Super Easy Chicken Noodle Casserole Recipe

Introduction

This Super Easy Chicken Noodle Casserole is a comforting, hearty meal perfect for busy weeknights. Creamy, cheesy, and packed with tender chicken and vegetables, it’s a family-friendly classic that comes together quickly and always satisfies.

Ingredients

• 1 cup mayonnaise (preferably Hellmann’s)
• 1/2 finely diced onion (about 1/4 inch pieces)
• 12 oz egg noodles (cooked al dente and drained)
• 1 cup milk
• 2 cans cream of chicken soup (about 10.5 oz each, Campbell’s recommended)
• 2 cups shredded cheddar cheese (freshly shredded for best melting)
• 1 1/2 cups frozen peas and carrots (Birds Eye brand suggested)
• 2 cans chunk chicken breast (drained well, about 25 oz total)
• 1/2 cup salted butter (melted)
• 1 cup panko breadcrumbs

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with non-stick cooking spray to prevent sticking.
2. Step 2: In a large bowl, combine the drained chicken, cream of chicken soup, mayonnaise, milk, finely diced onion, shredded cheddar cheese, and frozen peas and carrots. Stir until well mixed.
3. Step 3: Gently fold the cooked and drained egg noodles into the mixture, ensuring the noodles are evenly coated.
4. Step 4: Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the panko breadcrumbs evenly over the top, then drizzle the melted butter over the breadcrumbs to help create a crispy topping.
5. Step 5: Bake uncovered for 30-35 minutes, or until bubbling and the topping is golden brown. Let cool for a few minutes before serving.

Tips & Variations

• For extra flavor, add a teaspoon of garlic powder or paprika to the mixture before baking.
• Substitute frozen mixed vegetables with fresh chopped broccoli or green beans if preferred.
• Use rotisserie chicken instead of canned chicken for a fresher taste.
• Swap panko breadcrumbs for crushed Ritz crackers for a buttery crust.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through, or cover with foil and bake at 350°F (175°C) until heated in the oven. This casserole can also be frozen before baking; thaw overnight and bake as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole gluten-free?

Yes, substitute the egg noodles with gluten-free pasta and use gluten-free breadcrumbs or crushed nuts for the topping.

Can I prepare this casserole ahead of time?

Absolutely. Assemble the casserole and refrigerate it covered for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking straight from the fridge.

Super Easy Chicken Noodle Casserole Recipe

Print Recipe

★★★★★

4.5 from 74 reviews

This Super Easy Chicken Noodle Casserole is a comforting and hearty dish that blends tender chicken, creamy soups, fresh vegetables, and cheesy noodles baked to golden perfection with a crunchy panko topping. Perfect for a family dinner or meal prep, this casserole combines simple ingredients for a satisfying, warm meal.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6–8 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the casserole:

• 1 cup mayonnaise (preferably Hellmann’s)
• 1/2 finely diced onion (about 1/4 inch pieces)
• 12 oz egg noodles, cooked al dente and drained
• 1 cup milk
• 2 cans cream of chicken soup (10.5 ounces each, Campbell’s recommended)
• 2 cups shredded cheddar cheese (freshly shredded)
• 1 1/2 cups frozen peas and carrots (Birds Eye recommended)
• 2 cans chunk chicken breast, drained well (about 25 oz total)

For the topping:

• 1/2 cup salted butter, melted (1 stick)
• 1 cup panko breadcrumbs

Instructions

1. Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with non-stick cooking spray to prevent sticking.
2. Combine Ingredients: In a large bowl, mix the drained chunk chicken breast, cream of chicken soup, mayonnaise, milk, finely diced onion, shredded cheddar cheese, and frozen peas and carrots until well combined.
3. Add and Mix Noodles: Gently stir in the cooked, drained egg noodles into the mixture, ensuring the noodles are evenly coated.
4. Transfer to Baking Dish and Add Topping: Pour the combined mixture into the prepared baking dish and spread evenly. Sprinkle panko breadcrumbs over the top, then drizzle the melted salted butter evenly over the breadcrumbs to create a golden, crispy topping.
5. Bake and Serve: Bake the casserole uncovered for 30-35 minutes, until bubbly and the top is golden brown. Let it cool a few minutes before serving.

Notes

• Using freshly shredded cheddar cheese gives a better melt and flavor compared to pre-shredded cheese.
• Drain the chunk chicken breast carefully to avoid excess moisture in the casserole.
• For an extra crunch, you can broil the casserole for 2-3 minutes at the end, watching carefully to avoid burning.
• Make sure noodles are cooked al dente so they do not become mushy after baking.
• This recipe can be prepared ahead of time and refrigerated before baking to save time on busy days.

Keywords: chicken noodle casserole, easy chicken casserole, creamy chicken casserole, baked chicken and noodles, comfort food, family dinner