Creamy Chicken Noodle Casserole

Creamy Chicken Noodle Casserole is the perfect delicious classic comfort food to warm your tummy on a cold day. This combination of chicken, peas, carrots, thick egg noodles, and creamy sauce, is seasoned and baked to perfection.

Why I love this recipe

These chicken casseroles make a great small-batch lunch, easy weeknight meal, or dinner for two.

As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.

Simple Ingredients

(amounts are listed in the recipe card at the bottom of the post)

uncooked egg noodles (or uncooked wide egg noodles)

boneless chicken breasts

frozen peas and carrots

milk

cream of chicken soup

Salt and pepper to taste

dried minced onion

butter

garlic powder

Italian seasoning

Substitutions

If you’re short on time and you don’t have a can of cream of chicken soup, sour cream works as a substitute! It won’t have a chicken flavor, but one cup of sour cream can replace a can of cream of chicken soup.

Cream of mushroom soup can also be used instead of cream of chicken.

You can use cooked leftover chicken or pre-cooked rotisserie chicken. Skip steps 5 and 6 then add the cooked chicken during step 8.

Equipment used for this recipe

• two 20-ounce oven-safe casserole dishes
• baking sheet
• large saucepan
• large skillet
• ​large bowl
• aluminum foil

How to make Creamy Chicken Noodle Casserole

Step 1 – Preheat the oven to 350 degrees F.

Step 2 – Spray two 20-ounce oven-safe baking dishes with nonstick spray.

Step 3 – Place the two dishes onto a baking sheet and set aside.

Step 4 – In a large pot of salted water, boil egg noodles according to package directions, then drain.

Step 5 – At the same time, heat a large skillet over medium heat and spray with non-stick spray.

Step 6 – Dice the chicken into bite-size pieces and fry until cooked through, about 5 minutes, stirring occasionally. Drain any excess liquid.

Step 7 – In a large bowl, combine the frozen peas and carrots, milk, cream of chicken soup, salt, pepper, dried minced onions, melted butter, garlic powder, and Italian seasoning.

Step 8 – Add the chicken and cooked noodles to the mixture. Gently stir to combine everything.

Step 9 – Pour the mixture into the prepared baking dishes, divided evenly.

Step 10 – Cover the dishes with foil.

Step 11 – Bake for 30 minutes or until heated through.

Step 12 – Remove from the oven, uncover, and let sit for 5 minutes to cool before serving.

Pro Tips

Store leftovers in an airtight container in the fridge for 4-5 days.

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Continue to Content

Yield: Serves 2

Creamy Chicken Noodle Casserole

Print

Creamy Chicken Noodle Casserole is the perfect delicious classic comfort food to warm your tummy on a cold day. This casserole is filled with juicy chicken, peas, carrots, thick egg noodles, and creamy sauce, all seasoned and baked to perfection. This easy recipe makes a great small-batch lunch or dinner for two.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

• 1 cup uncooked egg noodles (or wide egg noodles)
• 6 ounces of boneless chicken breasts
• 1/2 cup frozen peas and carrots
• 1/3 cup milk
• 10-ounce can cream of chicken soup
• Salt and pepper to taste
• 1 teaspoon dried minced onion
• 1 Tablespoon butter (melted)
• 1/8 teaspoon garlic powder
• 1/8 teaspoon Italian seasoning

Instructions

1. Preheat the oven to 350 degrees F.
   
2. Spray two 20-ounce oven-safe baking dishes with nonstick spray.
   
3. Place the two dishes onto a baking sheet and set aside.
   
4. In a large pot of water, cook egg noodles according to package directions until al dente, then drain.
   
5. At the same time, heat a large skillet over medium heat and spray with non-stick spray.
   
6. Dice the chicken into cubes and fry until cooked through, about 5 minutes, stirring occasionally. Drain any excess liquid.
   
7. In a large bowl, combine the frozen peas and carrots, milk, cream of chicken soup, salt, pepper, dried minced onions, melted butter, garlic powder, and Italian seasoning.
   
8. Add the chicken and cooked noodles to the mixture. Gently stir to combine everything.
   
9. Transfer mixture into each casserole dish, divided evenly.
   
10. Cover the dishes with foil.
    
11. Bake for 30 minutes or until heated through.
    
12. Remove from the oven, uncover, and let sit for 5 minutes to cool before serving.

Notes

• If you’re short on time and you don’t have a can of cream of chicken soup, sour cream works as a substitute! It won’t have a chicken flavor, but one cup of sour cream can replace a can of cream of chicken soup.
  
• Cream of mushroom soup can also be used instead of cream of chicken.
  
• You can use leftover pre-cooked chicken or pre-cooked rotisserie chicken. Skip steps 5 and 6 then add the cooked chicken during step 8.
  
• Store leftovers in an airtight container in the fridge for 4-5 days.

Recommended Products

As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.

• 
  BIA Cordon Bleu Porcelain Soup Cup with Handle, White, Set of 4
• 
  Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack)
• 
  Farberware Glide Nonstick Sauce Pan/Saucepan with Straining and Lid, 3 Quart, Black
• 
  Nordic Ware Professional Weight 12 Inch Texas Skillet With Helper Handle
• 
  Zulay Kitchen 3-Piece Plastic Mixing Bowls With Handles & Non Slip Bottom 
• 
  Reynolds Wrap Standard Aluminum Foil - 200 Square Feet

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 471Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 125mgSodium: 1302mgCarbohydrates: 37gFiber: 2gSugar: 5gProtein: 36g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!