Chicken Noodle Casserole Recipe

This recipe has a funny story to go with it.  I was not what you would call a rebellious teen.  Honestly, I was pretty good.  The one naughty thing I did growing up is occasionally skip school.  My friend Melissa and I would catch the easy rider bus to her house and hang out there while her mom was working and she would always make these weird concoctions for us to eat.  This was probably my first experience at really cooking for myself.  ANYWAY...one day she made chicken and noodles.  She literally popped open a can of chicken, mixed it with cream of chicken soup, and added egg noodles.  I was a little skeptical, but I'm going to keep it 100, IT WAS DELICIOUS.  Fast forward 22 years later and that simple dish inspired this Chicken and Noodle Casserole Recipe.  


Pack full of savory chicken, tender vegetables, luscious gravy, and noodles it just doesn't get any better.  I know you're gonna love this one so...

Let's Get Started!

For this simple Chicken Noodle Casserole you will need:


  • 2 cups fully cooked chicken, shredded
  • 2 cups egg noodles, cooked
  • 1 12 oz bag of Frozen Mixed Vegetables
  • 1 15 oz can Cream of Mushroom Soup
  • 1 15 oz can Cream of Chicken Soup
  • 1 c Milk
  • 2 Tbsp Butter, melted
  • 1 Tbsp Dried Minced Onion
  • 1 tsp Garlic Powder
  • 1 tsp Kosher Salt
  • 1 tsp Ground Black Pepper
  • French Fried Onions to top
Preheat the oven to 350 degrees.  



Something I did to keep this super simple and my dishes at a minimum was I cooked my chicken and noodles in my instant pot.

For the chicken: I just put in on MANUAL with 1 cup of water for 20 minutes.  Quick release after.

For the noodles: I put it on MANUAL with 3 cups of water for 5 minutes.  Quick release after.

I'm not going to lie, my favorite thing to use my instant pot for is busy work in the kitchen such as this.


In a LARGE mixing bow you will add the chicken and frozen vegetables.


Next add the condensed soups.


After that add the salt, pepper, and garlic powder.


Because sometimes I'm lazy, add the dried minced onions.


Pour in the milk and...


melted butter.


Give everything a stir until it is all coated in the "sauce".


Now add the fully cooked noodes.

You guys, these crinkle cut egg noodles from Aldi were seriously some of the best store bought noodles I have every had.


Once again, give it all a stir.


Now spray a 9x13 baking dish with some cooking spray.


Pour in the noodle mixture.


Cover with foil.


Place in a 350 degree oven for 20 minutes.


Remove the foil and you can one, EAT!  ORRRRRRRRR....


You can be extra and add some of these DELICOUS french fried onions to the top and...


Add back in the oven for 15 more minutes until brown and crispy.


Would you look at that?  It is STUNNING!

Now let's plate it up!


That is seriously a plate full of goodness right there.  I have to confess that chicken and noodles is probably one of my favorite things in the world, but when you add the crispy french fried onions on top...OH...EM...GEE!  It's amazing!  I know you're gonna want to get in the kitchen and try this tonight!

And as always...

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~



Chicken and Noodle Casserole:
*Prep Time: 20 min *Cook Time: 30 min  Servings: 6-8

PRINTABLE RECIPE

Ingredients:
  • 2 cups fully cooked chicken, shredded
  • 2 cups egg noodles, cooked
  • 1 12 oz bag of Frozen Mixed Vegetables
  • 1 15 oz can Cream of Mushroom Soup
  • 1 15 oz can Cream of Chicken Soup
  • 1 c Milk
  • 2 Tbsp Butter, melted
  • 1 Tbsp Dried Minced Onion
  • 1 tsp Garlic Powder
  • 1 tsp Kosher Salt
  • 1 tsp Ground Black Pepper
  • French Fried Onions to top
Directions:
  1. Preheat oven to 350 degrees. 
  2. Cook your chicken and noodles.*
  3. In a mixing bowl combine the chicken, vegetables, noodles, condensed soups, salt, pepper, garlic powder, minced onions, milk, and better.  Stir together until everything is coated in the sauce.  
  4. Place into a greased 9x13 baking dish and cover with foil. 
  5. Bake in a 350 degree oven for 20 minutes. 
  6. Remove and take off the foil. 
  7. Sprinkle the french fried onions over the top and return to the oven for 10-15 minutes until they are brown and crispy.  
  8. Serve and Enjoy!
*For the chicken: I just put in on MANUAL with 1 cup of water for 20 minutes.  Quick release after.

For the noodles: I put it on MANUAL with 3 cups of water for 5 minutes.  Quick release after.

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