Why We Like This
- Simple and easy to make - Just 6 core ingredients
- Many different ways to make it - from flavors to the protein you use and everything in between
- Quick cook time - 30 minutes start-to-finish, and can prep ahead of time
Chicken Noodle Casserole Recipe
- 2 cups egg noodles, cooked and drained
- 1 ½ cups cooked chicken, shredded or chopped
- 1 cup frozen green peas and carrots
- 1 can condensed cream of chicken soup (10 ounces)
- ¼ cup sour cream
- ¾ cup milk or water
Crunchy topping (optional)
- ¼ cup dry bread crumbs
- 1 tablespoon melted butter
- ½ teaspoon dried Italian herbs or dried parsley
- ground black pepper, to taste
- kosher salt, to taste
(see ingredient substitutions below)
- Bring water to a boil, add noodles, and then drain when noodles are cooked to desired texture (see "Substitutions" section for noodle options)
- Bake, boil, or cook your chicken any way you prefer -- or use leftover chicken (see "Substitutions" section for chicken options)
- Preheat the oven to 400°F/200°C
- Grease an 8-inch casserole dish
- In the casserole dish, add the cooked egg noodles, cooked chicken, frozen peas and carrots, cream of chicken soup, sour cream, and milk or water, and then set aside
Crunchy topping (optional)
- Mix together the breadcrumbs, melted butter, dried herbs/parsley, pepper, and salt in a bowl
- Sprinkle the top of the casserole with the breadcrumb mixture
- Bake the casserole uncovered for 15 – 20 minutes, or until the top is bubbling (and if using breadcrumbs, until they are toasted)
- Boiled (bring water or chicken broth to a boil, cover and simmer boil for about 10 minutes, then pull the chicken -- inside temp should be at least 165 degrees Fahrenheit)
- Baked (cook a couple of chicken breasts uncovered in the oven at 350 degrees Fahrenheit for 25-30 minutes; or at higher temperatures over a shorter period of time (375 degrees Fahrenheit for 25 to 30 minutes, or 400 degrees Fahrenheit for 22 to 25 minutes); if you want less exterior crisping, cover the chicken but note that it will take longer to cook; make sure that the inside temperature of the chicken reaches at least 165 degrees Fahrenheit)
- Store-bought rotisserie
- From a can (we prefer Swanson's premium white chunk chicken breast or similar)
- Any leftover chicken you have lying around
- Wide egg noodles (our preference)
- Extra-wide egg noodles
- Cavatappi, penne, fusilli, ziti, or other noodles of similar size
- Fresh peas and carrots
- Frozen peas and carrots (we recommend thawing them for 20-30 minutes before adding them in)
- Fresh broccoli (can add it to the peas and carrots, or as a substitute)
- Frozen broccoli (we recommend thawing them for 20-30 minutes)
- Frozen vegetable medley (we recommend thawing them for 20-30 minutes)
- Condensed cream of chicken soup
- Condensed cream of mushroom soup
- Condensed cream of celery soup
- Crunchy topping
- Bread crumbs
- Crushed crackers (buttery round, Ritz, seasoned, etc.)
- Crushed potato chips or crushed pretzels
A Couple Of Other Cooking Notes
- If you're feeling adventurous, add some cheese on top a few minutes before you're ready to pull it out of the oven (we prefer shredded cheddar or mozzarella cheese but other cheeses are good too).
- While we've never done it, some people have suggested fried onions on top as a crunchy topping.
How Far In Advance Of The Meal Can I Make Chicken Noodle Casserole?
After we've prepared the dish but before we've baked it, we chill it covered (we tightly wrap it with plastic wrap) in the refrigerator for up to a full day in advance. Note that we do not add the crunchy topping until we're ready to bake it. When we pull it out of the refrigerator, we let it sit at room temperature for 15-20 minutes, then add the crunchy topping. When we're ready to place it in the oven, we add a few mintues to the total time listed in the cooking directions above because it's still a little cooler than room temperature.
Can I Freeze Chicken Noodle Casserole?
Yes, as the chicken and noodles have already been cooked, it's a great dish to freeze for later. Just be sure to cover it with aluminum foil and freeze for up to 2 months. Note that we prefer to not add the crunchy topping if we're going to freeze it. Once frozen, when we're ready to eat it, we pull it out of the freezer and let it thaw completely (mixing it around when it no longer looks frozen to make sure there are no frozen sections). When it has fully thawed, we add the crunchy topping and bake it for a few more minutes than what we've noted in the cooking directions above.
How Do I Store Leftovers?
We use Pyrex glass containers to store leftovers, and we keep leftovers for up to 3 days. While you can reheat in the oven (350 degrees for a few minutes), we almost always reheat it using a microwave because it's faster/easier.