Chicken and Noodle Casserole is the comforting, cozy dish you didn’t know you needed in your weeknight rotation. This casserole brings together tender chicken, silky egg noodles, savory creamy soups, a touch of cheesy goodness, and a crispy breadcrumb topping that delivers texture in every bite. Perfect for feeding a family or making ahead and reheating later, it offers both convenience and warm, homey flavor. In just a few simple steps, you can assemble a hearty one-dish meal that feels like a hug on a plate—without fuss or long prep time.
Why You’ll Love This Chicken and Noodle Casserole
- Effortless yet impressive. This dish is mostly “dump and stir” with minimal hands-on time—perfect for busy evenings.
- Crowd-pleasing comfort. The combination of creamy sauce, chicken, and noodles appeals to all ages.
- Flexible and forgiving. You can adapt the vegetables, cheeses, or breadcrumbs to suit what you have on hand.
- Make-ahead friendly. You can assemble ahead and bake later, or reheat leftovers with great results.
- One-dish cleanup. Everything bakes in a single 9×13 dish, so fewer pots to wash.
Ingredients
Here’s what you’ll need :
- 4 tablespoons unsalted butter, divided
- 2 cups frozen mixed vegetables (a blend with green beans, corn, carrots, peas works great)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup shredded Parmesan cheese, divided
- 1 cup heavy whipping cream
- 2 teaspoons garlic powder
- ¾ teaspoon black pepper
- ½ teaspoon salt
- 2 cups shredded cooked chicken (rotisserie works well)
- 1 package (16 oz) wide egg noodles, cooked al dente
- ½ cup Italian-seasoned breadcrumbs
Equipment:
- 9×13 baking dish (greased)
- Skillet for sautéing vegetables
- Small bowl for topping mix
Step-by-Step: How to Make Chicken and Noodle Casserole
- Preheat & prep.
Preheat your oven to 375 °F (190 °C). Grease a 9×13 baking dish with cooking spray or a bit of butter. Set aside. - Cook the vegetables.
Melt 1 tablespoon of butter in a large skillet set over medium-high heat. Add your frozen mixed vegetables and stir occasionally until they are heated through and just tender—about 5 minutes. - Build the creamy sauce.
Into the skillet with the vegetables, add the cream of chicken soup, cream of mushroom soup, heavy whipping cream, ½ cup of the shredded Parmesan, garlic powder, salt, and black pepper. Stir together until the cheese is melted and the mixture is smooth, then remove from the heat. - Add chicken and noodles.
Stir in the shredded chicken and the cooked egg noodles until everything is well combined and coated in the sauce. Spoon this mixture into your prepared baking dish and smooth the top. - Prepare the breadcrumb topping.
In a small bowl, melt the remaining 3 tablespoons of butter. Add the remaining ½ cup Parmesan cheese and the Italian-seasoned breadcrumbs. Stir until the crumbs are moistened and clumped a bit. Sprinkle this mixture evenly over the top of the chicken-noodle layer. - Bake until golden and bubbly.
Place the baking dish in the oven and bake for 25–30 minutes, or until the topping is golden brown and the casserole is bubbly around the edges. - Rest before serving.
Remove from the oven and let the casserole rest for about 10 minutes. This helps the sauce settle and makes it easier to slice and serve.
Helpful Tips
- Don’t overcook the noodles. Cook them just until al dente—they’ll continue cooking in the oven and absorb more sauce as they bake.
- Drain vegetables well. If your frozen vegetables are watery, pat them dry or let excess ice melt before sautéing to avoid a soggy casserole.
- Use day-old or cooled cooked chicken. Warm chicken might make the sauce too thin; letting it cool helps the sauce thicken properly.
- Even topping coverage. Make sure you spread the crumb mixture uniformly so every bite has that crunchy contrast.
- Tent with foil if browning too much. If the topping is getting too dark before the dish is bubbling, loosely tent with foil for the remaining bake time.
- Let it rest. The 10-minute rest after baking ensures the casserole holds together better when serving.
Substitutions And Variations
- Cream soups swaps. If you can’t find cream of chicken or cream of mushroom, you can use cream of celery or cream of broccoli—or make a scratch béchamel base.
- Milk instead of heavy cream. Whole milk or half-and-half can be used as a substitute, though the sauce will be slightly less thick and creamy.
- Cheese swap. Swap Parmesan for Pecorino, Gruyère, or even cheddar for a different flavor profile.
- Breadcrumb alternatives. Use crushed crackers, panko, or even crushed cornflakes for the topping.
- Add herbs or heat. Mix in fresh parsley, thyme, or red pepper flakes for extra flavor.
- Vegetable mix-ins. Instead of frozen blend, use fresh broccoli florets, mushrooms, spinach, or asparagus (precooked or sautéed lightly).
- Protein swaps. Try turkey, diced ham, or even cooked sausage in place of chicken.
Storage Instructions
- Refrigerator. Store the cooled casserole in the refrigerator, tightly covered with foil or plastic wrap.
- Reheat. warm individual portions in the microwave or reheat the whole dish in a 350 °F (175 °C) oven, covered with foil, for 15–20 minutes until warmed through. Remove foil in last few minutes to crisp the topping.
- Freezer (optional). You can freeze assembled (but unbaked) casserole. Wrap tightly in plastic wrap and then foil. Freeze for up to 1 month. Thaw overnight in the refrigerator, then bake as directed (you may need extra 5–10 minutes).
Nutritional Information
Per serving (approximate):
- Calories: 542 kcal
- Carbohydrates: 48 g
- Protein: 25 g
- Fat: 28 g
- Saturated Fat: 15 g
- Cholesterol: 131 mg
- Sodium: 1053 mg
- Potassium: 407 mg
- Fiber: 4 g
- Sugar: 2 g
- Vitamin A: 3,145 IU
- Vitamin C: 5 mg
- Calcium: 220 mg
- Iron: 3 mg
Serving Suggestions
- Pair with a crisp green salad tossed in lemon vinaigrette to cut through the richness.
- Serve with steamed or roasted vegetables—broccoli, green beans, or asparagus all work.
- Add warm crusty bread or garlic bread to soak up extra sauce.
- A spoon of crème fraîche or sour cream on top adds a tangy note.
- Garnish with fresh herbs like parsley or chives for color and brightness.
Frequently Asked Questions About Chicken and Noodle Casserole
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh veggies are great. Just blanch or sauté them first so they’re tender before adding to the sauce. Be sure to drain off excess moisture, so your casserole doesn’t get watery.
What if I don’t have heavy cream?
Whole milk or half-and-half can be used as a substitute, though the sauce will be slightly less thick and creamy.
Can I make this gluten-free?
Yes! Use gluten-free wide egg noodles and gluten-free cream soups or make a scratch roux-based sauce. Also use gluten-free breadcrumbs or almond meal for the topping.
Can I make this vegetarian (without chicken)?
You can! Omit the chicken, and add extra vegetables, or include a meat alternative like chickpeas, tofu, or a plant-based chicken substitute. Boost flavor with vegetable broth or extra seasoning.
Why did my topping get soggy?
If the topping is soggy, it may be from excess moisture above (from vegetables or sauce). Next time, pat the vegetables dry, use less liquid, or bake with the casserole uncovered longer at the end to crisp up.
Can I halve the recipe?
Yes — you can scale down using an 8×8 or similar smaller dish. Just adjust bake time slightly (it may bake faster, so start checking around 20 minutes).
How do I reheat leftovers without drying them out?
To bring back creaminess, drizzle a bit of milk over the leftovers before reheating.
Conclusion
Thank you so much for trying this Chicken and Noodle Casserole recipe! I hope it brims with comforting flavor and becomes one of your favorite go-to meals when you want something hearty and satisfying without too much work. I love how easily it comes together and how reheated leftovers remain rich and delicious. May each cheesy, creamy bite bring warmth and joy to your table. Happy cooking—and enjoy every spoonful!
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Chicken and Noodle Casserole
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
Chicken and Noodle Casserole is a creamy, cheesy comfort food dish filled with tender chicken, hearty noodles, mixed veggies, and topped with a golden breadcrumb crust. It’s easy, satisfying, and perfect for feeding a hungry family.
Ingredients
4 tablespoons unsalted butter, divided
2 cups frozen mixed vegetables
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
1 cup shredded Parmesan cheese, divided
1 cup heavy whipping cream
2 teaspoons garlic powder
¾ teaspoon black pepper
½ teaspoon salt
2 cups shredded cooked chicken
1 package (16 oz) wide egg noodles, cooked al dente
½ cup Italian-seasoned breadcrumbs
Instructions
- Preheat & prep.
Preheat your oven to 375 °F (190 °C). Grease a 9×13 baking dish with cooking spray or a bit of butter. Set aside. - Cook the vegetables.
Melt 1 tablespoon of butter in a large skillet set over medium-high heat. Add your frozen mixed vegetables and stir occasionally until they are heated through and just tender—about 5 minutes. - Build the creamy sauce.
Into the skillet with the vegetables, add the cream of chicken soup, cream of mushroom soup, heavy whipping cream, ½ cup of the shredded Parmesan, garlic powder, salt, and black pepper. Stir together until the cheese is melted and the mixture is smooth, then remove from the heat. - Add chicken and noodles.
Stir in the shredded chicken and the cooked egg noodles until everything is well combined and coated in the sauce. Spoon this mixture into your prepared baking dish and smooth the top. - Prepare the breadcrumb topping.
In a small bowl, melt the remaining 3 tablespoons of butter. Add the remaining ½ cup Parmesan cheese and the Italian-seasoned breadcrumbs. Stir until the crumbs are moistened and clumped a bit. Sprinkle this mixture evenly over the top of the chicken-noodle layer. - Bake until golden and bubbly.
Place the baking dish in the oven and bake for 25–30 minutes, or until the topping is golden brown and the casserole is bubbly around the edges. - Rest before serving.
Remove from the oven and let the casserole rest for about 10 minutes. This helps the sauce settle and makes it easier to slice and serve.
Notes
Use rotisserie chicken for ease.
Swap veggies or soups to your liking.
Freeze unbaked for up to 1 month.
Drizzle milk when reheating to maintain creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
Nutrition
- Serving Size: 1 serving
- Calories: 542 kcal
- Carbohydrates: 48 g
- Protein: 25 g