Creamy Chicken Noodle Casserole
Busy weeknights? No problem!
This Chicken Noodle Casserole is the ultimate comfort food—rich, creamy, cheesy, and topped with a buttery crunch.
It’s quick to prepare, packed with pantry staples, and perfect for using up leftover or rotisserie chicken.
Your family will love the cozy, home-cooked flavor, and you’ll love how easy it is to make!
Just mix, bake, and enjoy this no-fuss, crowd-pleasing casserole.
For the Casserole:
- Chunk Chicken Breast – Canned, drained chicken or about 3 cups of store-bought rotisserie chicken.
- Cream of Chicken Soup – Use two 10.5 oz cans, or substitute with cream of mushroom or creamy celery.
- Mayonnaise – Adds creaminess and richness to the sauce.
- Milk – For thinning out the sauce and creating the creamy base.
- Onion – Half an onion, finely diced (optional), or use dried onion flakes.
- Shredded Cheddar Cheese – Adds cheesy, melty goodness to the casserole.
- Frozen Peas and Carrots – A quick and easy veggie option, adds color and texture.
- Egg Noodles – 12 oz, cooked and drained, the base for the casserole.
For the Topping:
- Panko Bread Crumbs – These give a crunchy topping. You can also use regular bread crumbs or crushed Ritz crackers.
- Salted Butter – ½ cup (1 stick), melted, for drizzling over the bread crumbs to create a golden crust.
Easy Chicken Noodle Casserole
Ingredients
- 2 cans (12.5 oz) chunk chicken breast, drained (or about 3 cups diced rotisserie chicken)
- 2 cans (10.5 oz) cream of chicken soup (substitute with cream of mushroom or cream of celery if preferred)
- 1 cup mayonnaise
- 1 cup milk
- ½ onion, finely diced (or 1 tbsp dried onion flakes; optional)
- 2 cups shredded cheddar cheese
- 1½ cups frozen peas and carrots
- 12 oz egg noodles, cooked and drained
- 1 cup panko bread crumbs (or substitute with regular bread crumbs or crushed Ritz crackers)
- ½ cup (1 stick) salted butter, melted
Instructions
- Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish with non-stick cooking spray.
- In a large mixing bowl, combine the chicken, cream of chicken soup, mayonnaise, milk, diced onion, shredded cheddar cheese, and frozen peas and carrots. Stir well to blend.
- Gently fold in the cooked egg noodles, ensuring they are evenly coated.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Sprinkle the panko bread crumbs evenly over the top.
- Drizzle the melted butter evenly over the bread crumbs.
- Bake uncovered for 30-35 minutes, or until the casserole is bubbling and the top is golden brown.
- Remove from the oven, let sit for a few minutes, then serve warm.
Notes
- Chicken Options: Store-bought rotisserie chicken, leftover grilled chicken, or cooked shredded chicken all work great.
- Soup Variations: Swap out cream of chicken for cream of mushroom or cream of celery for a different flavor.
- Onion Texture: If you prefer softer onions, sauté them before adding them to the mix.
- Topping Options: Try crushed crackers or regular bread crumbs instead of panko for a different crunch.
- Crockpot Cooking: This recipe has not been tested in a slow cooker.
1. Can I use leftover chicken or rotisserie chicken?
Absolutely! Rotisserie chicken or any leftover cooked chicken is a great shortcut. Just shred or dice it and you’re good to go!
2. Do I have to cook the noodles before adding them to the casserole?
Yes, cook the noodles first. This ensures they have the perfect texture when mixed with the creamy sauce and baked.
3. Can I prepare this casserole in advance?
Yes! You can assemble the casserole up to 24 hours ahead. Just cover it tightly and refrigerate. When you’re ready, pop it in the oven and bake as usual!
4. Can I substitute the cream of chicken soup?
You sure can! If you prefer, you can use cream of mushroom or cream of celery soup for a different flavor.
5. How can I make this casserole spicier?
For a little heat, try adding some diced green chilies, a pinch of cayenne, or a dash of hot sauce. Adjust to your taste!
