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    Home » Casseroles

    Easy Chicken Noodle Casserole

    Published: Dec 4, 2021 / Updated: Oct 27, 2022 / 39 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    This chicken noodle casserole is quick and simple to throw together. It's an easy make ahead dinner that's creamy, cheesy, and has loads of broccoli!

    You may also like my Beef Noodle Casserole, Sloppy Joe Casserole, or Cheesy Chicken Divan.

    close-up of a serving spoon taking a large spoonful of chicken noodle casserole from the baking dish

    Why you'll love it

    This chicken noodle casserole recipe is a time saver for when you've got hungry people to feed, don't really feel like cooking, and want something hot and comforting. This is a family favorite that's great if you have a picky eater or two! It has all the best flavors from Chicken Noodle Soup but in a no-fuss casserole.

    A handful of simple grocery store and pantry ingredients is all you need to make this creamy chicken noodle casserole recipe. You can even make it ahead. This chicken noodle bake can be on your table in no time... and your whole family will love you for it. Check out more of my casserole recipes for crowd-pleasing deliciousness.

    What you'll need for this cozy casserole

    • Noodles - wide egg noodles work best in this casserole since they hold their shape well
    • Broccoli - it's great paired with chicken and gets in some veggies
    • Chicken - you can buy a rotisserie chicken or use up any leftover chicken you have
    • Cream of chicken soup - a tried and true shortcut for adding flavor to casseroles
    • Sour cream - adds even more creaminess and a touch of tanginess
    • Garlic powder - a hint of garlic is my not-so-secret ingredient
    • Scallions - these mild green onions add a burst of freshness
    • Cheddar cheese - plenty of freshly grated cheddar adds that dreamy cheesiness you crave!
    easy chicken noodle casserole in two beige bowls

    Make ahead tip

    • Assemble up to step 4 (before baking), let cool, then cover tightly and refrigerate for up to 2 days ahead or freeze for 2-3 months. Let it thaw on the counter then bake as directed. You may need to add on extra time since it'll be cold.

    How to make chicken noodle casserole

    This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

    preparing broccoli and pasta noodles and adding to a baking dish for chicken noodle casserole

    Boil a pot of water. Cook the egg noodles for 1 minute less than package directions indicate, then add the broccoli in during the last 2 minutes of cooking. Drain and add the noodles and broccoli to a 9x13 casserole dish.

    adding in ingredients over top of pasta in a baking dish for chicken noodle casserole

    Add the chicken, chicken soup, sour cream, garlic powder, scallions, and half of the cheddar, then toss and smooth it in an even layer.

    chicken noodle casserole before and after baking

    Top with the remaining cheese, then cover with foil and bake for 25-30 minutes.

    Substitutions and variations

    • Try swapping the condensed cream of chicken soup with cream of mushroom soup or cream of celery soup.
    • Don't like using canned soup? You can make a Homemade Cream of Chicken Soup if you prefer, or swap it for the sauce in my Tuna Noodle Casserole recipe.
    • Use fresh or frozen broccoli: I used a pound of fresh broccoli (makes about 4 cups once cut into florets). You can use frozen broccoli if you prefer. I'd thaw it first (drain well) then add to the casserole in step 3, or add it frozen to the boiling noodles, but only for up to a minute or so (frozen broccoli is already partially cooked).
    • You could use other vegetables instead of or in addition to the broccoli. Frozen peas, corn, or pre-chopped frozen veggies will work too. I'd add them into the boiling water a minute or so before draining it.
    • You can swap the scallions for a 1/2 teaspoon or so of onion powder if you prefer.
    • Any pasta will work for this recipe. Just be sure to cook it al dente so it won't be overcooked in the oven. If using a small shape (like macaroni), use less than 3 cups or you'll have way too much pasta.

    Helpful tips

    • Halve the recipe and use an 8x8 baking dish if 6-8 servings is too much. 
    • If you want a crunchy topping for the top of the casserole, melt 1/4 cup of butter and mix it with 1 cup of panko breadcrumbs, crushed Ritz crackers, crushed potato chips, or plain cornflakes.
    • For best results, grate your own cheese. I use this grater. I recommend a good sharp cheddar for this recipe.

    What to serve with it

    • It's pretty hearty on its own, but a slice of Cheesy Garlic Bread is great or just a dinner roll.
    • Try a light side salad with this Homemade Ranch Dressing, mixed greens, and your favorite veggies.

    Leftovers and storage

    • Leftovers will last 3-4 days in the fridge. Simply reheat over a low heat for best results.
    • If needed, add a splash of milk to give it a little refresh.
    • I wouldn't recommend freezing leftovers of this one. The texture of the noodles and creamy sauce is liable to change.

    More delicious chicken recipes

    • Cheesy Chicken, Broccoli, and Rice (One Pot Meal!)
    • One Pot Chicken and Broccoli Pasta
    • Easy Chicken and Rice Casserole
    • One Pot Chicken and Noodles
    • Cream of Mushroom Soup Chicken Bake
    close-up of chicken noodle casserole

    Questions about this cheesy chicken noodle casserole recipe? Let me know in the comments below! Do you make yours the same way?

    close-up of a serving spoon taking a large spoonful of chicken noodle casserole from the baking dish

    Chicken Noodle Casserole

    This chicken noodle casserole is quick and simple to throw together. It's an easy make ahead dinner that's creamy, cheesy, and has loads of broccoli!
    4.92 from 12 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Main Course
    Cuisine American
    Servings 8
    Calories 343 kcal
    Prevent your screen from going dark

    Ingredients
     

    • 3 cups uncooked egg noodles
    • 1 pound broccoli cut into florets, see note
    • 2 cups cooked chicken
    • 2 (10.5 ounce) cans condensed cream of chicken soup
    • 1/2 cup sour cream
    • 1/2 teaspoon garlic powder
    • 1/3 cup scallions chopped
    • 2 cups grated cheddar cheese divided
    • Salt & pepper to taste

    Instructions
     

    • Preheat oven to 375F and move the rack to the middle position.
    • Boil a pot of water and cook the egg noodles for 1 minute less than the package directions indicate. Add the broccoli to the pot 2 minutes before the noodles are done. Drain and transfer to a 9x13 casserole dish.
    • To the casserole dish, add the chicken, condensed soup, sour cream, garlic powder, scallions, and half the cheddar. Toss and then smooth into an even layer.
    • Top with the rest of the cheese, then cover with foil and bake for 25-30 minutes. Uncover and broil if desired.
    • Serve immediately with extra salt & pepper if needed.

    Notes

    • Serves 6-8 depending on portion size.
    • Use fresh or frozen broccoli: I bought one pound of broccoli (including the stem), which made about 4 cups when cut into florets. Anything in the ballpark will work. If using frozen broccoli, thaw it, drain it, and add to the casserole in step 3... or add it from frozen to the boiling water with the noodles, but only cook it for up to a minute since frozen broccoli is already par-cooked and you don't want it getting mushy in the oven.
    • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
       

    Nutrition

    Calories: 343kcalCarbohydrates: 20gProtein: 22gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 81mgSodium: 758mgPotassium: 392mgFiber: 2gSugar: 2gVitamin A: 926IUVitamin C: 52mgCalcium: 269mgIron: 2mg
    Keyword chicken egg noodle casserole, chicken noodle bake, chicken noodle casserole recipe
    Author Natasha Bull
    « Cajun Twice Baked Potatoes
    Quick Cream Cheese Pasta Sauce »

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    1. Mags H says

      January 18, 2023 at 5:24 PM

      5 stars
      I made this tonight for dinner and it was super easy and tasty! I followed the recipe for homemade cream of chicken and it worked perfectly. I also added French fried onions to the top before cooking (instead of the bread crumbs that were optional) and it was so flavorful and delicious! I loved the extra crunch too. Will definitely be putting this into the rotation of weeknight meals!

      Reply
      • Natasha says

        January 18, 2023 at 8:33 PM

        Wonderful!! 🙂 Thanks so much for your review!

        Reply
    2. Linda Johnston says

      January 11, 2023 at 4:07 PM

      Chicken and broccoli are so versatile and tasty together Another bonus, Quick and easy like this one. Thanks for sharing

      Reply
      • Natasha says

        January 11, 2023 at 6:34 PM

        Glad you liked it, Linda!! 🙂

        Reply
    3. Phil says

      January 8, 2023 at 10:25 AM

      5 stars
      I made this for my wife and she loved it. It's a keeper for sure.

      Reply
      • Natasha says

        January 8, 2023 at 10:41 AM

        Yay!! So glad to hear it, Phil! 🙂

        Reply
    4. Amy says

      December 15, 2022 at 8:53 PM

      4 stars
      Very good! Prep time a bit more than expected, and I mixed everything together in noodle pan before putting in 9x13 pan, much easier.

      Reply
      • Natasha says

        December 16, 2022 at 10:19 AM

        Glad you enjoyed it!

        Reply
    5. DIane Shamaly says

      November 7, 2022 at 12:27 PM

      5 stars
      I make several variations of this, using different rices, vegetables etc.
      It is my go to for using leftover turkey and chickens! Delicious!

      Reply
      • Miranda @ Salt & Lavender says

        November 7, 2022 at 12:56 PM

        That's so nice to hear!! Love that you change it up. Thank you for the review. 🙂

        Reply
    6. priya says

      October 14, 2022 at 11:37 PM

      Can I use Greek yogurt instead of sour cream?

      Reply
      • Natasha says

        October 15, 2022 at 10:12 AM

        I don't recommend it unless it's a higher fat one (like 10%). It'll be a bit grainy and watery otherwise.

        Reply
      • Ruthie says

        November 1, 2022 at 8:07 PM

        I substituted and it was great. I'd be careful if you're using the nonfat ones as they lack a bit of the creaminess. The one I used was 4%>

        Reply
    7. Sarah says

      October 12, 2022 at 3:55 PM

      Will deff try this, partner not a broccoli fan so will add peas n mushrooms, mayb do half section one side broccoli and other side pease n mushroom.

      Reply
      • Natasha says

        October 12, 2022 at 6:03 PM

        That works!

        Reply
    8. Maureen says

      October 11, 2022 at 5:03 PM

      5 stars
      Made this tonight and ohhh sooo good!! Love recipes where I can use a rotisserie chicken on busy nights when I don’t have much time. I had some mushrooms I wanted to use up so sautéed them with a shallot instead of chives. Also used more noodles than called for so added a splash of chicken broth. Everyone loved it! This is definitely a keeper! Thank you Natasha, you make me look good!

      Reply
      • Natasha says

        October 12, 2022 at 8:59 AM

        Fantastic!! Glad you enjoyed it! You're very welcome, Maureen! 😀

        Reply
    9. Luisa Cywinski says

      October 10, 2022 at 6:02 PM

      Can this be made ahead of time and then be refrigerated or frozen before reheating?

      Reply
      • Natasha says

        October 10, 2022 at 6:12 PM

        There's a "make ahead tip" section in the blog post that explains what to do. Hope you like the recipe!

        Reply
    10. Rivel says

      March 13, 2022 at 10:51 PM

      5 stars
      I gotta say this was simply delicious! It made alot and didn't hurt the wallet at all. I added in a good amount of red pepper flakes to add a spicy kick to it. Thanks for sharing this recipe!

      Reply
      • Miranda @ Salt & Lavender says

        March 13, 2022 at 11:04 PM

        You're very welcome, Rivel! Love your additions!

        Reply
      • Alison Ward says

        September 22, 2022 at 7:49 PM

        5 stars
        I had to do a little tweaking do use what I had on hand (I used 1 can of cream of mushroom since I only had one can od cream of chicken and used onion in place of shallots), we absolutely LOVED IT! I DEFINITELY will make it again and plan to put half in the freezer next time since there's only two of us. Better than the "storebought" that I usually keep in the freezer form my high pain days and MUCH cheaper! THANK YOU!

        Reply
        • Miranda @ Salt & Lavender says

          September 22, 2022 at 8:43 PM

          You're very welcome, Alison!! Thanks for the kind review! 🙂

          Reply
    11. Mary in Pinehurst says

      March 8, 2022 at 12:51 PM

      5 stars
      This was truly easy and delicious! I had a few left over mushrooms in the fridge so I sauted them in a little butter and added to the casserole. My husband (picky) loved it and it I will definitely make it again.

      Reply
      • Miranda @ Salt & Lavender says

        March 8, 2022 at 3:49 PM

        That's awesome to hear, Mary! Thanks so much for your review.

        Reply
    12. Jason says

      February 22, 2022 at 5:02 AM

      What temp do I need to cook for and how much cheese?

      Reply
      • Natasha says

        February 22, 2022 at 11:03 AM

        Hi! So... you had to scroll past the recipe card to write me a comment. All the info you need (exact ingredients and step-by-step instructions) are in there.

        Reply
    13. Laura says

      January 3, 2022 at 5:20 PM

      5 stars
      Just made this for dinner tonight and there were no leftovers…huge hit! It’s really cold and windy here tonight, and this was the perfect homey comfort food. I used a rotisserie chicken (so easy!), subbed frozen peas for the broccoli, and used 1 can cream of chicken and 1 can cream of celery. I also subbed fresh minced garlic for the garlic powder because I was out of that. Lots of black pepper and a little salt. I also used “no yolk” egg noodles as a healthier alternative to the regular version, which has a ton of cholesterol and there was no difference in texture or taste. Definitely a winner and will be on regular rotation here.

      Reply
      • Natasha says

        January 3, 2022 at 6:18 PM

        Excellent! I'm so glad you enjoyed it, Laura!! Thanks for your thorough review. 🙂

        Reply
    14. Kmofo says

      January 2, 2022 at 11:42 AM

      5 stars
      This was great! It was easy, and felt like some good, much needed comfort food. I had some left over turkey bacon crumbles that I added. And then, I had frozen broccoli or fresh asparagus…I went with the fresh asparagus and it worked out really well! Thanks for giving me some meals to make for my family that don’t take hours to make, but still taste great!

      Reply
      • Natasha says

        January 2, 2022 at 12:09 PM

        That's awesome! I'm so glad it worked out. You're very welcome. 🙂 Thanks for your review!

        Reply
    15. Rachael says

      December 23, 2021 at 2:59 PM

      Hi! For the crunchy topping would you add it at the end or top it and cook it a little?

      Reply
      • Natasha says

        December 23, 2021 at 4:43 PM

        Hi Rachael! I'd add it before baking. Hope you enjoy the recipe!

        Reply
        • Rachael says

          January 18, 2022 at 2:25 PM

          5 stars
          Loved it! Making it again tonight! Thank you! Might add some red pepper flakes for some spice!

          Reply
          • Miranda @ Salt & Lavender says

            January 18, 2022 at 4:13 PM

            You're welcome! Love the red pepper flakes idea. So glad you liked it!

            Reply
    16. AngelaML says

      December 17, 2021 at 6:05 PM

      5 stars
      Hi Natasha,

      I've been eyeing this recipe for a bit now, as my Mom's macaroni & cheese is one of my favorite comfort foods, but I need to really watch the cholesterol. I made this tonight - coincidentally my hubby had ordered a new enameled cast iron baking dish that arrived today so I was able to try it out!

      I stayed pretty close to your recipe - I doubled the garlic (because I always do, and can never have enough garlic), and used reduced fat cheddar cheese and light sour cream. I liked the chicken and broccoli to make it more healthy. Nice to see the cream of chicken soup and not milk/cream. I was worried ahead of time this would be a heavy "cheesy" dish, but it really was not at all! We all agreed it was a very tasty dish and will definitely be making it again. The broccoli was cooked perfectly. I think the egg noodles definitely lightens it up compared to heavier pasta.

      You are so creative with your recipes and flavors. Thank you very much!

      Reply
      • Natasha says

        December 17, 2021 at 8:23 PM

        I'm so happy you enjoyed it, Angela! 🙂 As always, I really appreciate your detailed reviews.

        Reply
    17. Gloria says

      December 8, 2021 at 9:17 PM

      Can this be made I. a crockpot

      Reply
      • Natasha says

        December 9, 2021 at 9:29 AM

        Hi Gloria! I have not tested this (or anything similar) in a Crockpot, so I am not sure.

        Reply

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    Natasha Bull, founder and author of Salt & Lavender, in the kitchen

    Hi! I'm Natasha. Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!  Read more...

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