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Hearty Chicken & Noodle Casserole

Hearty Chicken & Noodle Casserole
  • prep time: 20 min
  • total time: 45 min
  • serves: 4 people
  • calories: 361 1 serving

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.

Ingredients

cost per recipe: $5.56

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

Instructions

  • 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.
  • 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.

Reviews

(90)
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  • So good

    Kim S.
    November 26, 2019

    I have made this several times and it is wonderful. It's really good on a rainy day.

  • Yummmmy

    Starr r.
    May 18, 2019

    My son loves it as well as I do easy to make and so delicious.

  • Pretty good

    Kaylee G.
    June 15, 2018

    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

  • Have made many times

    Karen H.
    June 11, 2018

    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.

  • Wouldn't make again

    Gloria H.
    March 25, 2018

    Bland and uninteresting.

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    Calories 361
    Total Fat 13.9 g
    Sat. Fat 5.4 g
    Cholesterol 80 mg
    Sodium 794 mg
    Total Carb 23.6 g
    Dietary Fiber 2.6 g
    Protein 32.7 g
    Vitamin A 52 %DV
    Vitamin C 5 %DV
    Calcium 18 %DV
    Iron 7 %DV
    Calories 337
    Total Fat 11 g
    Sat. Fat 5.1 g
    Cholesterol 80 mg
    Sodium 722 mg
    Total Carb 23.6 g
    Dietary Fiber 2.6 g
    Protein 32.7 g
    Vitamin A 50 %DV
    Vitamin C 8 %DV
    Calcium 25 %DV
    Iron 6 %DV

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