Easy Chicken Noodle Casserole (+Video)
This Easy Chicken Noodle Casserole is made with egg noodles, chicken breast, a creamy, tasty filling and topped with buttered bread crumbs!
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.
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. 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!
No problem. Just use bread crumbs or 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 it can. 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
- chunk chicken breast
- cream of chicken soup
- mayonnaise
- milk
- onion
- shredded cheddar cheese
- frozen peas and carrots
- panko bread crumbs
- salted butter
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?
Chicken Noodle Casserole (+Video)
Ingredients
- 2 (10 ounce) cans chunk chicken breast, drained (or store-bought rotisserie chicken)
- 2 (10 ounce) cans cream of chicken soup
- 1 cup mayonnaise
- 1 cup milk
- 1/2 onion, finely diced
- 2 cups shredded cheddar cheese
- 1 1/2 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 x 13 baking dish with non-stick cooking spray.
- In a large bowl, combine 2 (10 ounce) cans chunk chicken breast, drained, 2 (10 ounce) cans cream of chicken soup, 1 cup mayonnaise, 1 cup milk, 1/2 onion, finely diced, 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.
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
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 can vary quite a bit depending on which brands were used.
Originally published: June 2012
Updated & Republished: January 2020
This dish is awesome & easy to make. Made mine in a crock pot & turned out delicious, since I didn’t want to heat up the oven on a 90 degree day! I added some other seasonings to it & family loved it! Will definitely make it again.
Yes! I love that you tried it out in a crock pot. I am sure your comment is going to help a lot of people who are wondering if they can do it in a slow cooker. Thank you for taking the time to comment!
Love this easy and delicious chicken casserole. It’s the ultimate comfort food! Instead of Panko, I crushed up crackers I had on hand and used half a stick of butter to pour on top.
I only had one can of cream of chicken soup and it was still very creamy and delicious with the mayo and milk added. I didn’t have an onion so I used dried minced onion. I will definitely make this recipe again!
I love it Ruth! That sounds perfect! Thanks so much!
Very good and easy. Keeping recipe.
Thanks so much Mary!
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!
So good, very creamy. Didn’t change a thing. My 5 year old grandson asked for seconds!
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.
Delicious. Had it for the first time a week ago. Making it again tonight!
It came out good
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
I really do recommend this delicious and easy recipe! The instructions were very easy to follow. Food turned out very well.
Wonderful recipe.
This recipe is delicious! Thank you for sharing!
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!
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!
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 🙂
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!
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.
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.
Very good recipe! I added chopped pimentos. Instead of crumbs, topped with crushed French fried onion rings.
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.
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.
I would try plain greek yogurt. I haven’t tried it but I think it would work.
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!
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.
I know sometimes we can be hesitant to use canned chicken but it really works in this recipe and makes it so much easier. Hope you love this one!
Sounds really good! I bet it would be good with tuna as well.
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
You may want to consider a different meal idea as it would be extremely difficult to make something with noodles and a creamy sauce and a crispy topping low fat or low calorie
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