What’s creamier and heartier than chicken noodle soup? This decadent Chicken Noodle Casserole!
As the days get colder, I’m craving comfort food more and more. Some recipes that I’d usually love just aren’t cutting it. Chicken noodle soup might be good for the soul, but when I desire some caloric “oomph” in my meal, I make chicken noodle casserole—and boy, is it a game-changer!
Full of fluffy egg noodles, shredded chicken, peas, and carrots, plus a creamy cheese sauce, chicken noodle casserole is fun and filling for the whole family. You’ve got your protein, carbs, and veggies all in one indulgent dish. One big scoop of this casserole at the end of the day, and I hardly need anything else. But who am I kidding? I love sides. This casserole pairs well with a wide array of side dishes, so add it to your next potluck!
What makes casseroles so classic?
My mom was a casserole fanatic when my brothers and I were growing up, and that’s because recipes like this made her job easier. She threw all the yummy ingredients together in a baking dish and let the oven do the rest. The house smelled like a five-star restaurant to us kids, and there was enough to feed us and my neighborhood friends. If we had any leftovers, Mom simply covered the dish and stored it in the fridge for the next evening. Casseroles are not only easy to make, they’re easy to enjoy for more than one dinner. It’s no wonder that casseroles remain a tried-and-true family classic!
How do I store leftovers?
Let your chicken noodle casserole cool to room temperature, and then cover it with aluminum foil or plastic wrap. If there’s only a little left, transfer it to an airtight container. Refrigerate your leftovers for 3-4 days, or freeze them (in a freezer-safe container) for up to 2 months, then thaw them in the fridge overnight. Heat the casserole in an oven-safe dish for 10-15 minutes at 300°F.
Serving suggestions
While chicken noodle casserole is practically one whole meal on its own, there are plenty of sides that spruce up your dinner even more. For veggies, try Savoy Cabbage—it’s crispy, tender, and the seasoning really complements the casserole. Roasted Asparagus is a safe but tasty pick that doesn’t require much prep. Then again, you could just make a simple Green Salad, perfect if you don’t want to keep the oven on. Want to keep the comfort food coming? Then dish out some sweet Honey Cornbread or Potato Rolls.
Ingredients
- 2 1/2 cups cooked shredded chicken use rotisserie or precooked chicken
- 2 10.5-ounce cans cream of chicken soup
- 1 cup low-fat milk
- 1 cup mayonnaise
- 1 small yellow onion finely diced (optional)
- 2 cups frozen peas and carrots thawed
- 1 3/4 cups shredded cheddar cheese
- Salt and pepper to taste
- 12 ounces egg noodles cooked al dente
- 1 cup plain breadcrumbs
- 1/3 cup unsalted butter melted
- Fresh parsley chopped (for garnish)
Instructions
- Preheat your oven to 350°F. Lightly coat a 9×13-inch baking dish with nonstick cooking spray.
- In a large bowl, combine the shredded chicken, cream of chicken soup, milk, mayonnaise, diced onion, frozen peas and carrots, and shredded cheddar cheese. Season with salt and pepper. Then gently fold in the cooked egg noodles until evenly coated.
- Transfer the mixture into the prepared baking dish. Evenly sprinkle the breadcrumbs over the top, then drizzle the melted butter over the breadcrumbs. Bake uncovered for 30 to 35 minutes until the casserole is bubbly and the topping is golden brown. Let cool for a few minutes before serving. Garnish with parsley.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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