On those busy weeknights when you need something warm, hearty, and satisfying, this chicken noodle casserole is here to save the day. With all the familiar flavors of classic chicken noodle soup, this casserole is a creamy, delicious twist that’s perfect for the whole family. Whether you’re feeding a crowd or craving leftovers for lunch the next day, this dish is sure to become your new go-to.

Chicken Noodle Casserole

Why You’ll Love This Chicken Noodle Casserole

Time-saving: Using canned chicken and cream of chicken soup helps you skip hours of prep work without sacrificing that homemade flavor.
Perfect for busy weeknights: Most of the cooking time is hands-off as it bakes in the oven.
Kid-friendly: With ingredients like chicken, noodles, cheese, and a crispy breadcrumb topping, this dish is bound to be a hit with even the pickiest eaters.
Great for leftovers: It reheats beautifully, making it perfect for meal prep or lunch the next day.
Pantry-friendly: Many of the ingredients are shelf-stable or freezer-friendly, so you can always have them on hand for a quick dinner.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cans chunk chicken breast, drained (12.5 ounces each) or 3 cups diced rotisserie chicken
2 cans cream of chicken soup (10.5 ounces each)
1 cup mayo (can substitute with Greek yogurt)
1 cup milk (or plant-based milk for a dairy-free option)
1/2 finely diced onion (optional, or use 1 tablespoon dried onion flakes)
2 cups shredded cheddar cheese
1 1/2 cups frozen peas and carrots
1 package egg noodles (12 ounces), cooked and drained
1 cup panko breadcrumbs
1/2 cup melted salted butter (1 stick)

directions

Step 1: Preheat and Prepare Baking Dish

Preheat your oven to 350°F (175°C). While the oven is heating, spray a 9×13-inch baking dish with non-stick cooking spray to prevent the casserole from sticking.

Step 2: Combine Ingredients

In a large bowl, combine:

2 cans of chunk chicken breast (drained)
2 cans of cream of chicken soup
1 cup mayo (or Greek yogurt)
1 cup milk
1/2 finely diced onion (optional)
2 cups shredded cheddar cheese
1 1/2 cups frozen peas and carrots

Stir everything together until well combined.

Step 3: Add and Mix Noodles

Gently stir in the 12-ounce package of cooked and drained egg noodles. Make sure the noodles are evenly coated with the creamy mixture.

Step 4: Transfer to Baking Dish and Add Topping

Pour the combined mixture into your prepared baking dish. Spread it out evenly, then sprinkle the 1 cup of panko breadcrumbs over the top.
Drizzle the 1/2 cup of melted salted butter evenly over the breadcrumbs to create a golden, crispy topping.

Step 5: Bake and Serve

Bake the casserole uncovered in the preheated oven for 30-35 minutes, or until it’s bubbly and the top is golden brown. Once done, remove it from the oven and let it cool for a few minutes. Then, serve and enjoy your delicious casserole!

Servings and timing

Servings: 6
Prep time: 15-25 minutes
Cook time: 30-35 minutes
Total time: 45-60 minutes

Variations

Dairy-Free Version: Replace mayo with Greek yogurt and use a plant-based milk (like almond or soy) for a dairy-free version.
Add Extra Veggies: Add additional vegetables like broccoli, corn, or mushrooms to customize the casserole to your liking.
Spice It Up: Add a pinch of cayenne pepper or some hot sauce to the mixture for a little heat.

storage/reheating

Refrigerating: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover with foil and bake at 350°F (175°C) for 15-20 minutes or microwave until heated through.

Freezing: To freeze, cut the casserole into individual portions and wrap each portion tightly in plastic wrap before placing in a freezer-safe bag or container. It can be frozen for up to 2-3 months. When ready to reheat, thaw overnight in the refrigerator and bake at 350°F (175°C) until heated through.

FAQs

Can I use fresh chicken instead of canned?

Yes, you can use cooked, shredded chicken from a rotisserie or baked chicken breasts. You’ll need about 3 cups of shredded meat.

Can I make this casserole ahead of time?

Absolutely! You can prepare the casserole a day in advance and refrigerate it before baking. Just add a few extra minutes to the baking time if it’s cold from the fridge.

Can I substitute the cream of chicken soup?

Yes, you can make a homemade white sauce using chicken broth, milk, and flour. You can also use other canned soups like cream of mushroom if you prefer.

How do I know when the casserole is done?

The casserole is done when the top is golden brown, the edges are bubbling, and the cheese is melted. You can check the center with a knife; if it feels hot when you pull it out, it’s ready.

Conclusion

This Chicken Noodle Casserole is the ultimate comfort food for busy weeknights. With its creamy texture, savory chicken, and cheesy topping, it’s sure to be a hit with the whole family. Plus, it’s easy to make and even easier to enjoy, making it a go-to recipe for meals that are quick, satisfying, and full of flavor. Whether you’re feeding a crowd or prepping for lunch the next day, this casserole is a perfect addition to your weeknight dinner rotation!