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Chicken Noodle Casserole is an easy, creamy dinner made with simple ingredients. A family-friendly comfort food recipe perfect for busy weeknights.
If you need an easy dinner that you know your whole family will eat, this Chicken Noodle Casserole is one of those recipes that always works. It’s creamy, comforting, and made with simple ingredients you probably already have on hand.
This is the kind of meal I make on busy nights when I want something warm and filling but don’t want to spend a lot of time in the kitchen. It comes together quickly and bakes into a classic, cozy dinner that everyone loves.
Whether you’re looking for an easy casserole recipe, a family-friendly dinner, or something simple to add to your weekly rotation, this is one of those recipes you’ll come back to again and again.
How to make Chicken Noodle Casserole:
This is a a very hearty meal that the whole family will enjoy.
The classic ingredients used in Chicken Noodle Soup made into this wonderful casserole. Start by cooking your egg noodles according to the package instructions. While the noodles are cooking mix together the cream of chicken soup, sour cream, veggies and seasoning together in a large glass bowl. Mix in the noodles with the soup and veggie mixture then spread it into your casserole dish. Top with cheese and then bake. Serve and enjoy!
Ingredient Notes:
- Egg Noodles
- Chicken (boneless and skinless, cooked and shredded)
- Cream of Chicken Soup
- Sour Cream
- Mixed Vegetables (frozen)
- Salt
- Pepper
- Onion Powder
- Garlic Powder
- Cheddar Cheese (shredded)
Directions:
Step One: Get started by preheating your oven to 350 degrees F. Then prepare a 3-quart casserole dish with nonstick cooking spray.
Step Two: Next cook the egg noodles according to package directions then drain and set aside.
Recipe Tip
When cooking your noodles al dente is going to be best for this recipe since we will be cooking them again in the oven.
Step Three: Now use a large mixing bowl to mix together chicken with cream of chicken soup, sour cream, and frozen veggies.
Recipe Tip
This recipe called for cooked and shredded chicken. I like to cook mine ahead of time in the slow cooker or use rotisserie. You can check below for time saving tips with this step.
Step Four: Once mixed it’s time too season. Add in salt, pepper, onion powder, and garlic powder.
You can add in more or less to taste. Then add in noodles then place mixture in your prepared casserole dish.
Baking Instructions:
Step Five: Lastly, just top the casserole with shredded cheese then bake for 25-30 minutes.
Tips for this Chicken Noodle Casserole recipe:
- Use Cream of Mushroom or Cream of Celery Soup if you do not have Cream of Chicken Soup.
- I recommend cooking the noodles to al dente before adding to the casserole.
- You do not need to thaw your frozen vegetables for this recipe.
What to use for the chicken:
If you want to save yourself some time you can use a rotisserie chicken. Just shred meat off chicken making sure it is all free of bones.
You can also throw some chicken breast in your slow cooker that you can use for this recipe. Check out my post for All-Purpose Slow Cooker Chicken for how I use this.
Can I freeze this recipe?
Yes, you can freeze this recipe. This recipe is is best frozen before baking. Make this in a casserole dish that has a lid. Once made do not add the cheese on top.
This casserole can last for up to 3 months frozen. When ready to bake, allow to thaw then top with the cheddar cheese.
Baking time may need about 10 minutes longer if the casserole has not full thawed.
My other favorite Chicken Casseroles:
Here are even more yummy chicken casserole recipes to try out.
- Chicken and Rice Casserole: This recipe is a classic. My mom made it growing up and I love making it for my family.
- Dorito Chicken Casserole: This casserole is topped with crunchy Dorito chips is absolutely amazing!
- Crack Chicken Casserole: You will not be able to get enough of this casserole. My kids ate seconds and some even thirds 😂
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Chicken Noodle Casserole
Ingredients
- 12 oz egg noodles
- 2 cups chicken, (cooked and shredded)
- 21 oz cream of chicken soup, (2 cans)
- 1 1/2 cups sour cream
- 2 cup frozen mixed vegetables
- 1/2 teaspoon salt, (or to taste)
- 1/4 teaspoon pepper, (or to taste)
- 1/4 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1 cup cheddar cheese, (shredded)
Instructions
- Preheat oven to 350 degrees F. Prepare a 3 quart casserole dish with nonstick cooking spray.
- Cook egg noodles according to package directions than drain and set aside.
- In a large mixing bowl mix together chicken with cream of chicken soup, sour cream, and frozen veggies.
- Once mixed season with salt, pepper, onion powder, and garlic powder. Add in noodles then place mixture in your prepared casserole dish.
- Top casserole with cheese then bake for 25-30 minutes.
Notes
Nutrition
Do you think 1 can cream of mushroom and 1 cream of chicken would be good?
Yes, that would work!
Can you make with canned chicken?
Yup you sure can! I’d probably use 2 cans and make sure they are drained well!
Excellent! This was so good, and we ate it up…all gone with no leftovers. Will be in our regular rotation. Thanks!
So glad you liked it!
I didn’t have sour cream so I substituted cream cheese, delicious!!!!