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Chicken & Noodle Casserole

Chicken & Noodle Casserole

4.67
(9)

A few pantry staples mix with chicken and frozen peas to make a quick-cooking casserole the whole family will love.

serves 4 people

Ingredients

cost per recipe: $11.85

The price is determined by the national average.

  • 1

    can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

  • 1/2

    cup milk

  • 1

    cup frozen peas

  • 1

    can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained

  • 2

    cups (1/4 of a 12-ounce package) medium cooked egg noodles, cooked and drained

  • 2

    tablespoons dry bread crumbs

  • 1

    tablespoon butter, melted

view nutrition info

How to Make It

Stir the soup, milk, peas, chicken and noodles in a 1 1/2-quart casserole.  Stir the bread crumbs and butter in a small bowl. Bake at 400°F. for 20 minutes or until the chicken mixture is hot and bubbling.  Stir the chicken mixture.  Sprinkle with the bread crumb mixture. Bake for 5 minutes or until the bread crumb mixture is golden brown.
Step 1

Stir the soup, milk, peas, chicken and noodles in a 1 1/2-quart casserole.  Stir the bread crumbs and butter in a small bowl.

Step 2

Bake at 400°F. for 20 minutes or until the chicken mixture is hot and bubbling.  Stir the chicken mixture.  Sprinkle with the bread crumb mixture.

Step 3

Bake for 5 minutes or until the bread crumb mixture is golden brown.

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Made With
Swanson® Premium White Chunk Chicken Breast in Water

Swanson® Premium White Chunk Chicken Breast in Water

BUY NOW
Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

BUY NOW
Campbell's® Condensed Cream of Chicken Soup

Campbell's® Condensed Cream of Chicken Soup

BUY NOW

Ratings & Reviews

(9)
  • patricai b.

    February 22, 2014

    My finicky grandkids loved this.

    Made this the first time for my brother and my "I don't like that" grandchildren# They loved it just as it was# Today I made it for my adult friends with just a few adjustments to please a more expanded pallet# Increased noodles to 5 cups, used one can of Campbell's "Cream of Chicken" and one can of Campbell's "Cream of mushroom" soups, and increased the milk to 1 1/2 cups to make it more creamy# I added 1 cup of fresh sliced mushrooms# Left the peas to the original amount and added 2 large pre cooked chicken breasts =1 large breast split, cut to nice size pieces. Baked at 350 for 45 minutes, stirred the casserole, than topped with 2 cups of finely crumbled baked/sea salted potato chips. Baked 15 minutes more until nice and bubbling, took it out and served. The 4 quart casserole was finished off - silly me, I thought I made enough for left overs. Thank you Campbell's for this great recipe.

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  • Debs58

    April 27, 2015

    so easy

    This was so easy....and easily tweeked....first time I made it with the crumbs and butter.....it will happen every time now. =) Everybody was either starved or it was that good but it disappeared and plates where emptied

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  • Ria1030

    March 3, 2015

    Delicious and Simple to Make

    My husband and I both remember when Campbell's used to have the box dinners. This casserole (tailored to our likening) was very similar to those boxed dinners. My husband doesn't really like peas so I didn't add them to the recipe. Instead of using regular noodles, we used wheat pasta and it tasted really good. I'd recommend to this to anyone. I'm so glad I stumbled upon this website the other night.

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  • lisa c.

    August 25, 2014

    Awesome!!!!!

    I really like this dish. I use peas and carrots in it instead of just peas. My husband and my daughter love it. I make a double batch for dinner and we rarely have leftovers.

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  • Shirley P.

    April 17, 2014

    DELICIOUS

    This recipe was so easy to throw together and quick to bake... I have 4 kids and I had company as well over for dinner, and everyone had seconds! I even doubled the recipe and still wasn't enough ;-) I RECOMMEND

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