Chicken Noodle Casserole – Little Sunny Kitchen

This homestyle, comforting Chicken Noodle Casserole combines tender chunks of chicken with vegetables and egg noodles in a homemade savory sauce.

Noodle casserole with chicken and veggies is such a simple meal to make, and will be a total hit with the whole family!

It’s savory, creamy, and filling, and this chicken casserole makes enough to feed a family of 6 (or a family of 4 or 5 with some leftovers).

My recipe for chicken noodle casserole is made with easy to find ingredients that are wholesome and inexpensive. And the best part? It’s made without any canned soup!

The same is true for my creamy turkey casserole with noodles and my chicken cordon bleu casserole.

I’ve found that in most situations, making a cream sauce from scratch instead of mixing in a can of cream of chicken soup gives any casserole a much better flavor, and it only takes a few minutes on the stove.

Chicken Noodle Casserole Recipe Highlights

• A Family Friendly Meal – Kids love noodles, and this recipe is packed with them! Mixed in are tender chunks of chicken and a whole bag of mixed veggies too, so it’s a healthy option that everyone will enjoy.
• Made with Rotisserie Chicken –A whole roasted chicken that someone else cooked is one of my favorite recipe shortcuts, and I usually get mine from Costco. You can also make this with a whole chicken that you’ve cooked yourself, or with any already-cooked chicken leftovers from your fridge.
• Make Ahead Options – You can prepare the casserole a day or so ahead of time and keep it in the fridge, or freeze it for up to 3 months! This makes it perfect for meal prepping, and quick to pull out and bake for a friend or neighbor in need.

This truly is the best chicken and noodle bake/casserole! If you’re in the Midwest, you might call this a chicken noodle hotdish too.

Key Ingredients

Here’s what you need to make this chicken & noodle casserole:

Complete list of ingredients and amounts can be found in the recipe card below.

• Cooked Chicken: You’ll need about 3 cups of cooked chicken, which is about what you’ll get from a whole rotisserie chicken. Shred the meat or cut it into small cubes.
• Egg Noodles: Medium or wide egg noodles work best in this casserole.
• Frozen Veggies: Grab an inexpensive bag of frozen mixed vegetables to add color and nutrition to the meal.
• For the Sauce: We’ll make a roux with flour, butter, and seasonings, then mix in chicken broth and heavy cream to make a luscious cream sauce that is the perfect homemade replacement for cream of chicken soup.
• For the Topping: A tasty mixture of panko bread crumbs, melted butter, and shredded cheddar cheese adds the perfect amount of flavorful texture to every bite. Instead of bread crumbs, crushed Ritz crackers would also be delicious.

How To Make a Chicken Noodle Casserole

Recipe Tips

• Cook the pasta to al dente. The noodles will continue to cook a bit in the oven, so you don’t want them to be too soft. Follow the instructions on the package, but the typical time needed to cook egg noodles is between 7 and 10 minutes.
• Prep your baking dish by spraying it generously with cooking spray or greasing it with butter. The casserole is likely to stick to the pan if you skip this step.
• Try a different cheese. Any easily melting cheese will work here, so make the dish with grated gruyere, swiss, mozzarella, or Monterey cheese if that’s what you have.
• Change the protein. Instead of chicken, use leftover roast turkey.
• Add extra veggies. Casseroles leave plenty of opportunities to sneak in more vegetables! Along with the frozen peas, carrots, corn, and green beans, try mixing in sauteed mushrooms, cooked broccoli, or shredded carrots.

Storing Tips

In the Refrigerator: Once baked, let the casserole cool. Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat in the microwave for single servings, or heat the whole casserole in a  350°F (180°C) oven for 25-30 minutes or until heated through.

In the Freezer: Cover your baked casserole with layers of plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Make Ahead Casserole

Assemble the casserole and store it covered and in the fridge for up to 2 days, or in the freezer for up to 3 months.

Thaw if needed, then bake according to the recipe instructions before serving.

What To Serve With Chicken Noodle Casserole

This is already a full and nutritious meal, with carbs, vegetables, and chicken inside. If you’d like to add to your dinner, try serving this with a simple tossed green salad or crusty homemade no-knead bread.

If you’re taking this dish to a potluck, you might want to also bring a tasty dessert to share! Try my fruit pizza, 7-up cake, or apple slab pie. All of these are easy to make and take, and well-loved!

Recipe FAQs

Can I make this with canned chicken?

You can! Canned chicken is a handy ingredient to keep in the pantry to use in recipes just like this one. In place of the rotisserie chicken, use 2 (12.5 ounce) cans of chunk chicken breast.

Can I cook fresh chicken to use in this casserole?

Of course. You can use boneless chicken breast or boneless chicken thighs, cooked in any way you like to make up the 3 cups of chicken needed. Try my crockpot shredded chicken, or Dutch oven roasted chicken recipes.

Do you cook noodles before making a casserole?

Yes! All of the components of this easy chicken noodle casserole recipe should be cooked first, except for the veggies which will thaw and cook while the casserole bakes.

Once you try making this noodle casserole with homemade sauce, you won’t go back to canned soup recipes! Save this recipe by pinning it, you’ll want to be able to find it the next time you need a simple and delicious meal for your family.

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

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Chicken Noodle Casserole

Prep Time: 20 minutes mins

Cook Time: 40 minutes mins

Total Time: 1 hour hr

This comforting Chicken Noodle Casserole combines tender chunks of chicken with veggies and egg noodles in a homemade creamy sauce.

6 Servings

This comforting Chicken Noodle Casserole combines tender chunks of chicken with veggies and egg noodles in a homemade creamy sauce.

Instructions

Prepare the Sauce:

• In a medium saucepan over medium heat, melt the butter. Add the flour, garlic powder, onion powder, and thyme, whisking until smooth. Cook for 1 minute, stirring constantly.

• Gradually add the chicken broth to the roux while continuously whisking to prevent clumps. Stir in the heavy cream and bring the mixture to a boil. Reduce heat and simmer until slightly thickened, about 5 minutes. Remove from heat and set aside.

Assemble the Casserole:

• Preheat the oven to 375°F (190°C, or 170°C for fan ovens). Grease a 9×13-inch (about 23×33 cm) casserole dish.

• Boil a large pot of salted water and cook the egg noodles until al dente according to package instructions. Drain and rinse with cold water.

• In the prepared casserole dish, combine the cooked noodles, chopped chicken, mixed vegetables, and one cup of shredded cheddar cheese. Pour the prepared sauce over and stir to mix.

• In a medium bowl, combine the remaining cheddar cheese with the panko breadcrumbs and melted butter. Sprinkle this mixture over the top of the casserole.

• Cover with foil and bake for 35 minutes, or until the sauce is bubbling. Remove the foil and bake uncovered for an additional 5 minutes.

• Garnish with chopped parsley, if desired, and serve immediately.

Notes:

• Cook the pasta to al dente. The noodles will continue to cook a bit in the oven, so you don’t want them to be too soft. Follow the instructions on the package, but the typical time needed to cook egg noodles is between 7 and 10 minutes.
• Prep your baking dish by spraying it generously with cooking spray or greasing it with butter. The casserole is likely to stick to the pan if you skip this step.
• Try a different cheese. Any easily melting cheese will work here, so make the dish with grated gruyere, swiss, mozzarella, or Monterey cheese if that’s what you have.
• Change the protein. Instead of chicken, use leftover roast turkey.
• Add extra veggies. Casseroles leave plenty of opportunities to sneak in more vegetables! Along with the frozen peas, carrots, corn, and green beans, try mixing in sauteed mushrooms, cooked broccoli, or shredded carrots.

Nutrition Information

Serving: 1serving, Calories: 872kcal, Carbohydrates: 49g, Protein: 52g, Fat: 53g, Saturated Fat: 28g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 265mg, Sodium: 1234mg, Potassium: 339mg, Fiber: 4g, Sugar: 3g, Vitamin A: 4498IU, Vitamin C: 7mg, Calcium: 349mg, Iron: 2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen