Chicken Noodle Casserole
This easy Chicken Noodle Casserole combines tender chicken, egg noodles, and colorful vegetables in a creamy sauce. Perfect comfort food ready in 45 minutes!
Ingredients
- 2 ½ cups egg noodles uncooked, wide egg noodles work best
- 2 cups cooked shredded chicken rotisserie chicken is perfect
- 10 oz frozen peas and carrots thawed before using
- 10 oz frozen corn thawed before using
- 1 cup milk whole milk recommended
- 10 oz cream of chicken soup condensed
- 10 oz cream of mushroom soup condensed
- Salt and pepper to taste
- ½ Tablespoon dried minced onion
- 2 Tablespoons melted butter use unsalted butter
- ½ teaspoon garlic powder fresh garlic works too
- ½ teaspoon Italian seasoning oregano and basil blend
Instructions
- Preparation:
- Preheat oven to 375°F.
- Spray a 9×13-inch baking dish with nonstick spray.
- Bring a large pot of salted water to a boil.
- Cook egg noodles according to package directions (about 8 minutes for al dente). Drain well and set aside.
- Making the Casserole:
- In a large mixing bowl, combine shredded chicken, thawed peas and carrots, thawed corn, cream of chicken soup, cream of mushroom soup, milk, melted butter, dried minced onion, garlic powder, Italian seasoning, salt, and pepper.
- Stir everything together gently but thoroughly until well combined.
- Add the cooked egg noodles and fold them in carefully to avoid breaking them.
- Pour the entire mixture into the prepared baking dish and spread evenly with a spatula.
- Cover the dish tightly with aluminum foil.
- Baking:
- Bake for 30 minutes, or until heated through completely and edges are bubbling.
- Remove from oven and let stand for 5 minutes before serving.
Notes
Chicken Preparation: Use precooked chicken. Rotisserie chicken is the perfect shortcut - simply remove meat from bones and shred. You can also bake chicken breasts at 375°F for 35 minutes, cool, and shred. Canned chicken works in a pinch.
Vegetable Tips: Always thaw frozen vegetables before adding to prevent excess water from diluting the sauce. Place in a colander and run cool water over them. Fresh vegetables can be substituted - cut into small, uniform pieces.
Noodle Notes: Don't overcook noodles during initial boil - they'll continue cooking in the oven. Aim for just barely al dente to prevent mushy noodles.
Storage: Cover tightly and refrigerate for 3-4 days. Flavors improve overnight. Reheat covered with foil at 350°F for 20 minutes, or microwave individual portions.
Freezing: Freezes well for up to 3 months. Can freeze unbaked or baked. Thaw overnight in refrigerator before baking or reheating.
Variations: Cheesy Version: Add 1 cup shredded cheddar cheese to mixture and sprinkle on top before baking.
Crunchy Topping: Mix panko breadcrumbs with melted butter and sprinkle on top during last 10 minutes (remove foil first).
Vegetable Swaps: Use broccoli, cauliflower, green beans, or mixed vegetables (maintain same total volume).
Spice It Up: Add ½ teaspoon red pepper flakes or dash of cayenne pepper.
Mushroom Lovers: Add 1 cup sliced fresh mushrooms (sauté first in butter). Make-Ahead: Assemble completely the night before, cover tightly, and refrigerate. Bake the next day (may need 5-10 extra minutes). Can also freeze unbaked, thaw overnight, then bake as directed.
Nutrition per serving (approximate): 385 calories | 24g protein | 38g carbohydrates | 14g fat | 4g fiber | 720mg sodiumClaude can make mistakes. Please double-check responses.
Vegetable Tips: Always thaw frozen vegetables before adding to prevent excess water from diluting the sauce. Place in a colander and run cool water over them. Fresh vegetables can be substituted - cut into small, uniform pieces.
Noodle Notes: Don't overcook noodles during initial boil - they'll continue cooking in the oven. Aim for just barely al dente to prevent mushy noodles.
Storage: Cover tightly and refrigerate for 3-4 days. Flavors improve overnight. Reheat covered with foil at 350°F for 20 minutes, or microwave individual portions.
Freezing: Freezes well for up to 3 months. Can freeze unbaked or baked. Thaw overnight in refrigerator before baking or reheating.
Variations: Cheesy Version: Add 1 cup shredded cheddar cheese to mixture and sprinkle on top before baking.
Crunchy Topping: Mix panko breadcrumbs with melted butter and sprinkle on top during last 10 minutes (remove foil first).
Vegetable Swaps: Use broccoli, cauliflower, green beans, or mixed vegetables (maintain same total volume).
Spice It Up: Add ½ teaspoon red pepper flakes or dash of cayenne pepper.
Mushroom Lovers: Add 1 cup sliced fresh mushrooms (sauté first in butter). Make-Ahead: Assemble completely the night before, cover tightly, and refrigerate. Bake the next day (may need 5-10 extra minutes). Can also freeze unbaked, thaw overnight, then bake as directed.
Nutrition per serving (approximate): 385 calories | 24g protein | 38g carbohydrates | 14g fat | 4g fiber | 720mg sodiumClaude can make mistakes. Please double-check responses.