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Chicken Noodle Casserole

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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.
Chicken Noodle 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.
Chicken Noodle Casserole 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, meltedChicken Noodle Casserole
*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.
Chicken Noodle Casserole
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.
Chicken Noodle Casserole
Gently stir in cooked egg noodles.
Chicken Noodle Casserole
Pour in baking dish. Sprinkle top with bread crumbs.
Chicken Noodle Casserole
Pour melted butter evenly over top of bread crumbs.
Chicken Noodle Casserole
Bake uncovered for about 30-35 minutes until bubbly and top is golden brown. Serve warm.
Chicken Noodle Casserole
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.
Chicken Noodle Casserole

But we always do our best to get some time at the table with each other.

Chicken Noodle CasseroleEnjoy!

Rice Lasagna recipe from The Country CookRice Lasagna

5 from 16 votes
Chicken Noodle Casserole
Print
Chicken Noodle Casserole
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Course: Main Course
Cuisine: American
Servings: 6
Calories: 745 kcal
Author: Brandie @ The Country Cook
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
  1. Preheat oven to 350F degrees.
  2. Spray 9 x 13 baking dish with non-stick cooking spray.

  3. In a large bowl, combine chicken, cream of chicken soup, mayonnaise, milk (or water), diced onion, shredded cheese and frozen peas and carrots.

  4. Stir until combined.
  5. Gently stir in cooked egg noodles.
  6. Pour in baking dish.
  7. Sprinkle top with Panko bread crumbs.
  8. Pour melted butter evenly over top of bread crumbs.
  9. Bake uncovered for about 30-35 minutes until bubbly and top is golden brown.
Recipe Notes

Serve warm.

Nutrition Facts
Chicken Noodle Casserole
Amount Per Serving
Calories 745 Calories from Fat 459
% Daily Value*
Total Fat 51g 78%
Saturated Fat 15g 75%
Cholesterol 123mg 41%
Sodium 1050mg 44%
Potassium 365mg 10%
Total Carbohydrates 29g 10%
Dietary Fiber 2g 8%
Sugars 4g
Protein 40g 80%
Vitamin A 79.4%
Vitamin C 5.6%
Calcium 37%
Iron 15.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

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Comments

  4. I liked Glad on facebook – would Love Glad for some freezer wear = also printed the coupon (got to love those coupons!)

    Reply

  5. I "LIKED" Glad on Facebook – and i'm going to make your country chicken noodle casserole for supper tonight!!

    Reply

  10. Thank you for the reminder of how much I love this dish. For some reason casseroles don't seem to be on the foodie radar as much as in decades past, but they are perfect for today's busy life.

    Reply

  19. I shared this post on FB with my friends. Also gonna pin it on pinterest. TY for the good homey recipe.

    Reply

  22. I "liked" the glad freeze ware FB page. o/
    Great recipe, gonna try it tomorrow nite, but instead of can chicken I'm going to boil frozen chicken then shred. I don't happen to have canned chicken at the moment.

    Email Jennifer
    jenniferadenny@aol.com

    Reply

  32. I "liked" Glad's facebook page, will "Tweet" about the recipe and giveaway, and will share on my facebook page. Great recipes, great ideas. Thanks for all you do, Brandie.

    nbowen@sals.edu

    Reply

  44. Casserole is such a comforting thing to eat! I used to avoid making it, but now I just give in and make it because it's always a crowd pleaser!

    Reply

  53. I liked GLAD on Facebook and I am going to share the giveaway on my facebook page. I want to try this casserole in the next few days.

    Reply

  56. I just LOVE your site, Brandie! I've pinned your recipes, follow you on FB, and have your link on my food site, as well. {I need to seriously update my food blog … family matters have kept me from doing too much online, lately!}

    Thanks so much for offering this contest, but not having much time to be creative right now, I didn't enter the contest, but I am making this casserole …. in fact, as we speak, it's baking in the oven!! I also used the Panko bread crumbs, but they were the plain-o onesm by Progresso. I didn't see the Japanese Style by Kikkoman … will the taste be that much diifferent? I was wondering what ingredients were in the Japanese Style flavor, and maybe I could add those extra flavor ingredients next time. I also thought about using tuna instead of the chicken … it would be fun to experiment with this one! Thanks again for sharing such a wonderful site!! You have a blessed weekend!

    Reply

  57. I liked Glad on Facebook. I use the Glad freezer bags and containers. I love your site and use many of your recipes. Keep up the good work. My name is Yvonne Greenough and my e-mail is yummieyates@sbcglobal.net.

    Reply

  58. We are having baked chicken for Sunday so will be making this casserole on Monday. Sounds Delish!

    BTW – I liked Glad on the facebook page so enter me in the drawing.

    Reply

  63. Another great recipe and my husband loved it so much he ate four helpings. He suggested crushing potato chips on top next time.

    Reply

  64. I "liked" glad on facebook- if they would have a "LOVE" to click- I would have!! I have a whole drawer designated to my glad containers..when the family is home for dinner- the kids take leftovers in my glad wear…so..I go to walmart and get more- knowing well enough I will never get it back from them!! Have been looking for the new freezer containers- and no luck so far! love your site..making the chicken noodle casserole for dinner tonight on this dreary rainy day!
    thanks Brandie- muah!

    Reply

  77. * 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.

    Reply

  78. 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 !

    Reply

  81. 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.

    Reply

  82. 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.

    Reply

  83. 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!!

    Reply

  84. 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.

    Reply

  86. 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.

    Reply

    • 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.

      Reply

  88. 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. 🙂

    Reply

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