Easy Chicken Noodle Casserole (Creamy Comfort Food)
When you need an easy dinner that feels cozy and comforting, this Chicken Noodle Casserole is always a winner. It's creamy, hearty, and packed with tender chicken, egg noodles, and vegetables-all baked together into the ultimate comfort food.
This is the kind of recipe that's perfect for busy weeknights, chilly evenings, or when someone in the family needs a little extra comfort. It comes together with simple ingredients and just a few minutes of prep, making it a great meal to keep in your regular dinner rotation.
If you love family-friendly casseroles like my Cheese and Hashbrown Hamburger Casserole or Crockpot Cheeseburger Casserole, this chicken noodle casserole is another easy recipe you'll want to save.
Quick Look: Chicken Noodle Casserole
⏱ Prep Time: 10 minutes
🔥 Cook Time: 40 minutes
⏳ Total Time: 50 minutes
🍽 Servings: 6
🔥 Calories: ~403 per serving
🥘 Flavor Profile: Creamy, cozy comfort food
👌 Difficulty: Easy family dinner
Jump to:
- Quick Look: Chicken Noodle Casserole
- Why You'll Love This Chicken Noodle Casserole
- Key Ingredients
- How to Make Chicken Noodle Casserole
- Expert Tips For The best Chicken Noodle Casserole
- Chicken Noodle Casserole FAQs
- Variations and Substitutions
- Storage
- What to Pair With Chicken Noodle Casserole
- More Casseroles To Try!
- Chicken Noodle Casserole
Why You'll Love This Chicken Noodle Casserole
- Classic comfort food - Creamy noodles, tender chicken, and vegetables baked together into a cozy casserole.
- Easy weeknight dinner - This recipe uses simple pantry ingredients and comes together quickly.
- Family-friendly - Even picky eaters usually love this creamy chicken casserole.
- Great for leftovers - It reheats well the next day for lunch or dinner.
- Perfect for potlucks - This casserole travels well and feeds a crowd.
Key Ingredients
Here are some of the ingredients you will need for chicken noodle casserole:
- Egg Noodles - These wide noodles work perfectly in casseroles because they hold the creamy sauce well while staying tender.
- Cooked Chicken - Rotisserie chicken works great here and adds flavor while saving prep time.
- Onion - Cooking the onion before adding it to the casserole softens the texture and adds a deeper savory flavor.
- Butter - Melted butter adds richness to the creamy sauce and helps bring all the ingredients together.
- Cream of Chicken Soup - Creates the creamy base of the casserole and adds comforting chicken flavor.
- Cream of Mushroom Soup - Adds depth and extra richness to the sauce.
- Milk - Thins the condensed soups so the casserole has a smooth, creamy consistency.
- Frozen Mixed Vegetables - Adds color, flavor, and nutrition. These can be added directly from frozen.
How to Make Chicken Noodle Casserole
- Step 1: Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish.
- Step 2: Cook the egg noodles according to package directions until just al dente. Drain and set aside.
- Step 3: In a skillet over medium heat, add a small drizzle of oil or butter and cook the diced onion for 4-5 minutes until softened and translucent.
- Step 4: In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, milk, melted butter, Italian seasoning, garlic powder, and black pepper. Stir until smooth.
- Step 5: Add the cooked chicken, sautéed onion, frozen vegetables, and cooked egg noodles. The vegetables can be added directly from frozen. Stir everything together until evenly coated in the creamy sauce.
- Step 6: Pour the mixture into the prepared baking dish and spread evenly.
- Step 7: Bake uncovered for 35-40 minutes until the casserole is hot and bubbly and the vegetables are tender. Let the casserole rest for about 5 minutes before serving so the sauce thickens slightly.
Expert Tips For The best Chicken Noodle Casserole
- Rotisserie chicken is a great shortcut and adds extra flavor.
- Cook the noodles just until al dente so they don't become mushy while baking.
- Cooking the onion first prevents crunchy onions in the finished casserole.
- Frozen vegetables can be added directly without thawing.
- Let the casserole rest for a few minutes after baking so the sauce thickens before serving.
Chicken Noodle Casserole FAQs
No. Frozen vegetables can be added directly to the casserole mixture and will cook while the casserole bakes.
Cooking the onions softens their texture and prevents crunchy onions in the finished casserole.
Yes. Assemble the casserole and freeze before baking for up to 3 months. When ready to bake, thaw the casserole overnight in the refrigerator and bake at 350°F for about 35-40 minutes, or until hot and bubbly.
If baking directly from frozen, cover the casserole with foil and bake at 350°F for about 60-70 minutes. Remove the foil during the last 10-15 minutes so the top can lightly brown.
This recipe works best in a 9x13-inch casserole dish so the casserole cooks evenly.
Variations and Substitutions
This chicken noodle casserole is very flexible, which makes it easy to adjust based on what you have in your kitchen.
- Add Cheese - Stir in ½ to 1 cup of shredded cheddar cheese for an extra creamy and cheesy casserole.
- Try Different Vegetables - Instead of mixed vegetables, you can use broccoli, peas, green beans, or corn.
- Use Leftover Turkey - This casserole works great with leftover turkey, especially after the holidays.
- Swap the Soup - Cream of celery soup or cream of cheddar soup can be used instead of cream of mushroom for a slightly different flavor.
- Make It Crunchy - Sprinkle buttered breadcrumbs or crushed crackers on top during the last 10 minutes of baking for a crispy topping.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the casserole in the oven until heated through.
What to Pair With Chicken Noodle Casserole
If you tried this Chicken Noodle Casserole or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments! Thanks for visiting, and come back again!
Chicken Noodle Casserole
Equipment
- 1 Large Mixing Bowl
- 1 Large skillet
- 1 9x13 baking dish
- 1 Pot for cooking noodles
Ingredients
- 12 oz egg noodles
- 2 cups cooked chicken
- 1 small onion diced
- 2 tablespoons butter melted
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 cup milk
- 2 cups frozen mixed vegetables
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- Salt to taste
Instructions
- Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish.
- Cook the egg noodles according to package directions until just al dente. Drain and set aside.
- In a skillet over medium heat, add a small drizzle of oil or butter and cook the diced onion for 4-5 minutes until softened and translucent.
- In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, milk, melted butter, italian seasoning, garlic powder, and black pepper. Stir until smooth.
- Add the cooked chicken, sautéed onion, frozen vegetables, and cooked egg noodles. The vegetables can be added directly from frozen.
- Stir everything together until evenly coated in the creamy sauce.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake uncovered for 35-40 minutes until the casserole is hot and bubbly and the vegetables are tender.
- Let the casserole rest for about 5 minutes before serving so the sauce thickens slightly.
Omg I just made this and it's delish! Full of flavor!
I found this recipe while searching Pinterest for freezer meals, it was easy to make and delicious! I made this meal for an older couple from bible study who weren't feeling well, and they LOVED it. I also made it for my hubby and I and we both thought it was great! Thanks for sharing with all of us. I recently posted a blog post about my top 10 favorite recipes from Pinterest and included this one. 🙂 tried-true-pinterest-recipes
I made this for dinner tonight. I would do one thing differently. I would saute the onions because they were raw, crunchy and threw the taste off. Also, it wasn't quite "hot"; perhaps the timing should be a bit more. My husband loved it; it is full of veggies and chicken and made a good wholesome dinner (except for those darn onions!!) I will definitely make it again with those slight changes.
I just made this for dinner..It is soooooooo delish...Loving it
Could you use turkey I of chicken in this? Looking for a way to use leftover turkey. Thanks!
Way back in my Senior HS year we held several themed potluck dinners . The first happened to be a Chicken Pot Pie and I typed up a letter asking for donations from parents to make a pot pie in a uniform size 12x18 in I think, with peas and carrots and onions in cream/white sauce with a crust. For those with less time we asked for pans of brownies basic chocolate fudge in a 10x15 pan that we planned to serve with ice cream. If they had no time or skills we asked for donations for the ice cream, and coffee and papergoods we would have to buy. We got 18 responses for the pies and about the same for brownies and more than enough to cover the things we had to buy.
This was a small community, we were the largest Senior Class that graduated from LinWood HS and there were 32 of us. We were all organized and ready to go, my Father was the custodian, so he and his assistant pulled the racks of tables and chairs out from under the stage for us they got set up we set up 2 (50 cup) urns of coffee plus the Principal (our class advisor) got the soda machine filled on Friday afternoon. That way if people wanted something to drink besides coffee, they could get sodas which supplied the Student Activities fund.
The point of the story was when the pies and brownies started rolling in the door it was amazing every pot pie was unique. All different kinds of crusts, biscuits, puff pastry, cornbread, store bought pastry crust, homemade crusts one mother did the whole pan in fancy lattice work. Every one had some variant of vegetables and herb seasonings. Two were a little small and I was a little worried although myMother and I made a Lasagna Pan of pot pie, and a 12x18 pan of brownies extra, just in case. Then Mrs Clogston came in with two huge roasting pans of turkey pot pie (YES TURKEY POT PIE, SHE ROASTED A 30 POUND BIRD, IT SMELLED WONDERFUL) Then her son brought in a lasagna pan of brownie and a couple of gallons of vanilla ice cream. She saved the day for us. I hadn't heard from her so I didn't know it was coming, her son was a tuition student from out side the district. She was surprised when I thanked her for her generosity, then she told me Richard was supposed to tell me what she was doing and turned around and scolded him for not telling me. I was supervising the kitchen keeping the casseroles warm in home Ed ovens and sending out casseroles as empties came in. Then sending out brownies and ice cream as needed somebody releaved me at 8:30 so I could eat. We had been serving since 6:00. When I went into the gym to see about eating, everything was gone not a scrap of any thing was left. Even the coffee was all gone. So I sat down on the floor behind my Mother to rest and she was regaling me with the descriptions of the various chicken pot pies. She volunteered to serve the pot pies so she could serve reasonably equal portions and eye ball those wanting seconds or thirds until everyone had firsts. She forgot I was stuck across the hall making sure no one sneaked in there to help. So while I was talking to my Mother unbeknownst to me somebody snapped a candid shot that ended up in the year book. Hope I haven't bored you with my tale, I was inspired to remember by the lady asking if turkey could be substituted. In England they serve Steak and Kidney pie with potatoes and onions, beef brown gravy and puffed pastry. If you are not adventurous you could leave out the kidneys and. fill in with baby Bella mushrooms. Baked until browned crust and piping hot.
You could make a Shepherds pie with Llamb or Hamburger and mashed potatoes for topping, vegetables of choice. Parsnips, carrots and peas are good, or chopped Broccoli if you please. For substitution for cream soups Make a simple medium white sauce, much healthier than any cream soup, no sodium or chemicals, flavor as you wish.. MikasMom
We're living abroad so there isn't canned cream of chicken etc soups. Any ideas is substitutions? Thank you.
I've made my own cream of chicken (I've also made cream of mushroom too) before - not from the can. So much better! There are recipes everywhere 🙂
instead of using the canned soup, saute your onions first, in 2 TB olive oil, remove the onion and set aside to add to the dish, then melt 4 TB butter in the same pan you sauted the onions in, then add 1/2 c of flour, brown/cook over med low heat for one minute, pour in 2 and 1/4 c of chix broth, 1 and 1/2 c of milk, at a time, blend in after each, bring to a boil, season with salt and pepper, and then bring to a simmer til thick, stirring all the time, then add to your noodles and chicken and the rest in the recipe, minus the canned soup and the milk listed.
I am interested in making extra to freeze. Do you freeze the noodles as well? What are the cooking instructions when frozen?
Thank you.
Sarah, you can freeze casseroles with noodles in it. I put extra pasta that has been cooked in a freezer bag and freeze it. Boil some water and put the frozen pasta in for about 2 - 3 minutes and its ready to serve. You would never know it had been frozen.
I always made too much spaghetti and I hated to throw it out. I decided to experiment and freeze it. I was amazed how well it turned out. Now I almost always have noodles, macaroni and spaghetti in my freezer. Makes for a quick meal.
Di you use a italian dressing in the dry seasoning jar or just like a italian dressing packet that you can get for salad dressing?
Thank you! can't wait to make this 🙂
Italian seasoning is a combination of dried herbs, usually in a small spice jar. It can be found in the spice section of your supermarket.
Found this recipe on Pinterest and finally made it yesterday. It is absolutely delicious! I didn't add onions but used onion powder. I served it on top of a sliced biscuit and it was quite a hearty and comforting meal. Thank you for sharing, will definitely be making this recipe again. It is perfect for this cold, wintery weather we are getting!
I am a college student, so I do not have a lot of time to prepare a meal normally. When I found this recipe I was super excited because it looks just like a home cooked meal. It was extremely easy to make! I seasoned the chicken a little and put some oil in the pan. I also put some of those little fried onion things on top! This was one of the best meals I have ever had, I emailed it to everyone in my family and told them they MUST make it!
We loved this (myself, adult son and his gfriend). It was quick and easy to prepare. Only changes was I didn't put in onion, but I did put in 2c of baby portabella mushrooms after I cooked them down a bit in some butter. I don't know how you get it into a pie pan! It makes quite a bit! I put it in a 2qt pyrex and it was full. We have leftovers! Yay!
Made this two nights ago, and my husband and I LOVED it!! This will definitely be a repeat at our dinner table.
I found this on Pinterest the other day and I made it last night. I was too lazy to chop an onion, so I threw in onion powder instead and I used Mrs. Dash's Italian Seasoning - was great. The only one who didn't like it was my picky daughter, but I'll fix that eventually. 😉 As well, I linked it to my best friend last night, and I showed up at her house this afternoon for a visit, and they were having it as well! She just used what she had on hand and used canned vegetables as she didn't have any frozen vegetables in the freezer and she added a bit of garlic salt -- she also boiled her chicken and I baked mine. We ended up staying and eating and it actually fed 10 people and it tasted just as good as mine! We came home and left more of our leftovers and I thought it reheated VERY nicely and tasted even better than it did the day I made it. Great recipe! Definitely writing this one down! I love the versatility of it!
Lisa, we love to hear that you tried the recipe and liked it enough to share with a friend! Thank you! I love recipes that you can switch up to make work with the ingredients you have on hand. Thanks so much for stopping by!
This was VERY good! Turned out creamy and delicious! Simple to make. The flavor was just right! Thank you so so much for sharing your recipe. I will forever make this. 🙂
This was sooo good!!! I made this for my sickies a couple days ago. They loved it. Thanks for sharing!!
Thanks so much, Nicki!