Chicken Noodle Casserole
This easy Chicken Noodle Casserole recipe 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!
We really loved this!! Perfect recipe – don’t need to change a thing!
– Debbie
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 or turkey. 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!
Just use regular bread crumbs, 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! 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 – 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 or turkey.
- 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.
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?
- Tuna Noodle Casserole
- Beef Noodle Casserole
- Chicken Cobbler
- Crock Pot Chicken and Noodles
- Old Fashioned Chicken and Dumplings
- Sour Cream Noodle Bake
- Cafeteria Noodles
- Neiman Marcus Chicken Casserole
- Chicken Enchilada Casserole
- White Chicken Enchiladas
- No Peek Chicken Casserole
- Shepherds Pie
- Ground Beef Stroganoff
- The Best Chicken Spaghetti
- Butter Swim Biscuits
Originally published: June 2012
Updated photos & republished: January 2020
Chicken Noodle Casserole
Ingredients
- 2 (12.5 ounce) cans chunk chicken breast, drained (or about 3 cups of store-bought rotisserie chicken, diced)
- 2 (10.5 ounce) cans cream of chicken soup
- 1 cup mayonnaise
- 1 cup milk
- ½ onion, finely diced (optional) (you could also use about 1 Tablespoon of dried onion flakes – see notes below)
- 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
Instructions
- Preheat oven to 350F degrees. Spray 9×13-inch baking dish with non-stick cooking spray.
- In a large bowl, combine 2 (12.5 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 (optional), 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!
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.
- Sauté the onions first if you prefer them softer (they will still have a slight crunch otherwise.) Onions are optional.
- 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.
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 and other nutritional values can vary quite a bit depending on which brands were used.
Since I cook for one, I halved the recipe; next time I will quarter it so I only have leftovers for 2-3 meals. I followed ingredient directions except for adding pepper and Herbs of Provence.
Thanks so much for coming back to comment Robin!! So happy you enjoyed this one! Love the addition of Herbs de Provence!
I need to freeze this. Can I freeze this without cooking it?
I haven’t personally done it but I don’t see any reason why you couldn’t.
Made 1/2 of recipe using sour cream & mafalda pasta. Ended up with 8 servings. This was incredible! I put this in my “keeper” recipe file. I can’t cook – can barely make a PB & J, but would have no problem bringing this to a potluck.
Delicious! I’m making it again tonight but will half the recipe.
My sons made this for dinner all by themselves. They did a fantastic job and this is a great recipe for kids to make. We all loved it!!
I made this tonight. I halved the recipe and it was amazingly good!
Easy and delicious comfort food. – family loved it! The only small changes I made were using 1 can each of cream of chicken soup with herbs & cream of mushroom, plus a few dashes of ground pepper and garlic powder. I’m sure I’ll be asked to make this often. Thank you for the great recipe!
so, this was the second time I made this recipe. it turned out amazing and creamy. thank you for the recipe
My boyfriend might be the pickiest eater in the World. That having been said, I made this recipe, exactly as it was written, without any substitutions or omissions. He and I both love this casserole! it’s requested quite often.
Now that Thanksgiving is just behind us, I have a lot of turkey to repurpose. I’ll be using leftover roasted turkey in place of the chicken this weekend, and I have no doubt it’ll be a hit as well.
Thank you for this very easy, time saving crowd pleaser!❤️
I followed this recipe to a “T”. I did leave it in longer to brown up the top to a golden color. It was the best I ever made and my family loved it. Will be saving this one.
Great recipe!
This is a favorite for my family. I replace the panko crumbs with corn flakes. Any which way it is an amazing way to use leftover chicken or turkey.
Could this be made with leftover turkey?
Yep! I mention that above in the Frequently Asked Questions section and the ingredient listing 🙂
My family loves this recipe. We mix the butter with the panko before topping the casserole.
loved this recipe ,easy to make .My family loved it I will definitely make it again and again !!!
I just made this. Had to use dairy free cheese and milk and gluten free noodles and bread crumbs but it was delicious! I added pepper, and some roasted granulated garlic powder. Excellent recipe Brandie!!!!! Thank you!
Can this be frozen, prepared ahead of time, and then baked when needed?
I made this while I was pregnant and froze it to eat after baby was born. It turned out really good! Just add the bread crumbs and butter after thawing.
Can this be made the day before and then cooked the next day ?
Fantastic!
I halved the recipe to put in a 9 in.²
pan, I used cream of mushroom soup, mixed my breadcrumbs with the butter, and topped the casserole.
I added a little herb de Provonce to the crumbs… really a delicious success!!!
Made 1/2 batch of this, it was absolutely delicious!! I sauted some fresh chicken with salt, pepper in butter, to shred up, added some finely chopped garlic & sautéed the veggies first. Even my Dad really enjoyed it, & he’s not usually big on casseroles. Will be making again!! Thank you for sharing!!
turned out great I used sour cream instead of mayo definitely will make it again.
This is comfort food at its best! l just made it and was enjoying it then was pleasantly surprised when my husband, who complains about any casserole but especially those containing cream soups, complimented it. Yay!
I used macaroni because I didn’t have egg noodles. It was good with them. The dish tasted really good. I will try it again.
1960’s family staple! Wow every one eat it like they have never eaten before! I added celery and corn
A really wonderful, easy, and inexpensive way to feed a family. And, just so tasty and comforting. My wife said it’s the best chicken noodle casserole she’s ever had, and she’s from small-town Kansas. 🙂
Love hearing that John!! Thanks so much for taking the time to come back and comment!!
I also want to point out just how much this makes! (This is a good thing.) I followed the recipe amounts exactly, and while it says it’s six servings, the first night we had it, two people in our family of four had seconds, or six servings total, and we still had more than half left over. Then two of us had some for lunch the next day, and we STILL have about two servings left.
Oh, and I used a can of mixed carrots and peas, drained, because it was right near to the soup, and cost 79 cents. I figured why not? I also had some leftover roasted green beans in the fridge, cut them up and tossed them in. Great way to get rid of that kind of leftover.
I made this because I wanted a quick easy meal. My husband and I loved it and it’s become a go-to favorite. I’ve used cream of chicken and cream of mushroom soup, both with equally good results.
Delish recipe! Whole family loves it. Served veggies on the side and used crushed crackers instead of bread crumbs. Will make again!
Hands down, the BEST , most tastiest casserole I have ever had!!!! Easy. I used rotisserie chicken to make it east and tastier.
Very tasty, good combination of flavors and easy to make
I use this recipe in our dinner rotations and it’s always a hit!
I don’t eat meat but everyone else does! So I make it with one can of cream of celery and one can of cream of mushroom. I then do half with my veggie chicken and the other half with Costco rotisserie.
It’s always great!
Nothing beats a good ole Costco rotisserie chicken! Thanks so very much Nicole!
Cut the recipe in half since I was only cooking for two & used macaroni shells instead of noodles but otherwise followed the recipe. It was delicious and came together very quickly. Will definitely make it again. Thank you!
I love hearing that Marley and I sure do appreciate you taking the time to come back and comment!
Winner, goes into our rotation. Easy to make, tastes great, and for my Wife and I it will provide at least 4 meals, so a huge dollar stretcher. Thanks Brandie, another winner.
Thanks again George!! Much appreciated!
Made this for church homecoming. Will see how it goes. This recipe is super easy using canned chicken. Definitely serves more than 6.
Love this recipe! I have made it similar with tuna and cream of celery instead for tuna casserole. My daughter health helped me make it and thought I put cat food in it because of the canned chicken. but she loved it and even my husband who hates casseroles loved it!
That’s hilarious! So happy she enjoyed the cat food casserole lol!
I have to give this a five-star! This was obsessively good, a definite keeper! Thank you so much
Made this with what I had and it was DELICIOUS! I used frozen mixed vegetables, cream of mushroom, cream of chicken and regular bread crumbs. I also used different seasonings based on what my family likes. I will definitely make this again with ingredients listed once I get them! THANK YOU FOR SHARING!
Kids loved it – thanks so much!
My family loved this dish! Very easy to make and only needs pantry ingredients which is my type of weeknight supper.
super easy and very good thw whole family loved it and I was vary cost affordable and we used smoked chicken instead of canned very good
I made this recipe for my family last night, and the casserole was devoured! Yummy!!!
Perfect just the way it is. This made it so affordable for my whole family – thank you!
I am making this tonight!
Delicious! A very easy meal that comes together quickly. Broiled the last few minutes to brown to perfection. Everyone loved it.
That means a lot – thanks so much Mark!
Yummy! Haven’t made chicken noodle casserole in years and found this recipe. Great combination of all ingredients. Made this evening and it’s a keeper recipe. Had to substitute one can of cream of chicken for cream of mushroom. Made exactly as written otherwise. Excellent.
Love this recipe! My 2 year old loves it too, so that’s a win. I think next time I’ll saute the onion first, they were still a little too crunchy for my taste, but otherwise solid kid-friendly meal. Thank you!
I made this recipe as directed. This recipe makes A LOT. This will provide 8 generous servings. I cut the recipe in half and there is enough left over for the two of us to have another meal. I used sour cream instead of Mayo and this casserole turned out very creamy. The only thing I would do differently next time would be to add 1/2 tsp salt and a smidge garlic powder. I liked the recipe, but felt it need just a little something. I loved how easy this recipe came together and plan on making this again.
We had this for lunch today, couldn’t wait until dinner. It’s delicious and has a gooey cheese goodness I made a batch in 2-8×8 pans and put one in the freezer. Thank you for sharing this recipe, it’s a keeper!
Can you make this ahead and bake it the next day?
Yes you can
Love this recipe. It quick and easy to make and delicious
Does this have to be made with a certain noodle? I have everything but this type….
What kind do you have? Some of the thicker egg noodles may not cook as well
I can’t thank you enough for this easy recipe. Everyone enjoyed it and it satisfied all the picky eaters!