Easy Weeknight Dinner

Chicken Noodle Casserole

Ingredients: Cooked chicken, egg noodles, mixed vegetables, butter, breadcrumbs, cream of chicken soup, chicken broth, chicken base, cheddar cheese

This easy casserole is a fantastic way to use pantry staples, and leftover chicken.

Frequently Asked Questions

1. Should I cover my casserole? Yes, cover loosely with foil to keep it moist and cook evenly.

2. How do you know when a casserole is done? When it is hot all the way thorough and is at least 165°F in the center.

3. Can I make this dish ahead of time? Yes, build it as instructed, cover well, and refrigerate for up to 1 day.

Flour Bowl

Make the breadcrumb topping


Melt the butter in a non-stick skillet over medium heat. Add the breadcrumbs and stir until they are completely moistened with the butter.

Cook the egg noodles to package directions


Salt the water generously and do not overcook them. Use the lowest recommended cooking time and check them 1-2 minutes before that.

Defrost the vegetables and make the sauce


Add the canned soup, broth, cheese and chicken base to a sauce pan. Heat and stir until smooth.

Build the casserole


Add the noodles, chicken, mixed vegetables, and the creamy sauce to a large, oven-safe casserole dish or baking pan. Stir gently to combine.

Top with breadcrumbs


Sprinkle the top of the chicken noodle casserole with the breadcrumbs. Sprinkle them lightly, don’t pack them down.

Cover and bake


Cover the dish loosely with a piece of foil and bake at 350°F for 30 minutes. Uncover and cook another 15-20 minutes or until golden and bubbly.

Let the casserole set for 10-15 minutes. Serve and enjoy!