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.
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: (FULL RECIPE AT THE BOTTOM OF THE POST)
- 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 9x13 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.
WANT MORE DELICIOUS RECIPES LIKE THIS ONE? GIVE THESE A TRY!
Chicken Noodle Casserole (+Video)
Ingredients
- 12 ounce package egg noodles, cooked and drained
- 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 (or water)
- ½ onion, finely diced
- 2 cups shredded cheddar cheese
- 1 ½ cups frozen peas and carrots
- 1 cup panko bread crumbs
- 1 stick salted butter (½ 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
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
Melissa
Can I use something else besides Mayo? My husband absolutely HATES Mayo. I was thinking of subbing sour cream? Idk. Not good at coming up with alternatives. Thanks.
Brandie @ The Country Cook
What do you normally use to substitute Mayo? Sour cream might be too strong a flavor here. I really don’t know. You don’t taste it as a separate ingredient. Perhaps someone on here can give suggestions. Sometimes Greek yogurt can work but you just don’t want the flavors to get too tangy.
Jo Anne Stegall
I would try cottage cheese. If you have a small food processor. process a minute to make it smoother. You could go with half cottage cheese and an egg. That is what I would suggest.
GEORGE PHILLIPS
I added celery, 1 cup chopped NM green chilies, 4 tbs chopped garlic, 1/4 cup diced radish. Was super home run. Grand kids got up in middle of the night and made a sandwich using toasted sourdough bread. Leftovers almost gone in morning.
Theda Light
Made this for dinner. Added some garlic powder, a bit of oregano salt and pepper and a dash of dried parsley. I didn't have rotisserie chicken or canned so I cut up fresh chicken Tasted great!
Brandie @ The Country Cook
Love your additions Theda! So happy you all enjoyed this one!
Amber
Sooo…I went to make this and couldn’t find a baking dish (we’re currently staying with family) ♀️ So I decided to make it on the Stove top, turned out GREAT!! I started with the onions and the frozen veggies then added the meat and some spices. Cooked for a bit then added all the wet ingredients cooked a little longer then added the cooked noodles and cheese and topped with French Fried Onions for a crunch! So good that my SUPER picky 3yr old had seconds
Brandie @ The Country Cook
Ingenuity at its finest! Ha! Love hearing that Amber!! Thank you for taking the time to come back and come back. I also absolutely love hearing when super picky eaters like something!!
Katy
If I were to,ale this and freeze it for later, should I cook it first and then freeze?
Julie
Instead of bread crumbs could you use stove top stuffing?
Brandie @ The Country Cook
I'm sure you could. Just be careful that it doesn't burn. Perhaps crush it up really well before topping. 🙂
Christy
Thanks for the wonderful recipe! My family loved it & I made a double batch and took a pan to a recovering friend's house and they love it too. Only thing I added was chopped green onions in place of regular onions to add a little extra color.
Robin Reid
First, thanks for sharing. I have made this several ways, using all your basic ingredients. Sometimes, I don't add bread crumbs, I often do not at the cheese (which is odd...cuz we are cheese lovers), I use green giant mixed vegetables every time (peas, carrots and green beans), I also add celery...just a thing for us. Everytime, no matter how we mix it up, it comes out great. Oh, I do add a little vegetta to it for added flavour.
Thanks
Anne
Hi - do you think this would work with spaghetti noodles??
Linda
I used with spaghetti noodles but chopped them into small pieces. Worked out great.
Rhonda Kay Hagerman
I've made this a number of times and it is, by far, our favorite casserole ever! I just make a nice salad to go with it and it makes an awesome meal! Thank Brandie!
Brandie @ The Country Cook
Thank you so much Rhonda Kay! You are so very sweet to take the time to come back here and leave a review!
Gloria Skinner
I love this chicken noodle recipe my family also loves it!!!
Jess
This was a HUGE hit with the fam. Very very picky eaters and I just got a request to make again!
Gloria Skinner
this is the best recipe its my go-to family meal!!!
Sue Mooney
I made this last night. Very good and flavorful. I precooked frozen peas (without carrots). after reading comments. Used one can cream of chicken soup and one can cream of chicken with herbs. Added some garlic powder, onion salt, pepper and parsley flakes. I would probably add a bit more seasonings the next time. Onions were not fully cooked after baking at 350 for 40 min. I would omit them the next time. I added extra milk as the mixture seemed quite thick and mixed the melted butter with the bread crumbs and then placed them on top. With these minor changes, thought it turned out very good!
Jana
My husband doesn't like onions, so instead of tossing *raw* ones into a casserole, I saute them beforehand to my desired crispness and add some dry seasoning toward the end. Like thyme or rosemary. The onion practically melts into the casserole & adds a lot of flavor. You can't even see them! He now requests that I do this to all our casseroles. This is just a suggestion. I'm not trying to tell you how to cook!! 😉
Wendy Allen
I made this for us tonight. It was delishhh lol. It makes a lot! Next time I think I'll cut recipe in half since there's just 2 of us. Thanks for the recipe. Easy to make!
Brandie @ The Country Cook
Don't forget you can freeze that other half if you'd like. Save it for another meal! Thanks so very much for coming back to comment!
Carole A Burinsky
Looks easy, I have ALL the ingredients (love the substitutions you offered), sounds yummy so I'm making it for dinner!!!
Catherine Brostek
I’ve made this recipe with can cahicken, rotisserie chicken and leftover turkey. All three ways were delicious, I will be making it with can tuna for Friday’s during lent since we don’t eat meat on those days. I’ll be using cream of celery soup.
Shelly Conard
Love this! Used leftover gr. Chick breasts, didn't have the peas & carrots so used broccoli and used oatmilk and only had regular bread crumbs, it worked out! This was delicious!! Thank you !
Brandie @ The Country Cook
Thanks so much Shelly! I'm so glad you were able to take this recipe and make it work for you with what you had on hand! Thank you for taking the time to come back and review!
Ariel
What is the serving size for your nutritional info??
Brandie @ The Country Cook
Generally my serving size is about a cup and a half. However, if you are using this information for dietary or health needs, I would ask that you use your own trusted nutritional calculators to be certain that it works for you.
Mandi
I didn’t have cream of Chicken so used cream of mushroom. Only added the peas, no carrots. Before the Panko crumbs, I added another layer of cheese. Turned out fabulous!!!
I love yummy food
This recipe did not disappoint! Super easy to put together and on the table in half an hour plus some. My little person loved it, and if he approves then it must be amazing! But seriously guys try this.
Claire
Tried this last night, it was great, and so easy. I used rotisserie chicken and Ritz because I couldn’t find panko in the store. It was my first try at a casserole and it was a big success! Thanks for this old school comfort food recipe.
Jenny Eller
I love this recipe, but my family is trying to watch our weight. I completely omitted the Mayo, used a little extra water (instead of milk) and omitted the butter on the breadcrumbs. I didn’t even bake it, it was rich and creamy enough on the stovetop.
Whitney
When you add in the soup, do you add the extra can of milk/water? Or just the concentrated 2 cans? I don't want it too runny.
Brandie @ The Country Cook
Hey Whitney - nope. No extra milk or water. Just what is in the can. Hope that helps!
Ann Fontanez
This is dangerously GOOD! My whole family flipped over this recipe, and we decided it's a keeper!
Brenda
O my goodness. Easy to make. Easy to add or substitute ingredients. I love adding green beans and carrots. I also too this casserole with fried onions. You can bake and chill leftovers for tomorrow’s lunch too 10 out of 10 for sure
Brenda
Ugh my typos lol
Sharri
This recipe is so scrumptious I added sauteed finely chopped celery and red bell pepper. Thank you for sharing. 5 stars