Chicken Noodle Casserole
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This easy chicken casserole with egg noodles, vegetables, and buttery panko topping comes together in under an hour and sure to be a huge hit with the family.
I am all about easy dinner recipes. And when it comes to easy dinners, casseroles reign supreme.
Casseroles are quick and easy to prepare. That means less time spent in the kitchen and more time spent with my family.
Plus, they really are the ultimate comfort food!
>> Don’t miss this reader favorite: Ritz Chicken Casserole
The Best Chicken Noodle Casserole
This hearty and delicious chicken noodle casserole recipe is on regular rotation in our house. The family loves it, and it really couldn’t be easier to make.
Ingredients
- Chicken: I like to use crockpot shredded chicken breast or boiled shredded chicken, but you can also use store-bought rotisserie chicken, canned chicken, leftover chicken, or any other cooked chicken.
- Egg noodles
- Cream of chicken soup: Or cream or mushroom soup. I had one can of cream of chicken soup with herbs and one can of regular cream of chicken so I used those.
- Shredded cheddar cheese
- Sour cream
- Frozen mixed vegetables: Or frozen peas and carrots.
- Panko bread crumbs: I used Italian seasoned panko bread crumbs as that is what I had on hand. Regular bread crumbs or crushed Ritz crackers make great substitutions as well.
- Butter: Salted or unslated.
- Seasonings: Salt, black pepper, and paprika.
How to Make Chicken Noodle Casserole
- COOK EGG NOODLES: to al dente as per package directions.
- COMBINE: Stir casserole ingredients together and spoon mixture into baking dish.
- TOP: Sprinkle with panko bread crumbs, then drizzle with melted butter.
- BAKE: Bake at 350 F for 35 minutes.
Serve and enjoy.
This casserole pairs perfectly with potato dinner rolls or homemade buttermilk biscuits!
Storage
Cover and refrigerate leftovers in an airtight container for up to 3 days. Reheat individual portions in the microwave, or warm the whole dish covered at 325°F until heated through.
Make Ahead and Freezing
This easy casserole is great for freezing, with one small change. Leave the panko topping off until you bake it. Breadcrumbs go soft in the freezer, and adding them fresh keeps the top crisp.
Cook the egg noodles just under al dente so they hold up. Combine everything except the panko and butter, add to a freezer-safe 9×13 baking pan, cover tightly with plastic wrap and then foil, and freeze for up to 3 months.
To bake from frozen: thaw overnight in the fridge. Add the panko and melted butter, then bake at 350°F for 40 to 45 minutes, until bubbly around the edges. Baking straight from frozen works too, covered at 350°F for about 75 minutes, then uncovered with the topping for the last 15.
The sour cream can look a little separated after thawing. Stir it before baking and it will come back together.
More Easy Casserole Recipes
- Creamy chicken and rice casserole
- Chicken divan
- Cheeseburger casserole
- Chicken & dumpling casserole
- Chicken bacon alfredo pasta bake
- Tater tot casserole
Chicken Casserole with Egg Noodles
Ingredients
- 12 oz egg noodles
- 3 cups cooked chicken, shredded or diced
- 2 (10.75 oz) cream of chicken soup
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 10 oz frozen mixed vegetables
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon paprika
- 1 cup panko bread crumbs
- 1 stick butter, melted
Instructions
- Preheat oven to 350℉ and coat a 9×13 baking dish with non-stick cooking spray.
- Cook noodles al dente according to instructions on the package. Drain and set aside.
- In a large bowl, stir to combine chicken, soup, cheese, sour cream, frozen veggies, salt, pepper, and paprika. Gently fold in noodles. Transfer to the casserole dish.
- Sprinkle with bread crumbs and drizzle with melted butter.
- Bake for 35 minutes, or until bubbly and heated through.
Notes
- You can use Cream of Mushroom Soup in place of Cream of Chicken Soup, or use 1 can of each.
- Frozen peas and carrots can be used in place of frozen mixed veggies.
- While the recipe calls for panko bread crumbs, regular bread crumbs or crushed Ritz crackers can be used instead.
Nutrition
Did You Make This Recipe?
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This easy casserole recipe was shared on Meal Plan Monday and The Weekend Potluck!
do you dilute the soup with water or just add straight form the can.
Right from the can – no diluting needed.
great, gonna try this this weekend
Can you freeze left overs or it won’t be good?
Freezing should be fine.