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Chicken Noodle Casserole is as heart-warming and comforting as its soup counterpart.
Tender noodles, leftover rotisserie chicken, frozen veggies, condensed cream of chicken soup, and cream of mushroom soup combine to create an easy-to-make, quick, delicious meal fit for even the pickiest of eaters!
Ingredients for Chicken Noodle Casserole
- Wide egg noodles
- Shredded rotisserie or cooked chicken
- Frozen peas and carrots
- Frozen corn
- Milk
- Cream of mushroom soup
- Cream of chicken soup
- Salt and pepper
- Parsley flakes
- Red pepper flakes
- Garlic powder
- Dry minced onion
- Oregano
How to Make Chicken Noodle Casserole
1. Lightly spray a baking dish with cooking spray, and preheat the oven to 375 F.
2. Bring a large pot of water to a boil, add 1 tsp salt, and cook the egg noodles until al dente, according to package instructions. Drain and set aside.
3. While the noodles are cooking, mix the frozen veggies, shredded chicken, cream of mushroom soup, cream of chicken soup, milk, salt, pepper, parsley, red pepper flakes, garlic powder, dry minced onion, and oregano.
4. Gently mix in the cooked noodles, spoon into the baking dish, and bake for 30 minutes until bubbly.
Can I Freeze Chicken Noodle Casserole?
Yes, this is the perfect “freeze before baking” casserole. Assemble the dish, place it in an airtight container, and freeze for up to 4 months. When ready to bake, let it thaw out completely, place in a greased baking dish, and bake as directed.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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What to Serve with Chicken Noodle Casserole?
This dish is a complete meal in itself. All the macronutrients are present. It has carbs, protein, and veggies. I like to serve it with a slice of toasted bread and maybe apple pie as dessert?
If you want to add more veggies like green beans, feel free to do so. This is the perfect recipe for a fridge clean!
Not soup season? Forget about chicken noodle soup and make this comforting and delicious Chicken Noodle Casserole!
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Chicken Noodle Casserole
Chicken Noodle Casserole is as heart-warming and comforting as its soup counterpart.
Not soup season? Forget about chicken noodle soup and make this comforting and delicious Chicken Noodle Casserole!
Ingredients
- 12 oz uncooked wide egg noodles
- 2 cups shredded rotisserie chicken (or cooked chicken)
- 10 oz frozen peas and carrots
- 10 oz frozen corn
- 1 ½ cups milk
- 1 (10 oz) can cream of cream of chicken soup
- 1 (10 oz) can cream of mushroom soup
- ½ tsp salt
- ¼ tsp black pepper
- 2 tsp dry minced onion
- 2 tsp parsley flakes
- ½ tsp garlic powder
- ½ tsp red pepper flakes
- ½ tsp dry oregano
Instructions
- Lightly spray a baking dish with cooking spray, and preheat the oven to 375 F.
- Bring a large pot of water to a boil, add 1 tsp salt, and cook the egg noodles until al dente, according to package instructions. Drain and set aside.
- While the noodles are cooking, mix the frozen veggies, shredded chicken, cream of mushroom soup, cream of chicken soup, milk, salt, pepper, parsley, red pepper flakes, garlic powder, dry minced onion, and oregano.
- Gently mix in the cooked noodles, spoon into the baking dish, and bake for 30 minutes until bubbly.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 445Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCarbohydrates: 41gFiber: 4gSugar: 11gProtein: 30g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.