help the sauce settle and make slicing easier.

Easy Variations

• Extra Creamy: Stir in ¼ cup sour cream or cream cheese.
• Veggie Boost: Add broccoli, corn, spinach, or mushrooms.
• Different Pasta: Penne, rotini, or whole-wheat noodles work well.
• Protein Swap: Turkey, leftover rotisserie chicken, or canned chicken.
• Cheese Options: Mozzarella, Gruyère, Parmesan, or blended cheeses.

How to Serve

This casserole pairs beautifully with:

• Green salad
• Steamed green beans
• Roasted broccoli
• Garlic bread or dinner rolls

Great for weeknights, freezer prep, church gatherings, and potlucks.

Storage, Freezing & Reheating

Refrigerate

Store leftovers for 3–4 days in an airtight container.

Freeze

Assemble unbaked casserole and freeze up to 2 months.
Thaw overnight, bake as directed.

Reheat

Warm at 350°F for 10–12 minutes
OR microwave individual servings.

Common Mistakes

• Overcooking the noodles → results in mushy casserole after baking.
• Not draining noodles well → adds excess moisture and makes the sauce watery.
• Skipping the seasoning step → the sauce may taste flat without proper salt and spice balance.
• Adding vegetables with moisture → watery veggies (like zucchini) must be pre-cooked and drained.
• Not resting the casserole → cutting too soon prevents the sauce from setting properly.

FAQ

1. Can I use homemade chicken instead of rotisserie?
Yes—any cooked chicken works. Homemade shredded chicken often gives the best texture, but rotisserie chicken is the quickest and adds great flavor. Leftover turkey works perfectly too, especially around the holidays.

2. How do I keep the noodles from going soft?
Cook noodles to al dente so they maintain structure during baking. Overcooked noodles continue absorbing moisture and can make the casserole mushy. Draining them thoroughly also prevents excess liquid.

3. What vegetables can I add?
Peas and carrots are classic, but broccoli, spinach, corn, bell peppers, and mushrooms are all excellent options. Just avoid watery vegetables (like zucchini) unless cooked and drained first.

4. Can I make this casserole ahead of time?
Yes! Assemble the casserole up to the topping, cover tightly, and refrigerate for 24 hours. Add the topping right before baking. This makes it perfect for busy nights or entertaining.

5. Can I make this without canned soup?
Absolutely. Replace the canned soup with a homemade cream sauce: sauté butter and flour, then whisk in chicken broth and milk until thick. It gives a cleaner, from-scratch flavor.

6. Why is my casserole dry?
If the sauce mixture is too thick or noodles absorb too much liquid, the casserole can dry out. Ensure the mixture looks slightly loose before baking. Adding a splash of milk or broth always helps.

7. Can I double the recipe?
Yes—use two 9×13 pans and bake side-by-side, rotating halfway for even cooking.

Conclusion

This chicken noodle casserole brings together everything people love about comfort food—creamy sauce, tender chicken, melted cheese, and perfectly cooked noodles wrapped in one easy dish. It’s simple enough for weeknights yet cozy enough for family gatherings, potlucks, or freezer-friendly meal prep. With endless variations and consistently delicious results, it’s a recipe that becomes a staple in any home kitchen. Serve warm with your favorite sides and enjoy a satisfying, nostalgic meal that always brings people back for seconds.

Isaac blogger

Chicken Noodle Casserole

A creamy chicken noodle casserole made with tender chicken, egg noodles, vegetables, and melted cheddar, baked until golden and bubbly—perfect for family dinners, potlucks, and make-ahead meals.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6

Course: Dinner / Main Course

Cuisine: American

Calories:

Ingredients Method

Ingredients

  

• Casserole:
• 2 cups cooked chicken shredded or cubed
• 8 oz egg noodles uncooked
• 1 can 10.5 oz cream of chicken soup
• 1 cup milk
• 1 cup shredded cheddar cheese plus extra for topping
• 1 cup frozen peas and carrots thawed
• ½ cup diced celery optional
• ½ cup diced onion optional
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and black pepper to taste
• Topping:
• ½ cup breadcrumbs or crushed crackers
• 2 tbsp melted butter

Method

 

1. Before You Begin:
2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
3. Preheat
4. Heat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
5. Cook the Noodles
6. Boil egg noodles until al dente. Drain well and set aside.
7. Make the Sauce
8. In a large bowl, whisk cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper.
9. Combine Ingredients
10. Add cooked chicken, noodles, cheddar cheese, peas and carrots, celery, and onion. Mix until evenly coated.
11. Transfer to Dish
12. Spread mixture into the prepared baking dish.
13. Make the Topping
14. Mix melted butter with breadcrumbs. Sprinkle evenly over the top. Add extra cheese if desired.
15. Bake
16. Bake for 25–30 minutes, or until the top is lightly golden and the casserole is bubbling around the edges.
17. Cool and Serve
18. Let stand for 5–10 minutes before serving.

About the Author

Isaac shares easy, family-friendly recipes made with simple ingredients, focusing on clear instructions and reliable results for everyday home cooking.