Chicken Noodle Casserole

Get ready for the ultimate cozy meal—this Chicken Noodle Casserole is the very definition of classic comfort food! Think tender chunks of chicken, perfectly cooked egg noodles, and a velvety creamy sauce, all baked till bubbling and golden under a layer of crispy, buttery crumbs.

What makes this dish a must-try? It's speedy to prep (hello, weeknight miracle!), reheats like a dream, and always wins over even the pickiest eaters at the table. This casserole is a true crowd-pleaser—perfect for Sunday suppers, busy school nights, or bringing along to your next potluck.

Inspired by my own mom’s kitchen, this is the kind of recipe that gets requested again and again. Once you try it, you'll know why!

Why You'll Love This Recipe

• Super comforting and satisfying—the ultimate casserole for any season
• Extremely easy with just a few basic pantry ingredients
• Feeds a crowd and goes a long way—perfect for potlucks, parties, or leftovers
• Customizable with your favorite veggies, cheeses, or leftover chicken
• Bakes up creamy inside with an irresistible crunchy top

Key Ingredients for Chicken Noodle Casserole

See recipe card below for full list of measurements, ingredients, and instructions.

Cooked Chicken

This is the star protein, making the casserole hearty and filling. Rotisserie chicken is an awesome time-saver, but any leftover cooked chicken (poached, baked, or grilled) works perfectly. Don’t be afraid to use both breast and thigh meat for extra juiciness! If you’re in a pinch, even canned chicken can be substituted, though freshly cooked pays off in texture.

Egg Noodles

Classic wide egg noodles deliver that nostalgic, slurpable bite and keep the casserole delicate and fluffy. If you can’t find egg noodles, substitute with rotini, penne, or even macaroni. Just be careful not to overcook whatever pasta you use, as it will continue to soften in the oven.

Cream of Chicken Soup

This secret ingredient brings all the creamy, savory flavor with very little effort! Use a high-quality canned soup or make your own from scratch if you prefer. Cream of mushroom or celery both make fine substitutes, altering the final flavor just a little.

Frozen Mixed Vegetables

Adding colorful peas, carrots, and corn not only ups the nutrition but brings great color and sweetness. You can swap in fresh steamed veggies or a single vegetable (like broccoli or green beans) if you like—just make sure they’re bite-sized and pre-cooked.

Cheddar Cheese

A generous sprinkle of sharp cheddar creates a lusciously melty, cheesy bite throughout. Monterey Jack or mozzarella are milder alternatives, or add a handful of parmesan for extra punch.

Instructions for Chicken Noodle Casserole

See recipe card below for full list of measurements, ingredients, and instructions.

Preheat and Prep

Start by preheating your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish to prevent sticking.

Cook the Noodles

Bring a large pot of salted water to a boil and cook the egg noodles just until al dente, about 6 minutes. Drain well, then return noodles to the pot (off the heat) while you prep the sauce.

Make the Creamy Sauce

In a large bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and black pepper until smooth.

Assemble the Casserole

Add the cooked chicken, thawed mixed vegetables, and shredded cheddar cheese to the noodles. Pour in the creamy sauce mixture and stir until everything is evenly combined. Transfer the noodle mixture to your greased baking dish, spreading it out evenly.

Add Crispy Topping

In a small bowl, toss panko breadcrumbs with the melted butter, mixing until all the crumbs are coated. Sprinkle evenly over the top of the casserole.

Bake to Perfection

Bake uncovered for 25 to 30 minutes, or until the casserole is bubbly and the topping is golden brown. For an extra-crisp top, broil for the last 1-2 minutes, watching closely.

Garnish and Serve

Let the casserole cool for 5 minutes before garnishing with chopped fresh parsley. Scoop and serve hot, straight from the baking dish!

Recipe Variations

Swap the Protein

Want to use up leftover turkey from the holidays? Simply substitute turkey for the chicken! You can also add a handful of cooked ham, or make it vegetarian by skipping the meat and doubling the veggies.

Mix Up the Cheese

Try swapping cheddar for Monterey Jack, mozzarella, or a blend for a more mellow or gooier casserole. Like a smoky flavor? Add a little smoked gouda or diced cooked bacon.

Gluten-Free Version

Substitute gluten-free egg noodles or rotini and use a gluten-free condensed chicken soup. Opt for gluten-free breadcrumbs or crushed rice cereal for the topping.

Veggie-Heavy Upgrade

Load up on more veggies! Stir in sautéed mushrooms, chopped spinach, or roasted broccoli for more nutrition and flavor. You can easily use fresh vegetables—just steam or pre-cook them slightly before mixing in.

Spice It Up

Add a pinch of cayenne, a dash of hot sauce, or diced jalapeños to the sauce if your family likes it with a little heat.

Serving Suggestions

Serve Chicken Noodle Casserole with a crisp green salad tossed in tangy vinaigrette and a side of warm, crusty bread or buttery dinner rolls. For extra color and crunch, top each serving with fresh parsley or even a sprinkle of grated parmesan. Pair with steamed green beans or simply enjoy it as a satisfying meal all on its own!

Storage and Reheating

Store leftover Chicken Noodle Casserole tightly covered in the refrigerator for up to 4 days. To reheat, place a portion in a microwave-safe dish and heat in 1-minute bursts until hot, or cover with foil and warm in a 350°F oven for about 15-20 minutes. The casserole also freezes well: wrap individual pieces or the entire dish tightly, freeze for up to 2 months, and thaw overnight in the fridge before reheating.

Frequently Asked Questions About Chicken Noodle Casserole (FAQ)

Q: Can I make Chicken Noodle Casserole ahead of time?
A: Absolutely! Assemble the casserole (without baking), cover, and refrigerate for up to 24 hours. Bake when ready, adding 5-10 minutes to the baking time if baking from cold.

Q: What’s the best way to prevent soggy noodles?
A: Cook noodles only until al dente and drain well. The noodles will finish cooking in the oven and absorb some sauce, so don’t overcook!

Q: Can I use a different type of pasta?
A: Yes! While wide egg noodles are classic, rotini, penne, or even macaroni work well—just make sure not to overcook them before assembling the casserole.

Thank you for stopping by and giving this classic Chicken Noodle Casserole a try! It delivers comfort, flavor, and convenience every single time. I hope it becomes a go-to in your kitchen. If you make this recipe, please leave a comment and rating below—I love hearing your feedback!