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Hearty Chicken & Noodle Casserole

Hearty Chicken & Noodle Casserole

4.13 84

Comfort food at its finest, this chicken and noodle casserole 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

Ingredients

cost per recipe: $5.56

The price is determined by the national average.

  • 1

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

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

BUY NOW
Campbell's® Condensed Cream of Mushroom Soup

Campbell's® Condensed Cream of Mushroom Soup

BUY NOW

Ratings & Reviews

(84)
  • 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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  • vili v.

    November 23, 2016

    Grandson Gives It Thumbs Up

    My grandson is not an adventurous eater. This classic noodle casserole is the kind of food he enjoys. I use a good parmesan cheese (not the Kraft shelf-stable stuff). I also add a bit of onions and some garlic. I top it with a sharp cheddar. I would doctor it up even more for my own tastes, but this recipe is kid-friendly.

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  • Donna B.

    October 19, 2016

    This recipe was not outstanding

    this cassrole was bland needs something to make it tastier

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  • Finnsbride

    August 17, 2016

    Quick and easy

    Quick and easy way to use the rest of the rotisserie chicken from Costco.

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    (0) (0)
  • Yumyum35

    May 18, 2015

    Excellent with a few extra steps

    I didn't try this exactly as written but with a few extra ingredients I found this to be excellent. I added sauteed onions, thyme, sage, basil and parsley and I heated up the veggies in the saute pan with the cooked chicken and onion before mixing it all together in the warm saute pan making the soup/milk sauce smooth and well incorporated. Then I transferred it all into the baking dish and baked as directed. I also used 2 cups of egg noodles which still seemed a little sparse on noodles. So I served this with homemade biscuits. Super great, my husband wanted seconds and leftovers for lunch!

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    (0) (0)

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