This Easy Chicken Noodle Casserole is made with egg noodles, chicken breast, a creamy, tasty filling and topped with buttered bread crumbs!
EASY CHICKEN NOODLE CASSEROLE
I love a good casserole. You just can’t beat a tasty and filling meal that is all in one baking dish. This one is made with easy to find ingredients. In fact, you probably have most of these ingredients in your pantry right now.
CAN I FREEZE CHICKEN NOODLE CASSEROLE?
Casseroles were (and still are) perfect for every occasion. They are so comforting and most casseroles freeze really well. This casserole I’m sharing with you today is creamy, chicken-y deliciousness. We love it so much, we freeze the leftovers to have for a whole other meal later in the week or later in the month. That’s another bonus about casseroles. If you make too much, they make fantastic leftovers.
VIDEO INCLUDED BELOW:
TIPS FOR MAKING THIS RECIPE:
- Feel free to use store-bought rotisserie chicken or any leftover chicken meat you may have (grilled chicken also tastes wonderful with this recipe.)
- Cream of mushroom or creamy of celery are also good substitutes for the cream of chicken.
- Regular bread crumbs or crushed Ritz crackers can be substituted for the panko bread crumbs.
- I have not tried making this recipe in a crock pot to Instant Pot but if you try it, please let me know!
WHAT YOU’LL NEED:
egg noodles
canned chunk chicken breast
cream of chicken soup
mayonnaise
milk
onion
shredded cheddar cheese
frozen peas and carrots
panko bread crumbs
salted butter
HOW TO MAKE CHICKEN NOODLE CASSEROLE:
If you haven’t done so already, cook egg noodles and drain well. Preheat oven to 350F degrees. Spray 9×13 baking dish with non-stick cooking spray.
In a large bowl, combine chicken, cream of chicken soup, mayonnaise, milk (or water), diced onion, shredded cheese and frozen peas and carrots. Stir until combined.
Gently stir in cooked egg noodles.
Pour in baking dish. Sprinkle top with bread crumbs.
Pour melted butter evenly over top of bread crumbs.
Bake uncovered for about 30-35 minutes until bubbly and top is golden brown. 
Serve warm.
Enjoy!
Originally published: June 2012
Updated & Republished: January 2020
EASY CHICKEN NOODLE CASSEROLE
This Easy Chicken Noodle Casserole is made with egg noodles, chicken breast, a creamy, tasty filling and topped with buttered bread crumbs!
Print Pin RatePrep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6
Calories: 745kcal
Ingredients
- 1 (12 oz) package egg noodles, cooked and drained
- 2 (10 oz) cans chunk chicken breast, drained (or store-bought rotisserie chicken)
- 2 (10 oz) cans cream of chicken soup
- 1 cup mayonnaise
- 1 cup milk (or water)
- 1/2 onion, finely diced
- 2 cups shredded cheddar cheese
- 1 1/2 cups frozen peas and carrots
- 1 cup panko bread crumbs
- 1 stick salted butter (1/2 cup), melted
Instructions
- Preheat oven to 350F degrees.
- Spray 9 x 13 baking dish with non-stick cooking spray.
- In a large bowl, combine chicken, cream of chicken soup, mayonnaise, milk (or water), diced onion, shredded cheese and frozen peas and carrots.
- Stir until combined.
- Gently stir in cooked egg noodles.
- Pour in baking dish.
- Sprinkle top with Panko bread crumbs.
- Pour melted butter evenly over top of bread crumbs.
- Bake uncovered for about 30-35 minutes until bubbly and top is golden brown.
Video
Notes
- Feel free to use store-bought rotisserie chicken or any leftover chicken meat you may have (grilled chicken also tastes wonderful with this recipe.)
- Cream of mushroom or creamy of celery are also good substitutes for the cream of chicken.
- Regular bread crumbs or crushed Ritz crackers can be substituted for the panko bread crumbs.
- I have not tried making this recipe in a crock pot to Instant Pot but if you try it, please let me know!
Nutrition
Calories: 745kcal | Carbohydrates: 29g | Protein: 40g | Fat: 51g | Saturated Fat: 15g | Cholesterol: 123mg | Sodium: 1050mg | Potassium: 365mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3970IU | Vitamin C: 4.6mg | Calcium: 370mg | Iron: 2.8mg
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Hi, A question on freezing what if you’ve baked the whole dish & there is some left can that be frozen? If so will taste suffer because it was baked already? Also I know I’d have to thaw but how long back in oven second time around Lol!Thanks so much
Hi again, I have one more question 🙂 I noticed the calories & fat of this dish & it’s a lot. Is there a way to reduce the calories & fat to a more reasonable amount & a little healthier? I hope you have some subs or suggestions that would work & still taste great 🙂
This looks so good but I’d sure not want to eat much. 🙂 Thanks so much
Sounds really good! I bet it would be good with tuna as well.