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Chicken Noodle Casserole is one of my favorite pantry meals — it’s cozy, creamy, and made almost entirely from canned and frozen ingredients I usually have on hand. This recipe is a lifesaver for busy nights when I don’t feel like making a grocery run but still want something warm and comforting for the family.
👉 Try it with my Ham and Potato Casserole or Cheesy Chicken and Rice Casserole next!
This Chicken Noodle Casserole is creamy, hearty, and made with simple pantry staples like canned chicken, soups, and frozen vegetables. Perfect for weeknights, it’s budget-friendly and always a family favorite.
💰This recipe is part of 5 Cheap but Delicious Fall Dinners Under $10 meal plan.
Table of Contents
- Step-by-Step Recipe Video
- What You’ll Need for Chicken Noodle Casserole (Key Ingredients)
- Ingredients List
- How to Make Chicken Noodle Casserole
- Chicken Noodle Casserole Variations
- Tips & Tricks for Chicken Noodle Casserole
- Recipe FAQs – Chicken Noodle Casserole
- Make-Ahead, Storage & Reheating
- Casserole Recipes
- Chicken Noodle Casserole Recipe
Step-by-Step Recipe Video
Why You’ll Love This Chicken Noodle Casserole
This casserole feels like the ultimate “back-pocket dinner.” It’s easy, affordable, and forgiving — swap in different veggies or chicken you have on hand, and it always comes out delicious. My family loves it hot from the oven with a crisp side salad, and I love how simple it is to throw together with pantry basics.
Recipe at a Glance
⏰ Total Time: 45 minutes
🍂 Perfect For: Budget-friendly weeknight dinners
🛒 Key Ingredients: Canned chicken, cream soups, frozen veggies, cheddar cheese
🍽️ Servings: 4
🥄 Skill Level: Easy
🧊 Storage: Fridge- and freezer-friendly
👉 Try it with my 3-Ingredient Baked Ziti or Twice Baked Potato Casserole next!
Made With Love,
What You’ll Need for Chicken Noodle Casserole (Key Ingredients)
- Egg noodles – the classic base that soaks up the creamy sauce.
- Cream of chicken + mushroom soups – pantry staples that add flavor and creaminess.
- Sour cream + milk – make the sauce extra smooth.
- Canned chicken – convenient and budget-friendly, or use cooked shredded chicken.
- Cheddar cheese – melty, gooey topping.
- Onion + mixed vegetables – add flavor and texture.
- Seasonings – garlic, thyme, salt, and pepper round it out.
👉 Love pantry meals? Try my 8 Easy Three-Ingredient Recipes.
Ingredients List
- 12 ounces egg noodles
- 10 oz can cream of chicken soup
- 10 oz can cream of mushroom soup
- ½ cup sour cream (use light sour cream for less fat)
- ¾ cup milk
- 12 oz can chicken, drained (or use any cooked shredded chicken)
- 1 cup shredded cheddar cheese, divided
- ½ yellow onion, diced
- 1 cup frozen mixed vegetables
- ½ tsp garlic powder
- 1 tsp salt
- ½ tsp pepper
- ½ tsp dried thyme
- ½ tsp onion powder
🔒 The printable recipe card below includes the full ingredient list and exact amounts — perfect for saving or printing for later.
How to Make Chicken Noodle Casserole
Step 1: Preheat oven to 350℉ and grease a 9×13 baking dish with non-stick spray.
Step 2: Cook the noodles. Bring a large pot of water to a boil. Add the noodles and cook according to package directions. Drain and set aside.
Step 3: Mix. In a large bowl, stir together both cans of soup, sour cream, milk, chicken, ⅓ cup of the cheese, onion, mixed vegetables, and seasonings. Fold in the cooked noodles.
Step 4: Assemble. Pour into the prepared baking dish and sprinkle with remaining cheese.
Step 5: Bake. Bake 28–30 minutes, until hot and bubbly. Serve warm.
Chicken Noodle Casserole Variations
- Swap in frozen broccoli or peas for the veggie mix.
- Use leftover rotisserie chicken instead of canned.
- Add a crushed cracker or breadcrumb topping for extra crunch.
- Mix in mozzarella or Monterey Jack for a cheesier version.
👉 For another cozy bake, try my Ground Beef Stroganoff Casserole.
My Pro TipS
Tips & Tricks for Chicken Noodle Casserole
- Cook the noodles to al dente so they don’t overcook in the oven.
- Drain canned chicken well so the casserole isn’t watery.
- Shred your own cheese for the creamiest melt.
- This reheats well — perfect for meal prep.
Recipe FAQs – Chicken Noodle Casserole
Can I use fresh chicken instead of canned?
Yes, just cook and shred chicken breasts or thighs before adding.
Can I freeze this casserole?
Yes, assemble and freeze before baking, or freeze leftovers up to 2 months.
Can I make this ahead of time?
Yes, assemble and refrigerate up to 24 hours in advance. Bake when ready.
What veggies work best?
Mixed vegetables, broccoli, or even spinach all taste great.
👉 For another budget-friendly favorite, see my Cheap Family Meals Under $10.
Make-Ahead, Storage & Reheating
- Fridge: Store leftovers in airtight container up to 3 days.
- Freezer: Freeze portions up to 2 months.
- Reheat: Bake or microwave until hot, adding a splash of milk if needed.
👉 Try more cozy casseroles in my Healthy Chicken Casserole.
Casserole Recipes
📌 If you try this recipe, give it a rating — it helps others find the best recipes!
Chicken Noodle Casserole
Ingredients
- 12 ounces egg noodles
- 10 oz can cream of chicken soup
- 10 oz can cream of mushroom soup
- ½ cup sour cream , (use light sour cream for less fat)
- ¾ cup milk
- 12 oz can of chicken, drained (or use any cooked shredded chicken)
- 1 cup shredded cheddar cheese
- ½ yellow onion, diced
- 1 cup frozen mixed vegetables
- ½ tsp garlic powder
- 1 tsp salt
- ½ tsp pepper
- ½ tsp dried thyme
- ½ tsp onion powder
Instructions
- Preheat oven to 350℉.
- Grease a 9×13 baking dish with non-stick spray.
- To a large pot of boiling water add the noodles and cook according to the package instructions. Strain and set aside.
- To a large bowl, add both cans of soup, sour cream, milk, chicken, 1/3 cup of the cheese, onion, mixed vegetables, and seasonings, and stir well. Stir in the cooked egg noodles.
- Pour into the baking dish and sprinkle with the remaining cheese. Bake for 28-30 minutes or until cheese is melted and bubbly. Enjoy!
Video
Notes
- Assemble ahead and refrigerate up to 24 hours before baking.
- Freeze before or after baking up to 2 months.
- Swap veggies based on what you have in the freezer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m going to try it. I’m wondering if I could use a slow cooker high for 2 hours or 3-4 hours on low instead of the oven.
Hi! I make so many of your recipes and they are always good 😋! Am I missing something or is the directions missing where to add
the chicken?
Love these recipes, so easy, quick and delicious! Thanks Julia!
This was delicious!
Your instructions don’t say when to add in the chicken. It is common sense, but I thought I’d tell you. ♥️
Delicious
So delicious and easy to make. Your YouTube videos make cooking fun!
Hi Julia! I made this chicken noodle casserole today. It was delicious. Thank you for sharing.I’ll be making it again..💛Blessings
This Chicken Noodle Casserole looks amazing! Can’t wait to make it tomorrow for dinner.
Thank you for your wonderful dinner ideas. I have made numerous recipes from your YouTube Channel, & am never disappointed. You convinced me on the canned chicken👍