Easy Chicken Noodle Casserole is one of those cozy, family‑style dinners that comes together with simple ingredients and a single baking dish. Tender egg noodles, diced chicken, and vegetables are baked in a creamy, cheesy sauce until everything bubbles and the top turns golden. It’s exactly the kind of comforting meal that works for busy weeknights, potlucks, or using up leftover chicken.
I like this style of casserole because most of the work is just stirring everything together. Cooked noodles and chicken get folded into a mixture of cream soup, milk, and cheese, then finished with a crunchy topping like buttered breadcrumbs, crushed crackers, or potato chips. After a short bake, you get a complete meal in one pan that reheats well and feeds a crowd.
Ingredients for Easy Chicken Noodle Casserole
- 3 cups cooked chicken, diced or shredded
- 12 ounces egg noodles, cooked to al dente and drained
- 2 (10.5–10.75 oz) cans condensed cream of chicken soup
- 1 cup milk
- 1 cup mayonnaise or sour cream (for extra creaminess)
- 2 cups shredded cheddar cheese
- 1 1/2 cups frozen peas and carrots (or mixed vegetables)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
For the crunchy topping (optional but delicious):
- 1 cup panko breadcrumbs or crushed crackers/potato chips
- 1/4–1/2 cup melted butter
- 1 teaspoon dried parsley or Italian herbs
How I Make Easy Chicken Noodle Casserole
1. Prep the noodles and pan
I heat the oven to 350°F (175°C) and grease a 9×13‑inch baking dish. While the oven warms, I boil the egg noodles in salted water just until al dente, then drain them well so the sauce doesn’t get watery.
2. Mix the creamy filling
In a large bowl, I whisk together the cream of chicken soup, milk, and mayonnaise or sour cream until smooth. I stir in the garlic powder, onion powder, salt, and pepper. Then I add the diced chicken, frozen peas and carrots, and about 1 1/2 cups of the shredded cheddar, leaving a little cheese for the top. Everything gets stirred until evenly combined.
3. Add noodles and assemble
I gently fold the cooked egg noodles into the creamy chicken mixture so they’re well coated but not broken up. Then I spread the mixture evenly into the prepared baking dish and sprinkle the remaining cheddar cheese over the top.
4. Make the crunchy topping
In a small bowl, I combine the breadcrumbs (or crushed crackers/chips) with the melted butter and dried herbs, stirring until the crumbs are evenly moistened. I sprinkle this mixture over the cheesy noodle layer to form an even crust.
5. Bake until bubbly
The casserole bakes uncovered for about 30–35 minutes, until it’s bubbling around the edges and the topping is golden brown. If the top browns too quickly, I tent it loosely with foil for the last few minutes. Once it’s done, I let the dish rest for 5–10 minutes so it sets slightly and is easier to scoop.
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