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