Easy Chicken Noodle Casserole {Pantry Staples!}
This baked chicken noodle casserole will be on the dinner menu rotation all year long!
A cozy creamy casserole with chicken, egg noodles, and green peas is smothered in a creamy sauce and baked until bubbly.
This recipe uses a shortcut sauce (from scratch instructions are included too!) to create a belly-warming meal in no time at all!
An Easy Take on Chicken Noodle Casserole
- Who doesn’t love chicken and noodles? And who doesn’t love a hearty casserole? Two favorites are combined into one easy meal!
- Made with pantry ingredients that you probably already have on hand (I’ve also included an easy from-scratch sauce if you prefer).
- Makes great use of leftovers from meats to veggies, it’s the perfect way to clean out the fridge.
- Save dishes by skipping mixing in a large bowl, stir directly in the baking dish!
- This 30-minute meal can easily be prepared in advance for a great weeknight dinner.
Ingredients
Keep the basics like cream of chicken soup and the meat, but feel free to substitute the add-ins depending on what you have on hand!
Pasta – Try substituting any medium pasta like fusilli, penne, or even tortellini for the egg noodles.
Chicken – I use either rotisserie or leftover cooked chicken in used in this recipe. Try substituting diced ham or leftover turkey for a new dish.
Veggies – Add any frozen veggies to the mix. Frozen peas, carrots, or broccoli all are great choices.
Sauce – To keep this meal quick, the sauce is made with cream of chicken soup but I have included a “from scratch” version in the notes of the recipe too.
Variations – Shredded mozzarella cheese instead of cheddar cheese adds a new flavor twist! For some extra kick try adding Monterey or pepper jack. Try using crushed ritz crackers instead of panko bread crumbs in the topping.
How to Make Chicken Noodle Casserole
This easy comfort food favorite is ready in just a few steps!
- Boil noodles in a large pot until al-dente.
- Combine all ingredients in a casserole dish per the recipe below.
- Sprinkle on toppings and bake until golden brown and bubbly.
It’s that easy to make a delicious weeknight meal!
Tips for a Great Casserole
- Cook the pasta until it is just al dente in salted water. It will cook a bit more in the oven as the casserole bakes.
- Always start with pre-cooked meat. If you don’t have cooked chicken, you can boil and shred chicken breasts. Save the boiling water to cook the pasta for a boost of flavor.
- If substituting fresh veggies, add them to the pasta water during the last few minutes until tender. This saves the step of cooking them.
- Cheese is optional but adds great flavor to the topping.
How to Freeze Casseroles
Freezing casseroles is a great way to have a future dinner ready at the last minute or a potluck meal to go. Just be sure not to freeze a casserole with raw meat in it. Here’s an easy method for freezing any kind of casserole!
- Line the bottom of a casserole dish with aluminum foil or parchment paper and have it overlap by at least 6 inches on each side.
- Assemble the casserole as directed. Cover and chill the casserole overnight in the refrigerator.
- Wrap the casserole tightly in plastic wrap and label it with the date on it.
- Place the casserole in the freezer. Once frozen, the foil can be lifted out of the pan so your pan can be used again!
Our Favorite Casserole Recipes
Did you enjoy this Chicken Noodle Casserole? Be sure to leave a rating and a comment below!
Easy Chicken Noodle Casserole
This easy Chicken Noodle Casserole is topped with a delicious breadcrumb mixture and baked until bubbly!
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Preheat oven to 425°F.
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Cook egg noodles al dente (firm) according to package directions. Drain well.
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Combine egg noodles, chicken, soup, milk, and vegetables in 2qt casserole dish. Top with cheese if using.
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Combine topping ingredients in a small bowl and sprinkle over the casserole.
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Bake 20 minutes or until bubbly. Broil 1 minute to brown topping if needed.
- Cook pasta just until it is just al dente.
- If you don’t have cooked chicken, chicken can be simmered in a bit of water or broth. Save the chicken water for cooking the pasta too!
- If substituting fresh veggies, add them to the pasta water during the last few minutes until tender. This saves the step of cooking them.
- 1 cup of sharp cheddar cheese can be added to the sauce if desired.
To Make Homemade Condensed Cream of Chicken Soup
- ¾ cup milk
- ¾ cup chicken broth
- ½ cup light cream
- 4 tablespoons cornstarch
- ½ teaspoon poultry seasoning
- ¼ teaspoon each onion powder and garlic powder
- ¼ teaspoon black pepper
- 1 tablespoon butter
Combine all ingredients except butter and chicken in a cold saucepan and whisk well.
Place over medium heat and continue whisking until thickened. Season with salt & pepper to taste and use in place of canned cream of chicken soup.
Serving: 1.25cups | Calories: 342 | Carbohydrates: 29g | Protein: 30g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 90mg | Sodium: 655mg | Potassium: 405mg | Fiber: 3g | Sugar: 5g | Vitamin A: 573IU | Vitamin C: 15mg | Calcium: 83mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Main Course, Pasta
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