Easy family dinner ideas like Chicken Noodle Casserole are a great way to have comfort food fast. Amazing chicken recipes like this are always a favorite! I love how quick & easy this dinner is & how much my family loves it.
Love comfort food? What tops your list when you think of comfort food? For me, casserole & soup.
I was craving both the other day & couldn’t decide which to make. So I decided to combine the two & create this AMAZING Chicken Noodle Casserole. It was so easily put together.
I used some extra pulled chicken I had made the night before- so it was a great use of leftovers. But – you could also use a Rotisserie chicken if you like to buy those.
That makes this dish so simple. I just mixed the ingredients, cooked my noodles- stir, top & bake. I’m not kidding when I say it’s beyond easy & the family was raving over it.
chicken noodle casserole recipe
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This casserole works out great as a make-ahead freezer meal. I just go through the prep & then place it in a foil pan & cover.
Place in the freezer marked with the date & instructions written on the outside. Then when you want to enjoy it – just transfer to the refrigerator the night before to thaw a bit. Then bake at the same temperature for about 15-20 minutes longer- or until hot & bubbling. (this depends on your oven)
I usually double or quadruple this recipe & make a bunch of these to freeze. Then I send a couple back to the apartment with the hubs & keep a couple here too.
So good to have dinner ready with such little effort. When making for dinner that night I use my favorite casserole dish, but those foil pans are so handy for make-ahead meals.
I promise – this one has everyone begging for more!
Here are some commonly asked questions
Can this be made with frozen veggies?
I don’t recommend dumping them in while they are frozen. I prefer canned because it keeps the baking time to a minimum. But if you must use frozen, just run them under warm water for a few minutes and drain really well before adding to the mixture.
Can I use cream of mushroom soup instead?
Absolutely! We love using cream of mushroom, cream of celery, whatever we have on hand at the time.
What is the best way to store leftover casserole?
After serving, place any leftover casserole in a shallow airtight container. Be sure to label with the date before refrigerating. The casserole should keep for up to 3 days. As with most things, it is important to get food into the refrigerator within 1 hour after serving to prevent bacteria growth.
Why use a shallow container to store the leftovers?
Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature. As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.
So, if the deep container of food takes several hours to finally get to that 35 degrees, the bacteria has been growing in your leftovers for those several hours. Not exactly what you want to happen.
How many can this serve?
This will depend greatly on portion sizes & the appetites of your crowd. We typically get 2 nights out of this recipe for our family of 5. (we have 3 adult children)
chicken noodle casserole
Can this recipe be doubled?
Yes, you can double this recipe. But due to constraints on how much the pan can hold, you might have to do 2 baking pans and bake them side-by-side.
HOW DO YOU MAKE CHICKEN NOODLE CASSEROLE?
- Preheat oven to 350 degrees.
- Spray 9×13 casserole dish with cooking spray- set aside.
- Cook noodles to package directions (usually boil for 6-8 minutes) drain & place in a large bowl.
- Add in cooked chicken, corn, peas, condensed soup, milk, minced onions, granulated garlic, cheese & bacon bits.
- Fold to combine & transfer to prepared baking dish.
- Top with french fried onions.
- Bake 25-30 minutes or until bubbling & hot throughout.
- **Note: per reader feedback I do not advise substituting the egg noodles with another kind, such as elbow macaroni. Those tend to soak up more of the moisture & leave the casserole dry.
Can this be made with frozen chicken?
I don’t recommend trying to make this recipe with frozen chicken. This recipe works best with leftover or rotisserie chicken. You can also used canned chicken if needed.
Chicken and Noodle Casserole
To make this recipe you will need…
- uncooked egg noodles
- shredded chicken- leftovers are great for this or rotisserie chicken
- whole kernel corn
- sweet peas
- cream of chicken condensed soup
- minced onions
- granulated garlic
- shredded colby jack cheese
- bacon bits
- french dried onions
Products I love when making this chicken noodle casserole recipe…
This chicken noodle casserole recipe is so EASY and delicious – and if you’re like me, then you probably already have many of these items on hand OR maybe you have never made a casserole before, & you might be a bit nervous – but you’re going to love the how simple this recipe is. I have made a list below of the things I absolutely can’t live without when it comes to making this easy dinner.
- Metal Baking Dish
- Enameled cast iron dish
- egg noodles
- cream of chicken soup
- minced onions
- granulated garlic
- bacon bits
- fried onions
Look at that! You’ll love it!!
Scroll to the bottom for the Printable Recipe
Creamy Chicken Noodle Casserole
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Chicken Noodle Casserole
- 2 cups uncooked egg noodles
- 2 large chicken breasts- cooked & shredded about 2 cups of shredded chicken- leftovers are great for this or rotisserie chicken
- 1 can whole kernel corn - drained 15.25 oz
- 1 can no salt sweet peas - drained 15 oz
- 1 cup milk
- 1 can cream of chicken condensed soup 22.6 oz
- 1 tbsp minced onions
- 1 tbsp granulated garlic
- ½ cup shredded colby jack cheese
- ¼ cup cooked bacon chopped - or use real bacon bits (not the hard processed ones - but the ones made from real bacon)
- ½ cup french dried onions
- Preheat the oven to 350 degrees.
- Spray a 9x13 casserole dish with cooking spray- set aside.
- Cook the noodles to package directions (usually boil for 6-8 minutes) drain & place in a large bowl.
- Add in the cooked chicken, corn, peas, condensed soup, milk, minced onions, granulated garlic, cheese & bacon.
- Fold to combine & transfer to the prepared baking dish.
- Top with french fried onions.
- Bake for 25-30 minutes or until bubbling & hot throughout.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.