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Hearty Chicken & Noodle Casserole

Hearty Chicken & Noodle Casserole

4.1 88

Comfort food at its finest, this chicken and noodle casserole recipe uses our delicious Mushroom Soup to add creaminess and flavor to chicken, noodles and veggies.  If you’re looking to save time during the week, this dish freezes well and can be made ahead. See recipe tips to learn how.  You might also like: Country Chicken Casserole which has a layer of stuffing instead of noodles, or Super Chicken Casserole which has the best of both.

serves 4 people


cost per recipe: $5.56

The price is determined by the national average.

  • 1

    can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

  • 1/2

    cup reduced fat (2%) milk

  • 1

    cup frozen mixed vegetables (carrots, green beans, corn, peas)

  • 2

    cups cubed boneless, skinless chicken breasts, cooked

  • 1 1/2

    cups medium egg noodles, cooked and drained

  • 1/4

    cup grated Parmesan cheese

  • 1/4

    teaspoon ground black pepper

  • 1/2

    cup shredded Cheddar cheese

view nutrition info

How to Make It

Step 1

Stir the soup, milk, vegetables, chicken, noodles, Parmesan cheese and black pepper in a 1 1/2-quart casserole.

Step 2

Bake at 400°F. for 25 minutes or until the vegetables are tender.  Stir the chicken mixture.  Sprinkle with the Cheddar cheese.

Recipe Tips

  • Transforming leftovers is simple with easy casserole recipes like this one.  Cooked chicken, turkey or ham will all work in this recipe.
  • For Golden Onion Chicken & Noodle Casserole, substitute 1/2 cup crushed French fried onions for the Cheddar cheese.
  • For Hearty Chicken Casserole with a Twist, substitute 2 cups cooked rotini pasta for the egg noodles.
  • Make Ahead Freezer Meal: Assemble as directed (including topping with the cheese), wrap tightly (add a layer of parchment on top under the foil so the cheese won’t stick) and freeze.  From frozen, bake, covered, at 400°F. for 55 minutes or until hot.  Or, thaw in the refrigerator and bake, covered, for 35 minutes or until hot.

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Made With
(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

Buy Now
(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

Buy Now

Ratings & Reviews

  • Kaylee G.

    June 15, 2018

    Pretty good

    Fairly tasty and easy to make, especially if you already have some leftover meat in the fridge. I would say it REALLY needs the crumbled french fried onions. The texture is pretty boring without the crunch to mix it up a little. I also add in some celery salt

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  • Karen H.

    June 11, 2018

    Have made many times

    I love this recipe have made it many times. I have put my own spin on it though. I use Cream of Chicken and Herbs soup instead of Cream of Mushroom because I don't like mushrooms. I also use French's fried onions the white cheddar flavor along with the cheddar cheese it gives it a better cheesy flavor, not only on the top but in the casserole a well. I also usually add a little bit more milk to it.

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  • Gloria H.

    March 25, 2018

    Wouldn't make again

    Bland and uninteresting.

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  • Tierra A.

    January 18, 2018


    I appreciate the simplicity of the recipe, as I don't like to cook much. I didn't pay attention when I grabbed the can, so I used cream of chicken. And I added seasoning salt, garlic and onion powder and pepper (my go-to seasonings) It's something I could/would make again :-)

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  • Janelle W.

    January 9, 2017

    New Favorite Meal

    Made this tonight for supper and it was easy,flavorful,and delicious. I substituted Cream of Chicken for the Cream of Mushroom and used a cup of milk because it seemed a little thick to me. But overall very easy. Will definitely be added to the rotation.

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