Home » Dinner Recipes » 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! 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!

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 else can I use besides panko bed crumbs?

Just use regular bread crumbs, 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! 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 – 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.
  • 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 or pretty much whatever frozen vegetable you like.
  • 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.
egg noodles, cheese, canned chicken, mayonnaise, peas and carrots, cream of chicken, panko 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?

Originally published: June 2012
Updated & Republished: January 2020

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!
4.95 from 470 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6

Ingredients

Instructions

  • Preheat oven to 350F degrees. Spray 9×13-inch baking dish with non-stick cooking spray.
  • In a large bowl, combine 2 (10 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, 2 cups shredded cheddar cheese and 1 1/2 cups frozen peas and carrots.
    Chicken Noodle Casserole
  • Stir until combined. Gently stir in 12 ounce package egg noodles, cooked and drained.
    Chicken Noodle Casserole
  • 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.
    Chicken Noodle Casserole
  • Bake uncovered for about 30-35 minutes until bubbly and top is golden brown.
    Chicken Noodle Casserole
  • Dig in and enjoy!
    Easy Chicken Noodle Casserole served on a white plate with parsley

Video

YouTube 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!
Course: Main Course
Cuisine: American

Nutrition

Calories: 745kcal | Carbohydrates: 29g | Protein: 40g | Fat: 51g | Sodium: 1050mg | Fiber: 2g | Sugar: 4g

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.

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

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




303 Comments

    1. 5 stars
      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

  1. 5 stars
    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!

  2. 5 stars
    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!

  3. 5 stars
    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!!

  4. 5 stars
    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!

  5. 5 stars
    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.

  6. 5 stars
    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!

  7. 5 stars
    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!

  8. 5 stars
    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!

  9. 5 stars
    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!

  10. 5 stars
    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.

  11. 5 stars
    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.

  12. 5 stars
    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!!

    1. 5 stars
      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.

  13. 5 stars
    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!