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!
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.
Ingredient Notes
- 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 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.
- When the noodles are done, place them in a greased 9×13 inch pan along with the shredded chicken.
- 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.
- 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.
Storing and Other Tips
Store leftover casserole in an airtight container for up to 5 days. Reheat in the microwave.
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.
Serving Suggestions
- Seven Layer Green Salad Recipe
- Strawberry Spinach Salad and Homemade Poppy Seed Dressing Recipe
- Twisted Cheese Breadsticks Recipe
- Sheet Pan Garlic Breadsticks Recipe
Easy Chicken and Noodle Casserole
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
- 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.
- 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
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
This looks so doable and tasty, thanks for sharing 🙂
Sophie
http://what-sophie-said.blogspot.co.uk/
xxx
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!
If I cover and freeze for another time what would be the baking instructions? Still 350 for 30 minutes?
looks delicious!
Where in Indiana? That’s where I am…
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!!!!!!!!!!!!!!!!!!!!
the dish was good but it was dry. I followed it to the letter but left out the peas. Do you have any suggestions?
i too found it to be very dry? No milk or anything else needed ?
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.
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?
Those that had dry results….did you cover the casserole?
Did you cover it?
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. 🙂
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.
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! ?
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.
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?
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
Should the soup be diluted with some milk?
No, just the add the condensed milk in.
Cook the noodles while the oven preheats according to package directions.
I don’t have sour cream on hand, but I do have a bit of cream cheese. Would that work?
Cream cheese is a great substitute for sour cream. Cream cheese is thicker, so you’ll need to loosen it up a little before using. For every 1 cup of sour cream called for in a recipe, use 6 ounces cream cheese thinned with a tablespoon or two of milk, buttermilk or water.