5.0 from 666 votes
Easy Chicken Noodle Casserole
This easy chicken noodle casserole recipe is quick on prep and big on flavor.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 6
Calories: 276 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 cups egg noodles uncooked, 4 ounces
- 2 cups cooked chopped chicken
- 10.5 ounces condensed cream of chicken soup 1 can, see notes for homemade version
- ½ cup whole milk
- 1 cup frozen peas or frozen mixed vegetables
- ¼ teaspoon black pepper
Topping
- ½ cup shredded cheddar cheese optional
- 2 tablespoons bread crumbs
- 1 tablespoon melted salted butter
Instructions
- Preheat the oven to 425°F.
- Bring a saucepan of salted water to a boil over high heat. Cook the egg noodles al dente (firm) according to package directions. Drain well.
- In a 2-quart casserole dish, combine the cooked egg noodles, shredded chicken, chicken soup, milk, frozen peas, and ¼ teaspoon black pepper.
- In a small bowl, mix the cheddar cheese, breadcrumbs, and melted butter. Sprinkle the mixture over the casserole.
- Bake for 20 minutes, or until bubbly. If desired, broil for 1 minute to brown the topping.
Cup of Yum
Notes
- Seasonings such as thyme or poultry seasoning can be stirred into the sauce. I find canned soup salty enough but you can add additional salt if desired.
- If substituting fresh vegetables, add them to the pasta water during the last few minutes until tender.
- Cook pasta just until it is just al dente.
- If you don't have cooked chicken, simmer chicken breasts in water or broth for 15 minutes or until cooked through. Save the chicken water for cooking the pasta or for soup.
- 1 cup of sharp cheddar cheese or Monterey jack can be added to the sauce if desired.
- Store leftovers in the refrigerator for 4 days and in the freezer for 4 months.
- ¾ cup milk
- ¾ cup chicken broth
- ½ cup light cream
- 4 tablespoons cornstarch
- ½ teaspoon poultry seasoning
- ¼ teaspoon each onion powder and garlic powder
- ¼ teaspoon black pepper
- 1 tablespoon butter
Nutrition Information
Serving
1.25cups
Calories
276
(14%)
Carbohydrates
24g
(8%)
Protein
19g
(38%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
68mg
(23%)
Sodium
519mg
(22%)
Potassium
334mg
(10%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
487IU
(10%)
Vitamin C
10mg
(11%)
Calcium
121mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 276
% Daily Value*
| Serving | 1.25cups | |
| Calories | 276 | 14% |
| Carbohydrates | 24g | 8% |
| Protein | 19g | 38% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 68mg | 23% |
| Sodium | 519mg | 22% |
| Potassium | 334mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 487IU | 10% |
| Vitamin C | 10mg | 11% |
| Calcium | 121mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.