Everyone who tries this comforting, cheesy chicken and noodle casserole asks for the recipe. It's so simple to make that sometimes I feel like I'm cheating! —Kay Pederson, Yellville, Arkansas

Chicken Noodle Casserole

(10-3/4 ounces) condensed cream of chicken soup, undiluted

mayonnaise

lemon juice

chicken

onion,

green pepper

sweet red pepper

Monterey Jack cheese, divided

sharp cheddar cheese, divided

egg noodles,

I made this for Sunday dinner. The recipe, as it is written, is bland, so I made some additions. I like to add a small amount of butter to egg noodles after they're drained. I also chose to saute the veggies in extra virgin olive oil and about 3-4 tablespoons of chicken broth, and I added fresh minced garlic and parsley. I cooked the veggies until they were a bit browned but still had some bite. I then added the chicken and seasoned all of it with black pepper, adobo, onion and garlic powder, and cayenne. I added several splashes of hot sauce, too. I added a dollop of sour cream and a quarter of cream cheese to the soup mixture, and I used aged sharp cheddar, gouda, and asiago, as well as Monterey jack cheeses. I added about 1/4 of a cup of chicken broth to the entire mixture and topped it with some cheese and panko bread crumbs mixed with butter and more parsley and baked it for 25 minutes until it was golden and it didn't dry out. I served it with a garden salad and some garlic butter drop biscuits. Everyone loved it (and I made cinnamon apple crisp with vanilla ice cream for dessert)! Everyone thought I was in the kitchen all day, but it didn't take long at all. We have leftovers, too we will most likely eat this again tomorrow! 😊

Like most reviewers, I found the recipe dry and a bit bland as written. I also thought the veggies crunchy as written, so the second time I prepared this I sauteed them. I did also add more liquid and 1/2 cup of sour cream, as well as additional spices to jazz it up. Great use for leftover chicken though and would continue to tweak to our liking.

This is not bad, provided you up the seasoning and add more liquid/cheese to the mixture.  

I cooked the chicken in the oven with garlic powder, a generous amount of pepper, and lots of lemon/herb seasoning. 

I took other people's advice and added some sour cream and a little more mayonnaise and soup to the sauce, as well as more cheese. I used mild Mexican cheese instead of the plain cheddar, and I substituted 1 can of green chiles for the peppers. I added generous drops of mild green Tabasco sauce to the liquid mixture as well. 

The biggest problem with this dish was the fact that the egg noodles turned out too mushy for my taste, even though I cooked them very al dente. Next time, I would use a sturdier pasta instead of the egg noodles and ensure they are only slightly cooked beforehand. 

This recipe is also way too large for a 2-quart/2.5 litre dish. I used a 4 litre glass baking dish, and this worked just fine. 

This was actually not spicy, as I was making it for people who do not like heat in their food, but these additions/substitutions did impart more flavour.

This was easy to put together but just ok.  It was a little bland and dry.  Probably won’t make it a regular on my list of go tos.

I made it last night. I noticed what others commented and so I sauteed the veggies until just softened. I added chopped fresh parsley, 1/2 C sour cream, 3/4 package cream cheese, cayenne pepper, and 1/2 t garlic powder. Even with the addition of the sour cream and cream cheese I thought it could use more moisture, so it must be dry for the original recipe. Next time I will use a whole cup sour cream and the whole package of cream cheese. I think the addition of mushrooms would be good too (and broccoli if I thought family would eat it). So I will use an 8oz pkg of sliced  fresh mushrooms as well. It was the cayenne that really helped I think, taking it from bland to a little spicy.

I give this recipe five stars not only for its original content but for its potential. This recipe is nutritious, cost-efficient, healthy, and appealing. I cook for people from ten months to eighty years with everything in between so I need versatility. This recipe can be divided at the basic stage and that casserole served to young children if needed. I had excesses in pantry and refrigerator stores which needed cooking after the holidays. For my vegetables, I used steamed spinach and canned artichokes. I used two parts mayonnaise and one part low fat sour cream. I poached chicken breasts with vegetables and herbs and diced. My ten month old grand daughter loved it as well as my husband and my 36 year old daughter! This recipe has endless options including adding a sherry to make it more sophisticated. This will be a staple for our large family!

I used the whole red and green bell peppers instead of just a 1/4 cup and will add mushrooms next time. I sautéed the vegetables before adding to the the mixture. Other than that, I followed the recipe closely. I had planned to put one of the casseroles into the freezer but we like them so much we ate them for 3 nights straight. I did try adding French fried onion rings to the top when adding the extra cheese as was suggested in a review for crunchiness, but  I preferred the casserole without them.

I used 1/2 rotisserie chicken, cut up, both dark and light meat. I used sour cream instead of mayo and I sauteed the peppers

I made this casserole last week and it was creamy, hearty, and delicious, the perfect meal for these cold winter months! I will be making Chicken Noodle Casserole again :)

Okay if you are looking for health food, move along and please spare the rest of us your comments.  It is a good comfort food recipe.  Made as written adding 2 cans of soup, 1 celery, 1 chicken.  Nice dish for a cold night with a vegetable side and dinner rolls.

I absolutely love this recipe! I have made this multiple times for my elderly parents and inlaws and they just love it. I made a couple of changes- I saute the vegetables first in 2 tablespoons of butter. Then I add the rotisserie chicken and 2 more tablespoons of butter and season with Nature's Seasoning to taste. I pour the chicken and veggies in a bowl and let cool while Noodles are cooking in chicken broth. I mix the mayo, lemon juice and soup and pour over chicken and veggies. I used a can of Cream of Herb and Chicken Soup. Then mix in cheese and put in dish. I have found that I can get 2 pans of 8X8.

Everyone loved d this, including my husband who usually doesn't like cream casseroles!  This makes TWO 8 by 8 casseroles, though.  I do think I will add a bag of frozen veggies next time.

Great.  Plus makes a ton of food.  We lightly sautéed the veggie in a tablespoon of oil and added salt and pepper and paprika and hot sauce.  Perfect. Honestly. We will make it again and again... adding mushrooms and green chili’s.

This is a wonderful, comforting casserole dish to have on a cold evening. After the first time I made it I began adding 1/2 cup milk to the soup mixture so it wouldn't be as dry and a chopped celery rib because we like celery. My husband and kids love it.To cindihartline: if you want diet food, go to another site, It's obvious you haven't made this recipe and that's what a review is all about. You make it, then tell us your experience with it and what you think about it.

This was delicious! My husband isn't a fan of pasta so I was afraid he would be disappointed with my dinner selection. He went in for thirds! I added an additional can of cream of celery soup, sauteed my onion with garlic, and used sweet peas, sweet corn, and cooked carrots for my veggies. Used the same cheeses, but sprinkles some corn flakes crumbs on top. I had extra to freeze for a future dinner!

First of all this recipes will never fit in a 2 qt. container.  That's no big deal....just a warning. I have to give this recipe a D- because my taste buds told me to do so.  I don't want to be too negative because we are all here so the same reason ....I suspect.  With all the positive ratings, I figured I couldn't miss except for the fact it's not the "healthy recipe" of the year. The taste had a strong hint of mayo, but little else. It was actually a thick blob with a consistency of  glue.  I've prepared tons of noodles over the years, but I couldn't understand why the noodles appeared somewhat overcooked.   Keep those recipes coming.....PLEASE!!!!  Thanks in advance for sharing.

I didn’t make this recipe but I plan to...but I had to comment on how delightful it is to read the reviews and all the various alterations people make to a recipe!  So creative and innovative, good ideas, great way to get to the heart of a dish and the people who make it!  Thank you all!!

I cut the recipe in half because there is only my husband and me. I used Rotisserie chicken and followed it exactly except I added garlic powder and poultry seasoning as another reviewer suggested. It turned out deliciously. Will definitely make this again.

I made this n left out the peppers as my husband doesn’t like them. It was good and he even liked it. He usually doesn’t eat pasta as he’s a diabetic but he ate all I put on his plate. He’s bedridden and I’m trying to watch his weight. I will try some of the other peoples suggestions for more flavor.

Hubby gave this a 4.5. Next time we'll try with French fried onion rings for a topping to give it some crunch. I also sauteed the onion and pepper with some mushrooms as well.

This is very tasty but just a tad dry.  When I made it the second time, I added 2 cans of soup, a cup of mayo, 2 cups of cheese into the mix.  Much more creamy and moist.  I used a rotisserie chicken.  YUMMMM!!!!

https://videodam.tmbi.com/wp-content/uploads/2019/02/DIYD_11600_013119_ChickenNoodleCasserole_H.mp4

Check out this video for how to make Chicken Noodle Casserole

chicken noodle casserole

Prep Time: 15 minutes

Cook Time: 40 minutes

Total: 55 minutes

Servings: 6

Author : Taste of Home

Ingredients

Instructions

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