Creamy Chicken Noodle Casserole
Chicken Noodle Casserole is a creamy casserole full of egg noodles, mixed vegetables, leftover chicken, and a blend of savory seasonings.
When it comes to quick, filling meals, this creamy chicken noodle casserole is at the top of my list. It’s one of those recipes I come back to again and again because it just works.
Tender egg noodles, juicy rotisserie chicken, and a medley of vegetables all wrapped up in a rich, creamy sauce—it’s warm, hearty, and downright comforting.
I started making casseroles more often over the last 10 years or so, and let me tell you, they’ve been a lifesaver. Not only are they easy to throw together, but there’s almost always enough left over for lunch the next day.
John loves them, too, which is a huge win! Some of our favorites dishes like this one and our Tater Tot Casserole or French Onion Beef Casserole.
Tips from My Kitchen
- Use Leftovers: Rotisserie chicken works beautifully here. Any cooked chicken will do, even leftover Thanksgiving turkey!
- Get the Right Veggies: Frozen mixed vegetables are my go-to because they’re quick and easy. If you prefer fresh, just blanch them first, so they’re tender by the time the casserole is done baking.
- Cover It: Be sure to cover the dish tightly with foil before baking to keep the noodles from drying out.
- Add Some Crunch: We love a crunchy topping, so sometimes I’ll sprinkle crushed Ritz crackers or panko breadcrumbs over the top. Drizzle with melted butter to help with browning!
Storing and Freezing
One of the best things about this casserole is how well it stores. Here’s what works for me:
- In the Fridge: Leftovers keep great in an airtight container for 4-5 days.
- In the Freezer: Prep everything up to the point of baking, then wrap the casserole tightly in foil. It’ll last in the freezer for up to 2 months. Just thaw overnight in the fridge before baking.
- Reheating Tips: Individual portions warm up nicely in the microwave, but if I’m reheating the whole thing, I cover it with foil and pop it in the oven at 350°F until it’s heated through.
Easy Variations
- Switch the Veggies: Broccoli, mushrooms, or even canned peas work well if you’re out of mixed veggies.
- Cheese It Up: Add shredded mozzarella, cheddar, or Gruyere on top.
- Different Protein: Swap out the chicken for turkey or ham if that’s what you’ve got on hand. Canned tuna also works for a tuna noodle casserole variation.
Can I use raw chicken?
I wouldn’t recommend it. This casserole is designed for pre-cooked chicken, so rotisserie, shredded chicken breasts, or even canned chicken will work perfectly.
What’s the best topping for this casserole?
Crushed Ritz crackers and panko breadcrumbs are my go-to, but crispy fried onions or shredded cheese work just as well. Sometimes, I’ll even mix in a handful of parmesan for extra flavor.
What veggies work best?
Frozen mixed vegetables are the easiest, but I’ve also used fresh broccoli, mushrooms, and canned green beans. Just make sure everything is bite-sized and properly drained.
More Casserole Recipes
Ingredients
- 8 ounces uncooked wide egg noodles
- 10 ½ ounces cream of chicken soup, 1 can
- 10 ½ ounces cheddar cheese soup, 1 can
- 3 cups whole milk
- 1 cup finely diced white onion
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 16 ounces cooked chicken, about 4 cups (rotisserie chicken works well)
- 15 ounces frozen mixed vegetables, thawed
Instructions
- Preheat the oven: Preheat your oven to 175°C (350°F). Lightly grease a 9×13-inch (23×33 cm) baking dish and set it aside.
- Cook the noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente according to the package instructions. Drain the noodles and set them aside.8 ounces uncooked wide egg noodles
- Prepare the sauce: In a large bowl, whisk together the cream of chicken soup, cheddar cheese soup, milk, diced onion, garlic powder, onion powder, salt, and ground black pepper until smooth.10 ½ ounces cream of chicken soup10 ½ ounces cheddar cheese soup3 cups whole milk1 cup finely diced white onion1 teaspoon garlic powder½ teaspoon onion powder½ teaspoon salt¼ teaspoon ground black pepper
- Combine ingredients: Add the cooked chicken, thawed mixed vegetables, and cooked noodles to the bowl with the sauce. Stir until everything is evenly coated.16 ounces cooked chicken15 ounces frozen mixed vegetables
- Assemble and bake: Pour the mixture into the prepared baking dish. Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 5 to 10 minutes, or until the top is slightly golden and bubbly.
- Serve: Remove the casserole from the oven and let it cool for a few minutes before serving. Pair it with your favorite side dish, like a fresh salad or crusty bread.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1.25 cups of chicken casserole. Actual calories will vary.
Can I add grated you cheese to the top after removing the foil and melt for the last 5-10 minutes?
Good Morning Mark, great question. Yes, you can add shredded cheese to the top after removing the foil and letting it melt for the last 5-10 minutes. Thank you for asking, have a great day!
Can you use canned white meat chicken? Or Starkist white chicken in a pouch?
Good morning Kimberly, sure, you can use canned chicken or chicken in a pouch. As long as the chicken is pre-cooked, you’re good to go. Have a great day 🙂
@John, thank you so much! This recipe was delicious my family loved it. My family loves tuna noodle casserole but after making this dish it’s our new favorite casserole! I’ll be trying more of your recipes and looking forward to it.
What would your thaw/reheat directions be if making this as a freezer make ahead meal?
Hi Caley!
We recommend preparing the casserole up to the point where it needs to be covered. Wrap it tightly in freezer paper and foil. The casserole should hold well in the freezer for up to 3 months.
In regards to thawing, I like to place it in the fridge overnight and give it a chance to unthaw there. However, you’d be ok to bake it frozen as long as it’s covered in aluminum foil only (remove the freezer paper). Bake it half the time covered and half the time uncovered. It may be necessary to add a few minutes if it’s not completely baked through, since it was frozen. Just make sure the casserole dish is ok to handle drastic temperature changes without damage.
For reheating the cooked casserole, I like to heat it on the stove top on low heat stirring occasionally or in the microwave on half power. Have a great night! 🙂
Would recommend sauté wing the onions rather than mixing them in raw. They were too undercooked.
Good Morning Karen, sure go for it. You could sauté them a little beforehand adding them to the casserole. Have a lovely day 🙂
@Karen, I always cook them down in a small pan with butter and a couple what garlic powder..then add to dish 🤗
It was the best casserole dish I’ve ever made. It was perfect amount of ingredients. It was so delicious!!!!
Thank you Alms, we’re thrilled that you enjoyed the casserole. Thank you again for coming back to comment on the recipe 🙂