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Best Easy Chicken Noodle Casserole with Egg Noodles Ever

Craving comfort food that’s both quick and delicious? This Easy Chicken Noodle Casserole with egg noodles is your answer! Packed with tender noodles, juicy canned chicken, a creamy cheese filling, and a buttery crumb topping, it’s a budget-friendly family favorite that doubles as the perfect freezer meal. Whip up a batch for a quick weeknight dinner or stash some away for later. This chicken and noodles casserole is sure to satisfy every time!

Craving more comforting chicken options? Check out our Chicken Enchilada Casserole recipe for a fiesta of flavors, or dive into the richness of our Chicken and Bacon Carbonara recipe for an extra creamy indulgence. Your comfort food casserole adventures are just beginning!

There’s something undeniably comforting about a casserole dish fresh out of the oven, especially when it involves tender chicken, creamy sauce, and perfectly cooked egg noodles. This old fashioned chicken and noodle casserole isn’t just a recipe; it’s a warm hug in the form of food.

🍝 Why Egg Noodles Make a Difference

Egg noodles boast a resilient texture that holds its shape beautifully, even after reheating, making them ideal for chicken casseroles. This ensures a consistent, satisfying bite throughout the casserole, making them ideal for dishes that need to hold their shape. Beyond structure, their subtle eggy flavor perfectly complements the savory chicken and creamy sauce, tying all the elements together for a delightful eating experience.

🤑 How Do I Make this Chicken Pasta Casserole Feed a Crowd on a Budget?

By pure chance, I stumbled upon a hidden hack to extend the serving size of this casserole! When I went to make this the other day, I didn’t realize that the bag of noodles I had grabbed was 16 ounces instead of the regular 12 oz that the recipe suggests. I realized my mistake when I went to fill the casserole dish and I had far too much chicken noodle mixture.

I didn’t have any more ingredients to add to the extra noodles, so I split it between two casserole dishes – put one in the freezer and baked the other. And you know what? It still turned out fantastic! My family didn’t even notice!

So if you’re trying to economize or need a few additional servings, simply use a 16 oz bag of egg noodles. The extra noodles won’t dry out the casserole, and the other ingredients will still stretch to feed more people without breaking the bank.

If you don’t need the extra servings right away, divide half of the casserole into a freezer-safe dish, ensuring it’s tightly covered, and then freeze it for an effortless freezer meal for a quick and easy weeknight meal.

🧀 Why the Cheese Matters for a Creamy Casserole

You can use many different blends of cheese and still have it taste good. But if you want a creamy cheesy chicken casserole, then the cheese choice matters.

Most recipes only use 2 cups of cheddar cheese, but I prefer 3 cups of a Fiesta blend cheese because it is a mix of cheddar with Monterey jack and other Mexican cheeses. The cheddar offers the sharp flavor that enriches the cheesy chicken casserole while the Monterey Jack and Mexican cheeses melt better and are far more creamy than cheddar alone. Adding an additional cup of this cheese blend elevates the creaminess of the chicken casserole.

✍🏻 Step-by-Step Guide to the Perfect Chicken and Noodle Casserole

Ingredients:

  • 2 (12.5 oz) cans chunk chicken breast, drained ( or 1 quart Home canned chicken)
  • 2 (10.5 oz) cans cream of chicken soup
  • 1 cup mayonnaise
  • 1 cup milk
  • 1/2 cup onion diced
  • 1 can whole kernel corn
  • 1 bag (10-12 oz) frozen sweet peas
  • 1 Teaspoon ground black pepper
  • 1 Teaspoon sea salt
  • 3 cups finely shredded fiesta blend cheese
  • 12 ounce package egg noodles, cooked and drained
  • 1/2 cup panko bread crumbs
  • 1 stick butter (1/2 cup) melted

Instructions:

Preheat the Oven to 350 F degrees. Spray a 9X13-inch baking dish with a non-stick cooking spray. Shred your chicken or open and drain any excess water from the can and break up the large chunks.

Boil noodles in a large pot and then drain. To achieve the perfect egg noodle texture in your casserole, cook them al dente, which is about 5 minutes. This means they will be slightly undercooked. As they bake in the oven they will continue to soften and absorb the cheesy cream sauce.

Combine the chicken, cream of chicken soup, mayonnaise, milk, onion, peas and corn, salt and pepper and cheese into a large bowl.

Stir until combined.

Gently stir in the noodles until everything is evenly coated in the cream sauce.

Carefully pour the mixture into the prepared baking dish. Spread around until it is even.

Sprinkle the top evenly with panko bread crumbs.

Drizzle the top with the melted butter evenly over the bread crumbs.

Bake uncovered for 30-35 minutes or until heated through and the top is golden brown.

Serve Warm.

🍽️ Serving Tips

The great thing about a heartwarming casserole is that it is essentially a complete meal in one dish! But if you want to elevate it, you can always top it off with fresh herbs. For a step further some like to serve it with fresh Irish soda bread or sweet southern cornbread. Or for something sweet try a light fluff jello salad.

Enjoy!

🥕 FLAVOR VARIATIONS

While this recipe is delicious, you can change up some of the flavors to suit your own taste or family preferences:

Vegetables: You can add all kinds of vegetables including diced carrots, chopped green beans, cauliflower, and broccoli. You can also omit either the peas or corn if that is your preference as well.

Cheese: as I mentioned above, there are many cheese choices. You can try just cheddar cheese, or try pepper jack for a bit of spice. You can even make your own cheese blend.

Seasonings: If you want your casserole to have more flavor, you can add additional seasonings like ground red pepper flakes, roasted garlic, fresh thyme or parlsey to the sauce. Or you can top with fresh herbs like cilantro or chives and drizzle a little olive oil or an herb oil once it’s out of the oven.

How to Freeze a Chicken Noodle Casserole

Storing casseroles in the freezer is an excellent strategy for ensuring a quick dinner option for future use or a convenient dish to bring to a potluck.

1 – Assemble the casserole as instructed, but skip the baking step.

2- Cover tightly with plastic wrap and then aluminum foil for ultimate protection. Press the wrap against the surface of the casserole to eliminate as much air as possible. Make sure it is well sealed well around the edges.

3- Use a Marker to label the foil with the name of the dish, the date it was frozen and the cooking instructions.

4 – Place in a level spot in the freezer. This frozen casserole will last up to 3 months.

5 – When you need a quick and easy family dinner, pull it out of the freezer and partially defrost before baking.

6 – Remove the foil and plastic wrap before baking.

7 – Bake at 350 degrees and bake it for 40 minutes, or until warm.

💭 MORE FAQs

Should the chicken noodle casserole be covered when baking?

Not this time! All the ingredients are already cooked. You are merely warming them up and melting the cheese. Keeping it without a cover helps the cracker topping become golden and crunchy.

Should the chicken be Shredded or Cubed ?

You want to shred your chicken. Shredded chicken holds more sauce, making every bite richer in flavor.

Can you make chicken noodle casserole ahead of time?


This casserole can be assembled 4 hours before baking and stored covered in the fridge. Just add 15-20 minutes to baking time when cooking from cold.

What can I use besides Panko Bread Crumbs?

Instead of breadcrumbs, try crumbled Ritz or butter crackers, goldfish crackers, pretzel crumbs, crushed cereal like Corn Flakes, or toasted nuts for a fun texture and flavorful twist.

What is the easiest way to shred chicken?

Save time by using a stand mixer or an electric hand mixer to effortlessly shred your chicken! Not only will it cut your prep time significantly, but it’ll also spare your hands from the strain.

❤️ Love this Recipe? ❤️

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Yield: 8-10

Best Easy Chicken Noodle Casserole with Egg Noodles Ever

chicken noodle casserole dished up on a white plate on a green napkin in front of a white casserole dish filled with the baked casserole

Whip up the ultimate comfort meal with our Chicken Noodle Casserole recipe, featuring egg noodles and canned chicken for a quick, budget-friendly dinner. Perfect as a freezer meal, this dish is a weeknight savior for busy families looking for delicious, easy dinner ideas.

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 2 (12.5 oz) cans chunk chicken breast, drained ( or 1 quart Home canned chicken)
  • 2 (10.5 oz) cans cream of chicken soup
  • 1 cup mayonnaise
  • 1 cup milk
  • 1/2 cup onion diced
  • 1 can whole kernel corn
  • 1 bag (10-12 oz) frozen sweet peas
  • 1 Teaspoon ground black pepper
  • 1 Teaspoon sea salt
  • 3 cups finely shredded fiesta blend cheese
  • 12 ounce package egg noodles, cooked and drained
  • 1/2 cup panko bread crumbs
  • 1 stick butter (1/2 cup) melted

Instructions

  1. Preheat the Oven to 350 F degrees.
  2. Spray a 9X13-inch baking dish with a non-stick cooking spray.
  3. Shred your chicken or open and drain any excess water from the can and break up the large chunks.
  4. Boil noodles in a large pot until el dente (about 5 minutes) and then drain.
  5. Combine the chicken, cream of chicken soup, mayonnaise, milk, onion, peas and corn, salt and pepper and cheese into a large bowl.
  6. Stir until combined.
  7. Gently stir in the noodles until everything is evenly coated in the cream sauce.
  8. Carefully pour the mixture into the prepared baking dish. Spread around until it is even.
  9. Sprinkle the top evenly with panko bread crumbs.
  10. Drizzle the top with the melted butter evenly over the bread crumbs.
  11. Bake uncovered for 30-35 minutes or until heated through and the top is golden brown.
  12. Serve warm and enjoy.

Notes

Manufacturers frequently adjust packaging sizes, but don't worry if the amount you find isn't exact—this recipe is quite adaptable and forgiving.

This chicken noodle casserole will last up to 5 days when properly stored in the refrigerator.

Easy Substitutions:

  • Chicken: Short on time and don't have or want to use canned chicken? Grab a rotisserie chicken or use leftover grilled, roasted, or baked chicken for added flavor.
  • Soup: Don't have cream of chicken? Cream of mushroom or cream of celery work beautifully too.
  • Topping: No panko? Use regular breadcrumbs, crushed Ritz crackers, crushed Goldfish crackers, or cold cereal like Corn Flakes to create a delightful crunch.
  • Veggies: Just about any frozen veggie medley or combo works. Peas, carrots, beans, cauliflower, broccoli, etc. Pick your favorites.
  • Cheese: You can alter the cheese for your favorite cheese blend. I explain more about my cheese preference for this chicken noodle casserole in the full blog post. But feel free to use your favorite cheese like cheddar, pepper jack, monterey jack or any others.

Freezer Meal:

  • Assemble the casserole as instructed, but skip the baking step. Cover tightly with plastic wrap and then aluminum foil for ultimate protection. Label, Date, and note the cooking instructions and place in the freezer. This frozen gem will last up to 3 months. When ready to enjoy, partially thaw the casserole and bake for an extra 10 minutes.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 392Total Fat: 31gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 59mgSodium: 740mgCarbohydrates: 13gFiber: 2gSugar: 4gProtein: 16g

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Busy Creating Memories attempts to provide accurate nutritional information, these figures are only estimates.

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