Chicken/Poultry

Creamy Chicken Noodle Casserole Recipe for Two

Creamy Chicken Noodle Casserole is the perfect delicious classic comfort food to warm your tummy on a cold day. This casserole is filled with diced 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.

Creamy Chicken Noodle Casserole

 

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How to make Creamy Chicken Noodle Casserole:

Preheat the oven to 350 degrees F (180 C).

 

Spray two 20 ounce oven safe baking dishes with nonstick spray. Click here for 20 ounce oven safe baking dishes.

 

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

 

Boil the egg noodles according to package directions, then drain.

 

At the same time, heat a medium frying pan over medium heat and spray with non-stick spray.

 

Dice the chicken into cubes and fry until cooked through, about 5 minutes, stirring occasionally. Drain any excess liquid.

 

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.

frozen peas and carrots, milk, cream of chicken soup, salt, pepper, dried minced onions, melted butter, garlic powder, and Italian seasoning in a bowl with a whisk

 

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

 

Pour the mixture into the prepared baking dishes, divided evenly.

uncooked Creamy Chicken Noodle Casserole in two baking dishes

 

Cover the dishes with foil.

two baking dishes on a cookie sheet and covered with tinfoil

 

Bake 30 minutes or until heated through.

 

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

 

 

Creamy Chicken Noodle Casserole Recipe for Two

 

 

5 from 1 vote
Creamy Chicken Noodle Casserole Recipe for Two - small batch
Creamy Chicken Noodle Casserole
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Creamy Chicken Noodle Casserole is the perfect delicious classic comfort food to warm your tummy on a cold day. This casserole is filled with diced 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.
Course: Date Night, Dinner, Lunch, Main Course
Cuisine: American
Keyword: creamy chicken noodle casserole, individual chicken casseroles
Servings: 2
Calories: 400 kcal
Author: Zona
Ingredients
  • 1 cup uncooked egg noodles
  • 1 boneless chicken breast about 6 ounces
  • 1/2 cup frozen peas and carrots
  • 1/3 cup milk
  • 1 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 (180 C).
  2. Spray two 20 ounce oven safe baking dishes with nonstick spray. Click here for 20 ounce oven safe baking dishes.
  3. Place the two dishes onto a baking sheet and set aside.
  4. Boil the egg noodles according to package directions, then drain.
  5. At the same time, heat a medium frying pan 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. Pour the mixture into the prepared baking dishes, divided evenly.
  10. Cover the dishes with foil.
  11. Bake 30 minutes or until heated through.
  12. Remove from the oven, uncover and let sit 5 minutes to cool before serving.

Recipe Video

Nutrition Facts
Creamy Chicken Noodle Casserole
Amount Per Serving
Calories 400 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 7g 35%
Cholesterol 100mg 33%
Sodium 1193mg 50%
Potassium 592mg 17%
Total Carbohydrates 31g 10%
Dietary Fiber 2g 8%
Sugars 4g
Protein 26g 52%
Vitamin A 77%
Vitamin C 8.2%
Calcium 8.8%
Iron 14.2%
* Percent Daily Values are based on a 2000 calorie diet.

Creamy Chicken Noodle Casserole is the perfect delicious classic comfort food to warm your tummy on a cold day. This casserole is filled with diced 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. #casserole #ChickenNoodle #chicken #DinnerForTwo #LunchForTwo #RecipeForTwo

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8 Comments

  • Reply
    Judy Pasqualone
    April 9, 2018 at 10:58 am

    HI Zona, I purchased your book for my Kindle & I don’t see the meatball recipe or the chicken casserole recipe in it. So your newsletter recipes are separate from the cookbook? By the way, they look delicious.

    • Reply
      Zona
      April 9, 2018 at 11:07 am

      Hi Judy. Yes, my cookbook was published in early December of 2017 and both the meatball recipe and the chicken casserole were developed and published to the blog after that so they did not make it into my first cookbook. The newsletter is weekly and announces the recipes that are brand new each week. I try to post 2 or 3 new recipes each week and then send out an email to subscribers. If you decide to try either any of the recipes please let me know if you liked them. Thank you very much 🙂

  • Reply
    Judy
    April 9, 2018 at 11:33 am

    Ok will do. I have made the Garlic Orzo Tuscan Shrimp recipe tho…several times and I just love it. It’s my go to dinner for me!

    • Reply
      Zona
      April 9, 2018 at 11:36 am

      Judy, that is awesome to hear! You might like today’s recipe to then. I will be publishing Slow Cooker Garlic Tuscan Chicken and Penne to the blog later today. It’s based on the Tuscan Shrimp recipe. Have a blessed day 🙂

  • Reply
    Judy Pasqualone
    April 10, 2018 at 5:54 pm

    Except after using sun dried tomatoes which I don’t care for really…I just split grape tomatoes in half instead. And it’s great. So first time used sun dried…next three times used halved grape tomatoes. Just to let you know.

    • Reply
      Zona
      April 10, 2018 at 5:58 pm

      That sounds like a great substitution and sounds delicious too 🙂

  • Reply
    Judy Pasqualone
    April 10, 2018 at 6:43 pm

    And I used 1% milk plus dash of pepper flakes…..bottom line is this is my fav recipe and even tho I altered a bit…credit goes to you. I’m so excited I have your book in my Kindle collection. I just cook for me but think I’m going to make the recipe for my son & his family. Haven’t seen the Garlic Tuscan Chicken & Penne recipe yet…will I get in my email newsletter. And hey, thanks for your responses. So great to be able to contact you.

    • Reply
      Zona
      April 10, 2018 at 6:47 pm

      So glad your enjoying the recipes! The Tuscan Chicken was posted to the blog yesterday and should appear on the home page. You can also search the blog or the chicken category to find it. It will also appear in the next newsletter which usually goes out on Fridays. Have a blessed day 🙂

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