Easy Chicken and Noodle Casserole

Published: March 31, 2014Updated: March 20, 2017Author: Kristen Hills
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Easy Chicken and Noodle Casserole

Chicken Noodle Casserole 11



It is official! My husband matched into Residency and we are moving in just a few weeks! We are headed to Indiana for a year then on to Texas for 3 years! We are so excited to begin this next adventure!

That being said, things have been absolutely crazy these last few days! I am a huge fan of quick and easy meals, and this is one of them! This is one that your whole family will love! Your picky eaters will even enjoy it!

 

Serves: 8

Easy Chicken and Noodle Casserole

20 minPrep Time

30 minCook Time

50 minTotal Time

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Ingredients

  • 2 Cups of shredded chicken (I like to use rotisserie chicken)
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 cup sour cream (I used light)
  • 1/4 cup chopped onion (optional)
  • 1/2 cup chopped mushrooms (optional)
  • 1 red bell pepper, chopped (optional)
  • 1/2 cup of frozen peas
  • Salt and Pepper to Taste
  • 16 ounces egg noodles, cooked (follow the cooking directions on the package)

Instructions

  1. Preheat oven to 350 degrees.
  2. Place your noodles and chicken in a 9x13 inch baking dish that has been sprayed with non-stick cooking spray.
  3. 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).
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https://www.sixsistersstuff.com/recipe/easy-chicken-and-noodle-casserole/

Check out some of these other casseroles!
Million Dollar Casserole
Chicken Taco Casserole
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Cornbread Sloppy Joe Casserole

chicken noodle casserole 12

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Chicken Noodle Casserole 14

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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.
    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
    Reply
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