Chicken Noodle Casserole is a delicious throwback comfort food recipe of childhood.
Comes together so easily using leftover or rotisserie chicken and whatever vegetables you want!
Like every good casserole, this one is creamy, hearty and has a crispy crunchy topping!
Photos edited 11/17/16. Recipe originally published on 6/5/13.
If you are like me then every now and then you want to toss all the fancy schmancy dinner recipes out the window and just enjoy a good, old-fashioned creamy casserole.
This chicken noodle casserole is a snap to assemble and only bakes for 25 minutes, so it's easily a good weeknight meal.
If you have kids that won't eat a vegetable, a casserole is a great way to sneak them in.
The veggies swim in so much creamy goodness the kids won't even care about the vegetables.
Other delicious entree casseroles to try are my Leftovers Casserole and this Cheddar Bay Biscuit Chicken Casserole.
Related: Green Bean Casserole (cheddar cheese & real mushrooms)
Easy steps to make chicken noodle casserole:
- Cook Noodles
- Mix together all other ingredients
- Bake
- Serve
Ingredient alternatives and substitutes
I always use egg noodles for this casserole but if you'd like to use another short pasta feel free. It is just my personal preference to use egg noodles.
Penne, elbows or bowties would work well.
Cream of mushroom soup can be used in place of cream of chicken soup.
Change up the vegetables to carrots, green beans or even mixed vegetables.
Related: One Pot Tortellini & Ground Beef Skillet Casserole
Printable Recipe Card
Chicken Noodle Casserole
Ingredients
- 6 oz egg noodles
- 15 oz cooked chicken leftover, canned or rotisserie, diced
- 1 C frozen peas defrosted
- ½ C sour cream
- 1 10.5 oz can condensed cream of chicken soup
- ¾ C milk I use 1%
- ½ C sharp cheddar cheese shredded
- 1 teaspoon seasoned salt
- ½ teaspoon garlic powder
- ⅛ teaspoon black pepper
Topping
- ¼ C dry seasoned breadcrumbs
- 1 T butter melted
- 2 T parmesan cheese grated
Instructions
- Preheat oven to 400 and prepare an 8x8 baking dish with butter or non-stick spray.
- Prepare noodles according to package instruction, except undercook them by about 2 minutes. Drain and set aside.
- In a large bowl, combine soup, sour cream, milk, cheese and seasonings. Fold in chicken and peas and finally the cooked noodles.
- Transfer mixture into prepared baking dish.
- In a small bowl, combine all topping ingredients and then sprinkle over noodle mixture.
- Bake at 400 for 25 minutes until crumbs are browned and casserole is bubbly.
This recipe inspired by both my childhood and Betty Crocker.
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