Chicken Noodle Casserole

Chicken noodle soup is a comfort classic… but is there anything more comforting than a casserole? Not in our book. This chicken noodle-casserole mashup ups the comfort quotient considerably; it’s like a medley of comfort classics all in one!
Creamy chicken and noodle casserole topped with crushed crackers. Wonderful as leftovers topped with melted cheese!
Sometimes you just need something a little heartier than soup, and this dish does the trick. It’s super easy to throw together – just toss some cooked egg noodles with shredded rotisserie chicken, some frozen mixed veggies, and a couple of cans of classic condensed chicken noodle soup. Oh and cheese. Why? There’s no cheese in chicken noodle soup. Well, no, there’s not, but cheese is kind of a casserole staple. And it does only good things here.

I added several items because as written looks a little bland. I added a couple of cloves of garlic, 2 stalks of finely diced celery, and 1/2 of a small onion, also finely diced. I also added about 1/2 tsp. of thyme and about 1/2 bag of frozen mixed vegetables. I increased the cooking time to about 45-50 minutes so that the added vegetables would get cooked. The last thing I changed was I added about 3/4 can of milk to the soup mixture to give it a little moisture so it wouldn’t dry out. Am giving it 5 stars based on these adjustments. Tasted great and will make many more times.

Melted butter and delicate Panko bread crumbs get sprinkled over the top, and as it bakes it forms a crunchy topping that only adds to the classic flavor. It’s an easy dinner to put together on a frenzied weeknight, but you’ll probably feel like making it when you have ample time too. It’s that good. And that comforting.

This was incredible! I couldn’t help but tweak it a little since there was such a great opportunity for flavor enhancement. I sprinkled the chicken w/ kosher salt & fresh ground pepper and spinach & herb seasoning that I get from Tastefully Simple…but you could use any herbs you like. Then I browned it over fairly high heat in butter and olive oil, removed the chicken, and set aside. Added about 1/2 cup chicken broth to the pan and scraped up all those yummy bits, then added the chicken back to the pan and covered & cooked till done. Remove chicken and reduce broth by half (1/4 cup). I cooked the noodles in water and the remaining chicken broth from the can, drained & added the cut chicken to the noodles. Mixed cr. of chicken w/ herbs soup & mush soup w/ sour cream & added the reduction. Mixed that w/ a little more herb seasoning. Added chicken & noodles & combined well. Topped w/ shredded cheddar and cracker crumb mixture. WOW! My husband ate 3/4 of the casserole and my children LOVED it! A definite add to the rotation! Thanks!

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This casserole is wonderful! The only thing different I did was add a little chopped broccoli. Definitely a keeper…

This is a new favorite for us! It is easy to throw together on a weeknight, and it’s a hit with everyone in my family, including my picky pre-teen. I have made this both the “fattening” way and using the lower-fat soups & sour cream, and either way it comes out delicious. (My husband actually preferred the flavor of the lower-fat version!) The only thing I usually add is a small can or two of mushrooms, or maybe some peas. I have also substituted regular bread-crumbs for the topping with good results.

Chicken Noodle Casserole

40 minutes to prepare serves 4-6


1 package (12 oz) egg noodles, cooked and drained
Meat from 1 rotisserie chicken, shredded
2 cans (10 oz each) condensed cream of chicken soup
1 cup mayonnaise
1 cup milk
1/2 onion, finely diced
2 cups cheddar cheese, shredded
1 1/2 cups frozen mixed veggies
1 cup panko bread crumbs
1/2 cup butter, melted


Preheat oven to 350°F and lightly grease a 9×13-inch baking dish with nonstick spray. Set aside.
In a mixing bowl, stir together chicken, condensed soup, mayonnaise, milk, onion, cheese, and frozen veggies. Gently fold in egg noodles and spread mixture into baking dish.
Sprinkle panko bread crumbs evenly over the top, then drizzle with melted butter. Bake until golden brown and bubbly, about 30-35 minutes. Let sit 5 minutes before serving. Enjoy!