Easy Chicken Noodle Casserole Recipe
This Easy Chicken Noodle Casserole is creamy, comforting, and full of tender, savory goodness. Juicy chicken, soft noodles, and a rich, cheesy sauce bake together into a hearty, satisfying dish that feels like home in every bite. It’s a simple, family-friendly casserole perfect for weeknight dinners or make-ahead meals.
Ingredients
Main Ingredients
- 3 cups cooked chicken shredded (rotisserie or poached)
- 12 ounces egg noodles
- 1 can 10.5 oz cream of chicken soup
- 4 oz cream cheese softened
- ½ cup milk
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- Salt and black pepper to taste
- 1 ½ cups shredded cheddar cheese or Mexican blend
Optional Add Ins
- 1 cup frozen peas or carrots
- ½ cup diced celery or bell peppers
- ¼ teaspoon smoked paprika for a hint of warmth
Instructions
Step 1: Preheat Oven
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with cooking spray or butter.
Step 2: Cook the Noodles
- Bring a large pot of salted water to a boil. Cook egg noodles according to package instructions until al dente. Drain and set aside.
Step 3: Make the Creamy Sauce
- In a medium bowl, whisk together cream of chicken soup, softened cream cheese, milk, garlic powder, onion powder, thyme, salt, and pepper until smooth.
Step 4: Combine Chicken, Noodles, and Sauce
- In a large mixing bowl, combine cooked noodles, shredded chicken, and any optional vegetables. Pour in the creamy sauce and toss until everything is evenly coated.
Step 5: Transfer to Baking Dish
- Spread the mixture evenly in the prepared baking dish. Sprinkle shredded cheddar cheese evenly over the top.
Step 6: Bake
- Bake uncovered for 25–30 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden.
Step 7: Serve
- Remove from oven and let rest for 5 minutes before serving. Garnish with fresh parsley or a sprinkle of paprika if desired.
Video
Notes
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Carbohydrates: 38 g,
Fiber: 3 g,
Sugars: 4 g,
Protein: 28 g,
Fat: 18 g,
Saturated Fat: 8 g,
Cholesterol: 75 mg,
Sodium: 720 mg,
Potassium: 450 mg,
Calcium: 220 mg,
Iron: 2.5 mg ```
📝 Notes
- Use cooked, shredded chicken for quick assembly and even distribution.
- Egg noodles work best, but any medium pasta can be substituted.
- Mix cream of chicken soup with a little milk for a smooth, creamy base.
- Add vegetables like peas or carrots for extra color and nutrients.
- Top with shredded cheese or breadcrumbs for a golden finish.
- Bake uncovered to achieve a lightly crispy top layer.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently in the oven or microwave, adding a splash of milk if needed.
🍽️ Nutrition Facts (Per Serving)
Calories: 420 kcal,Carbohydrates: 38 g,
Fiber: 3 g,
Sugars: 4 g,
Protein: 28 g,
Fat: 18 g,
Saturated Fat: 8 g,
Cholesterol: 75 mg,
Sodium: 720 mg,
Potassium: 450 mg,
Calcium: 220 mg,
Iron: 2.5 mg ```