Easy Chicken Noodle Casserole

My chicken noodle casserole recipe is almost as easy as it is delicious! Done in under an hour and perfect for picky eaters.

Course Main Course

Cuisine American

Keyword chicken noodle casserole, chicken noodle soup casserole, easy, kid friendly, simple ingredients

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 755kcal

Preheat the oven to 350°F. While it's heating, cook the noodles to package instructions and set them aside.
12 ounces egg noodles
In a large mixing bowl, combine the chicken, both soups, sour cream, milk, all seasonings, shredded cheese, and vegetables. Mix well to combine.
2 cups shredded chicken, 2 10.5 oz cans cream of chicken soup, 1 cup sour cream, 1 cup milk, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 teaspoon salt, 1 tablespoon pepper, 1 cup shredded cheese, 1 cup frozen peas, 1 cup frozen carrots
Add the noodles to the mix and stir gently until combined.
Pour the mix into a casserole dish sprayed with cooking spray, and spread it out evenly.
Top the casserole with panko, then melt the butter and pour it over top.
1 cup seasoned panko, 1 stick salted butter
Bake for 30-35 minutes, until bubbly and browned. Serve, and enjoy!

Adjust the ingredients as you see fit! There's a lot of wiggle room with a recipe like this. Feel free to add in more veggies like chopped mushrooms, broccoli, and spinach, or swap the cream of chicken out for cream of mushroom or cream of celery soup.

Reduce the dishes by leaving the pasta in the strainer and using the same large pot for mixing the rest of the ingredients!

Check the casserole after 15 minutes of baking. If you think it's browning too fast, cover it with aluminum foil for the rest of the cook time.

You can make this with other kinds of meat! I like using any shredded meat I have, like shredded pork, turkey, or even diced ham.