Easy Chicken Noodle Casserole

This chicken noodle casserole brings together creamy soup, tender chicken, and perfectly cooked egg noodles for the ultimate comfort food experience. My family requests this dish nearly every Sunday during the fall months, and the leftovers make Monday lunches something to look forward to.

I first created this recipe when trying to use up leftover chicken from a weekend roast. What started as a kitchen cleanup effort has turned into one of our most requested family meals, especially when the weather turns cool.

Ingredients

• 12 ounces egg noodles uncooked: these create the perfect base and hold up well to baking
• 3 cups chopped cooked chicken: rotisserie chicken works beautifully for convenience
• 2 cans cream of chicken soup: provides the creamy texture without fussing with a homemade sauce
• 1 cup milk: helps thin the soup to the perfect consistency
• 2 cups shredded cheddar cheese: use sharp cheddar for the best flavor profile
• 2 cups frozen peas and carrots: adds color and nutrition with no chopping required
• 1 teaspoon minced garlic: fresh minced garlic provides more flavor than powder
• ½ teaspoon pepper: freshly cracked is best for maximum flavor
• 2 tablespoons chopped parsley: adds a fresh finish and beautiful color contrast

Step-by-Step Instructions

Prepare the Oven and Pan:

Preheat your oven to exactly 350 degrees F. Thoroughly coat a 9x13 inch baking dish with cooking spray, making sure to get the corners where sticking often occurs. A properly prepared pan ensures easy serving and cleanup later.

Cook the Noodles:

Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to package directions, typically 8 to 10 minutes. Cook them just until al dente as they will continue cooking in the oven. Drain thoroughly but do not rinse the noodles as the starch helps the sauce adhere.

Combine Ingredients:

In a large mixing bowl, gently combine the cooked noodles, chopped chicken, both cans of cream of chicken soup, milk, shredded cheddar cheese, frozen vegetables, minced garlic, and pepper. Fold everything together carefully until evenly distributed, taking care not to break the noodles.

Bake the Casserole:

Transfer the mixture to your prepared baking dish, spreading it evenly to ensure consistent cooking. Cover tightly with aluminum foil which traps steam and helps the casserole heat through without drying out. Bake for 30 minutes until bubbling around the edges and thoroughly heated. Remove the foil, sprinkle with fresh parsley, and serve immediately while hot.

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My favorite aspect of this casserole is how it brings everyone to the table with smiles. The combination of creamy sauce with the slight crunch from perfectly cooked vegetables creates texture contrast that makes each bite interesting. I remember making this for my daughter after a particularly difficult day at school, and seeing her face light up with the first bite reminded me why simple comfort food never goes out of style.

Make Ahead Options

This casserole works beautifully as a make ahead meal. You can assemble it completely, cover tightly with foil, and refrigerate for up to 24 hours before baking. When ready to cook, simply add about 10 minutes to the baking time since you're starting with a cold casserole. The flavors actually develop nicely with a little rest in the refrigerator, making this perfect for busy weeknights or when entertaining.

Ingredient Substitutions

This recipe welcomes customization based on what you have available. Rotisserie chicken is my go to, but leftover turkey works wonderfully after holidays. If you prefer different vegetables, broccoli florets or green beans can replace the peas and carrots. For a lighter version, substitute low fat soup and milk, though the texture will be slightly less creamy. Whole wheat egg noodles provide additional fiber without significantly changing the taste profile.

Serving Suggestions

I love serving this casserole with a simple side salad dressed with vinaigrette to cut through the richness. Warm dinner rolls or crusty bread make perfect companions for sopping up the creamy sauce. For a more substantial meal, roasted asparagus or steamed green beans provide a nutritious contrast. This casserole also pairs beautifully with a glass of crisp white wine for the adults at the table.

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Frequently Asked Questions

→ Can I use rotisserie chicken for this dish?

Yes, rotisserie chicken works great and saves time. Just chop it into small pieces before mixing it with the other ingredients.

→ Can I substitute fresh vegetables for frozen?

Absolutely! Fresh vegetables like diced carrots, peas, or green beans can be used. Just steam or sauté them lightly before adding.

→ What can I use instead of cream of chicken soup?

You can use homemade creamy chicken sauce or substitute with cream of mushroom soup for a slightly different flavor profile.

→ How do I prevent the casserole from drying out?

Cover the dish with foil during baking to keep moisture locked in. You can also add a splash of chicken broth if it seems too dry before baking.

→ Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole a day in advance, cover it tightly, and store it in the refrigerator. Bake it when ready to serve.