By Krista Teigen
Published May 20, 2024
I am a firm believer that just about any noodle dish can be turned into a casserole; it’s an easy way to change up a favorite recipe without reinventing the wheel. One of my favorite dishes is chicken and noodles , and I wanted to take it to the next level by giving it a crumb-and-cheese topping à-la mac and cheese casserole . This chicken noodle casserole is creamy, rich, and so delicious. The crunchy topping elevates it to a whole other level, making it right at home on the potluck table.
Pantry staples like egg noodles, cream of chicken soup, frozen veggies, and breadcrumbs are the backbone of this creamy casserole. All you need to add is some fresh onion, garlic, carrot, herbs, chicken, cream, and, of course, plenty of cheese!
What’s in This Chicken Noodle Casserole Recipe?
- Noodles: The classic choice of noodles for this recipe is egg noodles. I used the corkscrew shape, but the classic loose spiral shape also works well.
- Onion + Garlic: Create a savory base of flavor.
- Carrots: Adds a pop of sweetness, color, and crunch.
- Herbs : Fresh thyme and rosemary add a delicate herbal flavor to the dish.
- Cream of Chicken Soup: An easy hack to add tons of chicken flavor and make the sauce super rich and creamy.
- Heavy Cream: Enhances the creaminess and richness of the sauce.
- Shredded Cooked Chicken : This is a perfect recipe to use up leftover chicken!
- Frozen Peas + Corn: Add color and sweetness to the dish.
- Breadcrumbs: Create a crunchy topping for this gooey casserole.
- Cheese: Shredded cheddar cheese adds a bit of extra savory flavor to this casserole.
Tips for Success
I prefer to cook the noodles al dente rather than all the way through since they will continue to cook in the oven. If you like your noodles extra firm, cook for a few minutes less, and if you like them slightly mushier, cook a bit longer.
How to Store and Reheat
Store leftover chicken noodle casserole in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 20-30 minutes, or heat individual portions in the microwave in 30-second increments until warmed through. I do not recommend freezing this dish.
Serving Suggestions
This chicken and noodle casserole is a complete meal all on its own, but it’s also great served with a green goddess salad or spinach bacon salad for a little extra roughage. It’s a great dish to bring along to a potluck since it has a little bit of everything!
Ingredients1x2x3x
- ▢ 3 cups dry egg noodles
- ▢ 3 tablespoons unsalted butter divided (⅜ stick)
- ▢ ½ onion chopped
- ▢ 2 carrots chopped
- ▢ ½ teaspoon kosher salt
- ▢ 2 cloves garlic minced
- ▢ 1 teaspoon chopped fresh thyme
- ▢ 1 teaspoon chopped fresh rosemary
- ▢ 10.5 ounces cream of chicken soup (1 can)
- ▢ 1½ cups heavy cream room temperature
- ▢ 3-4 cups shredded cooked chicken
- ▢ 1½ cups frozen peas
- ▢ 1½ cups frozen corn
- ▢ ¾ cup breadcrumbs
- ▢ 1 cup freshly shredded cheddar cheese
Instructions
- Preheat the oven to 375°F.
- Cook the noodles to al dente according to the package directions. Drain and set aside. 3 cups dry egg noodles
- Melt 1 tablespoon of unsalted butter in a large oven-safe skillet set over medium heat. 3 tablespoons unsalted butter
- Once melted, add the onion, carrots, and salt. Sauté until softened. ½ onion, 2 carrots, ½ teaspoon kosher salt
- Add the garlic, thyme, and rosemary, and cook for a minute. 2 cloves garlic, 1 teaspoon chopped fresh thyme, 1 teaspoon chopped fresh rosemary
- Stir in the cream of chicken soup and heavy cream. 10.5 ounces cream of chicken soup, 1½ cups heavy cream
- Add in the chicken, peas, corn, and cooked pasta. Stir to combine. Season with salt to taste. 3-4 cups shredded cooked chicken, 1½ cups frozen peas, 1½ cups frozen corn
- Melt the remaining 2 tablespoons of butter and combine it with the breadcrumbs in a small dish. ¾ cup breadcrumbs
- Sprinkle the breadcrumbs and cheddar cheese over the casserole. 1 cup freshly shredded cheddar cheese
- Bake for 20-25 minutes until the breadcrumbs are golden brown and the casserole is bubbling.
Becky’s Tips
- Use gluten-free pasta and cream of chicken soup to make it gluten-free.
- For a vegetarian version, use unsalted vegetable broth, and condensed cream of mushroom soup or cream of celery soup. Leave out the chicken, or swap in some roasted mushrooms .
- Try adding some caramelized onions for an even richer flavor!
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Chicken Noodle Casserole Step by Step
Boil the Noodles: Preheat the oven to 375°F. Cook 3 cups of egg noodles to al dente according to the package directions. Drain and set aside.
Make the Filling: Melt 1 tablespoon of unsalted butter in a large oven-safe skillet set over medium heat. Once melted, add ½ of a chopped onion, 2 chopped carrots, and ½ teaspoon of kosher salt. Sauté until softened. Add 2 cloves of minced garlic, 1 teaspoon of chopped fresh thyme, and 1 teaspoon of chopped fresh rosemary, and cook for a minute. Stir in 10.5 ounces (1 can) of cream of chicken soup and 1½ cups of heavy cream.
Stir in the Chicken, Noodles, and Veggies: Add in 3-4 cups of shredded cooked chicken, 1½ cups of frozen peas, 1½ cups of frozen corn, and the cooked pasta and stir to combine. Season with salt to taste.
Top and Bake: Melt the remaining 2 tablespoons of butter and combine it with ¾ cup of breadcrumbs in a small dish. Sprinkle the breadcrumbs and 1 cup of freshly shredded cheddar cheese over the casserole. Bake for 20-25 minutes until the breadcrumbs are golden brown and the casserole is bubbling.
More Casserole Recipes To Try
- Ham and Potato Casserole
- Crockpot Sweet Potato Casserole
- Chicken Pot Pie Casserole
- Turkey Rice Casserole
- Chicken Divan Casserole
- Crockpot Green Bean Casserole
- Hamburger Casserole
- … Browse All Our Casserole Recipes !
Chicken Noodle Casserole Recipe
Ingredients
- 3 cups dry egg noodles
- 3 tablespoons unsalted butter divided (⅜ stick)
- ½ onion chopped
- 2 carrots chopped
- ½ teaspoon kosher salt
- 2 cloves garlic minced
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 10.5 ounces cream of chicken soup (1 can)
- 1½ cups heavy cream room temperature
- 3-4 cups shredded cooked chicken
- 1½ cups frozen peas
- 1½ cups frozen corn
- ¾ cup breadcrumbs
- 1 cup freshly shredded cheddar cheese
Instructions
- Preheat the oven to 375°F.
- Cook the noodles to al dente according to the package directions. Drain and set aside. 3 cups dry egg noodles
- Melt 1 tablespoon of unsalted butter in a large oven-safe skillet set over medium heat. 3 tablespoons unsalted butter
- Once melted, add the onion, carrots, and salt. Sauté until softened. ½ onion, 2 carrots, ½ teaspoon kosher salt
- Add the garlic, thyme, and rosemary, and cook for a minute. 2 cloves garlic, 1 teaspoon chopped fresh thyme, 1 teaspoon chopped fresh rosemary
- Stir in the cream of chicken soup and heavy cream. 10.5 ounces cream of chicken soup, 1½ cups heavy cream
- Add in the chicken, peas, corn, and cooked pasta. Stir to combine. Season with salt to taste. 3-4 cups shredded cooked chicken, 1½ cups frozen peas, 1½ cups frozen corn
- Melt the remaining 2 tablespoons of butter and combine it with the breadcrumbs in a small dish. ¾ cup breadcrumbs
- Sprinkle the breadcrumbs and cheddar cheese over the casserole. 1 cup freshly shredded cheddar cheese
- Bake for 20-25 minutes until the breadcrumbs are golden brown and the casserole is bubbling.
Notes
- Use gluten-free pasta and cream of chicken soup to make it gluten-free.
- For a vegetarian version, use unsalted vegetable broth, and condensed cream of mushroom soup or cream of celery soup. Leave out the chicken, or swap in some roasted mushrooms .
- Try adding some caramelized onions for an even richer flavor!
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
