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Chicken & Noodle Casserole

Chicken & Noodle Casserole
  • prep time: 20 min
  • total time: 50 min
  • serves: 4 people
  • calories: 371 1 serving

It’s hard to find a more classic casserole recipe than this one, which combines white meat chicken, egg noodles, peas, and cheddar cheese under a golden breadcrumb crust. This chicken and noodle casserole has all the elements of your favorite homestyle soup, sprinkled with cheese and baked until bubbly and browned. What could be more comforting than that?


cost per recipe: $8.64

  • 2 cups uncooked medium egg noodles (about 3 ounces)
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or 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
  • 1/2 cup shredded sharp Cheddar cheese
  • 2 tablespoons dry plain bread crumbs
  • 1 tablespoon butter, melted


  • Step 1

    Cook and drain the noodles according to the package directions.  While the noodles are cooking, heat the oven to 400°F. 

  • Step 2

    Stir the soup, milk, frozen peas, chicken, noodles and cheese in a 1 1/2-quart casserole.  Season with salt and pepper.

  • Step 3

    Bake for 20 minutes or until the chicken mixture is hot.  Stir the chicken mixture.  Stir the bread crumbs and butter in a small bowl.  Sprinkle the chicken mixture with the bread crumb mixture.

  • Step 4

    Bake for 10 minutes or until the bread crumb mixture is golden brown.


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  • My finicky grandkids loved this.

    patricai b.
    February 22, 2014

    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.

  • Delicious

    Brooke W.
    August 24, 2020

    I have been looking for a simple recipe that hits the spot and this was delicious!

  • Lois

    Deloris T.
    June 4, 2020

    I tried it last week and my entire family loved it. I surely will make it again.

  • Chicken Noodle Casserole

    Connie K.
    January 31, 2020

    Have made this for years. It's one of my go to recipes.

  • Made just as written

    Chris K.
    March 11, 2019

    Made just as written and I enjoyed it a lot, it was even better the next day for lunch... Only thing I might would change next time is use more bread crumbs.... For some different flavoring you could always changed the veggies to whatever you might light... But this was quick and easy.

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    Campbell's Pinterest
    Calories 371
    Total Fat 15 g
    Sat. Fat 6.6 g
    Trans Fat 0 g
    Cholesterol 99 mg
    Sodium 1131 mg
    Total Carb 29 g
    Dietary Fiber 3 g
    Sugar 5 g
    Added Sugars 0 g
    Protein 26 g
    Vitamin D 3 %DV
    Calcium 12 %DV
    Iron 7 %DV
    Potassium 6 %DV
    Calories 293
    Total Fat 10 g
    Sat. Fat 5.4 g
    Trans Fat 0 g
    Cholesterol 93 mg
    Sodium 608 mg
    Total Carb 24 g
    Dietary Fiber 3 g
    Sugar 0 g
    Added Sugars 0 g
    Protein 25 g
    Vitamin D 3 %DV
    Calcium 15 %DV
    Iron 6 %DV
    Potassium 6 %DV

    This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.