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!
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
topping
- ▢1 tablespoon butter melted
- ▢2 tablespoons breadcrumbs
- ▢½ cup cheddar cheese optional
instructions
- 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.
notes
- 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.