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This baked chicken noodle casserole will be on the dinner menu rotation all year long!

A cozy creamy casserole with chicken, egg noodles, and green peas is smothered in a creamy sauce and baked until bubbly.

This recipe uses a shortcut sauce (from scratch instructions are included too!) to create a belly-warming meal in no time at all!

Serving chicken noodle casserole from a baking dish with a silver serving spoon

ingredients  1x2x3x

  • ▢2 cups dry egg noodles
  • ▢2 cups cooked chicken diced
  • ▢10.5 ounces cream of chicken soup or cream of mushroom soup, see notes for homemade version
  • ▢½ cup milk
  • ▢1 cup frozen peas or frozen vegetables


  • ▢1 tablespoon butter melted
  • ▢2 tablespoons breadcrumbs
  • ▢½ cup cheddar cheese optional


  • Preheat oven to 425°F.
  • Cook egg noodles al dente (firm) according to package directions. Drain well.
  • Combine egg noodles, chicken, soup, milk, and vegetables in 2qt casserole dish. Top with cheese if using.
  • Combine topping ingredients in a small bowl and sprinkle over the casserole.
  • Bake 20 minutes or until bubbly. Broil 1 minute to brown topping if needed.


  • Cook pasta just until it is just al dente.
  • If you don’t have cooked chicken, chicken can be simmered in a bit of water or broth. Save the chicken water for cooking the pasta too!
  • If substituting fresh veggies, add them to the pasta water during the last few minutes until tender. This saves the step of cooking them.
  • 1 cup of sharp cheddar cheese can be added to the sauce if desired.

By uvu44

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