Super Easy Chicken Noodle Casserole Recipe

Introduction

This Super Easy Chicken Noodle Casserole is a comforting classic that’s perfect for busy weeknights. Creamy, cheesy, and packed with tender chicken and veggies, it’s an all-in-one meal the whole family will love.

Ingredients

• 1 cup mayonnaise (preferably Hellmann’s for best flavor)
• 1/2 finely diced onion (about 1/4 inch pieces)
• 12 oz egg noodles (cooked al dente and drained)
• 1 cup milk
• 2 cans cream of chicken soup (Campbell’s brand recommended)
• 2 cups shredded cheddar cheese (freshly shredded melts best)
• 1 1/2 cups frozen peas and carrots (Birds Eye brand recommended)
• 2 cans chunk chicken breast (drained well, about 25 oz total)
• 1/2 cup salted butter (melted)
• 1 cup panko breadcrumbs (for extra crunch)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with non-stick cooking spray to prevent sticking.
2. Step 2: In a large bowl, combine the drained chunk chicken breast, cream of chicken soup, mayonnaise, milk, finely diced onion, shredded cheddar cheese, and frozen peas and carrots. Stir until the mixture is well combined.
3. Step 3: Gently fold the cooked and drained egg noodles into the bowl, making sure the noodles are evenly coated with the mixture.
4. Step 4: Pour the combined mixture into the prepared baking dish and spread it out evenly. Sprinkle the panko breadcrumbs evenly on top, then drizzle the melted salted butter over the breadcrumbs to create a golden, crispy topping.
5. Step 5: Bake uncovered in the preheated oven for 30-35 minutes, or until the casserole is bubbly and the top is golden brown. Let it cool for a few minutes before serving.

Tips & Variations

• Use freshly shredded cheddar for better melting and richer flavor.
• Substitute frozen mixed vegetables with fresh peas and carrots for a fresher taste.
• Try adding a teaspoon of garlic powder or dried thyme to the mixture for extra flavor.
• For a lighter option, swap mayonnaise for Greek yogurt.
• Use regular breadcrumbs if panko is not available, but panko gives a crunchier topping.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through or reheat the entire casserole covered with foil in a 350°F oven for about 15 minutes. The topping may soften after reheating but remains tasty.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of canned chicken?

Yes, you can substitute cooked fresh chicken breast cut into chunks. Use about 2 cups cooked chicken to replace the canned amount. Just be sure it’s cooked through before mixing.

Can I prepare this casserole ahead of time?

Absolutely! You can assemble the casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.

Super Easy Chicken Noodle Casserole Recipe

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5 from 79 reviews

This Super Easy Chicken Noodle Casserole is a creamy, comforting dish combining tender chunk chicken, cheesy egg noodles, and a crunchy buttery panko topping. Perfect for a quick family dinner, it uses pantry staples like canned chicken and cream of chicken soup for convenience without compromising on flavor.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 to 8 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American

Ingredients

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For the casserole:

• 1 cup mayonnaise (Hellmann’s preferred)
• 1/2 finely diced onion (about 1/4 inch pieces)
• 12 oz egg noodles (cooked al dente and drained)
• 1 cup milk
• 2 cans cream of chicken soup (about 10.5 oz each, Campbell’s preferred)
• 2 cups shredded cheddar cheese (freshly shredded for best melting)
• 1 1/2 cups frozen peas and carrots (Birds Eye brand recommended)
• 2 cans chunk chicken breast (drained well, about 25 oz total)

For the topping:

• 1/2 cup salted butter (melted)
• 1 cup panko breadcrumbs

Instructions

1. Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with non-stick cooking spray to prevent sticking during baking.
2. Combine Ingredients: In a large bowl, mix together the drained chunk chicken breast, cream of chicken soup, mayonnaise, milk, finely diced onion, shredded cheddar cheese, and frozen peas and carrots until well combined.
3. Add and Mix Noodles: Gently fold the cooked and drained egg noodles into the mixture, ensuring they are evenly coated with the creamy chicken mixture.
4. Transfer to Baking Dish and Add Topping: Pour the combined mixture into the prepared baking dish and spread evenly. Sprinkle the panko breadcrumbs over the top, then drizzle the melted salted butter evenly over the breadcrumbs for a golden, crunchy crust.
5. Bake and Serve: Bake uncovered in the preheated oven for 30-35 minutes until bubbly and the topping is golden brown. Remove from the oven and let cool for a few minutes before serving.

Notes

• Use freshly shredded cheddar cheese for better melting and flavor.
• Make sure noodles are cooked al dente as they will continue to cook in the oven.
• You can substitute frozen peas and carrots with fresh vegetables if preferred.
• Allow the casserole to cool slightly before serving to help it set.
• For added flavor, consider adding a teaspoon of garlic powder or paprika to the mixture.

Keywords: chicken casserole, chicken noodle casserole, easy dinner recipe, creamy chicken casserole, cheesy casserole, comfort food