My Creamy Chicken Noodle Casserole is made with shredded chicken, tender egg noodles and a creamy sauce. It’s like creamy chicken noodle soup, but better. It’s the perfect, cozy weeknight meal. A true family favorite.
I love a casserole for an easy but hearty meal. Here are two family favorites: Fajita Chicken Casserole and my Chicken Dorito Casserole. Give them a try.
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Why this Creamy Chicken Noodle Casserole Recipe is a Keeper
This chicken and egg noodle casserole recipe is pure comfort. It’s easy, full of mouthwatering flavor and even the kids will like it. Everyone loves this casserole.
- Comfort Food Classic: Creamy noodles hit all the notes of a nostalgic, hearty, and satisfying meal.
- Easy to Prepare: This easy chicken noodle casserole recipe requires basic steps (boil, mix, bake) and uses simple, pantry-friendly ingredients.
- Family-Friendly: It’s generally a crowd-pleaser, even for picky eaters, due to the familiar flavors and creamy texture.
- Excellent Use of Leftovers: It’s a perfect vehicle for leftover/rotisserie chicken and those half-bags of frozen vegetables.
- Freezer-Friendly: It holds up well to being prepped and frozen for an easy future meal.
Does the Chicken Need to be Cooked First?
Yes! It’s best to use cooked chicken so that the chicken and pasta casserole doesn’t need to bake longer to cook the chicken.
Pro Tip for this Easy Recipe
Use a mix of dark and white meat chicken for the best flavor and texture. Thighs stay juicy, while breasts add lean protein. And don’t overcook the noodles before baking; slightly underdone pasta will absorb the creamy sauce and stay perfectly tender, not mushy.
Ingredient Notes for this Family Favorite
You only need a few simple ingredients to make chicken pasta casserole recipes, and most are kitchen staples!
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Chicken: Be sure to use cooked chicken in this recipe. This could be cooked chicken breasts, canned chicken or rotisserie chicken.
- Noodles: I prefer to use egg noodles in this
- Frozen Veggies: I like to use a frozen peas, green beans, carrots and corn mixture.
Variations and Substitutions for Egg Noodles
This recipe is extremely easy to customize. I like to use different ingredients or try different flavors to change it up. Try cream of celery and cream of mushroom soup for a different flavor or try the following:
- Egg Noodles: Try Penne, rotini, elbow macaroni, shells. Use 12-16 ounces of any short pasta. The cook time of the pasta will vary.
- Chicken: Feel free to swap for canned tuna, cooked ground turkey, shredded pork, cannellini beans (vegetarian). Maintain the 2-cup volume.
- Mixed Vegetables: Peas and carrots, broccoli florets, green beans, corn. Add about 10-12 ounces. If using fresh broccoli, it’s best to blanch it first.
- Cream Soup: Cream of mushroom soup, cream of celery, or a homemade roux/béchamel sauce (3 cups). Changes the flavor profile slightly.
- Crunchy Topping: Make a different crushed cracker topping with crushed potato chips, Ritz crackers, regular breadcrumbs, shredded cheddar cheese. Use 2 cups total topping. Cheese can be mixed in with the panko.
- Cheese: Feel free to add some shredded cheese or grated parmesan cheese inside this easy weeknight meal.
How to Make Creamy Chicken Noodle Casserole
This recipe comes together in just 4 quick and easy steps. This recipe is so good, I make it as soon as it gets chilly out. It’s truly a favorite recipe for fall.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Preheat Oven and Cook Noodles: Preheat the oven. Cook egg noodles according to the package directions. Drain and set aside.
- Make Casserole: In a large bowl, mix together the cooked shredded chicken, cooked noodles, mixed vegetables, chopped onion, minced garlic, cream of chicken soup, milk and All Purpose Seasoning. Transfer to a baking dish.
- Make the Topping: In another bowl, mix together the French fried onions, bread crumbs, melted butter and All Purpose Seasoning. Spread over the top of the casserole.
- Bake the Casserole: Bake until bubbling and heated through.
Prep Ahead Suggestions for Chicken in Cream Sauce
Preparing ingredients ahead of time can help save time and kitchen space when it comes to making the full recipe.
- Crackers: Make the crumble ritz crackers.
- Make the Filling (Up to 2 days ahead): Cook the noodles, mix them with the chicken and soup mixture, and transfer the filling to the 13×9 dish. Do not add the topping yet. Cover tightly and refrigerate.
- To Bake: Let it sit on the counter for 30 minutes to take the chill off. Add the topping and bake as directed (you may need 5-10 minutes extra bake time since it started cold).
- Cook the Chicken (Up to 4 days ahead): Cook or shred your chicken.
- Assemble and Freeze (Up to 3 months): Assemble the entire casserole (minus the topping) in a freezer-safe 13×9 foil pan. Cover tightly with plastic wrap and aluminum foil.
Alternate Cooking Methods
Make this recipe with easy creamy sauce another way by using your crock pot or pressure cooker.
- Slow Cooker (Crock-Pot): Assemble filling (no topping). Cook on LOW for 3-4 hours or HIGH for 1.5-2.5 hours, until heated through. Add topping and bake uncovered for 10 minutes (or use a broiler) to crisp, or serve without a crisp topping. The bottom may stick; spray the pot well. The pasta will be softer.
- Instant Pot/Pressure Cooker: Cook the pasta and chicken quickly in the IP, then mix and bake in the oven.The creamy sauce can scorch easily under pressure.
How to Store Leftovers, Reheat and Use Leftovers
- Store: Cover the cooled casserole tightly with plastic wrap or transfer to an airtight container in the refrigerator. Refrigerate for 3-4 days. Leftover chicken casseroles tend to dry out slightly over time as the noodles absorb liquid.
- Reheat Individual Servings: Microwave on 70% power for 1-2 minutes.
- Whole Casserole: Cover with foil and bake at 300°F for 20-25 minutes until heated through. Adding a tablespoon of milk to an individual serving before microwaving can help restore moisture.
- Use Leftovers: Stuff bell pepper halves with leftover casserole and bake until soft.
- Casserole Cakes: Mix with a beaten egg, form into patties, coat in panko, and pan-fry until golden brown and heated through.
Common Questions About This Easy Casserole Recipe
If the casserole is too dry, use a little chicken broth to add some of the moisture back. If it’s too soupy, you can always add more noodles or chicken.
Sure, make a roux to use in place of the cream of chicken soup. You can also use plant based butter instead of regular butter to make this chicken dish.
Tips for Making Easy Chicken Noodle Casserole
Make this easy to prep dinner with these amazing tips and tricks.
- Don’t Overcook the Noodles: Cook the noodles al dente (slightly undercooked) as they will continue to soften and absorb liquid while baking. Overcooked noodles will turn mushy in the casserole.
- Seasoning Matters: Use a good quality All Purpose Seasoning. Don’t be afraid to add a pinch of cayenne or salt and pepper to the filling for a little zing.
- Amp Up the Creaminess: Stir 1/2 cup of shredded cheddar, mozzarella, or Monterey Jack cheese into the soup/chicken mixture for extra richness and binding power. You could also add some sour cream.
- Use a Hot Casserole Dish: Pre-spray or grease your 13×9 dish well, especially if you plan on freezing it, to prevent sticking.
- Serve With: Serve with Cucumber Edamame Salad, Roasted Smashed Potatoes or Pumpkin Rice Krispie Treats.
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Creamy Chicken Noodle Casserole
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Ingredients
Chicken Casserole
- 12 ounces Egg noodles
- 2 cups Cooked chicken, diced
- 10 ounces Mixed vegetables, Frozen
- ½ cup Chopped onion
- 2 cloves Garlic, minced
- 21 ounces Cream of chicken soup, 2 cans
- 1 cup Milk
- 2 teaspoons All Purpose Seasoning
Topping
- 1 cup French fried onions, crushed
- 1 cup Panko bread crumbs
- ½ teaspoon All Purpose Seasoning
- 2 Tablespoons Butter, melted
Instructions
- Preheat the oven to 350℉.
- Cook egg noodles according to package directions.
- Meanwhile, in a large bowl combine chicken, mixed vegetables, onion, garlic, cream of chicken soup, milk and All Purpose Seasoning Blend; Stir until combined.
- When egg noodles are cooked, drain and add to chicken mixture.
- Transfer to a 13×9 baking dish.
- To make the topping, combine crushed French Fried onions, panko bread crumbs, butter and All Purpose Seasoning Blend in a medium bowl.
- Stir to combine.
- Evenly spread the mixture over the prepared casserole
- Bake for 30 minutes or until bubbling and heated through.
Christina’s Notes
- Don’t Overcook the Noodles: Slightly undercook the noodles al dente. They will continue to soften while baking.
- Seasoning: Be sure to use a homemade All Purpose Seasoning to thoroughly season this casserole.
- Extra Creamy: Stir in some shredded cheddar, mozzarella, Monterey Jack cheese, or even sour cream into the soup/chicken mixture for extra richness and binding power.
- Hot Casserole Dish: Prepare the casserole dish by greasing it; Especially if you plan on freezing it, to prevent sticking.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
I can’t wait to try this. It looks so good Thank you
I made this recipe last evening and it was amazing. Easy and delicious. My family loved it. Thanks Christina!
I’m so glad you enjoyed it! 🙂
Just had the Creamy Chicken Casserole for dinner. It was delicious ! We ate half the casserole between just the two if us. Definitely a keeper.