Chicken Noodle Casserole is an easy, creamy dinner made with simple ingredients. A family-friendly comfort food recipe perfect for busy weeknights.
If you need a simple, crowd-pleasing dinner, this Chicken Noodle Casserole fits the bill. It’s creamy, satisfying, and made from everyday pantry ingredients.
This casserole is perfect for busy evenings when you want a warm, comforting meal without a lot of fuss. It comes together quickly and bakes into a hearty dish the whole family will enjoy.
Add it to your weekly rotation as an easy casserole option that reheats well and freezes nicely for future meals.
How to make Chicken Noodle Casserole:
This is a hearty, family-friendly meal that transforms classic chicken noodle soup flavors into a baked casserole.
Begin by cooking egg noodles according to package directions. While they cook, combine cream of chicken soup, sour cream, cooked chicken, frozen vegetables, and seasonings in a large bowl. Stir in the drained noodles, transfer everything to a prepared casserole dish, top with shredded cheddar, and bake until hot and bubbling. Serve and enjoy.
Ingredient Notes:
- Egg noodles — cook to al dente so they hold up during baking.
- Chicken — boneless, skinless, cooked and shredded (rotisserie or slow-cooked are time-savers).
- Cream of chicken soup — you can substitute cream of mushroom or celery if needed.
- Sour cream — adds creaminess and body to the sauce.
- Mixed vegetables — frozen work great; no need to thaw.
- Salt, pepper, onion powder, garlic powder — adjust to taste.
- Cheddar cheese — shredded, for a melty topping.
Directions:
Step One: Preheat oven to 350°F and prepare a 3‑quart casserole dish with nonstick spray.
Step Two: Cook egg noodles according to package directions, drain, and set aside.
Recipe Tip
Cook noodles to al dente since they’ll finish cooking in the oven.
Step Three: In a large bowl, combine shredded chicken, cream of chicken soup, sour cream, and frozen mixed vegetables.
Recipe Tip
Use rotisserie chicken or pre-cooked slow cooker chicken to save time.
Step Four: Season the mixture with salt, pepper, onion powder, and garlic powder. Fold in the cooked noodles and transfer the mixture to your prepared casserole dish.
Adjust seasoning to taste, then top the casserole with shredded cheddar.
Baking Instructions:
Step Five: Bake the casserole for 25–30 minutes, until it’s heated through and the cheese is melted and golden.
Tips for this Chicken Noodle Casserole recipe:
- Substitute cream of mushroom or cream of celery if you don’t have cream of chicken.
- Cook noodles to al dente to avoid a mushy texture after baking.
- Use frozen vegetables straight from the freezer—no need to thaw.
What to use for the chicken:
Rotisserie chicken is the quickest option: shred the meat and remove any bones. You can also cook chicken breasts in a slow cooker and shred them for this recipe.
Can I freeze this recipe?
Yes. Freeze the casserole before baking for best results. Use a casserole dish with a lid or cover tightly with foil and skip the cheese topping when freezing.
Keep frozen up to 3 months. Thaw before baking, then add the shredded cheddar and bake. If it isn’t fully thawed, add about 10 extra minutes to the baking time.
More chicken casserole ideas:
Try other comforting casseroles like chicken and rice, a Dorito-topped chicken bake, or a creamy crack chicken casserole for variety in your meal plan.
- Chicken and Rice Casserole — a classic, comforting dish.
- Dorito Chicken Casserole — topped with crunchy chips for texture.
- Crack Chicken Casserole — rich and irresistible for picky eaters.
If you try this recipe, leave a comment to share how it turned out. I love seeing photos and hearing feedback—use the hashtag #TDOARH if you post on social media.
Chicken Noodle Casserole
Ingredients
- 12 oz egg noodles
- 2 cups chicken, (cooked and shredded)
- 21 oz cream of chicken soup, (2 cans)
- 1 1/2 cups sour cream
- 2 cup frozen mixed vegetables
- 1/2 teaspoon salt, (or to taste)
- 1/4 teaspoon pepper, (or to taste)
- 1/4 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1 cup cheddar cheese, (shredded)
Instructions
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Preheat oven to 350°F. Prepare a 3‑quart casserole dish with nonstick cooking spray.
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Cook egg noodles according to package directions, drain, and set aside.
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In a large bowl, mix together shredded chicken, cream of chicken soup, sour cream, and frozen mixed vegetables.
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Season with salt, pepper, onion powder, and garlic powder. Fold in the noodles and transfer the mixture to the prepared casserole dish.
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Top with shredded cheddar and bake 25–30 minutes until hot and bubbly.
Notes
Nutrition
| Calories: 297kcal
| Carbohydrates: 29g
| Protein: 14g
| Fat: 14g