This Super Easy Chicken Noodle Casserole brings all the cozy, familiar flavors of chicken noodle soup into a warm, creamy baked dish. With minimal prep and simple pantry ingredients, it’s one of those comforting meals I turn to again and again—especially on busy weeknights when I want something hearty without spending hours in the kitchen.
Why You’ll Love This Recipe
I love how convenient this casserole is to throw together. It uses canned chicken and cream of chicken soup, which means I can skip the stovetop entirely and go straight to mixing everything in one bowl. Plus, it’s perfect for make-ahead meals, potlucks, or freezing for later.
It’s also a family-friendly hit in my home—kids especially love the cheesy noodles and crispy panko topping. It’s a great way to stretch ingredients and feed a crowd with just a few simple steps.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cans chunk chicken breast, drained (12.5 ounces each, or about 3 cups diced rotisserie chicken)
1 package egg noodles, cooked and drained (12 ounces)
1 cup panko breadcrumbs
1/2 cup melted salted butter (1 stick)
Directions
Step 1: Preheat and Prep I start by preheating the oven to 350°F (175°C). While it’s heating, I spray a 9×13-inch baking dish with non-stick spray to keep everything from sticking.
Step 2: Mix the Base In a large bowl, I combine the chicken, cream of chicken soup, mayo, milk, diced onion (if using), shredded cheddar, and frozen peas and carrots. I stir everything until it’s nicely mixed.
Step 3: Add the Noodles Next, I gently fold in the cooked and drained egg noodles. I make sure they’re fully coated in the creamy mixture.
Step 4: Assemble the Casserole I pour the mixture into the prepared baking dish and spread it out evenly. Then, I sprinkle the panko breadcrumbs over the top and drizzle melted butter all over to get that perfectly golden topping.
Step 5: Bake I bake it uncovered for 30–35 minutes, or until the casserole is bubbling around the edges and the top is golden brown. I let it cool for a few minutes before serving.
Servings and Timing
Servings: 6
Preparation Time: 15–25 minutes
Cooking Time: 30–35 minutes
Total Time: 45–60 minutes
Level of Difficulty: Medium
Variations
I sometimes use shredded rotisserie chicken instead of canned for extra flavor.
When I want to lighten things up, I swap mayo for Greek yogurt—it adds a nice tang too.
I’ve also replaced the cream of chicken soup with homemade white sauce when I have extra time and want a less processed option.
Swapping peas and carrots for frozen mixed vegetables works well too.
For extra crunch, I mix some shredded Parmesan into the panko topping.
Storage/Reheating
After letting the casserole cool, I either cover the dish tightly or transfer leftovers into an airtight container.
Refrigerate: Up to 3–4 days
Freeze: Wrap individual portions and freeze up to 2–3 months
Reheat: I thaw overnight in the fridge, then reheat in the oven at 350°F (175°C). If it’s looking dry, I add a splash of milk or chicken broth before reheating. Microwave works too for a quicker option.
FAQs
How do I know when the casserole is done baking?
I check for bubbling around the edges and a golden topping. I also test the center by inserting a knife—if it comes out hot, it’s ready.
Can I make this casserole ahead of time?
Yes, I often assemble it ahead and store it in the fridge. When I’m ready to eat, I bake it straight from the fridge—just adding a few extra minutes to the cooking time if needed.
What sides go well with this dish?
I like pairing it with a crisp green salad, steamed broccoli, or roasted green beans. Warm dinner rolls or crusty bread are great too for soaking up extra sauce.
Can I use fresh vegetables instead of frozen?
Absolutely. I just make sure to cook them slightly before mixing them in so they’re not too firm after baking.
Is it okay to use a different cheese?
Definitely. While I usually go for cheddar, I’ve used Monterey Jack, mozzarella, or a blend, depending on what I have on hand.
Conclusion
This Super Easy Chicken Noodle Casserole is one of those recipes I keep coming back to—simple, satisfying, and always a crowd-pleaser. Whether I’m feeding my family on a weeknight or prepping meals ahead for a busy week, it’s always a win. I love that it uses ingredients I usually have on hand, and the creamy, cheesy comfort it delivers makes every bite worth it.
This Super Easy Chicken Noodle Casserole combines tender noodles, creamy sauce, and hearty chicken into a comforting, family-friendly bake. It’s quick to prepare with pantry staples and delivers all the cozy flavor of homemade comfort food in one dish.
Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with non-stick spray.
In a large bowl, combine the chicken, cream of chicken soup, mayonnaise, milk, onion (if using), cheddar cheese, and frozen peas and carrots. Stir until well mixed.
Fold in the cooked egg noodles gently until evenly coated with the creamy mixture.
Transfer the mixture into the prepared baking dish and spread evenly.
Sprinkle the panko breadcrumbs evenly over the top and drizzle with melted butter.
Bake uncovered for 30–35 minutes, or until bubbly and golden brown on top.
Let cool for a few minutes before serving.
Notes
Rotisserie chicken can be substituted for canned chicken for added flavor.
Replace mayo with Greek yogurt for a lighter, tangier version.
Add shredded Parmesan to the panko topping for extra crunch and flavor.
Use homemade white sauce instead of canned soup for a less processed option.
Substitute frozen mixed vegetables or cooked fresh veggies if desired.
