Easy Chicken Noodle Casserole

A creamy, comforting casserole made with tender chicken, egg noodles, and a cheesy, crunchy topping.

Print Pin

Course: Main Course

Cuisine: American

Keyword: Creamy Chicken Noodle Casserole

Prep Time: 20

Cook Time: 35

Total Time: 55

Servings:

Calories: 745kcal

2 cans (12.5 oz) chunk chicken breast, drained (or about 3 cups diced rotisserie chicken)
2 cans (10.5 oz) cream of chicken soup (substitute with cream of mushroom or cream of celery if preferred)
1 cup mayonnaise
1 cup milk
½ onion, finely diced (or 1 tbsp dried onion flakes; optional)
2 cups shredded cheddar cheese
1½ cups frozen peas and carrots
12 oz egg noodles, cooked and drained
1 cup panko bread crumbs (or substitute with regular bread crumbs or crushed Ritz crackers)
½ cup (1 stick) salted butter, melted

Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish with non-stick cooking spray.
In a large mixing bowl, combine the chicken, cream of chicken soup, mayonnaise, milk, diced onion, shredded cheddar cheese, and frozen peas and carrots. Stir well to blend.
Gently fold in the cooked egg noodles, ensuring they are evenly coated.
Transfer the mixture to the prepared baking dish and spread evenly.
Sprinkle the panko bread crumbs evenly over the top.
Drizzle the melted butter evenly over the bread crumbs.
Bake uncovered for 30-35 minutes, or until the casserole is bubbling and the top is golden brown.
Remove from the oven, let sit for a few minutes, then serve warm.

Chicken Options: Store-bought rotisserie chicken, leftover grilled chicken, or cooked shredded chicken all work great.
Soup Variations: Swap out cream of chicken for cream of mushroom or cream of celery for a different flavor.
Onion Texture: If you prefer softer onions, sauté them before adding them to the mix.
Topping Options: Try crushed crackers or regular bread crumbs instead of panko for a different crunch.
Crockpot Cooking: This recipe has not been tested in a slow cooker.