This is a quick and easy version of a chicken noodle casserole—perfect for busy nights!
This cozy creamy casserole has chicken, egg noodles, and green peas in shortcut sauce. It’s topped with crumbs and baked until bubbly.
The Easiest Chicken Noodle Casserole Ever…
- Minimal prep and few ingredients make this casserole a weeknight dinner winner.
- It’s creamy, flavorful, and totally effortless.
- It’s a complete meal in just one dish and a versatile way to use your leftovers.
- The topping is cheesy and slightly crispy with a buttery flavor.
- Enjoy this casserole dinner in just 30 minutes for a busy weeknight meal.
Ingredients in Chicken Noodle Casserole
Pasta: I love the light texture of egg noodles in this recipe. You can replace them with another medium pasta such as fusilli or penne.
Chicken: Use rotisserie chicken or leftover cooked chicken in this recipe. Diced ham or leftover turkey can be used to switch it up.
Veggies: Mix in your favorite frozen veggies like peas, carrots, or broccoli. To use fresh vegetables, cook them to tender-crisp before adding them to the dish.
Sauce: The quick version of this sauce uses cream of chicken soup. Cream of celery or cream of mushroom soup are also great in this chicken noodle casserole recipe.
How to Make Chicken Noodle Casserole
One of the things I love best about this family favorite recipe is how easy the prep is!
- Boil noodles in a large pot until al-dente.
- Combine all ingredients in a casserole dish (recipe below).
- Sprinkle on toppings and bake until golden brown and bubbly.
Variations
- Swap out cheddar cheese for anything you have on hand. Try pepper jack for a kick!
- Crushed Ritz crackers can be used as a substitute for Panko bread crumbs.
- Add herbs like fresh thyme or parsley to the sauce for extra flavor and color!
More Cozy Chicken Favorites
Did you enjoy this Chicken Noodle Casserole? Leave a rating and a comment below.
Easy Chicken Noodle Casserole
Equipment
Ingredients
- 2 cups egg noodles uncooked, 4 oz
- 2 cups cooked chopped chicken
- 10.5 ounces condensed cream of chicken soup 1 can, see notes for homemade version
- ½ cup whole milk
- 1 cup frozen peas or frozen mixed vegetables
- ¼ teaspoon black pepper
Topping
- ½ cup shredded cheddar cheese optional
- 2 tablespoons bread crumbs
- 1 tablespoon salted butter melted
Instructions
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Preheat the oven to 425°F.
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Bring a saucepan of salted water to a boil over high heat. Cook the egg noodles al dente (firm) according to package directions. Drain well.
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In a 2-quart casserole dish, combine the cooked egg noodles, shredded chicken, chicken soup, milk, frozen peas, and ¼ teaspoon black pepper.
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In a small bowl, mix the cheddar cheese, breadcrumbs, and melted butter. Sprinkle the mixture over the casserole.
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Bake for 20 minutes, or until bubbly. If desired, broil for 1 minute to brown the topping.
Notes
- Seasonings such as thyme or poultry seasoning can be stirred into the sauce. I find canned soup salty enough but you can add additional salt if desired.
- If substituting fresh vegetables, add them to the pasta water during the last few minutes until tender.
- Cook pasta just until it is just al dente.
- If you don’t have cooked chicken, simmer chicken breasts in water or broth for 15 minutes or until cooked through. Save the chicken water for cooking the pasta or for soup.
- 1 cup of sharp cheddar cheese or Monterey jack can be added to the sauce if desired.
- Store leftovers in the refrigerator for 4 days and in the freezer for 4 months.
- ¾ cup milk
- ¾ cup chicken broth
- ½ cup light cream
- 4 tablespoons cornstarch
- ½ teaspoon poultry seasoning
- ¼ teaspoon each onion powder and garlic powder
- ¼ teaspoon black pepper
- 1 tablespoon butter
Place over medium heat and continue whisking until thickened. Stir in butter and season with salt & pepper to taste and use in place of canned cream of chicken soup.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Chicken, Main Course, Pasta
Cuisine American
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So, so good and so easy.
Great recipe… Easy and delicious!
Solid recipe. Tasty and easy.
I’m always looking for quick and easy recipes. This was both! Plus, it was really good. I’m keeping this one at the top of the recipe pile.
Really good casserole. I think the next time I make it I will add 2 cans of soup. Instead of 1.
I made this tonight with leftover grilled chicken. My husband is usually not a fan of casseroles but he loved this one! We agreed to add more topping next time but the overall flavor was very good!
Will 1% milk work in this recipe?
Other reader have had success with 1% milk!
I haven’t made this yet but was wondering if it freezes well and at what point would I freeze it for later. Thank you!
It does freeze well, Tina! To freeze I would bake according to recipe instructions, then let it cool over night in the refrigerator before freezing.
Doubled recipe and made 2 8” casseroles
One was for My DIL who recently had
A baby We really enjoyed the casserole
Most of the ingredients were in
My Pantry.Used Parmigiana cheese
Instead of Cheddar
So glad you enjoyed it, Gretta!
I had leftover chicken from Costco and found your recipe, I made it tonight and my husband said it was fantastic and to keep the recipe. I did add the extra spices you suggested along with some sautéed onion and garlic, so yummy.
Really good! Fill of comfort, but needed the additional seasoning suggested in notes…thyme, salt & pepper. Thanks SWP! Another hit
Hey Holly, I’ve made so many of your recipes and have yet to be disappointed. Today I made the Chicken Noodle Casserole. Another successful recipe! It’s so delicious and I love the addition of the topping. I used Panko with the butter and pepper Jack cheese as I ran out of cheddar. Like all the others, I wouldn’t change a thing about this one!
this was a 9.99 out of ten(as a high..) very good and so simple.
Meh. I found it dry and flavorless…even after adding some spices. It might taste better if it was just cooked on the stovetop without breadcrumbs.
Thanks for trying the recipe, Anja!
Good easy recipe for a quick meal.
Also low cost if you have most of the ingredients on hand. I like to use leftover chicken.
This casserole was so easy to make and the taste is sooo good.
I followed the recipe exactly and used a rotisserie chicken using both white and dark meat.
Perfect for a family of 2
thank you Holly