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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.

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

FREQUENTLY ASKED QUESTIONS:

What can I substitute for canned chicken?

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.

Can I use other cream soups?

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!

What if I don’t have panko bread crumbs?

No problem. Just use bread crumbs or crushed Ritz crackers or crushed saltine crackers.

Can I make this in the crock pot or Instant Pot?

I have not tried making this recipe in a crock pot to Instant Pot but if you try it, please let me know!

Can this casserole be frozen?

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.

How do I store leftovers?

This chicken noodle casserole is so good as leftovers! Store leftovers in an airtight container in the refrigerator for up to 3 days.

Easy Chicken Noodle Casserole recipe from The Country Cook. Serving shown on a small white plate.

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
egg 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-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.

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. 

finished, Chicken Noodle Casserole, shown with serving spoon.

CRAVING MORE RECIPES?

Easy Chicken Noodle Casserole

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!
4.93 from 315 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

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

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

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.

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

Originally published: June 2012
Updated & Republished: January 2020

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Recipe Rating




248 Comments

  1. 5 stars
    I only had 1 can of chicken so I added some sliced up celery and white shrooms. It’s so so good. Tastes like Stouffer’s escalloped chicken but better. Creamy noodley perfection

  2. 5 stars
    I made this for supper yesterday and it’s delicious! I’ll definitely make it again. I used cream of celery soup but that was the only change. I wasn’t sure about the mayonnaise but it just adds to the creaminess. Thanks for sharing with us!

  3. 5 stars
    I didn’t have all the same ingredients, so I used 1 1/2 lbs chicken cut into chunks, lightly sautéed in butter, 2 cans of cream of chicken with herbs, and frozen broccoli. I had a rather large onion, but the extra onion only added to the goodness here. Very homey and hearty!

  4. 5 stars
    I didn’t know what to expect, however, this recipe was excellent!!! I followed it exactly and loved it. I will definitely be making this again!

  5. 5 stars
    My baby girl officially loves this recipe! Great pantry casserole. 🙂 For the record, I didn’t have panko crumbs, but I did have Ritz crackers, so I used those instead. Worked great!

  6. 5 stars
    This is a super great recipe! I make it often. In fact, it’s in the oven now! Almost done. I used carrots, and celery along with the onions. Rotisserie chicken. It’s so yummy, easy to put together, small kids love it! It’s great left over!

  7. 5 stars
    Thanks for this recipe! It’s been a go-to on busy weeknights for month now. We were feeling a little adventurous tonight and added a packet of ranch seasoning and bacon bits…*chefs kiss

    I love that this recipe is delicious as-written and takes on any variations you throw at it. Kudos!