The Best Chicken Noodle Casserole (Easy Weeknight Dinner)
By Barbara | Soul Food Cooking | SoulFoodCooking101.com
Pull a bubbling chicken noodle casserole fresh from the oven and the kitchen changes character. The bread crumb topping crackles golden across the top, butter pooling at the edges. By the time it lands on the table, the whole family has wandered in to see what’s for supper.
What you end up with is creamy underneath and crackly on top, with a buttered bread crumb crown that holds its own against every spoonful of the filling. It’s the kind of supper that feels like a Sunday meal but lands on the table on a Tuesday night, with no one in the kitchen guessing it came together in under an hour.
Want more easy casserole recipes? Try my Tuna Noodle Casserole!
This Post May Contain Affiliate Links
RECIPE OVERVIEW
- Prep: 10 min
- Cook: 35 min
- Total: 45 min
- Servings: 6
- Cuisine: Southern
- Course: Main
WHY YOU’LL LOVE THIS CHICKEN NOODLE CASSEROLE
This is the kind of recipe that earns a permanent spot in your weeknight rotation. Rotisserie chicken does the heavy lifting on prep, so you skip the step of roasting and shredding your own bird. The cream of mushroom soup blends with half and half to create a filling that’s rich without being heavy, and the egg noodles soak up every bit of the creamy base while they finish cooking in the oven. The buttered bread crumb topping is what takes this casserole from good to memorable. Adding it late and finishing with high heat gives you a crispy top that contrasts beautifully with the creamy interior. The whole thing comes together in about 45 minutes, uses one baking dish, and feeds six hungry people. Your kids will be in the kitchen asking how much longer before the timer goes off.
INGREDIENTS
- For the Casserole:
- cooked rotisserie chicken
- cream of mushroom soup
- chopped onion
- half and half
- peas and carrots
- egg noodles
- garlic powder
- black pepper
- salt
- For the Topping:
- bread crumbs
- melted butter
TOOLS YOU’LL NEED
- Large pot for boiling the noodles
- Colander for draining
- 9×13 baking dish
- Small bowl for the bread crumb topping
- Measuring cups and spoons
- Wooden spoon or spatula for mixing
- Knife and cutting board
WATCH THE VIDEO
Watch me make this full recipe step by step.
HOW TO MAKE THE BEST CHICKEN NOODLE CASSEROLE
Step 1: Preheat the Oven
Set your oven to 350 degrees and let it come up to temperature while you work on the noodles. A fully preheated oven means the casserole starts baking the second you slide it in, which helps the filling thicken up the way it should.
Step 2: Boil the Noodles
Fill a large pot with water and add a half teaspoon of salt. Bring it to a rolling boil before the noodles go in. Salting the water at this stage seasons the pasta from the inside, so don’t skip it.
Step 3: Cook the Noodles for Six Minutes
Add the egg noodles to the boiling water and let them cook for 8 minutes, stirring occasionally so they don’t stick.
Step 4: Drain and Rinse
Pour the noodles into a colander, then rinse with cold water. The cold rinse stops the cooking where you want it and rinses off the extra starch so the noodles stay separate when they go into the dish. Let them drain while you set up the baking dish.
Step 5: Add the Noodles and Vegetables to the Baking Dish
Pour the drained noodles into your 9×13 baking dish, then add the cream of mushroom soup, onion, and scatter the peas and carrots evenly over the top. Frozen peas and carrots work fine here. There’s no need to thaw them, and they’ll finish cooking in the oven.
Step 6: Add the Chicken
Layer in the cooked rotisserie chicken. The rotisserie chicken brings its own seasoning to the dish, which is part of why this casserole tastes so good with so little work.
Step 7: Season the Casserole
Sprinkle the garlic powder, black pepper, and the rest of the salt over everything. Don’t be tempted to add the seasonings to a single spot. Spread them out so the flavor reaches every bite.
Step 8: Add the Half and Half
Pour the half and half over the top of the dish. This is what turns the cream of mushroom soup into a proper creamy sauce. The half and half thins everything to the proper consistency and gives the filling a silky finish you won’t get from soup alone.
Step 9: Mix Everything Together
Use a large spoon or spatula to mix all the ingredients until well combined. Make sure the noodles, vegetables, chicken, and sauce are evenly distributed. Every spoonful should have a little bit of everything.
Step 10: Bake for 30 Minutes
Transfer the dish to the preheated oven and bake for 30 minutes. The filling will bubble up around the edges and the noodles will absorb the creamy filling. Don’t open the oven during this stretch. Let it do its work.
Step 11: Make the Bread Crumb Topping
While the casserole bakes, melt 2 tablespoons of butter and stir it into 4 tablespoons of bread crumbs in a small bowl. Mix until every crumb is coated. This is the move that gives the casserole its crispy top, and skipping the butter is the difference between a topping that browns and one that stays pale and powdery.
Step 12: Top the Casserole
Pull the casserole out of the oven and sprinkle the buttered bread crumbs evenly across the top. Try to get full coverage so every serving gets some of the crunch.
Step 13: Finish at High Heat
Increase the oven temperature to 400 degrees and return the casserole to the oven for 5 more minutes. This high-heat finish is what gives you the golden, crackly top. Watch it during these last few minutes because bread crumbs go from golden to too dark quickly.
WHAT TO SERVE WITH CHICKEN NOODLE CASSEROLE
This casserole is a complete meal on its own, but a few sides round it out beautifully. A fresh green salad with a tangy vinaigrette cuts through the richness of the cream sauce. Buttermilk biscuits are a natural pairing and great for soaking up any leftover sauce on the plate. Roasted broccoli or green beans add a pop of color and a fresh contrast. A glass of sweet tea or a cold lemonade finishes the table.
How to Store and Reheat
HOW TO STORE
Let the casserole cool completely before storing. Cover the baking dish tightly with foil or transfer the casserole to an airtight container. It’ll keep in the fridge for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
HOW TO REHEAT
The oven is your best friend for reheating this casserole. Cover it with foil and warm at 350 degrees for about 20 minutes, or until heated through. If you want to revive the bread crumb topping, take the foil off for the last 5 minutes. The microwave works fine for a single portion when you’re in a hurry, but the topping won’t stay crisp.
PRO TIPS
A few small moves make a big difference with this recipe. First, undercook the noodles. Six minutes in boiling water is the sweet spot because the pasta keeps cooking once it hits the oven. Second, rinse the noodles with cold water after draining. It stops the cooking and washes off the starch that would otherwise turn your casserole gummy. Third, don’t put the bread crumbs on at the beginning of baking. Adding them at the end keeps them crisp and prevents burning. Fourth, the final blast at 400 degrees is what gives you the crackly top, so don’t skip the temperature change. And finally, let the casserole rest for about 5 minutes after it comes out of the oven. The sauce will thicken up and the noodles will absorb the last of the liquid, giving you cleaner servings.
JOIN THE #SFCFAMILY!
If you made this Chicken Noodle Casserole, I want to hear from you! Drop a comment below and let me know how it turned out. Did you add your own twist? Did your family go crazy for it? I read every single comment and I love hearing from my #SFCFamily.
Don’t forget to LIKE this video, SUBSCRIBE to the Soul Food Cooking channel, and hit that notification bell so you never miss a new recipe. Share this recipe with someone you love because good food is always better when it’s shared!
Find more delicious Southern recipes at SoulFoodCooking101.com and follow me on social media for daily cooking inspiration. Until next time, remember to cook with love, eat with joy, and always season your food!
FAQS
Yes. Cream of chicken or cream of celery both work well and give the casserole a slightly different flavor. Cream of mushroom is the classic choice because the earthy mushroom flavor pairs so well with chicken, but the recipe is flexible.
Yes. Any cooked chicken works. Baked, grilled, or poached chicken breasts or thighs are all fair game. You’ll need about a pound of cooked chicken, shredded or chopped into bite-sized pieces. Rotisserie chicken is a shortcut because it comes pre-seasoned and ready to go.
Yes. Assemble the casserole through the mixing step, cover it tightly, and refrigerate for up to 24 hours before baking. When you’re ready to cook, add about 10 minutes to the bake time since the dish is going in cold. Hold off on the bread crumb topping until you’re ready to bake so it stays dry.
You can freeze it either before or after baking. To freeze before baking, assemble through the mixing step, cover tightly with foil, and freeze for up to 2 months. Thaw overnight in the fridge, then bake as directed. To freeze after baking, let it cool completely, portion it out, and freeze in airtight containers.
You can substitute equal parts whole milk and heavy cream, or use evaporated milk in a pinch. Plain whole milk works too, though the filling will be slightly less rich. Avoid using skim milk or low-fat milk because the sauce won’t have the same body.
Chicken Noodle Casserole
Ingredients
- 1 pound cooked chicken rotisserie
- 2 10.5 ounce cans cream of mushroom soup
- 1/2 cup chopped onion
- 2 cups half and half
- 1 cup peas and carrots
- 12 ounces egg noodles
- 4 tablespoons bread crumbs
- 2 tablespoons butter melted
- 1 1/2 teaspoons garlic powder
- 1 teaspoon black pepper
- 2 1/2 teaspoons salt divided
Method
- Preheat oven to 350 degrees.
- Add 1/2 teaspoon of salt to a pot of water and bring to a boil.
- Add the egg noodles and cook for 6 minutes, stirring occasionally.
- Remove the pasta from the heat, rinse with cold water, and set aside.
- In a 9×13 baking dish, add the noodles and the peas and carrots.
- Add the chicken, both cans of cream of mushroom soup, and the chopped onion.
- Season with garlic powder, black pepper, and the remaining 2 teaspoons of salt.
- Pour the half and half over the top.
- Mix all ingredients until well combined.
- Transfer to the preheated oven and bake for 30 minutes.
- While the casserole bakes, mix the melted butter with the bread crumbs in a small bowl.
- Remove the casserole from the oven and top with the buttered bread crumbs.
