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Chicken Noodle Casserole is a hearty, cream chicken casserole recipe with egg noodles and tons of cheese. It’s the perfect easy dinner recipe for busy weeknights or a potluck! We love how simple it is to make – and how fast.
I’m kind of obsessed with easy casserole recipes that use leftover chicken. I rarely have the energy to make dinner these days let alone cook tons of ingredients for a casserole. That’s why this is the perfect recipe – creamy chicken noodle casserole made with store-bought rotisserie chicken (or use leftover cooked chicken breasts). It’s the ultimate comfort food casserole for a winter dinner, potluck, or even as a meal you take to a friend.
How to make Chicken Noodle Casserole
- It may have a longer list of ingredients, but the recipe is simple: mix and dump.
- I love sautéing diced onions and celery so soften them up.
- Use any kind of cream soup (cream of celery soup or cream of mushroom soup are my favorites) to make the creamy sauce.
- I love frozen peas but you can also use green beans or broccoli florets.
- Season with garlic powder, salt, pepper, and Italian seasoning.
- This recipe is written for a 9×13-inch baking dish.
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Dorothy’s Expert Tips
- Use canned chicken for an even cheaper dinner.
- Shredded cheddar cheese is our favorite.
- While you can use any shape pasta, we love wide egg noodles.
- Store leftover in an air-tight container. You can even assemble the casserole the day before and cover with a layer of plastic wrap.
Chicken Noodle Casserole Recipe
Ingredients
- 5 cups (10 ounces) egg noodles
- 1 tablespoon olive oil
- ½ cup (65g) chopped celery (about 1-2 stalks)
- ½ cup (35g) chopped white or yellow onion (about ¼ large onion)
- 1 can (10.5 ounces) condensed cream of mushroom soup (see note)
- 1 cup milk
- 2 cups (10 ounces or 306g) cooked shredded chicken
- 1 (10 ounce) bag frozen peas, thawed
- ½ teaspoon Kosher salt
- ½ teaspoon Italian seasoning
- ¼ teaspoon ground black pepper
- 1 cup (4 ounces or 113g) shredded cheddar cheese
Instructions
- Cook egg noodles according to package directions until al dente (usually 2-3 minutes less than fully cooked). Drain and set aside.
- Add oil to a skillet. Add celery and onion and cook until veggies are translucent, about 4-5 minutes. Remove from heat.
- Place soup and milk in a large bowl and whisk to combine.
- Add chicken, peas, salt, Italian seasoning, pepper, noodles and vegetables. Stir until combined.
- Pour into a 9×13-inch pan and top with shredded cheese.
- Bake until hot and bubbly, about 15-25 minutes. Serve hot.
Recipe Notes
- You can use any kind of noodle; we enjoy egg noodles in casseroles. Regular or whole wheat are fine. Just be sure to cook to al dente, not fully cook.
- You can use any kind of “cream of” soup (mushroom, chicken, cheese, potato). We enjoy using the lower fat/healthy line of Campbell’s cream soups but use what you like.
- Any kind of milk (nonfat, 2%, regular, or nondairy may be used).
- If you want more cheese on top, add as much as you like.
Recipe Nutrition
Chicken Casserole Step-by-Step
- Soften celery and onion over medium heat for a few minutes.
- Stir together canned soup with tender chicken, cooked pasta, spices, and milk.
- Top with shredded cheese.
- Pour into prepared baking dish. Bake at 350°F until hot and bubbly and cheese is melted.
