Chicken Noodle Casserole – Recipe

Chicken noodle soup is a comfort classic, but is there anything more comforting than a casserole? Not in our book. This chicken noodle-casserole mashup significantly ups the comfort quotient; it’s like a medley of comfort classics all in one!

Creamy chicken and noodle casserole topped with crushed crackers. Wonderful as leftovers topped with melted cheese!

Sometimes you just need something a little heartier than soup, and this dish does the trick. It’s super easy to throw together—just toss some cooked egg noodles with shredded rotisserie chicken, some frozen mixed veggies, and a couple of cans of classic condensed chicken noodle soup. Oh, and cheese. Why? There’s no cheese in chicken noodle soup. Well, no, there’s not, but cheese is kind of a casserole staple. And it does only good things here.

I added several items because, as written, it looks a little bland. I added a couple of cloves of garlic, 2 stalks of finely diced celery, and 1/2 of a small onion, also finely diced. I also added about 1/2 tsp. of thyme, and about 1/2 bag of frozen mixed vegetables. I increased the cooking time to about 45-50 minutes, so that the added vegetables would get cooked. The last thing I changed was I added about 3/4 can of milk to the soup mixture to give it a little moisture so it wouldn’t dry out. I’m giving it 5 stars based on these adjustments. Tasted great and will make many more times.

Melted butter and delicate Panko bread crumbs are sprinkled over the top, and as it bakes, it forms a crunchy topping that only adds to the classic flavor. It’s an easy dinner to put together on a frenzied weeknight, but you’ll probably feel like making it when you have ample time too. It’s that good. And that comforting.

This was incredible! I couldn’t help but tweak it a little since there was such a great opportunity for flavor enhancement. I sprinkled the chicken with kosher salt & fresh ground pepper and spinach & herb seasoning that I get from Tastefully Simple…but you could use any herbs you like. Then I browned it over fairly high heat in butter and olive oil, removed the chicken and set aside. Added about 1/2 cup chicken broth to the pan and scraped up all those yummy bits, then added the chicken back to the pan and covered & cooked till done. Remove chicken and reduce broth by half (1/4 cup). I cooked the noodles in water and the remaining chicken broth from the can, drained & added the cut chicken to the noodles. Mixed cream of chicken with herbs soup & mushroom soup with sour cream & added the reduction. Mixed that with a little more herb seasoning. Added chicken & noodles & combined well. Topped with shredded cheddar and cracker crumb mixture. WOW! My husband ate 3/4 of the casserole and my children LOVED it! A definite add to the rotation! Thanks!

Why You’ll Love This Recipe

• It combines two comfort food classics into one delicious dish.
• Simple to prepare with easy-to-find ingredients.
• Perfect for leftovers, and tastes even better the next day!

Kitchen Equipment You’ll Need

• 9×13-inch baking dish
• Mixing bowls
• Measuring cups and spoons
• Oven
• Spoon or spatula for mixing

Ingredients

• 1 package (12 oz) egg noodles, cooked and drained
• Meat from 1 rotisserie chicken, shredded
• 2 cans (10 oz each) condensed cream of chicken soup
• 1 cup mayonnaise
• 1 cup milk
• 1/2 onion, finely diced
• 2 cups cheddar cheese, shredded
• 1 1/2 cups frozen mixed veggies
• 1 cup panko bread crumbs
• 1/2 cup butter, melted

Step-by-Step Instructions

1. Preheat oven to 350°F and lightly grease a 9×13-inch baking dish with nonstick spray. Set aside.
2. In a mixing bowl, stir together chicken, condensed soup, mayonnaise, milk, onion, cheese, and frozen veggies.
3. Gently fold in the egg noodles and spread the mixture into the prepared baking dish.
4. Sprinkle panko bread crumbs evenly over the top, then drizzle with melted butter.
5. Bake until golden brown and bubbly, about 30-35 minutes.
6. Let sit for 5 minutes before serving. Enjoy!

Tips for Success

• Ensure the egg noodles are cooked al dente so they don’t become mushy in the casserole.
• Use freshly shredded cheese for better melting and flavor.
• Allow the casserole to rest before serving to help it set and make serving easier.

Additional Tips or Variations

• Try adding your favorite herbs to the casserole for extra flavor.
• Swap the chicken for turkey or ham for a different twist.
• Add a sprinkle of Parmesan cheese on top for a richer flavor.

Nutritional Highlights (Per Serving)

Calories: 450 | Protein: 25g | Carbs: 35g | Fat: 25g

Frequently Asked Questions (FAQ)

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a day in advance and store it in the refrigerator. Just bake it before you’re ready to serve.

Can I freeze leftovers?

Absolutely! This casserole freezes well. Make sure to store it in an airtight container.

What can I serve with this casserole?

It’s great with a side salad or some steamed vegetables.

Conclusion

This Chicken Noodle Casserole is a delightful twist on classic comfort food that’s sure to become a family favorite. It’s rich, creamy, and packed with flavor, making it perfect for any occasion. Give it a try and let us know how it turns out for you. We’d love to hear your thoughts and any creative tweaks you might have made!