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.
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.
Chicken Noodle Casserole
Ingredients
- 2 cans cream of chicken soup or cream of chicken soup with the herbs
- 3/4 cup milk
- 1/2 cup sour cream
- salt and pepper to taste
- 1 tbs onion powder
- 1 tbs garlic powder
- 1 cup cheddar cheese, hand shredded
- 1 19 oz bag Frozen mixed vegetables- thawed
- 1 whole rotisserie chicken, shredded
- 1 pound egg noodles, cooked
Topping
- 3 tbs butter, melted
- 3/4 c breadcrumbs. seasoned or plain
Instructions
- In a large bowl, add the soup cans, milk and sour cream.
- Season it with salt, pepper, garlic powder, and onion powder, then stir everything together until it's well combined.
- Stir in the mixed vegetables, shredded chicken, and cheese.
- Next, add the cooked egg noodles and gently stir everything together until it's evenly combined, then place it in a 9×13-inch baking dish.
- In a small bowl, mix together the breadcrumbs and melted butter, then sprinkle it over the casserole.
- Finally, bake uncovered at 375 degrees Fahrenheit for about 30 minutes, or until the casserole is hot and bubbly and the breadcrumbs are toasted.
Comments (18)
Anonymous
March 12, 2022 at 7:55 pm
Very nice, definitely trying this
Al Dente Diva
March 12, 2022 at 8:39 pm
I hope you like it
Rose
March 16, 2022 at 7:26 pm
Can you use something besides cheddar?
Al Dente Diva
March 16, 2022 at 7:35 pm
Hey Rose, yes absolutely whatever you want! The recipe is just here as a guide swap ingredients out to adjust it to your own taste. Enjoy!
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Dee
April 2, 2022 at 5:00 pm
I made this exactly with 5 grilled chicken cutlets cut up it WAS SOOO GOOOD OMG! I love how easy it was and the clean up was a breeze as well. Most of your recipes are simple enough to follow and I’m obsessed. Definitely keeping this 1 and passing it on. Will be trying the quesadilla next. I’m not a new cook but always looking for new recipes and simple and easy 1’s, u make it super easy to follow and understand. My family loved this. Thanks girl! Xo
Al Dente Diva
April 2, 2022 at 5:27 pm
Hi Dee, this was an awesome comment to read. Thank you so much for giving the recipes a try. I truly appreciate it!! So happy you liked this one. Enjoy the quesadilla 💜
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Anonymous
November 3, 2023 at 3:31 pm
I just wanted to say I tried your Tuna casserole and it was fantastic! My husband said it was better than his mom’s! 😆. Can’t wait to try this one. Peace and love to you!
Tracy
Lauri Johnson
March 25, 2024 at 4:06 pm
I make this all the time. The best topping I’ve ever made is 1 cup of crushed Buttery Tollhouse Crackers, 1/4 cup of grated parmesan cheese (fresh not canned), and 2- 3 tsp. of olive oil. Mix all of this together and spread on top of your casserole before baking. You can even double the topping. Sooo good!