Easy Chicken and Noodle Casserole Recipe

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4.5 from 2 votes
Published: March 31, 2021Updated: February 3, 2022Author: Kristen Hills
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Our creamy chicken and noodle casserole recipe is the perfect weeknight meal. It is super easy to make and has enough for the family.
Easy Chicken and Noodle Casserole Recipe

One of my favorite things about this Chicken and Noodle Casserole recipe is that it includes vegetables right in the casserole.

The vegetables add great flavor and you can add as many or as few as you want! 

Easy Chicken and Noodle Casserole

You can also make this budget-friendly dinner any night of the week and have leftovers or invite friends over for a nice dinner without a lot of effort and without breaking the bank.  

Since this is an easy family dinner recipe, you can plan on this for those busier nights.

It is also a great recipe for those newer to the kitchen.

If you want the Instant Pot version of this recipe, be sure to check out our Instant Pot Creamy Chicken and Noodles!

To add even more to this already fantastic dinner, consider making our Slow Cooker Green Beans recipe, BBQ Chicken Stuff Baked Sweet Potatoes recipe, and a fun side is our Slow Cooker Cheesy Chicken Taquitos recipe. 

Ingredients for Easy Chicken and Noodle Casserole

Ingredients Needed For This Chicken and Noodle Casserole Recipe:

  • Shredded chicken (can use a rotisserie chicken for this)
  • Condensed cream of chicken soup
  • Sour cream
  • Chopped onion
  • Chopped mushrooms
  • Chopped red bell pepper
  • Frozen peas
  • Garlic Salt
  • Salt
  • Pepper
  • Egg noodles

How To Make This Chicken and Noodle Casserole Recipe:

Start this recipe by preheating the oven to 350 degrees. 

While the oven preheats, cook the egg noodles according to the package.

Noodles and shredded Chicken in baking dish

When the noodles are done, place them in a greased 9×13 inch pan along with the shredded chicken. 

Cream of Chicken and Veggies mixed in a bowl

Then, in a small bowl, combine the condensed cream of chicken soup, sour cream, chopped onion, chopped mushrooms, chopped bell pepper, and the frozen peas. 

Once that is all mixed, pour it over top of the chicken and noodles. 

Easy Chicken and Noodle Casserole

Next, add the garlic salt, salt, and pepper to the pan and then mix all of the ingredients together in the 9×13 inch pan. 

After everything is mixed, cover the pan with aluminum foil and bake it for 30 minutes. 

When the timer is done, pull the pan out of the oven and serve it immediately.

Easy Chicken and Noodle Casserole

To Make This Chicken Casserole Recipe You Will Need:

  1. 9×13 inch pan (THIS is a great one since it has a lid!)
  2. Small mixing bowl
  3. Nonstick spray
  4. Aluminum foil
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Freezer Meal Instructions:

This is a great meal to freeze! You would make this the same way as the original recipe, except when you cover it with aluminum foil, instead of putting the pan in the oven, you will put it in the freezer. 

Then when you are ready to bake it. Pull it out about 24 hours ahead of time to let it thaw, then bake it at 350 for about 35 – 40 minutes or until it is baked all the way through.

Shredded Chicken Recipe:

If you don’t plan on running to the store for a rotisserie chicken, then making shredded chicken in the Instant Pot is the next best and easy way!
Gimme Some Oven has a great recipe for Instant Pot Shredded Chicken that is super simple to make and tender!

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    Casseroles

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Amazing Casseroles to Make for Dinner

Serves: 8

Easy Chicken and Noodle Casserole Recipe

4.5 from 2 votes
Our creamy chicken and noodle casserole recipe is the perfect weeknight meal. It is super easy to make and has enough for the family.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Print Pin

Ingredients

  • 2 cups shredded chicken (I like to use rotisserie chicken)
  • 10.75 ounces condensed cream of chicken soup 1 can
  • 1 cup sour cream (I used light)
  • ¼ cup chopped onion optional
  • ½ cup chopped mushrooms optional
  • 1 red bell pepper chopped, optional
  • ½ cup frozen peas
  • garlic salt, to taste
  • salt and pepper, to taste
  • 16 ounces egg noodles cooked (follow the cooking instructions on the package)

Instructions

  • Preheat oven to 350 degrees.
  • While the oven preheats, cook the egg noodles according to the package directions.
  • Place your noodles and chicken in a 9×13 inch baking dish that has been sprayed with non-stick cooking spray.
  • Combine soup, sour cream, and veggies in a small bowl. Pour mixture over chicken and noodles. Add garlic salt, salt and pepper and mix well in your pan. Cover and bake for 30 minutes (or freeze for baking at another time).

Notes

  • This is a great meal to freeze! You would make this the same way as the original recipe, except when you cover it with aluminum foil, instead of putting the pan in the oven, you will put it in the freezer. 
  • Then when you are ready to bake it. Pull it out about 24 hours ahead of time to let it thaw, then bake it at 350 for about 35 – 40 minutes or until it is baked all the way through.

Nutrition

Calories: 385 kcal · Carbohydrates: 48 g · Protein: 19 g · Fat: 13 g · Saturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 92 mg · Sodium: 331 mg · Potassium: 381 mg · Fiber: 3 g · Sugar: 4 g · Vitamin A: 833 IU · Vitamin C: 23 mg · Calcium: 66 mg · Iron: 2 mg

Equipment

  • 9×13-inch Baking Pan
  • Small Mixing Bowl
  • Non-stick Cooking Spray
  • Aluminum Foil

Recipe Details

Course: Main Course
Cuisine: American
Easy Chicken and Noodle Casserole

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  1. Sophie says:
    April 1, 2014
    This looks so doable and tasty, thanks for sharing :) Sophie http://what-sophie-said.blogspot.co.uk/ xxx
    Reply
  2. Leigh says:
    April 6, 2014
    I saw your new book in the bookstore yesterday and bought it. I love it! My whole week's meals are planned using recipes from your book!
    Reply
  3. April Myers says:
    August 24, 2014
    If I cover and freeze for another time what would be the baking instructions? Still 350 for 30 minutes?
    Reply
  4. susan says:
    September 19, 2014
    looks delicious! Where in Indiana? That's where I am...
    Reply
  5. Betty Stoneburner says:
    September 21, 2014
    I make one very similar to this - only I eliminate the mushrooms (which I don't like) but add shredded cheese. I then top it with crushed potato chips. LOVE IT!!!!!!!!!!!!!!!!!!!!
    Reply
  6. Cindy says:
    February 23, 2015
    the dish was good but it was dry. I followed it to the letter but left out the peas. Do you have any suggestions?
    Reply
    • Gina says:
      February 19, 2016
      I added a bag of frozen peas and carrots and 1\4 can of milk using the soup can. I just mixed everything in the bowl before I put it in the dish and then covered it with foil and mine came out very creamy and delicious. Hope this helps! ?
      Reply
  7. Karen Carter says:
    March 10, 2015
    i too found it to be very dry? No milk or anything else needed ?
    Reply
  8. Kristen says:
    March 24, 2015
    I liked it but thought it was a little dry too, thinking next time I might use less noodles & chicken with the same amount of cream of chicken/sour cream sauce since we had a lot left over.
    Reply
  9. Nancy says:
    March 31, 2015
    First why would you put chicken and noodles in the pan and mix all other ingredients poor mix over and then mix well in the dish second how do you salt and pepper to taste before you cook it to taste it third garlic salt was not listed in ingredients.over all it tasted great although it was dry was I supposed to add milk to the soup?
    Reply
    • gdlgal says:
      September 22, 2015
      Did you cover it?
      Reply
  10. gdlgal says:
    September 22, 2015
    Those that had dry results....did you cover the casserole?
    Reply
  11. Patti says:
    October 25, 2015
    I made a few adjustments. Didn't have any sour cream so I used half and half....felt OK with that since some folks said it was too dry. Skipped the peppers, but added shredded cheese. Tasted good cold, so we'll see what comes out of the oven. :)
    Reply
  12. Peter Groninger says:
    November 15, 2015
    Just tried it tonite; jazzed it up a bit (some chopped up carrots & some green peppers I had). To combat the dryness that was mentioned I simply added some (roughly 3/4 C ) of the pasta water. Topped it with some buttered panko bread crumbs, then baked it in a covered casserole dish for 30 minutes, then uncovered for another 10 minutes or so. Seemed to have plenty of moisture, and tasted quite good to boot.
    Reply
  13. basketball mom says:
    December 10, 2019
    My basketball boys loved it! I omitted the veggies in it due to picky eaters and was afraid it may be dry so I added about a 1/4-1/3 cup milk to the sour cream and soup mixture.

    5 stars

    Reply
  14. Jennifer Mays says:
    December 13, 2019
    I, too, found this to be very, very dry...actually went back and re-read the recipe today to be sure I didn't omit something...and yes, I covered it..Maybe less noodles and two cans of soup?
    Reply
  15. Theresa says:
    April 21, 2020
    Eating now. Followed recipe, no veggies, added onion and garlic powder and some poultry seasoning. Also added 1 can of cheddar cheese soup. May add a little more liquid next time. But it's DELISH and quick

    4 stars

    Reply
  16. Cathy says:
    October 10, 2021
    Should the soup be diluted with some milk?
    Reply
    • Momma Cyd says:
      October 12, 2021
      No, just the add the condensed milk in.
      Reply
  17. Momma Cyd says:
    February 3, 2022
    Cook the noodles while the oven preheats according to package directions.
    Reply
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