Chicken Noodle Casserole
This easy Chicken Noodle Casserole recipe is made with egg noodles, chicken breast, a creamy, tasty filling and topped with buttered bread crumbs! A family favorite dinner!
A Family Favorite Dinner Recipe
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!
We really loved this!! Perfect recipe – don’t need to change a thing!
– Debbie
Frequently Asked Questions
I created this recipe to be a “pantry” recipe. Which means I wanted you to be able to pull almost all the ingredients from your pantry to create it. However, you could boil chicken and dice it. You could use a store-bought rotisserie chicken. You could use leftover roasted chicken or turkey. You have a lot of options depending on your personal preference.
Cream of mushroom or creamy of celery are also good substitutes for the cream of chicken. Or you can even try making your own cream of chicken soup!
Just use regular bread crumbs, crushed Ritz crackers or crushed saltine crackers.
I have not tried making this recipe in a crock pot to Instant Pot, but if you try it, please let me know!
Yes! Prepare the casserole as directed but don’t bake. Cover the casserole very well. I usually put on a layer of plastic wrap then another layer of aluminum foil before freezing. It will last up to 3 months. Let casserole partially defrost before baking. You will probably need an extra 10 minutes or so of baking time since baking it from cold.
This chicken noodle casserole is so good as leftovers! Store leftovers in an airtight container in the refrigerator for up to 3 days.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- egg noodles – I generally use the no yolk noodles but you can use what you prefer. Whatever you use, it needs to be cooked first.
- chunk chicken breast – as I said above, I wanted this to be a pantry recipe with things you would have on hand and wouldn’t necessarily have to run to the store for. You can certainly substitute with your own cooked chicken or turkey.
- cream of chicken soup – any cream soup will pretty much work here as long as you like the taste.
- mayonnaise – not a fan of mayonnaise? Try sour cream or plain Greek yogurt.
- milk – I prefer whole milk or 2 %.
- onion – Don’t have a fresh onion? No problem, don’t run to the store. Just use 1 Tablespoon of dried minced onion.
- shredded cheddar cheese – as you can see in my picture below, I actually ended up using a triple cheese mix when I got around to taking pictures. So please use what you like, it doesn’t have to be just straight cheddar.
- frozen peas and carrots – you could also use frozen mixed vegetables. You just want to make sure they are smaller vegetables so they cook evenly. I do not defrost the peas and carrots first because they are so tiny, they will cook with everything else in the dish but if you like your veggies a bit more mushy and soft, then feel free to defrost first.
- panko bread crumbs – any bread or cracker crumbs can be used.
- salted butter – it really should be real butter and not margarine. Margarine won’t brown and crisp up the topping the same as real butter will.
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-inch 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.
Craving More Recipes?
- Tuna Noodle Casserole
- Beef Noodle Casserole
- Chicken Cobbler
- Crock Pot Chicken and Noodles
- Old Fashioned Chicken and Dumplings
- Sour Cream Noodle Bake
- Cafeteria Noodles
- Neiman Marcus Chicken Casserole
- Chicken Enchilada Casserole
- White Chicken Enchiladas
- No Peek Chicken Casserole
- Shepherds Pie
- Ground Beef Stroganoff
- The Best Chicken Spaghetti
- Butter Swim Biscuits
Chicken Noodle Casserole
Ingredients
- 2 (12.5 ounce) cans chunk chicken breast, drained (or about 3 cups of store-bought rotisserie chicken, diced)
- 2 (10.5 ounce) cans cream of chicken soup
- 1 cup mayonnaise
- 1 cup milk
- ½ onion, finely diced (optional) (you could also use about 1 Tablespoon of dried onion flakes – see notes below)
- 2 cups shredded cheddar cheese
- 1 ½ cups frozen peas and carrots
- 12 ounce package egg noodles, cooked and drained
- 1 cup panko bread crumbs
- 1 stick salted butter (1/2 cup), melted
Instructions
- Preheat oven to 350F degrees. Spray 9×13-inch baking dish with non-stick cooking spray.
- In a large bowl, combine 2 (12.5 ounce) cans chunk chicken breast, drained, 2 (10.5 ounce) cans cream of chicken soup, 1 cup mayonnaise, 1 cup milk, 1/2 onion, finely diced (optional), 2 cups shredded cheddar cheese and 1 1/2 cups frozen peas and carrots.
- Stir until combined. Gently stir in 12 ounce package egg noodles, cooked and drained.
- Pour mixture into prepared baking dish. Sprinkle top evenly with 1 cup panko bread crumbs.
- Pour 1 stick salted butter (1/2 cup), melted evenly over top of bread crumbs.
- Bake uncovered for about 30-35 minutes until bubbly and top is golden brown.
- Dig in and enjoy!
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.
- Sauté the onions first if you prefer them softer (they will still have a slight crunch otherwise.) Onions are optional.
- 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.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Originally published: June 2012
Updated photos & republished: January 2020
Huge hit at my house! No leftovers!
Loved this dish!!! My husband liked it so much he had asked me to make this again. It is a lot for two of us. Can it be frozen, and if so, before or after baking?
Hi Linda, this particular recipe isn’t made for two. Perhaps you mean my other recipe? I talk about storage & freezing, etc. in the frequently asked question section 🙂 https://www.thecountrycook.net/chicken-noodle-casserole-for-two/
Loved it! Way too much food for just 2 so next time it will be for a family gathering. Used leftover rotisserie chicken (homemade). Instead of Cream of Chicken, I used 1 can Cream of Mushroom and 1 can of Cream of Celery. Next time I’d add a little more peas-n-carrots and some diced celery for crunch. Otherwise, it’s perfect as is!!!!
OMG soooo delicious! I used rotisserie chicken and it turned out amazing! Will definitely be added to the dinner menu rotation! Thank you for sharing!
Ok insane! I used the dried mince onion like you suggested, instead of an onion, used a rotisserie chicken and all of its juices. Pats of butter instead of melted, and corn/peas/carrots/string bean bag of frozen vegetables. Chicken and herb soup, because that’s all my store had, with black pepper. Anything can really go, recipe so easy, well done.
we did a veggie blend with corn, peas, carrots and green beans. It was delicious and simple, definitely taking a spot in the recipe box.
Thanks so much Michael for coming back to comment! So happy you loved this one!
Really good! I made in microwave and when heated thru, I took it out and added buttery panko to top which made it seem as though it had been in oven.
I don’t have mayonnaise on hand. Can I use Miracle Whip?
I personally do not like the taste of miracle whip so I wouldn’t use it but I suppose if that is a taste you enjoy, you could certainly try it 🙂
Excellent taste!! My family really enjoyed it. I made the recipe exactly this first time, but I’m thinking of adding a little dry sherry to the liquids the next time.
So happy you and your family enjoyed this one!! Let me know how it goes with adding the dry sherry! I don’t cook with that at all so I am curious!
This is a family staple!
Such a great, budget friendly dish. Didn’t add the onions because of the kiddos but otherwise – perfect. Thanks so much!
Delicious! I added pepper to the casserole. it was a touch salty for me, but then, I don’t like salt. I wish it was freezable after cooking. otherwise, it is a new recipe to add to my meal planning.
This is my go to recipe lately! Such a great easy meal to whip up quickly! Thank you so much!
Made this recipe with canned Tuna. It turned out great!
Brandie, I made this tonight for Sunday dinner and served it with a salad. It was scrumptious!! It’s just my husband and I so I halfed the recipe. It will go on my menu plans.
This was a very delicious dish.
This was quick and easy. I may just leave out the onion next time. Over all this was very good and made plenty of food for leftovers. Adding franks on top of leftovers was pretty yummy.
I made this with some leftover rotisserie chicken, added mushrooms, black olives, pepper jack cheese and a shallot to kick it up. It’s in the oven now, can’t wait
We eat this at least once a week. My kids devour it!
I have made this recipe several times now. My husband doesn’t like cheese so I leave it out and it is delicious!
Great recipe. I like to add some minced water chestnuts just for a little crunch. If I don’t have those on hand, some diced celery works or slivered or sliced almonds. My favorite soup is Cream of Celery. This is a very ‘forgiving’ recipe which means you can add just about any vegetable you have on hand.
Oh I like that idea of the water chestnuts – great addition! My Mom prefers the creamy of celery too. Like you said, it’s very flexible and forgiving. Thank you for taking the time to come back and comment Virginia!
We live on a sailboat, so I make a lot of meals for overnight passage. Sometimes my ingredients aren’t exactly as the recipe calls for! In this case the soup got substituted with Marie Callender’s “ Chicken Pot Pie” style soup, which already has peas and carrots, but I added additional green peas and a small can of mushrooms! It was delicious!
I never thought to use a pot pie style soup for something like this. Genius! And how cool to live on a sailboat! But I’m stealing your soup idea!
I’ve done this with Chunky chicken veggie soup and used it for the inside of pot pies- adding sometimes an extra can of chicken – saves a lot of time! This would be great for this too!!
Finally a meal my entire family (including all of the kids loved!!) Thanks so much. Will definitely be making it again.
Thanks so very much Charity!
can I use fresh veggies?
Easy and delish. I use the Costco roaster chicken and whatever shreeded cheese I have in the fridge.
This was good! I halved the amounts and added granulated garlic. Thank you for the recipe.
Has anyone tried this with Frenchs canned fried onions topping instead of panko bread crumbs.?
This was so good! My entire family ate it up without leftovers! It had been a very long day at work and I was exhausted so my husband and I were able to make this very quickly without a lot of fuss and so I just wanted to say thank you for providing these recipes for busy families who want to cook but maybe don’t always have the energy or time
We love this recipe and I make it every couple of months. It makes WAY more than can feed a family of four, so consider splitting into two 8 x 8 and freezing one for another time. I have in a pinch substituted cream of onion and cream of celery soup, both work wonderfully in this casserole. I have also added a tbsp of parsley for a little green lift. It adds a little something. On the whole this casserole is 5 star. ⭐️ love!
This is exactly what I was looking for…..and it was soooo very good.
Living in the country, you often make do with what you have — so I did some substitutions based on preference and what we have in the pantry. I had some rotisserie chicken, made home made cream of chicken soup, and a can of sweet peas (drained) rather than the frozen pea/carrot mixture….I sprinkled bread crumbs on top, left out the butter (less calories)–again, used what we had on hand.
This is comfort food at it’s best….creamy deliciousness–thank you so very much!
Made this a few times and my family always loves it!
This is excellent! This is my go to Chicken Noodle Casserole Recipe. My husband loves it too! I’m making it again tonight. We are snowed in and this will be some good comfort food. The main change is that I used cooked chicken. Other changes – mixed veggies (cut the green beans) instead of peas and carrots and 1 can of cream of mushroom instead of the 2nd can cream of chicken soup. And a sprinkle of grated parmesan and garlic powder in the mix. Thank you for this recipe!!
This will get a delicious dinner on the table fairly quick.Comfort food at its best and very filling! For a smaller family, just make half!
good satisfying recipe. for a bit more flavor try some sun dried tomatoes.
I have made this dish many times. I have subbed mixed veggies for peas and carrots or added partial bags of frozen veggies. I prefer butter crackers for topping but we like it with French fried onion, too.
It’s a keeper! I passed the recipe on to my oldest son and to my BFF…and we all agree… it’s a keeper. Thumbs up!
New favorite!! Made this tonight. I only had small shell pasta which still worked out great. So simple, absolutely delicious, and we will be adding this to the meal rotation for sure. Next time I’m going to use spaghetti noodles! Or any other kind of pasta I have. YUM!
I have made this recipe as written and it’s very good!
Huge hit with my little ones (and us too LOL!) thank you!!
This was crazy good. Super easy to make and my kids loved it!
This is a staple recipe in our house! Tried it with turkey left overs after Thanksgiving! It came out perfect! Thank you for sharing this recipe!
Can’t say enough about how delicious this casserole was! My picky grandchildren enjoyed it as well.
made this using broccoli, it was wonderful .
I’m really fond of this recipe. It is so comforting. This time I made it with Cream of Chicken and mushroom soup, panko and frozen green peas and sliced almonds.. Next time I am going to try crumbled potato chips and carrots and peas. I might even try using a different pasta just for fun. Love it!
I’m trying out cavatappi noodles tonight. Still can’t decide on chips or Ritz crumbs. haha
Very good,… it’s definitely comfort food.
I did make a couple changes based on what I had available without chasing to the store. I didn’t do the peas and carrots,… what I replaced it with was frozen steam fresh broccoli florets cut down to bite size (got rid of the long stems) and 8oz of sauteed sliced mushrooms. Plus I added a tbsp of each granulated garlic and ground pepper and a tsp sprinkle of dried italian seasoning.
Phenomenal simple dish. And it tastes great. Thanks.
I made this as a last minute dish for my parents with a few variations of what I had on hand. I didn’t expect the reception it got. Both of my parents said it is now in their top 10 meals. It was delicious. The perfect recipe to throw together for a sure hit. Thanks for the recipe.
Super easy and very good. Sadly no left overs. I did add some garlic powder and cracked pepper.
My whole family loved this, and actually wanted seconds! I used chicken tenderloins and shredded them up instead of canned chicken and I used frozen corn instead of peas, so good!!
Do you think it would freeze ok?
I haven’t tried but I think it should 🙂
It definitely freezes well! I freeze it in individual microwave safe containers. Zap it in the microwave for 6 minutes and it is ready to go.
Sooo yummy! Leftovers taste even better the next day!
Oh, this is some GOOD comfort food. It was simple and a big hit for my young children and myself. I cooked chicken in the crockpot and shredded for the recipe which turned out great. Will certainly make again!
So easy to make. I have a 65yo, 4yo, and 9m old in my family and EVERYONE loved it. Thank you!