chicken noodle casserole

This easy chicken noodle casserole is a complete meal in one pan with chicken, veggies and egg noodles all together in a creamy sauce!

Chicken Noodle Casserole

egg noodles (uncooked)

chicken

chicken soup

milk

cheddar cheese

frozen peas and carrots (or frozen mixed vegetables)

garlic powder

onion powder

salt and pepper

parsley

cooking spray

Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.

Cook the egg noodles according to package directions.

In a large bowl, combine the noodles, chicken, soup, milk, cheese, peas and carrots, garlic powder, onion powder and salt and pepper to taste.

Place the noodle mixture in the prepared dish and cover with foil. Bake for 30 minutes or until heated through. Sprinkle with parsley and serve.

https://content.jwplatform.com/videos/GxOp3xa8.mp4

This easy chicken noodle casserole is a complete meal in one pan with chicken, veggies and egg noodles all baked together in a creamy sauce! An easy dinner the whole family will love.

Savor the comfort of chicken noodle soup in casserole form with this light, flavorful meal, best served with a side of crusty bread and a green salad.

oz egg noodles (about 7 cups)

butter

celery

onions

carrots

garlic,

Progresso™ chicken broth (from 32-oz carton)

thyme leaves

salt

pepper

Gold Medal™ all-purpose flour

heavy whipping cream

Progresso™ Panko Italian style crispy bread crumbs

Parmesan cheese

Italian (flat-leaf) parsley, if desired

Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain egg noodles as directed on package.

In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Cook celery, onions, carrots and garlic in butter 6 to 7 minutes or until vegetables are tender.

Add 2 1/2 cups of the chicken broth, the thyme, salt and pepper to skillet; heat to boiling. In small measuring cup, beat remaining 1/2 cup chicken broth and the flour with whisk. Stir into hot chicken broth mixture in skillet. Simmer and stir 1 to 2 minutes or until mixture thickens slightly. Remove from heat; stir in whipping cream and shredded chicken.

Add cooked egg noodles to baking dish; stir in chicken mixture until mixed well. Cover; bake 30 to 35 minutes or until casserole is heated through.

Meanwhile, in 8-inch nonstick skillet, melt remaining 2 tablespoons butter over medium heat. Cook bread crumbs in butter 3 to 4 minutes, stirring frequently, until golden brown. Remove from heat; stir in Parmesan cheese. Sprinkle over baked casserole. Garnish with chopped parsley before serving.

Looking for an easy chicken casserole recipe? This Chicken Noodle Soup Casserole Recipe from Delish.com is the best.

cream of chicken soup

water

thyme

black pepper

c. frozen corn (optional)

white onion, diced

c. cooked, shredded chicken

parsley,

c. Panko breadcrumbs (optional)

Horrible. Crunchy vegetables and dry. I followed the recipe to the letter. Had good flavor, but the veggies should be sautéed first. Less noodles, more chicken, more gravy.

This is delicious and easy! We will definitely be making it again. My whole family loved it. I cooked the vegetables for 5 minutes + until fork tender with Chicken boullion added to the water, then added in pasta and cooked until the pasta was tender. I actually didn’t even drain the water before mixing everything together since there wasn’t a lot of water  left. I put it all in the casserole dish, mixed, and added breadcrumbs. I cooked it for 25 minutes like the recipe said. It turned out very flavorful, comforting and... delish!

This was quite good. I used fresh garlic and extra thyme and sprinkled some Romano and Parmesan cheese over the top. I did not have any celery, so I added some frozen peas, instead. It was too dry, though, in my opinion. If I make it again, I will cook the carrots, celery, and onions with the noodles or sauté them first, like others have commented, and I will add a second can of soup to make it more saucy.

This was bland... But I did try it again.  I added some garlic powder, some cheese, and some sour cream (instead of milk) subbed the liquid for chicken broth.  All of this did help.   Can't say it's a go to, but definitely super quick and easy when in a pinch. (I used frozen vegetables too and that speeds up the process even more).

This recipe reeeeeally should have cooking the noodles as a step in the directions and not part of the ingredients. That goes for shredding the chicken as well, but more used to recipes listing that as an ingredient and not apart of the steps. 
Totally threw off my cooking time and actually missed that the noodles needed to be precooked.

This is a great recipe. Like other reviewers have stated, the video shows cooking the carrots and celery with the noodles. I started cooking the noodles and added the carrots and celery for the last 5 minutes of cooking time, which was perfect. I also added chicken bullion to the noodle water to give the noodles more flavor. I then used cream of chicken with herbs and also added 1/2-1 tsp of salt with the herbs. Also make sure to do a small dice on your onions so they don’t come out still crunchy. With these adjustments the casserole came out super yummy and a very comforting dish.

Oh my  this here is some dang good stuff. I feds it to my childens every other day sometine.

Was upset the recipe doesn’t mention you have to cook the carrots and celery with the noodles....only in the video which I didn’t bother watching cuz hello there is a recipe so it came out like s*** the first time, had to add more water and cover it for a while longer in order to get everything to soften INCLUDING the onion. Smh. Knowing these things now I am sure the next time it will come out much better.

I used a package of frozen vegetables so they won’t be crunchy. I also used shredded rotisserie chicken which I think tastes better than canned. Left the noodles al dente.  Plenty of thyme, garlic salt and pepper. It came out fantastic. Will make this again.

This Easy Chicken Noodle Casserole is made with egg noodles, chicken breast, a creamy, tasty filling and topped with buttered bread crumbs!

EASY CHICKEN NOODLE CASSEROLE

egg noodles, (cooked and drained)

(10 oz) cans chunk chicken breast, drained ((or store-bought rotisserie chicken))

mayonnaise

milk (or water)

onion, (finely diced)

frozen peas and carrots

panko bread crumbs

salted butter (1/2 cup), (melted)

Preheat oven to 350F degrees. Spray 9 x 13 baking dish with non-stick cooking spray.

In a large bowl, combine chicken, cream of chicken soup, mayonnaise, milk (or water), diced onion,&nbsp;shredded cheese and frozen peas and carrots.

Stir until combined.

Gently stir in cooked egg noodles.

Pour in baking dish.

Sprinkle top with Panko bread crumbs.

Pour melted butter evenly over top of bread crumbs.

Bake uncovered for about 30-35 minutes until bubbly and top is golden brown.

https://www.youtube.com/watch?v=LdY7ItKWEMM

This Easy Chicken Noodle Casserole is made with egg noodles, chicken breast, a creamy, tasty filling and topped with buttered bread crumbs!
Grab the FULL recipe and a FREE printable recipe HERE: https://www.thecountrycook.net/chicken-noodle-casserole/

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How to make: EASY CHICKEN NOODLE CASSEROLE

Just like your favorite spinach and artichoke dip, this cheesy Spinach Artichoke Chicken Casserole is rich, creamy, and full of flavor!

Spinach Artichoke Chicken Casserole

dry penne pasta

(8 ounce) package cream cheese, softened

garlic ((about 2 cloves))

red wine vinegar

lemon lemon juice

artichoke hearts, drained

baby spinach

mozzarella cheese

breadcrumbs

Parmesan cheese, grated (about ¼ cup)

salted butter, melted

Kosher salt,

Optional garnish: crushed red pepper flakes; chopped fresh parsley or basil

Preheat oven to 400°F. Grease a 2-quart baking dish (such as 11 x 7-inch or deep 8-inch or 9-inch square); set aside.

Cook the pasta in a large pot of salted boiling water, according to package directions for al dente. Drain.

In a large bowl, whisk together Alfredo sauce, cream cheese, garlic, vinegar, lemon zest and lemon juice, pepper, and ½ teaspoon kosher salt until combined. Stir in the cooked pasta, chicken, artichokes, and spinach.

Pour the mixture into the prepared baking dish.

Sprinkle mozzarella cheese on top.

In a small bowl, stir together breadcrumbs, Parmesan cheese, and melted butter. Sprinkle breadcrumb mixture evenly over the casserole.

Bake, uncovered, until golden brown and heated through, about 15 minutes. Cover the casserole loosely with foil about halfway through the baking time if the topping is starting to get too dark.

Garnish with crushed red pepper flakes and chopped fresh herbs, if desired.

You don't even have to boil the pasta for this nutritious and cozy&nbsp;Dump-and-Bake Chicken Noodle Casserole! All of the ingredients cook together in one dish for a simple comfort food dinner on a cool evening!

Dump-and-Bake Chicken Noodle Casserole

(cooked chicken)

finely-diced celery

finely-diced carrots

finely-diced onion

garlic

rotini pasta

chicken broth

Preheat oven to 425F (220C). Spray a 9 x 13-inch baking dish with cooking spray.

In the prepared dish (or in a separate bowl), stir together cooked chicken, celery, carrots, onion, thyme, garlic, uncooked pasta, chicken broth, and salt.

Cover the dish tightly with foil and bake for 40 minutes.

Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.

Sprinkle cheese over the top. Bake uncovered for 5-10 more minutes (or until cheese is melted and pasta is tender).

egg noodles

mushroom soup

sour cream (use light sour cream

yellow onion, diced

mixed vegetables

tsp pepper

Preheat oven to 350 F.

Grease a 9x13 baking dish with non-stick spray.

To a large pot of boiling water add the noodles and cook according to the package instructions. Strain and set aside.

To a large bowl, add in both cans of soup, sour cream, milk, 1/3 cup of the cheese, onion, mixed vegetables, and seasonings and stir well. Stir in the cooked egg noodles.

Pour into the baking dish and sprinkle with the remaining cheese. Bake for 28-30 minutes or until cheese is melted and bubbly.

Creamy, satisfying layers of chicken, carrots, peas, and egg noodles tossed together with other pantry staple ingredients create this quick and easy dinner casserole everyone will be asking for seconds on.

oz egg noodles

unsalted butter

all-purpose flour (PLUS 2 Tbsps)

tsp black pepper (or to taste)

tsp sea salt (or

chicken stock

milk (2% or whole milk)

heavy cream

chicken (cubed)

parsley (optional as garnish)

Preheat oven to 350 degrees.

Bring a large pot of generously salted water to boil. Boil egg noodles just until al dente.

While the noodles are boiling chop the chicken and prepare and measure the butter, flour, and spices.

Drain the egg noodles and set aside. In the same large pot, melt the butter. Add the flour and cook on medium heat, stirring with a wooden spoon until it becomes golden.

Gradually add the chicken stock, milk, cream, and spices and stir to combine.

Whisk the mixture on medium-high heat for about 5 minutes or until it thickens.

Remove the pan from the heat and add in the noodles, chicken, peas, and carrots.

Stir all the ingredients together.

Transfer the mixture to a buttered 9x13 baking dish. Bake for 30 minutes or until bubbling.

Serve the casserole garnished with fresh chopped parsley if desired.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1663707929/dt29szvygy4hhmakdnd5.mp4

This is the BEST Chicken Noodle Casserole Recipe (without canned soup). Featuring cubed chicken with vegetables in a creamy sauce and a buttery Ritz crackers topping this is a quick and easy weeknight dinner that you'll want to add to your regular menu rotation. 

BEST Chicken Noodle Casserole Recipe (Without Canned Soup)

sour cream

sage

chicken breast, cooked and chopped into bite-sized pieces

sleeve buttery round crackers, crushed

unsalted butter, melted

Preheat the oven to 375℉ and grease a 9x13” baking dish.

In a large pot, boil the egg noodles per the package instructions until they are al dente (about 6 minutes) and set them aside.

In a large mixing bowl, whisk the chicken broth, heavy cream, sour cream, garlic powder, onion powder, pepper, rosemary, and sage together until combined. 

Add the chicken, peas and carrots, and cooked egg noodles to the broth mixture and gently mix everything together. 

Pour the chicken noodle mixture into the prepared baking dish. 

In a small mixing bowl, combine the cracker crumbs and melted butter. 

Sprinkle the crackers over the top of the chicken noodle mixture.

Bake the casserole for 30-35 minutes or until the dish is bubbling and the top is golden brown. 

This super easy chicken noodle casserole from scratch is a perfect choice for your delicious dinner. It is colorful, flavorful, creamy, tasty, and moist!

oz egg noodles, uncooked;

chicken breasts, cubed;

oz frozen veggies (peas, carrots, beans, and corn);

milk;

(10.5 oz) cream of chicken soup;

(10.5 oz) cream of mushroom soup;

yellow onion, chopped;

tbsp unsalted butter, melted;

½ tsp Italian seasoning;

Preheat the oven to 350F. Grease a 9x13 inch casserole dish with non-stick cooking spray. Set aside.

Cook egg noodles until al dente. Then, drain and set aside.

In a large bowl, mix together cubed cooked chicken breasts, frozen veggies (peas, carrots, beans, and corn), milk, cream of chicken soup, cream of mushroom soup, chopped yellow onion, melted butter, garlic powder, Italian seasoning, salt, and pepper. Then, stir in cooked egg noodles.

Transfer the chicken noodle casserole mixture to the prepared casserole dish. Cover with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the aluminum foil and bake uncovered for additional 10-15 minutes. Enjoy!

This clean eating chicken noodle casserole is made with mostly organic ingredients, roasted chicken, gluten-free pasta and can be made dairy-free, too.

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Chicken Noodle Casserole

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Top 12 chicken noodle casserole recipes from across the web

The most viewed chicken noodle casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Noodle Casserole

Chicken Noodle Casserole

Chicken Noodle Casserole

EASY CHICKEN NOODLE CASSEROLE

Spinach Artichoke Chicken Casserole

Dump-and-Bake Chicken Noodle Casser...

Chicken Noodle Casserole

Chicken Noodle Casserole

BEST Chicken Noodle Casserole Recip...

Chicken Noodle Casserole

Clean Eating Chicken Noodle Cassero...

Chicken Noodle Casserole

The most viewed chicken noodle casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine