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
This Easy Chicken Noodle Casserole is made with egg noodles, chicken breast, a creamy, tasty filling and topped with buttered bread crumbs! Family approved! I love a good casserole. You just can’t beat a tasty and filling meal that is all in one baking dish.
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.
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
*Cook’s Note: This also works great with store-bought rotisserie chicken.
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.
I have a small family so when I make a 9×13 casserole, there is always some leftover. But instead of cutting the recipe in half, I like to make the full size so I can freeze the rest for a whole other meal.
But we always do our best to get some time at the table with each other.
Enjoy!
Originally published: June 2012
Updated & Republished: April 2019
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! Family approved!
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.
Notes
Serve warm.
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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Can I use leftover chicken breasts instead?
Hi Vanessa, I don’t see why not! 🙂
Do I cook the noodles first?
Hi Terry – yes you do. 🙂
How much rotisserie chicken would you suggest to use?
Could I use celery instead of peas?
This is a terrific recipe. I did use half sour cream and half mayo like another commenter. Also some smoked paprika on top. I had 2lbs of boneless skinless chicken breasts in the freezer I needed to use, and fresh carrots along with the frozen peas. I diced and parboiled the carrots. The chicken got diced and browned in olive oil with poultry seasoning and salt. Everything else was pretty much the same and I had on hand for the recipe. It was really great! Thanks for the perfect idea I needed for dinner!
Love hearing that DJ! Always nice when folks can take a recipe and really make it their own! Love it!
Love this recipe. Very easy to make and husband loved it. Will definitely make it again.
Thank you Donna! I appreciate you taking the time to come back and let me know!
Delicious!! I substituted the Panko bread crumbs for crushed Ritz crackers.I also added a 3rd can of cream of chicken just make sure it wasn’t too dry! It was perfect!!
Great substitution! Love hearing that!! Thank you Ashley!
Made the recipe used fresh chicked breast that i chuncked. Everything else was per your recipe except i used dried onion bits. Personally the mayo was more than i would have used. Next time i will use half mayo and half sour crean and didnt have a pkg of peas and carrots so used pkg of mixed veggies. Anyway the casserole was great and family loved it. My wife does not like to cook so i make all the meals and thank you so much for your recipes. Next on the list is the Amish casserole. Again thanks
Very good. Have made this about 3 times and are having it again tonight. I have tried this per instructions and once used Greek yogurt instead of the mayo. It was great both ways.
Makes my day to hear that Joe! Thank you so much for coming back to comment! Also, thanks for the feedback about the Greek yogurt too 🙂
I have tried several chicken noodle casseroles, and this is by far THE BEST!! So easy, flavorful and delicious!!!
Awww wow – thank you so very much Deidre!
I have been looking for a good chicken & noodle casserole and this definitely fits the bill. I think I will take someone’s idea of using 1/2 c mayo & 1/2 c sour cream next time, that sounded good.