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Chicken Noodle Casserole is a creamy casserole full of tender egg noodles, mixed vegetables, leftover chicken, and a blend of savory seasonings.
Casseroles are one of the best comfort foods during the Winter months. They’re warm, hearty, and the variety is endless.
We’ve amped up our casserole making this year, and it’s made dinners so much easier. Plus, there’s always plenty of leftovers for a couple days.
This creamy chicken casserole is also a family favorite. We use rotisserie chicken, frozen veggies, and cooked egg noodles, so it’s easy to prepare.
How to Make Chicken Noodle Casserole:
This chicken noodle casserole recipe comes together quickly, especially if you prep ingredients and cook the egg noodles at the same time. The longest part is waiting for it to bake.
Start by preheating the oven, and greasing a 9 x 13-inch baking dish. Cook the egg noodles according to the package directions, but drain them a minute or two early.
The egg noodles need to be al dente and still have a bit of a bite when they’re mixed with the other ingredients. Otherwise, they’ll turn to mush as the casserole bakes.
While the noodles cook, mix together all of the other ingredients except the chicken.
Next, add the chicken and the cooked egg noodles. Stir to combine.
Pour the mixture into the greased baking dish, cover with aluminum foil, and bake for 30 minutes. If you’d like the casserole a little more “set,” remove the foil, and bake for an additional 10 minutes.
Serve hot with a side salad or steamed veggies.
Tips and Frequently Asked Questions:
Can you add crushed crackers as a topping?
Yes, absolutely! Ritz crackers make a great crunchy topping for chicken noodle casserole.
Crush about 20 Ritz crackers into small pieces, then add them to a medium skillet with 2 tablespoons of melted butter. Stir for about 2 to 3 minutes until the crackers begin to toast.
Add the crackers to the top of the casserole before it goes into the oven. It may need to bake uncovered for a bit longer than 10 minutes to make sure the crackers are nice and crunchy.
If you don’t have crackers, Panko breadcrumbs work great, too!
Can you use raw chicken?
We have not tried chicken casserole using raw chicken and were not able to find a recipe that uses raw chicken to show as an example. We would recommend using pre-cooked chicken breasts, thighs, canned chicken, or rotisserie chicken.
Can you make chicken noodle casserole ahead of time?
Yes, prepare as the instructions state, but don’t bake the casserole. Cover it tightly in foil, and refrigerator for up to 24 hours.
When you’re ready to bake the casserole, let it sit at room temperature for 15 to 20 minutes before baking.
Can you freeze creamy chicken casserole?
Yes, prepare up to the point where the casserole needs to be covered. Wrap it tightly in freezer paper and foil.
If stored properly, it should hold well in the freezer for up to 3 months.
Allow the casserole to thaw completely before baking.
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- 12 Ounces Egg Noodles, uncooked (about 6 cups)
- 1 (10 Ounce) Can Cream of Chicken Soup
- 1 (10 Ounce) Can Cream of Celery Soup
- 2 Cups Whole Milk
- 1 Cup White Onion, finely diced
- 16 Ounces Frozen Mixed Vegetables
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Onion Powder
- ½ Teaspoon Salt
- ¼ Teaspoon Pepper
- 16 Ounces Cooked Chicken (about 4 cups)
- Preheat the oven to 350°F, and lightly grease a 9 x 13-inch baking dish.
- Bring a large pot of salted water to a boil, and cook the egg noodles until they are al dente. Drain and set aside.
- While the noodles cook, mix together the cream of chicken soup, cream of celery soup, milk, onion mixed vegetables, garlic powder, onion powder, salt, and pepper in a large bowl. Stir in the chicken and cooked noodles.
- Pour everything into the prepared baking dish. Cover and bake for 30 minutes, then uncover and bake for 5 to 10 more minutes.
- Serve hot, and store leftovers in the refrigerator for up to 3 days.
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1.5 cups of casserole. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 8 Serving Size: 1.5 Cups
Amount Per Serving: Calories: 346Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 78mgSodium: 634mgCarbohydrates: 30gFiber: 4gSugar: 7gProtein: 22g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.