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. My Mom made casseroles a lot growing up. Somebody had a baby. You made a casserole. Somebody died. You made a casserole. Got a promotion at work? Let’s celebrate with a casserole.
Freezes well too!
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.
Ingredients:1 (12 oz.) package egg noodles, cooked & drained
2 (10 oz.) cans chunk chicken breast, drained*
2 (10 oz.) cans cream of chicken soup, undiluted
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 butter, melted
*Cook’s Note: This also works great with store-bought rotisserie chicken.
Directions:
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. It saves me a ton of time on a weeknight when we are super busy with Alex going to teeball or swimming and my husband is just getting home from work and I’m trying to scramble to get ready to go to work for the evening shift. It gets crazy around here at around 5:00 pm, let me tell ya.
But we always do our best to get some time at the table with each other.
Enjoy!
Rice Lasagna
Chicken Noodle Casserole
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 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: 79.4% | Vitamin C: 5.6% | Calcium: 37% | Iron: 15.4%
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Susan Morris says
Thank you for picking me as the winner! Love your blog and recipes!
DeDe says
* I am not sure if my first comment got to you because of a gmail glitch*
I just recently found your blog. We tried this recipe and loved it. I was a skeptic about warm mayo mixed with soup, but hey, it worked great. I did sauté the onion and added some celery. I did not have the breadcrumbs you listed, but I did have Ritz. It tasted so creamy and good. Thank you for a new way to make an ole chicken noodle dish more appealing to my family.
Anneka says
We really enjoyed this tonight! I didn't have the right kind of bread crumbs or crackers, so just used regular bread crumbs and it was still fine. Look forward to trying it with the right ones next time, as well as cheese (totally forgot to add the cheese and didn't remember till halfway through dinner!). We all loved it! Thank you !
Rachel says
Is there something I could substitute for the mayo?
Jill says
Do you happen to know if this would freeze well?
Anonymous says
Jill, she posts that she freezes half because she has a small family and the 13X9 makes a lot. 🙂
Carl Martin says
I've made this twice – once with Panko (Asian sect. @ a Meijer store) and once with smashed potato chips and both were loved by all! The younger people preferred the crushed potato chips as a topping.
Mandy Weller says
OMGoodness….I just made this cassrole for dinner yesterday
for the husband and I. It was totally delish…I did however add
about 1/2 cup sour cream to the mix and it truly turned out
magnificent…im constantly cooking my weekly meals based
on your recipes….oh they are all wonderful and so easy.
I vote u cook of the year in my opinion Brandie!!! 🙂
Im a true blue fan of ur blog and recipes etc. ..from up here
in good ol' West Virginia. THANKS SO Much FOR all YOU do.
Brenda says
I made this the other night for my husband and my best friend and we LOVED it!! My girlfriend asked for the recipe and my husband said that this recipe was a keeper! Thank you for sharing all your recipes!!
Kristen says
Has anyone substituted anything for the mayonnaise? Sour cream maybe? My family hates mayo & I'm not sure if they'll taste it in this or if I could sneak it by them.
Patty says
Does there happen to be a sodium calculation by chance?
Sandy says
I noticed in your recipe for the chicken noodle casserole in the ingredients you did not have water mentioned in it. Yet in your instructions to make it you say to add water. What’s up with that? Do you add water and if you do how much or do you not add water was that and error ? Haven’t made it yet so I have not given our rating for it yet.
Jayne says
The ingredients says 1 cup of milk. I think there was a mistake in the directions saying water instead of milk. I am making this right now … sounds often … I will know son enough!! Enjoy!! Can’t comment on it for a couple of hours.
Henry says
This was so delicious on a cold December day!!
Lynette Jordan says
So yummy! I halved the recipe, used crushed saltine crackers for the breadcrumbs, and drizzled with olive oil. Only thing I’d change is adding plenty of salt and pepper. Keeping this for my recipe box. 🙂
Melissa says
Hello,
About how much rotisserie chicken do you add to the recipe?
Thank you
Melissa
Brandie says
2 cups should work perfectly for this recipe.
Brooke says
I think my kids would love this but no peas and carrots. Do you think it would be ok without them?
Kathy says
We just downsized and moved into a community with apartments. Being so tired I saw your recipe and with 1/2 of a rotisserie chicken in refrig, so easy and oh so good !! Will freeze the rest for quick meals. Thanks
Angela Davis says
I replaced panko topping with whole wheat butter crackers. Love the ease and quickness of this simple casserole.
Brandie @ The Country Cook says
Great substitution!!
Amanda says
Have made this before and it’s so delish I’m making it for a friend having a baby soon! If i freeze a whole pan do i do that after cooking or before? And what cooking instructions would I give her if it’s frozen? Thanks!!
Brandie @ The Country Cook says
Awww – you are SO sweet Amanda! What a great friend you are! So, what you want to do is prepare it all then put it into a disposable baking pan. Don’t cook. Cover really well so it doesn’t get freezer-burned. If you use any kind of plastic wrap, make sure to tell her to remove the plastic before cooking. Mom fog is REAL after having a baby – LOL. Then bake on 350f degrees, top shelf, for about 45 minutes (or until top is golden brown and the edges are bubbly.) Hope that helps!