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!

Course Main Course

Cuisine American

Keyword Chicken Casserole, Chicken Noodle Casserole, Egg Noodle Casserole

Prep Time 20

Cook Time 35

Total Time 45

Servings

Calories 745kcal

2 (10 ounce) cans chunk chicken breast, drained (or store-bought rotisserie chicken)
2 (10.5 ounce) cans cream of chicken soup
1 cup mayonnaise
1 cup milk
½ onion, finely diced
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

Preheat oven to 350F degrees. Spray 9x13-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.
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!

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!