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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  • 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)


  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).

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

chicken noodle casserole 12



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Chicken Noodle Casserole 14

chicken noodle

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17 Responses to “Easy Chicken and Noodle Casserole”

  1. 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?
  2. 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. :)
  3. Peter Groninger
    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.

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