Pair this cramy Chicken Noodle Casserole with some homemade dinner rolls, an Italian Panzanella Salad and my Boston Cream Bundt Cake for dessert!
★ Why You'll Love this Recipe ★
This Chicken Noodle Bake is loaded with shredded chicken, creamy sauce, all tossed with egg noodles and veggies and topped with cheese! Whether it’s been a busy day or you’re just in the mood for a cozy dinner, this casserole is a crowd-pleaser every time.
This is a great dish for family dinners, sharing with friends or neighbors, too.
Super Simple to Make
This recipe is as simple to make as lasagna — even easier since you don't even need to layer. Made with cooked chicken and noodles in a creamy, seasoned white sauce, plus veggies, it's a full meal in one pan.
Family-friendly
Serve with a side salad and garlic bread to make this go even further. I find this feeds up to 10 people easily. So it's great for small gatherings or big families.
Made with egg noodles, this stores well, so leftovers can be taken for lunches.
★ Ingredients You'll Need ★
You'll need some pantry staples and pre-cooked chicken, making this a simple go-to dinner with ingredients you may already have on hand.
Here's everything you'll need:
- Chicken. I used cooked shredded rotisserie chicken breasts.
- Wide egg noodles. Try no-yolk noodles to cut fat.
- Frozen peas and carrots. Thaw first by running under warm water to cut down bake time.
- Cream of chicken soup. You can use canned or make your own white sauce and add chicken bouillon if you prefer.
- Cream of mushroom soup. Canned or make your own white sauce and add chopped, cooked (or canned) mushrooms.
- Sour cream. I prefer to use the full-fat variety for the best flavor.
- Milk. Any type works. Lighter milks will be less creamy but lower in fat.
- Seasonings: Garlic salt, onion powder, salt and pepper.
- Colby Jack cheese. Or choose your cheese of choice.
- Ritz Crackers - Crushed. These are optional but add a nice crunch to the top. Feel free to skip these if you'd like.
★ How to Make this Recipe ★
This cream chicken casserole comes together in a few simple steps.
Here's a look at the process:
- Mix together sauce ingredients.
- Combine chicken, veggies, cooked noodles, and sauce.
- Transfer to casserole dish.
- Top with cheese.
- Add Ritz cracker crumbs, if desired. Bake until bubbling.
- Garnish and serve.
Simple as that!
★ Tips & FAQs ★
Chicken Noodle Bake can be stored in an airtight container in the refrigerator for up to 3 days.
To Reheat: Warm in the oven at 350°F for 15-20 minutes or microwave until heated through.
To Freeze: Assemble the casserole without baking. Cover tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
*NOTE: Egg noodles can sometimes become soft after freezing. To avoid this, undercook the noodles slightly before assembling the casserole and ensure there’s plenty of sauce to keep the dish creamy.
You can add some chicken bullion to the sauce as well as onion and garlic powder for more flavor. Feel free to add Italian seasoning as well. A blend of different cheeses can also add additional flavor.
Egg noodles are the classic choice, but you can use rotini, penne, or any short pasta. Just avoid overcooking the noodles before baking so that they can absorb some of the sauce once combined.
Yes! You can easily make your own cream of chicken soup and cream of mushroom soup starting with my white sauce recipe, then add chicken bullion and diced mushrooms (cooked or canned).
Use whole wheat or high-protein pasta or noodles, heart-healthy cream soup, and add extra vegetables like broccoli, green beans, corn or spinach. You can also use low-fat cheese or reduce the amount sprinkled on top.
★ More Chicken Casserole Recipes ★
Love easy chicken recipes?
Browse all my chicken dinner ideas and Pin your favorites for later.
This easy chicken noodle casserole recipe was featured on South Your Mouth!
Creamy Chicken Noodle Casserole
Equipment
Ingredients
- 3 cups cooked chicken, shredded
- 12 oz wide egg noodles
- 16 oz frozen peas and carrots (2 cups)
- 10.5 oz cream of chicken soup
- 10.5 oz cream of mushroom soup
- 8 oz sour cream
- 1 cup milk
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups shredded Colby Jack cheese
Garnish
- chopped fresh parsley optional
- ½ cup crushed Ritz crackers optional for crunch
Mighty Mrs. is a #WalmartPartner.
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch baking dish.
- Cook noodles. Cook noodles in salted water according to package directions until al dente. Drain and set aside.
- Mix sauce. In a large bowl, whisk together cream of chicken soup, cream of mushroom soup, sour cream, milk, garlic salt, onion powder, and pepper.
- Combine casserole ingredients. Add cooked noodles, peas, carrots, and shredded chicken to sauce and stir until well combined.
- Transfer to baking dish. Pour mixture into lightly greased baking dish to help prevent noodles from sticking to pan. Top with shredded cheese.
- Bake. Bake uncovered for 25-30 minutes until cheese is melted and casserole is bubbly.Add crushed Ritz crackers on top during last 10 minutes of baking, if desired.
- Let cook, garnish, and serve. Let stand 5 minutes before serving. Top with parsley, if desired. Spoon onto plates and serve.
Notes
- To speed up cook time, thaw veggies under warm water before adding to casserole.
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