Our creamy chicken and noodle casserole recipe is the perfect weeknight meal. It is super easy to make and has enough for the family.
One of my favorite things about this Chicken and Noodle Casserole recipe is that it includes vegetables right in the casserole.
The vegetables add great flavor and you can add as many or as few as you want!
You can also make this budget-friendly dinner any night of the week and have leftovers or invite friends over for a nice dinner without a lot of effort and without breaking the bank.
Since this is an easy family dinner recipe, you can plan on this for those busier nights.
It is also a great recipe for those newer to the kitchen.
If you want the Instant Pot version of this recipe, be sure to check out our Instant Pot Creamy Chicken and Noodles!
To add even more to this already fantastic dinner, consider making our Slow Cooker Green Beans recipe, BBQ Chicken Stuff Baked Sweet Potatoes recipe, and a fun side is our Slow Cooker Cheesy Chicken Taquitos recipe.
Want even more recipe ideas that use already made chicken ?! Try these 45 Cold Chicken Recipes (Best Leftover Chicken Ideas)!
Ingredients Needed For This Chicken and Noodle Casserole Recipe:
- Shredded chicken (can use a rotisserie chicken for this)
- Condensed cream of chicken soup
- Sour cream
- Chopped onion
- Chopped mushrooms
- Chopped red bell pepper
- Frozen peas
- Garlic Salt
- Salt
- Pepper
- Egg noodles
How To Make This Chicken and Noodle Casserole Recipe:
Start this recipe by preheating the oven to 350 degrees.
While the oven preheats, cook the egg noodles according to the package.
When the noodles are done, place them in a greased 9×13 inch pan along with the shredded chicken.
Then, in a small bowl, combine the condensed cream of chicken soup, sour cream, chopped onion, chopped mushrooms, chopped bell pepper, and the frozen peas.
Once that is all mixed, pour it over top of the chicken and noodles.
Next, add the garlic salt, salt, and pepper to the pan and then mix all of the ingredients together in the 9×13 inch pan.
After everything is mixed, cover the pan with aluminum foil and bake it for 30 minutes.
When the timer is done, pull the pan out of the oven and serve it immediately.
To Make This Chicken Casserole Recipe You Will Need:
- 9×13 inch pan (THIS is a great one since it has a lid!)
- Small mixing bowl
- Nonstick spray
- Aluminum foil
Freezer Meal Instructions:
This is a great meal to freeze! You would make this the same way as the original recipe, except when you cover it with aluminum foil, instead of putting the pan in the oven, you will put it in the freezer.
Then when you are ready to bake it. Pull it out about 24 hours ahead of time to let it thaw, then bake it at 350 for about 35 – 40 minutes or until it is baked all the way through.
Shredded Chicken Recipe:
If you don’t plan on running to the store for a rotisserie chicken, then making shredded chicken in the Instant Pot is the next best and easy way!
Gimme Some Oven has a great recipe for Instant Pot Shredded Chicken that is super simple to make and tender!
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Casseroles
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Amazing Casseroles to Make for Dinner
- Chicken Alfredo Gnocchi Casserole Recipe
- Creamy Chicken Broccoli Casserole Recipe
- Cowboy Casserole Recipe (Tater Tot Casserole)
- Million Dollar Casserole Recipe (Spaghetti Casserole)
- 5 Ingredient Ground Beef Enchilada Casserole Recipe
- Chicken and Broccoli Alfredo Casserole
- Chicken Enchilada Casserole
Serves: 8
Easy Chicken and Noodle Casserole Recipe
4.50 from 2 votes
Our creamy chicken and noodle casserole recipe is the perfect weeknight meal. It is super easy to make and has enough for the family.
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
PrintPin
Ingredients
- 2 cups shredded chicken (I like to use rotisserie chicken)
- 10.75 ounces condensed cream of chicken soup 1 can
- 1 cup sour cream (I used light)
- ¼ cup chopped onion optional
- ½ cup chopped mushrooms optional
- 1 red bell pepper chopped, optional
- ½ cup frozen peas
- garlic salt, to taste
- salt and pepper, to taste
- 16 ounces egg noodles cooked (follow the cooking instructions on the package)
Instructions
Preheat oven to 350 degrees.
While the oven preheats, cook the egg noodles according to the package directions.
Place your noodles and chicken in a 9×13 inch baking dish that has been sprayed with non-stick cooking spray.
Combine soup, sour cream, and veggies in a small bowl. Pour mixture over chicken and noodles. Add garlic salt, salt and pepper and mix well in your pan. Cover and bake for 30 minutes (or freeze for baking at another time).
Notes
- This is a great meal to freeze! You would make this the same way as the original recipe, except when you cover it with aluminum foil, instead of putting the pan in the oven, you will put it in the freezer.
- Then when you are ready to bake it. Pull it out about 24 hours ahead of time to let it thaw, then bake it at 350 for about 35 – 40 minutes or until it is baked all the way through.
Nutrition
Calories: 385 kcal · Carbohydrates: 48 g · Protein: 19 g · Fat: 13 g · Saturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 92 mg · Sodium: 331 mg · Potassium: 381 mg · Fiber: 3 g · Sugar: 4 g · Vitamin A: 833 IU · Vitamin C: 23 mg · Calcium: 66 mg · Iron: 2 mg
Equipment
9×13-inch Baking Pan
Small Mixing Bowl
Non-stick Cooking Spray
Aluminum Foil
Recipe Details
Course: Main Course
Cuisine: American
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Sophie says:
This looks so doable and tasty, thanks for sharing :)Sophiehttp://what-sophie-said.blogspot.co.uk/xxx
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Leigh says:
I saw your new book in the bookstore yesterday and bought it. I love it! My whole week's meals are planned using recipes from your book!
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April Myers says:
If I cover and freeze for another time what would be the baking instructions? Still 350 for 30 minutes?
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susan says:
looks delicious!Where in Indiana? That's where I am...
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Betty Stoneburner says:
I make one very similar to this - only I eliminate the mushrooms (which I don't like) but add shredded cheese. I then top it with crushed potato chips. LOVE IT!!!!!!!!!!!!!!!!!!!!
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Cindy says:
the dish was good but it was dry. I followed it to the letter but left out the peas. Do you have any suggestions?
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Karen Carter says:
i too found it to be very dry? No milk or anything else needed ?
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Kristen says:
I liked it but thought it was a little dry too, thinking next time I might use less noodles & chicken with the same amount of cream of chicken/sour cream sauce since we had a lot left over.
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Nancy says:
First why would you put chicken and noodles in the pan and mix all other ingredients poor mix over and then mix well in the dish second how do you salt and pepper to taste before you cook it to taste it third garlic salt was not listed in ingredients.over all it tasted great although it was dry was I supposed to add milk to the soup?
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gdlgal says:
Those that had dry results....did you cover the casserole?
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gdlgal says:
Did you cover it?
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Patti says:
I made a few adjustments. Didn't have any sour cream so I used half and half....felt OK with that since some folks said it was too dry. Skipped the peppers, but added shredded cheese. Tasted good cold, so we'll see what comes out of the oven. :)
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Peter Groninger says:
Just tried it tonite; jazzed it up a bit (some chopped up carrots & some green peppers I had). To combat the dryness that was mentioned I simply added some (roughly 3/4 C ) of the pasta water. Topped it with some buttered panko bread crumbs, then baked it in a covered casserole dish for 30 minutes, then uncovered for another 10 minutes or so. Seemed to have plenty of moisture, and tasted quite good to boot.
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Gina says:
I added a bag of frozen peas and carrots and 1\4 can of milk using the soup can. I just mixed everything in the bowl before I put it in the dish and then covered it with foil and mine came out very creamy and delicious. Hope this helps! ?
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basketball mom says:
My basketball boys loved it! I omitted the veggies in it due to picky eaters and was afraid it may be dry so I added about a 1/4-1/3 cup milk to the sour cream and soup mixture.
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Jennifer Mays says:
I, too, found this to be very, very dry...actually went back and re-read the recipe today to be sure I didn't omit something...and yes, I covered it..Maybe less noodles and two cans of soup?
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Theresa says:
Eating now. Followed recipe, no veggies, added onion and garlic powder and some poultry seasoning. Also added 1 can of cheddar cheese soup. May add a little more liquid next time. But it's DELISH and quick
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Cathy says:
Should the soup be diluted with some milk?
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Momma Cyd says:
No, just the add the condensed milk in.
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Momma Cyd says:
Cook the noodles while the oven preheats according to package directions.
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Tammy says:
I don’t have sour cream on hand, but I do have a bit of cream cheese. Would that work?
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Momma Cyd says:
Cream cheese is a great substitute for sour cream. Cream cheese is thicker, so you'll need to loosen it up a little before using. For every 1 cup of sour cream called for in a recipe, use 6 ounces cream cheese thinned with a tablespoon or two of milk, buttermilk or water.
About The Author:
Kristen Hills
Kristen lives in northern Utah with her husband, Ammon, and her four daughters. She’s the blog’s YouTube guru and she loves running in her spare time.
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