Chicken Noodle Casserole
This creamy Chicken Noodle Casserole is a classic comfort food dinner made with tender chicken, egg noodles, vegetables, and a rich savory sauce baked until warm and bubbly. It’s an easy family-friendly meal that comes together quickly with simple pantry ingredients.
Servings: 6 people
Calories: 403kcal
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.
Notes
• Rotisserie chicken works great in this recipe and saves time.
• Frozen vegetables can be added directly without thawing.
• If using salted condensed soups, reduce additional salt and season to taste.
• This casserole works best in a 9x13-inch baking dish.
• Leftovers keep well in the refrigerator for up to 3 days.
Nutrition
Calories: 403kcal | Carbohydrates: 53g | Protein: 23g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 98mg | Sodium: 124mg | Potassium: 475mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3325IU | Vitamin C: 8mg | Calcium: 102mg | Iron: 2mg
