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.
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.
Want even more recipe ideas that use already made chicken ?! Try these 45 Cold Chicken Recipes (Best Leftover Chicken Ideas)!
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.
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.
To Make This Chicken Casserole Recipe You Will Need:
- 9×13 inch pan (THIS is a great one since it has a lid!)
- Small mixing bowl
- Nonstick spray
- Aluminum foil
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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Easy Chicken and Noodle Casserole Recipe
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
Equipment
- 9×13-inch Baking Pan
- Small Mixing Bowl
- Non-stick Cooking Spray
- Aluminum Foil
Recipe Details
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