The Country Cook

EASY CHICKEN NOODLE CASSEROLE (+Video)

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4.99 from 68 votes

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.Easy Chicken Noodle Casserole served on a white plate with parsley

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!
Easy Chicken Noodle Casserole recipe from The Country Cook
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 butteregg noodles, cheese, canned chicken, mayonnaise, peas and carrots, cream of chicken, panic bread crumbs

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.
spraying a 9x13-inch casserole dish with nonstick 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.
chicken, cream of chicken soup, mayonnaise, pease and carrots all mixed together in a bowl
Gently stir in cooked egg noodles.
egg noodles stirred in with creamy filling mixture in a bowl
Pour in baking dish. Sprinkle top with bread crumbs.
panko bread crumbs sprinkled on top of chicken noodle casserole in a 9x13-inch baking dish
Pour melted butter evenly over top of bread crumbs.
pouring melted butter on top of panko bread crumbs
Bake uncovered for about 30-35 minutes until bubbly and top is golden brown. fully cooked, chicken noodle casserole in glass baking dish
Serve warm.finished, Chicken Noodle Casserole, shown with serving spoon

Enjoy!

Originally published: June 2012
Updated & Republished: January 2020

Easy Chicken Noodle Casserole

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!
4.99 from 68 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: chicken casserole, Chicken Noodle Casserole, egg noodle casserole
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6
Calories: 745kcal
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 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
Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

WANT MORE DELICIOUS RECIPES LIKE THIS ONE? GIVE THESE A TRY!
DORITO TACO CASSEROLE
RITZ CHICKEN CASSEROLE
AMISH COUNTRY CASSEROLE
THE BEST CHICKEN SPAGHETTI
CREAMY CHICKEN NOODLE STEW
CREAMY ITALIAN CHICKEN NOODLE CASSEROLE

 

About Brandie @ The Country Cook

I’m a regular home cook, like most of you, doing my best to get a good meal on the table for my family. I like to say the recipes on here are recipes for the busy cook (you know who you are). You can still get a good meal on the table, with a few shortcuts to help you along the way. I hope you’ll find lots of recipes here that you’ll love and hopefully will become family favorites. Read more...

Reader Interactions

Comments

  4. Kathy

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

    Reply

  5. dalee041790

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

    Reply

  6. dalee041790

    I posted your Glad Freezerware giveaway on my facebook page here:
    http://www.facebook.com/emily.f.willingham

    Reply

  9. Major Mom

    5 stars
    I "liked" Glad on Facebook and retweeted your post on Twitter: https://twitter.com/Country_Cook/status/210349470846685184

    I know that's your post, but you should see that I re-tweeted it. Have a great day!

    PS: I have all these ingredients on hand, I could make this today! (I just have to cook a couple chicken breasts and chop them manually, but that's so easy!)

    Reply

  10. Linda A. Thompson Ditch

    5 stars
    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

  22. Anonymous

    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
    [email protected]

    Reply

  44. kale

    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. Anonymous

    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. Deborah

    5 stars
    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

  58. Sunny

    5 stars
    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. Joan

    5 stars
    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. roblovesleo

    5 stars
    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. DeDe

    5 stars
    * 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. Anneka

    5 stars
    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. Carl Martin

    5 stars
    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

    • Flora pena

      5 stars
      Just made this for dinner and was a huge hit. The only changes I were; I added a full onion because we love onions, 2nd change was I used Italian seasoned panko and boy was it good.

      Reply

  82. Mandy Weller

    5 stars
    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. Brenda

    5 stars
    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. Kristen

    5 stars
    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

    • Lydia Jones

      5 stars
      I have substituted half the mayo with sour cream and it was great. Also, another commenter said she substituted sour cream for the mayo and her results were good.

      Reply

  87. Lynette Jordan

    5 stars
    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

  90. Kathy

    5 stars
    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

    Reply

  91. Angela Davis

    5 stars
    I replaced panko topping with whole wheat butter crackers. Love the ease and quickness of this simple casserole.

    Reply

  92. Amanda

    5 stars
    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!!

    Reply

    • Brandie @ The Country Cook

      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!

      Reply

    • Jayne

      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

  94. Glenda Johnson

    5 stars
    This is very good. I used mixed vegetables instead of peas and carrots, and also I added some paprika in the melted butter and poured it over the panko crumbs. Not only was it delicious but it looked nice too.

    Reply

  96. Richard Zeisel

    5 stars
    Simple, easy, darn good! This meal was a hit at home and in my office. Made a few modifications such as half & half instead of milk and used mixed frozen vegetables that included green beans!

    Reply

    • Brandie @ The Country Cook

      Love that you added a few things to make it your own! Thanks so much for taking the time to come back and comment Richard!

      Reply

  97. Jennifer

    Question, Do you bake this and then freeze? Or prepare everything and then freeze it? What would the cooking instructions be for a frozen dish? Thanks 🙂

    Reply

    • Brandie @ The Country Cook

      Hi Jennifer, prepare it all but don’t cook. Just wrap it really well to avoid freezer burn. I’ve never cooked it from frozen so can’t say for certain but try adding on an additional 10 minutes and go from there (same cooking temp.) 🙂

      Reply

  105. Dj

    5 stars
    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!

    Reply

  107. Ashley

    5 stars
    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!!

    Reply

  108. Joe Canella

    5 stars
    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

    Reply

  109. Joe Lindsey

    5 stars
    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.

    Reply

    • Brandie @ The Country Cook

      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 🙂

      Reply

  111. Ginger Hurd

    5 stars
    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.

    Reply

  112. Frances

    Hello! Do you have to cook the noodles before hand? If I combine them uncooked should I double the sauce since they will probably absorb a great deal of the gravy? I only ask because I hate over cooked noodles even slightly.

    Reply

    • Brandie @ The Country Cook

      Hi Frances, not sure if you can see it in the ingredient listing on my recipe card (it might be a little hard to discern) but the noodles should be cooked and drained. Hope that helps!

      Reply

  115. Heather

    5 stars
    This was amazing! I read through the comments and did half sour cream and half mayo, pan fried chicken and onions and it was so yummy! My husband loved it and it’s now going to be a staple dinner in our home.

    Reply

  116. Hannah

    5 stars
    We LOVE this recipe. It received a stamp of approval from both my husband and my 14 month old. I used cream of mushroom and diced cooked chicken breast because canned chicken and the little chunks of chicken in cream of chicken freak me out. Anyway I’m wondering about freezing because it makes so much. Would you suggest freezing before cooking or after? And would it need thawed before reheating or no? How long would you suggest reheating? We have a 14 month old and 6week old so I’m trying to have some meals in the freezer for the days when I can’t really cook.

    Reply

    • Brandie @ The Country Cook

      Yay!! So so thrilled to hear that!! You can actually freeze this before or after. If you are making this and have leftovers, you can freeze the leftovers. Or separate into two separate containers while making and then freeze one. You can cook from frozen, just add about 10 minutes of cooking time. Be sure to cover before cooking so that the outside doesn’t get cooked before the inside. 🙂

      Reply

  117. Angela Cowardin

    5 stars
    Good recipe. I changed it up for “fun” I used Greek yogurt vs mayonnaise and half and half vs milk (needed to be used up). Also added Frozen peas and fresh shredded carrots. Added some green chili because I grew up in New Mexico and we add it to everything. Oh, and cooked chicken breast in onions and garlic. It was yummmmmy.

    Reply

  119. Mona Elam

    Looks like a great recipe. However, Pinterest is blocking all my pins from your site, saying they could lead to spam 🙁

    Reply

    • Brandie @ The Country Cook

      I know! I’m sorry! I have a help ticket into them. I’ve heard it’s part of a recent update glitch. Bear with me – we’ll get it fixed!

      Reply

      • Elizabeth

        Glad to hear you know this and are trying to fix. I tired to pin this and got the same Spam block. Looks like a recipe I will like 🙂

      • Brandie @ The Country Cook

        Thank you Elizabeth! I am beyond frustrated right now and Pinterest is so slow to respond. I am working on it though. Just hang in there with me!! 😉

  122. Lanie

    I want to make this for a luncheon in march. Can I make it ahead and freeze. Bake it the day of. Can I bake it frozen and how long? Do I bake it covered?

    Reply

    • Brandie @ The Country Cook

      Hi Lanie, yes you can freeze it, then bake from frozen. Generally, my rule of thumb is to bake it covered for the first half of cooking then remove the cover for the last 10-15 minutes. Add about that same amount of time (10-15 minutes) to the cooking time if cooking from frozen. Every oven heats slightly different so keep an eye on it. 🙂

      Reply

    • Brandie @ The Country Cook

      So sorry Gayle! I have been reaching out to Pinterest and apparently it is a glitch in their system and they are working to get it fixed. Please bear with me. It should be fixed soon!

      Reply

    • Brandie @ The Country Cook

      Hi Yolanda, you could – it would just give it a more tangy taste. I haven’t tested it out yet so if you try it – please let me know!

      Reply

  126. Sandy

    4 stars
    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

    Reply

  127. Sandy Roth

    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

    Reply

  129. Lisa

    5 stars
    Thank you so much for the recipe. I’m really looking forward to trying it. I live in Florida and stock up a canned meats every hurricane season. I don’t normally eat canned meats and I never know what to do with them— they usually expire and I throw it away or I try and give it to a food bank before it expires. Anyways, I’m glad I found a recipe to incorporate my canned chicken that isn’t used for emergency food. Thank you.

    Reply

  130. Barbara Rolfe

    5 stars
    I was looking particularly for a recipe using canned chicken and ran across this one. It was delicious! I cut the recipe in half and still have enough for another meal. So easy to prepare! My only addition was that I added some garlic powder as it adds flavor. Thanks for such a good recipe….I will definitely make it again!

    Reply

  131. Kristen

    Is there a way to do this without mayonnaise? I really want to try this, but don’t have enough mayonnaise and honestly don’t like it.

    Reply

    • LYNDA

      For Kristen: I’m an empty nester but I do love to cook. I’d use sour cream in place of mayo. Im considering sour cream and mushrooms in place of condensed soup because Im not fond of canned soup dishes. To starchy,salty and calories.

      Reply

  133. Carrie

    5 stars
    It was very good. I shredded rotisserie chicken breast and used one can cream of chicken and one can cream of mushroom because that’s what I had. Kids loved it.

    Reply

  134. Nikki

    I know you mentioned that you often freeze this recipe. If you freeze before baking, do you omit the bread crumbs? I can’t wait to try this recipe! I want to add it to my rotation of freezer meals.

    Reply

  135. Erinn Adler

    5 stars
    This Easy Chicken Noodle Casserole is so easy and so delicious – and very convenient and comforting during these unprecedented times! When our son returned home due to his college campus shutting down, this was one of the first meals I made. He took one look at it as I pulled it out of the oven and said “Mom, I will destroy that!” And destroy it he did! Thanks for ALL the deliciousness you provide on this site!

    Reply

  136. L.J.

    5 stars
    Excellent! We are in a stay at home order and this wonderful recipe fed myself and family for 2 days. I had to make my own bread crumbs from toasted whole grain bread and it turned out great 🙂

    Reply

  137. Brandy Rolin

    5 stars
    Canned chicken makes this meal quick and easy! I, like many others, used 1/2 cup mayonnaise and 1/2 cup sour cream. I added 1 tsp each: salt, pepper, onion powder and garlic powder and mixed the crushed Ritz crackers together with the butter for the topping. Broiled just a couple minutes at the end for a toasty brown top. To be such a simple meal, it was delicious!

    Reply

  138. Julie

    5 stars
    This casserole is very good! I used cooked chicken breast and substituted mayo for sour cream (because I was out of mayo!). I also used buttered Ritz crackers because I did not have Panko on hand. My kids really liked the topping!
    My family has asked me to make this again and I definitely will.
    Thank you for sharing!

    Reply

  141. Cinda mendez

    5 stars
    I really do recommend this delicious and easy recipe! The instructions were very easy to follow. Food turned out very well.

    Reply

  142. Angela Davis

    5 stars
    This recipe is wonderful. Makes a huge amount. I have a small family, there was enough for all of us to have second helping with leftovers. Plus, easy to make substitutions. I didn’t have peas and carrots, so I used mixed vegetables. Also, used grilled chicken. Thank you

    Reply

  145. Sara

    5 stars
    I skipped the melted butter, cheese, and mayonnaise in this recipe to make it a lower fat dish. Also substituted the frozen peas and carrots with frozen broccoli florets. It came out pretty good! Would make it again.

    Reply

  147. Donna

    5 stars
    My son and I love this casserole. It’s easy to make and so tasty. It’s been a great comfort food during our “safer at home” time. And it’s ver
    satile since you can change up the ingredients. Today I’m using Texas Toast garlic butter croutons that I’ve crushed for the topping. Thanks Country Cook for the recipe!

    Reply

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