Creamy Chicken Noodle Casserole with Golden Crust

Savor the comfort of a classic Creamy Chicken Noodle Casserole. This small-batch favorite brings together tender chicken, bright peas and carrots, and thick egg noodles folded into a silky, savory sauce. Baked until warm and bubbly, it’s an ideal cozy meal for two or a simple weeknight dinner that feels like home.

Table of Contents

• Why I love this recipe
• Substitutions
• Process shots for Easy Chicken Noodle Bake
• Pro Tips
• You may also enjoy

Why I love this recipe

This chicken noodle casserole is one of those dependable comfort meals that never fails to satisfy. It’s quick to prepare, makes a perfect lunch-for-two, and is comforting without being fussy. The combination of creamy sauce, tender chicken, and thick egg noodles creates a balanced texture — a little creamy, a little hearty. It’s also flexible: you can use leftover chicken or rotisserie chicken to save time, and the recipe scales easily if you need more portions. For chilly evenings, a warm, home-baked casserole like this feels like a gentle, satisfying hug.

Substitutions

If you don’t have a can of cream of chicken soup, sour cream can be used in its place. One cup of sour cream will work as a substitute, though it won’t carry the same chicken flavor. Cream of mushroom soup is another suitable alternative if you prefer that taste.

For convenience, use leftover cooked chicken or pre-cooked rotisserie chicken. If you do, skip the steps for cooking raw chicken and add the chopped cooked chicken when combining the casserole ingredients.

Process shots for Easy Chicken Noodle Bake

Pro Tips

• Cook the noodles just until al dente so they don’t become mushy while baking.
• Drain any excess liquid from cooked chicken before adding it to the sauce to keep the casserole from becoming too thin.
• Let the casserole rest for a few minutes after baking so the sauce thickens and slices hold together better.
• Store leftovers in an airtight container in the refrigerator for 4–5 days.

You may also enjoy

• Chicken & Stuffing Casserole
• Chicken Cordon Bleu Casserole
• Cheesy Bacon Chicken Casserole
• Jalapeño Popper Chicken Hash Brown Casserole
• Pepper Jack Chicken Casserole
• Chicken Pot Pie Pasta

Creamy Chicken Noodle Casserole Recipe

Ingredients

• 1 cup uncooked egg noodles (or wide egg noodles)
• 6 ounces boneless chicken breasts, diced
• ½ cup frozen peas and carrots
• ⅓ cup milk
• 10.5 ounce can cream of chicken soup
• Salt and pepper, to taste
• 1 teaspoon dried minced onion
• 1 tablespoon butter, melted
• ⅛ teaspoon garlic powder
• ⅛ teaspoon Italian seasoning

Instructions

1. Preheat the oven to 350°F (175°C).
2. Spray an 8×8-inch oven-safe baking dish with nonstick spray.
3. In a large pot of boiling water, cook the egg noodles according to package directions until al dente; drain and set aside.
4. While the noodles cook, heat a large skillet over medium heat and lightly oil or spray it.
5. Dice the chicken and cook in the skillet until no longer pink, about 5 minutes, stirring occasionally. Drain any excess liquid.
6. In a large bowl, combine the frozen peas and carrots, milk, cream of chicken soup, salt, pepper, dried minced onion, melted butter, garlic powder, and Italian seasoning. Stir until smooth.
7. Add the cooked chicken and drained noodles to the bowl and gently fold everything together until well combined.
8. Transfer the mixture into the prepared baking dish and spread evenly.
9. Cover the dish with foil and bake for 30 minutes, or until heated through and bubbling.
10. Remove from the oven, uncover, and let the casserole rest for 5 minutes before serving.

Notes

• Sour cream can substitute for cream of chicken soup (use about 1 cup) though it will change the flavor profile.
• Cream of mushroom soup is another acceptable substitute if you prefer that taste.
• If using pre-cooked or rotisserie chicken, omit the step to cook raw chicken and simply add the cooked chicken when combining ingredients.
• Leftovers keep well in the refrigerator for 4–5 days when stored in an airtight container.

Nutrition per serving

• Calories: 456 kcal
• Carbohydrates: 32 g
• Protein: 27 g
• Fat: 24 g
• Saturated Fat: 9 g
• Sodium: 1191 mg
• Fiber: 2 g
• Sugar: 4 g