This creamy chicken noodle casserole, made with frozen vegetables, rotisserie chicken, shredded cheese, and a few other simple ingredients, is easy to prepare and perfect for pleasing a crowd.

Chicken Noodle Casserole

From the recipe collection of Tara Ippolito

This chicken noodle casserole has comfort food written all over it. It’s so creamy, cheesy, and incredibly delicious.

To me, this is like a cross between chicken pot pie and chicken noodle soup. That might not make much sense now, but you’ll understand once you try it.

I love making this on the cooler fall and winter nights. That's when I know my family could really use something that's going to warm them up and keep them full for hours.

Taking little shortcuts, like using a precooked shredded rotisserie chicken and a bag of frozen vegetables, makes this recipe a breeze to put together. It's the perfect choice for a busy weekday dinner.

I hope you give this recipe a try. I know that if you do, you'll love it just as much as my family and I do.

Fast. Simple. Delicious.

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What should you serve with this chicken noodle casserole?

One of the reasons that casseroles are so amazing is that they are usually an entire meal on their own.

They really don't need to be served with anything; that's true with this recipe for sure. It can be served completely as is.

If you would like to serve this with something, I would suggest some warm garlic bread and a nice big salad.

Do you have to use a rotisserie chicken for this recipe?

No, you don't have to shred a rotisserie chicken for this casserole if you'd prefer not to, for whatever reasons.

Any kind of cooked, cubed chicken would do. Just be sure to use about 2 cups of it for this recipe.

Can I use fresh vegetables for this chicken noodle casserole?

Sure, you can use fresh vegetables for the casserole if you'd like. I just prefer the convenience of the frozen bagged ones.

If that’s not your thing, feel free to use fresh vegetables. Just keep in mind that you may want to cook them a bit before adding them to the casserole.

Do I really have to shred the cheese myself?

This is the one thing that I’d really urge you not to take a shortcut on. Pre-shredded bagged cheese has chemicals in it like cellulose.

This keeps the cheese from clumping, but it also prevents it from melting properly.

Shred the cheese off the block for a creamier result in this chicken noodle casserole.

Other casserole recipes

If you like easy to make, crowd pleasing recipes like this one, here are some others that I'm sure you'll love too.

• Cheddar Bay Biscuit Pot Pie
• Easy Chicken Tetrazzini
• Easy Cheeseburger Casserole

Chicken Noodle Casserole Ingredients:

• Cooked rotisserie chicken, shredded
• Cream of chicken soup OR cream of chicken soup with the herbs
• Sour cream
• Milk
• Cheddar cheese. hand shredded
• Mozzarella cheese, hand shredded
• Egg noodles (cooked)
• Any variety of frozen mixed vegetables (thawed)
• Salt, pepper, garlic poweder, onion powder
• Butter
• Bread crumbs

Instructions:

First, in a large bowl add the soup cans, milk, sour cream and seasoning.

Stir everything together until it’s evenly combined.

Then add the shredded cheese.

Then the shredded chicken.

And then the frozen/ thawed vegetables.

Stir it all to combine.

Next, add the cooked egg noodles.

Stir everything together.

Then add the mixture to a 9 x 13 inch baking dish.

Then, in a medium sized bowl, melt the butter.

Add the breadcrumbs and stir them into the butter.

Now, sprinkle the breadcrumbs on top of the casserole.

Lastly, bake it at 375° for about 30 minutes or until the breadcrumbs are toasted.

Finally, let it cool slightly and serve hot.