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Chicken Noodle Casserole

Chicken Noodle Casserole - simple & delicious comfort food.
Course dinner
Cuisine American
Keyword casserole, chicken, noodle
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Author Gina Kleinworth


  • 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.


**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.