Chicken Noodle Casserole is a favorite pantry meal: cozy, creamy, and mostly made from canned and frozen ingredients that are easy to keep on hand. It’s perfect for busy weeknights when you want a warm, comforting dinner without an extra grocery trip.
This casserole combines egg noodles, canned chicken, cream soups, frozen vegetables, and cheddar for a simple, budget-friendly meal the whole family will enjoy.
Why You’ll Love This Chicken Noodle Casserole
This casserole is an easy, forgiving “back-pocket” dinner. Swap vegetables or use leftover chicken if that’s what you have. It’s inexpensive to make, reheats well for leftovers, and pairs nicely with a crisp side salad.
Recipe at a Glance
⏰ Total Time: 45 minutes
🍂 Perfect For: Budget-friendly weeknights
🛒 Key Ingredients: Canned chicken, cream soups, frozen veggies, cheddar cheese
🍽️ Servings: 4
🥄 Skill Level: Easy
🧊 Storage: Fridge- and freezer-friendly
Made With Love,
What You’ll Need (Key Ingredients)
- Egg noodles – the base that soaks up the sauce.
- Cream of chicken and cream of mushroom soups – for flavor and creaminess.
- Sour cream and milk – create a smooth sauce.
- Canned or cooked shredded chicken – convenient protein.
- Cheddar cheese – for a melty, golden top.
- Onion and frozen mixed vegetables – add texture and color.
- Seasonings – garlic powder, thyme, onion powder, salt, and pepper.
Ingredients
- 12 ounces egg noodles
- 10 oz can cream of chicken soup
- 10 oz can cream of mushroom soup
- ½ cup sour cream (light works to reduce fat)
- ¾ cup milk
- 12 oz can chicken, drained (or about 12 oz cooked shredded chicken)
- 1 cup shredded cheddar cheese, divided
- ½ yellow onion, diced
- 1 cup frozen mixed vegetables
- ½ tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- ½ tsp onion powder
How to Make Chicken Noodle Casserole
Step 1: Preheat the oven to 350°F and grease a 9×13-inch baking dish with non-stick spray.
Step 2: Cook the egg noodles in a large pot of boiling water following package directions. Drain and set aside.
Step 3: In a large bowl, combine both cans of soup, sour cream, milk, the drained chicken, ⅓ cup of the cheddar, diced onion, frozen mixed vegetables, and the seasonings. Stir until smooth, then fold in the cooked noodles.
Step 4: Transfer the mixture to the prepared baking dish and sprinkle with the remaining cheese.
Step 5: Bake 28–30 minutes, until the casserole is hot and bubbly and the cheese is melted. Serve warm.
Variations
- Use frozen broccoli or peas instead of mixed vegetables.
- Substitute shredded rotisserie chicken for the canned chicken.
- Add a crushed cracker or breadcrumb topping for extra crunch.
- Mix in mozzarella or Monterey Jack for a milder, extra-melty version.
My Pro Tips
Tips & Tricks
- Cook noodles to al dente so they keep their texture after baking.
- Drain canned chicken thoroughly to avoid a watery casserole.
- Shred cheese from a block for the best melt and flavor.
- Portion and refrigerate leftovers for easy reheating and meal prep.
Recipe FAQs
Can I use fresh chicken instead of canned?
Yes. Cook and shred chicken breasts or thighs, then use them in the recipe.
Can I freeze this casserole?
Yes. Assemble and freeze before baking, or freeze baked leftovers up to 2 months.
Can I make this ahead of time?
Yes. Assemble and refrigerate up to 24 hours before baking.
What vegetables work best?
Frozen mixed vegetables, broccoli, peas, or even spinach all work well.
Make-Ahead, Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze portions for up to 2 months.
- Reheat: Cover and bake or microwave until hot, adding a splash of milk if the casserole seems dry.
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Chicken Noodle Casserole
Ingredients
- 12 ounces egg noodles
- 10 oz can cream of chicken soup
- 10 oz can cream of mushroom soup
- ½ cup sour cream (use light if preferred)
- ¾ cup milk
- 12 oz can chicken, drained (or cooked shredded chicken)
- 1 cup shredded cheddar cheese, divided
- ½ yellow onion, diced
- 1 cup frozen mixed vegetables
- ½ tsp garlic powder
- 1 tsp salt
- ½ tsp pepper
- ½ tsp dried thyme
- ½ tsp onion powder
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Cook egg noodles according to package directions, drain, and set aside.
- Combine both cans of soup, sour cream, milk, drained chicken, ⅓ cup cheese, onion, mixed vegetables, and seasonings in a large bowl. Stir well and fold in the cooked noodles.
- Pour the mixture into the prepared baking dish and top with the remaining cheese.
- Bake 28–30 minutes, until hot, bubbly, and the cheese is melted. Serve warm.
Notes
- Assemble ahead and refrigerate up to 24 hours before baking.
- Freeze before or after baking for up to 2 months.
- Swap vegetables based on what you have in the freezer.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.