This Chicken Noodle Casserole is ultimate comfort food! Packed with egg noodles, chicken, and veggies in a creamy sauce!
Somehow I ended up married to a man that doesn’t really consider soup a dinner.
Not sure how that happened, but I’ve been slowly trying to convert him to a soup lover over the years, having loads of success with my crockpot chicken and dumplings and crockpot vegetable beef soup!
I love a good soup for dinner, because they’re usually simple to make and flavorful.
But what if we turned soup into something more hearty…like a chicken noodle casserole? All the components of our favorite crockpot chicken noodle soup, but we thickened things up and turned it into a casserole.
This casserole is thick and hearty, packed with chicken and veggies, and all mixed up in a creamy sauce.
Plus it’s simple to make and quite possibly the easiest way to get my kids to eat peas and carrots.
Egg Noodles – Dried Egg Noodles will work best. We haven’t tested this with the frozen variety.
Chicken – Cooked and shredded chicken from a rotisserie chicken, crockpot shredded chicken recipe, or pulled from our Instant Pot Whole Chicken!
Veggies – A bit of chopped onion and minced garlic will add good flavors and some frozen peas and carrots are a quick and easy addition to this chicken noodle casserole!
Cream Soup – Skip the can and use my homemade cream of chicken soup substitute or keep it simple with a can of cream of celery or cream of mushroom.
Sour Cream – It adds flavor but also helps keep the casserole from drying out.
Spice – A little bit of spicy brown mustard with some simple salt and pepper is the perfect way to spice up this chicken noodle casserole!
What Readers are Saying!
“This is my new favorite casserole. I made it just as the recipe said.” – Melanie
How to Make Chicken Noodle Casserole:
Noodles: Cook, drain, and place them in a large mixing bowl.
Onion & Garlic: Melt some butter in a skillet and cook the onion until soft. Stir in the garlic and cook until fragrant.
Combine: Add the remaining ingredients to the bowl of noodles and give it a stir to combine.
The spicy brown mustard isn’t the most traditional ingredient for a recipe based on chicken noodle soup, but we like that the acidity and bit of spice helps to cut the richness of the casserole a bit and adds another layer of flavor. It balances out the flavors nicely. Feel free to admit or use 1/2 teaspoon of dry ground mustard instead.
Bake: Dump everything into a 9×13 and bake for 15 minutes or until it has heated through. Serve it with a side salad and some dinner rolls for the perfect dinner.
Noodles – We prefer dried egg noodles in this recipe, but any type of short pasta would work here.
Chicken – Try this with leftover turkey or ham!
Veggies – Amp things up by mixing in a bag of frozen mixed vegetables in place of the peas and carrots.
Yes, this should last in the refrigerator in a sealed container for up to 5 days. It’ll easily reheat in the microwave or oven! Stir in additional sour cream or a splash of milk if the casserole gets a bit dry in the fridge.
You can make this recipe up to 24 hours in advance. Just prepare the dish up to baking, cover, and refrigerate. When ready to bake, bake covered for 30-45 minutes or until the dish is fully heated through.
MORE COMFORT FOOD CASSEROLE RECIPES!
- Crack Chicken Casserole
- Chicken and Rice Casserole
- Spinach Casserole
- Cheesy Hashbrown Casserole
- Amish Breakfast Casserole
- Million Dollar Mac & Cheese Casserole
- Classic Tuna Noodle Casserole
Chicken Noodle Casserole
- 16 ounces egg noodles
- 1/2 medium onion
- 2 cloves garlic
- 2 tablespoons butter
- 2 cups cooked, shredded chicken
- 10.75 ounces cream of celery soup
- 1 cup sour cream
- 12 ounces frozen peas and carrots thawed
- 2 teaspoons spicy brown mustard
- 2 teaspoons salt
- 1 teaspoon cracked pepper
- Preheat oven to 350°F.
- Bring a large pot of water to a boil. Add the egg noodles and cook according to package directions. Drain and place in a large mixing bowl.
- While the noodles are cooking, dice the onion and garlic.
- Heat the butter in a small skillet over medium heat. Cook the onion until softened, about 5-10 minutes. Add the garlic and cook an additional minute.
- Add the onion and garlic to the bowl of noodles along with the chicken, soup, sour cream, peas and carrots, mustard, salt, and pepper. Stir to combine.
- Spoon into a 9×13 baking dish. Bake for 15 minutes or until heated through.
Tips & Notes:
This recipe was originally published in August 2015. It was updated with new photos in January 2022. Original photo below:
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