Chicken Noodle Casserole
Last updated on October 19th, 2025
A hot, creamy, cheesy casserole just hits different once the air turns crisp and the leaves start to change! Chicken Noodle Casserole is a CLASSIC! This dish will always hit the spot for me. All the nostalgia! This was super easy to make, and it was a huge hit with my family! We had some cooked chicken on hand, and I even prepped the veggies the night before to lighten my load! Another great thing about this recipe is that it makes a TON! So, you can enjoy these comforting leftovers for a couple days after! Perfect for a busy week!
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The inside scoop on “chicken noodle”
“Chicken noodle” was born in 1934 after Campbell’s Company decided to toss the stuff in a can and call it “Noodle with Chicken Soup!” It was created by Campbell’s chef, Ernest Lacoutiere. The name “Chicken Noodle Soup” actually came about by accident when a radio host mistakenly referred to it that way, and the name stuck. After that, sales really popped off and the dish became a staple comfort food across America, sporting its refreshed name! Pretty wild! Before all of this, chicken soup and noodle soup existed separately with noodle soup making its first appearance all the way back in the 1200’s in Asia!
So, when was it turned into a casserole?
While there is no specific creator or original date this dish was conceptualized, the idea for this casserole emerged around the 20th century. Americans favored the convenience of easy, one-pot dishes, the use of canned and frozen vegetables, and the comfort of creamy, hearty suppers. Casseroles date back for centuries, but specifically casseroles featuring canned soups, became popular sometime after WWII!
What ingredients do I need to make this?
Cooked Chicken, rotisserie or try my recipe for oven baked chicken breasts!
Cream of Chicken Soup
Cream of Mushroom Soup
Egg Noodles
Mixed Vegetables
Onion
Garlic
Shredded Cheese
Heavy Cream
Breadcrumbs
Butter
Thyme
Oregano
Chili Powder
Salt
Black Pepper
For serving:
Parsley
Equipment Needed:
How do I make it?
The first thing you’ll want to do is dice up your onion and mince your garlic and thyme. Take the mixed veggies out of the freezer and let them thaw on the counter while you prepare the other ingredients. Preheat oven to 400 F and lightly grease a 9×13 baking pan.
Cook egg noodles al dente, drain, and set aside until ready to use. Don’t cook the noodles for the full time the box recommends because after baking, they could turn out mushy! It’s best to cook about 1 minute less. Shred cooked chicken between two forks or chop it into chunks if you prefer. In a large mixing bowl combine all ingredients besides breadcrumbs, butter, parsley, some of the cheese, and the pasta.
When thoroughly mixed, carefully fold in the pasta, stir to combine. Add to prepared baking pan and top with remaining cheese. Melt Butter in a small dish and stir in the breadcrumbs, then sprinkle over the casserole. Bake until golden brown and melty. Then broil for a few minutes on high to get a nice crispy top. Garnish with parsley and enjoy!
Tips:
- The veggies had a little crunch left on them, but that’s how we like it, that way everything isn’t just one note. If you prefer more tender veggies, add another 2-3 minutes of baking time.
- Put whatever spin on this you’d like! Add some mushrooms or cayenne pepper if you want! Swap out the egg noodle for penne! It’s up to you!
- This casserole will keep for 3-4 days if kept in an airtight container in the refrigerator
- I don’t recommend freezing leftovers because the pasta won’t thaw and reheat very well. However, you could make this up in the pan and freeze it without the pasta, then bake when you’re ready!
Check out some of my other baked chicken situations!
Chicken Noodle Casserole
Equipment
Ingredients
- 2 – ½ cups Cooked Chicken – rotisserie or try my recipe for oven baked chicken breasts! shredded or chopped
- 2 cups Shredded Colby Jack divided
- 5 Thyme Sprigs minced
- 4 Garlic Cloves minced
- 1 Yellow Onion diced
- 1 – 12 oz Bag Frozen Mixed Vegetables thawed
- 1 Can Cream of Chicken Soup
- 1 Can Cream of Mushroom Soup
- 8 oz Egg Noodles cooked al dente
- ½ cup Heavy Cream
- ½ cup Breadcrumbs
- 2 tbsp Butter
- 1 tsp Dried Oregano
- 1 tsp Salt
- ½ tsp Chili Powder
- ½ tsp Black Pepper
For serving:
- Parsley
Instructions
- Preheat oven to 400 ℉ and lightly grease a 9×13 baking pan. Cook egg noodles al dente, drain, and set aside until ready to use.
- In a large mixing bowl combine all ingredients besides breadcrumbs, butter, parsley, 1 cup of cheese, and the pasta. When thoroughly mixed, carefully fold in the pasta, stir to combine.
- Add to prepared baking pan and top with remaining cheese. Melt Butter in a small dish and stir in the breadcrumbs, then sprinkle over the casserole.
- Bake 15-17 minutes until golden brown and melty. Then broil for 2-3 minutes on high to get a nice crispy top. Garnish with parsley and enjoy!
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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Gotta love comfort food! This looks and sounds delicious!
Thank you so much! I just can’t resist something creamy and cheesy! It’s a winner for sure 🩷