Creamy and crunchy, this tasty Chicken Noodle Casserole is a family favorite!
Sometimes casseroles get a bad rap, though I’m not sure why. Maybe it’s because of their association with the Midwestern “hotdish,” usually made with fairly inexpensive ingredients, leftovers, canned goods… Well, being from the Midwest myself, I celebrate the casserole and I’ve never served one that wasn’t gobbled up the minute it hit the table. One of the reasons I love casseroles so much is that they are a combination of so many of my favorite things. This Chicken Noodle Casserole is no exception: it has rich egg noodles, a creamy sauce, lots of veggies, flavorful chicken, and an amazing crunchy cheesy topping. What’s not to love?
Speaking of leftovers, this recipe is perfect for those days when you have leftover chicken but you don’t have a taste for the things you usually do with it, like tacos or sandwiches or as an add-in to a salad. You want something warm and filling, savory and comforting, and if you’re like me, you usually have all of the other necessary ingredients in your pantry and freezer. Plus, the thing this casserole has that those other dishes don’t is that wonderful nostalgic feeling you get when eating something reminiscent of childhood. So not only is it delicious, but the memories it inspires make you smile while you’re eating it.
Why you’ll love this recipe…
Chicken Noodle Casserole is so simple to make. All of the main ingredients get mixed up in the casserole dish you’ll be baking it in, so not only is it easy to put together, there’s very little clean-up! You’ll love the way all the different textures combine in this dish. The deeply flavorful sauce, made from the condensed soup and some milk, brings a velvety savoriness that is so crave-able when it coats the veggies that still maintain their bite and the tender pieces of chicken. And that topping (which, obviously, I can’t stop talking about), made from breadcrumbs, butter, and cheddar cheese, provides the most delectable crispy crunch in every bite.
Hot and bubbling right out of the oven, Chicken Noodle Casserole pairs beautifully with a cold, crisp salad, like this Kale Caesar, and some soft Garlic Rolls for a perfect weeknight dinner. And if you have leftovers, warm up a bowl of Chicken Noodle Casserole with some simple Sautéed Broccoli on top for lunch!
Stocking up – to have this casserole anytime
Like most home cooks, I try to keep my kitchen stocked with ingredients that allow me to make delicious meals without having to go to the store more than once or twice a week. I make sure to always have butter, milk, eggs, and a couple of types of shredded cheeses in the fridge at all times, and there are some “must haves” for my pantry and freezer, too.
In the pantry, it’s always a good idea to stock up on pastas – different shapes and sizes that suit different kinds of dishes. And, sure, you could use a short pasta in casseroles and we often do, but I think certain old-school dishes like this Chicken Noodle Casserole just need egg noodles, so I always have a few bags on hand. Canned soups have their own specific space in my pantry; I like to have Cream of Chicken, Cream of Mushroom, and Cream of Celery available all the time because so many wonderful recipes call for them. I also keep a few different kinds of dried breadcrumbs – plain, seasoned, and panko (though in a pinch, I have toasted whatever bread I have around and then “crumb” it in my food processor). And the one thing I always have in my freezer are frozen vegetables; not only do most of them have the same nutrients as fresh, the variety means I can make so many different dishes. For this recipe, I like peas and carrots, but there is also a brand that combines peas and carrots with corn and green beans, and that mix is great in Chicken Noodle Casserole, too.
FAQs & Tips
How to Make Ahead and Store?
You can prepare Chicken Noodle Casserole ahead of time by following the recipe through Step 3, covering the baking dish with plastic wrap, and storing it in the refrigerator for up to 2 days until you are ready to prepare the topping and bake. Cooked and cooled Chicken Noodle Casserole can be stored tightly wrapped in the baking dish or transferred to an airtight container in the fridge for up to 4 days; or the casserole can be stored in an airtight container in the freezer for up to 3 months (thaw frozen casserole overnight in the fridge before reheating).
Do Different Kinds of Condensed Cream Soups Work in this Recipe?
They certainly do! Cream of Celery is delicious here, as is Cream of Mushroom – both celery and mushroom flavors go really well with chicken. I think Cream of Broccoli would work well, too.
Is There a Vegetarian Version of this Recipe?
You can make one! Substitute the Cream of Chicken Soup with a vegetarian version and the cubed chicken with bite-size pieces of cooked vegetables or a plant-based alternative such as tofu.
Serving Suggestions
We often think of casseroles as casual dishes, weeknight family dinners, things like that. But they also make great entrees to serve to guests, especially if you elevate them with some luxurious sides. I love to wow friends and family who come to dinner by serving Chicken Noodle Casserole with this Savory Vegetable Crisp or this vibrant colorful Ratatouille. When I want to have a side that brings in another flavor profile, I turn to corn dishes, like Grilled Corn Salad with Fresh Herbs or Sautéed Corn with Basil Butter.
Pretty much any kind of green vegetable balances the richness of Chicken Noodle Casserole, so serving it with Roasted Brussels Sprouts or Grilled Asparagus or Green Beans Almondine is a fine idea. And by the way, not only can you use Shredded Chicken in this recipe, but leftover cubed-up Baked Boneless Chicken Breasts or these really flavorful Herb-Baked Chicken Breasts work wonderfully, too.
Chicken Noodle Casserole
Ingredients
- 2 cups uncooked egg noodles
- 2 cups cooked chicken diced
- 1 can 10.5 ounces cream of chicken soup
- 1/2 cup milk
- 1 cup frozen mixed vegetables
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese optional
- 2 tablespoons breadcrumbs
- 1 tablespoon unsalted butter melted
Instructions
- Preheat your oven to 425°F.
- Boil a pot of salted water and cook the egg noodles until al dente, then drain.
- In a casserole dish, mix the noodles, chicken, soup, milk, vegetables, and pepper.
- Combine cheddar cheese, breadcrumbs, and melted butter in a bowl, then sprinkle over the casserole.
- Bake for 20 minutes until bubbly. For a golden top, broil for an additional minute.
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