This cozy Chicken Noodle Casserole wraps all the comfort of classic chicken noodle soup into a creamy, baked family favorite. Tender egg noodles, juicy shredded chicken, and colorful veggies are tucked into a rich, savory sauce, then finished with melty cheddar and an optional crunchy topping. It’s simple, satisfying, and perfect for busy weeknights or chilly evenings.
Ingredients
- 2 cups cooked chicken, shredded (rotisserie or leftover chicken works well)
- 8 ounces egg noodles
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper, to taste
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs (optional)
- 2 tablespoons butter, melted (optional, for breadcrumbs)
- Nonstick cooking spray or a little oil, for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or oil.
- Cook the egg noodles according to package directions until just al dente. Drain well and set aside.
- In a large mixing bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and black pepper until smooth and well combined.
- Add the shredded chicken, cooked egg noodles, frozen mixed vegetables, and shredded cheddar cheese to the bowl. Gently stir until everything is evenly coated in the creamy sauce.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- If using, in a small bowl mix the breadcrumbs with the melted butter until evenly moistened, then sprinkle over the top of the casserole.
- Bake for 25–30 minutes, or until the casserole is hot and bubbly around the edges and the top is lightly golden. Let rest for 5–10 minutes before serving so it can set slightly.
Variation
- Swap the cream of chicken soup for cream of mushroom or cream of celery for a different flavor profile.
- Add extra richness and protein by stirring in 1/2 cup cottage cheese or extra shredded cheddar before baking.
- Make it a cheesy topping casserole by skipping the breadcrumbs and sprinkling an additional 1/2–1 cup cheddar over the top in the last 10 minutes of baking.
Cooking Notes
- Don’t overcook the noodles on the stovetop; they will finish softening in the oven as they absorb some of the sauce.
- If baking in a deeper dish or a smaller pan, you may need to add a few extra minutes to ensure the center is piping hot.
- For a more golden, crispy top, place the casserole under the broiler for 1–2 minutes at the end, watching closely so it doesn’t burn.
Serving Suggestions
- Serve with a simple green salad or steamed green beans to balance the richness of the casserole.
- Add warm dinner rolls, garlic bread, or crusty bread to soak up any extra creamy sauce.
- Finish each serving with a sprinkle of fresh parsley, chives, or cracked black pepper for a fresh, bright touch.
Tips
- Cook and shred your chicken in advance or use rotisserie chicken to make this a fast, weeknight-friendly bake.
- Let the casserole rest briefly after coming out of the oven; it will slice and serve more neatly once it sets.
- This dish reheats and freezes well. Cool completely, portion into airtight containers, and refrigerate up to 4 days or freeze for up to 3 months.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 20 g
- Sodium: 780 mg
Frequently Asked Questions
- Can I make this casserole ahead of time?
Yes. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours. Add 5–10 minutes to the baking time if going into the oven cold. - Can I use different pasta instead of egg noodles?
You can substitute short pasta like rotini, penne, or shells. Cook just to al dente and proceed with the recipe. - How can I lighten this recipe up?
Use light sour cream, reduced-fat cheese, and a lower-sodium condensed soup. You can also increase the veggies and slightly reduce the noodles. - Can I freeze Chicken Noodle Casserole?
Yes. Freeze unbaked (well wrapped) or baked and cooled. Thaw overnight in the fridge, then bake or reheat until hot and bubbly throughout.
Conclusion
This Chicken Noodle Casserole is the ultimate comfort food creamy, cheesy, and loaded with tender chicken, noodles, and veggies in every bite. It comes together quickly with pantry-friendly ingredients, bakes up beautifully golden, and reheats like a dream. Whether you’re feeding family, sharing with a neighbor, or stocking the freezer, this cozy classic always hits the spot.
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Chicken Noodle Casserole
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Omnivore
Description
This cozy Chicken Noodle Casserole wraps all the comfort of classic chicken noodle soup into a creamy, baked family favorite. Tender egg noodles, juicy shredded chicken, and colorful veggies are tucked into a rich, savory sauce, then finished with melty cheddar and an optional crunchy topping. It’s simple, satisfying, and perfect for busy weeknights or chilly evenings.
Ingredients
Scale
- 2 cups cooked chicken, shredded (rotisserie or leftover chicken works well)
- 8 ounces egg noodles
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper, to taste
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs (optional)
- 2 tablespoons butter, melted (optional, for breadcrumbs)
- Nonstick cooking spray or a little oil, for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or oil.
- Cook the egg noodles according to package directions until just al dente. Drain well and set aside.
- In a large mixing bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and black pepper until smooth and well combined.
- Add the shredded chicken, cooked egg noodles, frozen mixed vegetables, and shredded cheddar cheese to the bowl. Gently stir until everything is evenly coated in the creamy sauce.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- If using, in a small bowl mix the breadcrumbs with the melted butter until evenly moistened, then sprinkle over the top of the casserole.
- Bake for 25–30 minutes, or until the casserole is hot and bubbly around the edges and the top is lightly golden. Let rest for 5–10 minutes before serving so it can set slightly.
Notes
- Use just-cooked, al dente noodles so they don’t become too soft after baking in the creamy sauce.
- Rotisserie chicken is a big time-saver and adds great flavor, but any leftover cooked chicken will work.
- If the mixture looks very thick before baking, you can add a splash more milk to loosen it slightly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Casserole
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 85 mg
Keywords: chicken noodle casserole, chicken pasta bake, creamy chicken noodle bake, easy family dinner, comfort food casserole