Chicken and Noodle Casserole

Chicken and Noodle Casserole is an easy dish that's ready in no time. Tender chicken, noodles, veggies, and a creamy sauce makes this hearty, cozy, and perfect for dinner!

Course Main Course

Cuisine American

Keyword casserole recipe, chicken noodle casserole

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 542

Author Gayle

Equipment

Ingredients

4 tablespoons unsalted butter divided
2 cups frozen mixed vegetables (I used the kind with green beans, corn, carrots, and peas)
1 can (10.5 ounce) cream of chicken soup
1 can (10.5 ounce) cream of mushroom soup
1 cup shredded Parmesan cheese divided
1 cup heavy whipping cream
2 teaspoons garlic powder
¾ teaspoon black pepper
½ teaspoon salt
2 cups shredded chicken (I used the pre-cooked, shredded rotisserie chicken that you can find near the deli section of your grocery store)
1 package (16 ounce) wide egg noodles cooked until al dente
½ cup Italian-seasoned bread crumbs

Instructions

Preheat oven to 375°F and grease a 9x13 baking dish with cooking spray. Set aside.
In a large skillet, melt 1 tablespoon of butter over medium-high heat and add frozen vegetables. Stir occasionally until veggies are tender, about 5 minutes.
Add cream of chicken and mushroom soups, Parmesan cheese, heavy cream, and seasonings. Stir until cheese is melted and then remove from heat.
Add in chicken and noodles. Stir to combine and then spoon into prepared dish. Set aside.
In a small bowl, melt remaining 3 tablespoons of butter and then add bread crumbs and rest of Parmesan cheese. Stir to combine and then sprinkle on top of chicken mixture.
Bake until golden brown on top and bubbly, around 25-30 minutes. Remove from oven and let stand for about 10 minutes before serving.

Notes

See my tips and tricks for making this Chicken and Noodle Casserole above the recipe box.
Lightly adapted from Paula Deen's 13x9 Dishes magazine - 2020

Nutrition