Chicken noodle casserole is a comfort food dish that is easy to make, affordable, and delicious. It’s made with chicken, egg noodles, and vegetables that are combined with a creamy, cheesy sauce and topped with crunchy breadcrumbs.
This easy casserole recipe is a fantastic way to use pantry staples, and leftover chicken. Like this chicken egg noodle casserole, a creamy chicken and rice casserole and this chicken tetrazzini will stretch a buck and get you through the week.
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Frequently asked questions
Covering the casserole loosely with aluminum foil helps keep it moist and cook evenly. By covering the casserole for the bulk of the cooking time you avoid uneven cooking and even burning on top.
A casserole is done when it hot all the way through and has reached the safe minimum internal temperature of 165°F in the center (use an instant read thermometer to make sure). It should also have the desired color and texture. For example, golden on top, or the cheese uniformly melted, etc.
This chicken egg noodle casserole can be made ahead of time. Build the casserole as instructed, cover it well with aluminum foil, and refrigerate for up to 1 day. Remove it from the refrigerator a few minutes before baking to let the chill come out of the dish. Some bakeware does not do well with extreme temperature changes.
Ingredients
- Chicken – Use cooked chicken with any bones and skin removed. This is a great recipe to use leftovers from a roasted chicken, barbecue, or whatever you have on hand. Make poached chicken if you do not have leftovers; it only takes about 20 minutes.
- Pantry – Convenience ingredients make this chicken casserole super easy. Wide egg noodles, condensed cream of chicken soup, chicken broth, breadcrumbs, and chicken base (we use better than bouillon) make this dish as easy as it is delicious.
- Dairy – From the dairy aisle you will need butter and shredded cheese. Use a cheese with a medium to sharp flavor, like cheddar. We like using a combination of yellow and white cheddar cheese.
- Vegetables – Frozen mixed vegetables with carrots, peas, green beans, and corn (or a variation thereof) are best for this creamy chicken casserole because they are colorful and will hold their shape and texture.
See recipe card for quantities
Recipe tip
If you are sensitive to salt use reduced sodium ingredients where possible, like low-sodium butter, broth, and cream of chicken soup.
Instructions
Melt the butter in a non-stick skillet over medium heat.
Add the breadcrumbs and stir until they are completely moistened with the butter.
- Remove the skillet from the heat and reserve the breadcrumbs for later.
- Cook the egg noodles to package directions. Remember to salt the water, 1-2 tablespoons should do it. Do not overcook them, use the lowest recommended cooking time on the package and check them 1-2 minutes before that.
- Use a colander/strainer to drain the egg noodles and rinse them with cold water to stop the cooking.
Prepare the remaining ingredients while the water comes to a boil and the noodles cook.
- Cook the mixed vegetables to package directions but use 1-2 minutes less than the suggested cooking time. We just want to defrost them. Do not overcook so that they hold their shape and texture in the casserole. Drain completely.
Make the sauce
- Add the cream of chicken soup, chicken broth, shredded cheese, and chicken base to a large saucepan. Heat over medium while stirring with a whisk or fork until the cheese is melted and the sauce is smooth. Do not let the sauce come to a boil. Remove the pan from the heat.
Build the casserole
Preheat the oven to 350°F
Add the noodles, chicken, mixed vegetables to a large baking dish.
Next, add the creamy cheese sauce.
Stir gently to combine the ingredients well.
Keep stirring and tossing until everything is coated with the creamy sauce.
Sprinkle the top of the chicken noodle casserole with the breadcrumbs. Sprinkle them lightly, don’t pack them down.
Cover the dish loosely with a piece of aluminum foil and bake for 30 minutes.
Uncover and cook another 15-20 minutes or until the breadcrumbs are golden in color and the chicken noodle casserole is bubbly around the edges. Use an instant read thermometer and ensure the center is at least 165°F.
Equipment
- Large casserole dish, we use 9×13 inch 3.5 quart
- Aluminum foil to cover the casserole while baking
- Non-stick skillet to make the breadcrumbs
Serving and storing
Let the casserole set for 10-15 minutes before serving.
Store leftovers in an airtight container, in the refrigerator for 3-4 days. Reheat in the microwave or a non-stick skillet until hot all the way through.
To freeze the leftovers, portion them in separate freezer-safe, airtight containers and freeze for 1-2 months. Thaw in the refrigerator before reheating.
Food Safety
- Cook casseroles to a minimum temperature of 165 °F (74 °C)
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Reheat leftovers to at least 165 °F (74 °C)
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Chicken Noodle Casserole
Ingredients
- 12 ounces Cooked Chicken bones and skin removed – shredded or diced
- 6 ounces Wide Egg Noodles
- Salt for the pasta water (we use kosher salt)
- 8-10 ounces Frozen Mixed Vegetables cooked to package directions using 1-2 minute less than the lowest suggested time on the package
- 2 tablespoons Butter
- ⅓ cup Plain Breadcrumbs
- 2 (10 ounce) cans Condensed Cream of Chicken Soup
- 2 cups Chicken Broth
- 1 tablespoon Chicken Base like Better than Bouillon
- 6 ounces Shredded Cheddar Cheese
Instructions
- Melt the butter in a non-stick skillet over medium heat. Add the breadcrumbs and stir until they are completely moistened with the butter. Remove the breadcrumb topping from the heat and set aside.
- Cook the egg noodles to package directions, remember to salt the water 1-2 tablespoons should do it. Do not overcook them, use the lowest recommended cooking time package and check them 1-2 minutes before that.
- Use a colander/strainer to drain the egg noodles and rinse them with cold water to stop the cooking.
Prepare the remaining ingredients while the water comes to a boil and the noodles cook.
- Cook the mixed vegetables to package directions but use 1-2 minutes less than the suggested cooking time. We just want to defrost them. Do not overcook so that they hold their shape and texture in the casserole. Drain completely.
Make the sauce
- Add the cream of chicken soup, chicken broth, shredded cheese, and the chicken base to a large saucepan. Heat over medium while stirring with a whisk or fork until the cheese is melted and the sauce is smooth. Do not let the sauce come to a boil. Remove the pan from the heat.
Build the casserole
- Preheat the oven to 350°F
- Add the noodles, chicken, mixed vegetables, and the creamy sauce to a large, oven-safe casserole dish or baking pan.
- Stir gently to combine the ingredients well. Keep stirring and tossing until everything is coated with the creamy sauce.
- Sprinkle the top of the chicken noodle casserole with the breadcrumbs. Sprinkle them lightly, don’t pack them down.
- Cover the dish loosely with a piece of aluminum foil and bake for 30 minutes.
- Uncover and cook another 15-20 minutes or until the breadcrumbs are golden in color and the chicken noodle casserole is bubbly around the edges. Use an instant read thermometer and ensure the center is at least 165°F.
- Let it set for 10-15 minutes before serving.
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