The Chicken Noodle Casserole My Picky Eaters Actually Asked For Again

Ingredients

• 12 oz Egg Noodles (cook al dente, then drain)
• 2 cans Cream of Chicken Soup (regular 10.5‑oz cans)
• 1 cup Milk (whole milk recommended)
• 3 cups Shredded Chicken (cooked, shredded; rotisserie chicken works well)
• 2 cups Frozen Peas and Carrot Mix (no need to thaw; can use fresh sautéed peas & carrots)
• 1 tsp Minced Garlic (fresh minced garlic preferred)
• 0.5 tsp Black Pepper (ground black pepper)
• 2 cups Shredded Cheddar Cheese (sharp cheddar, shredded for smooth melt)
• 2 tbsp Fresh Parsley (chopped, optional garnish)
• as needed spray Non‑Stick Spray (avocado oil spray; olive oil spray works too)

Instructions

1. Preheat Oven

   Set the oven to 350°F and allow it to preheat fully.

   Time: PT5M

   Temperature: 350°F

2. Boil Water

   Fill a large pot with water, place over high heat, and bring to a rolling boil.

   Time: PT5M

3. Cook Egg Noodles

   Add the egg noodles to the boiling water and cook until al dente, about 7 minutes.

   Time: PT7M

4. Drain Noodles

   Drain the noodles in a colander and set aside.

   Time: PT2M

5. Prepare Baking Dish

   Generously spray the 9×13‑inch baking dish with non‑stick spray, ensuring an even coating.

   Time: PT1M

6. Mix Soup and Milk

   In a large mixing bowl, combine the two cans of cream of chicken soup with 1 cup of milk. Whisk until smooth.

   Time: PT2M

7. Add Chicken, Veggies, and Seasonings

   Stir in the shredded chicken, frozen peas‑carrot mix, minced garlic, and black pepper until evenly distributed.

   Time: PT3M

8. Combine Noodles and Cheese

   Gently fold the cooked noodles into the bowl, then add the shredded cheddar cheese, stirring just enough to coat everything.

   Time: PT5M

9. Transfer to Baking Dish

   Pour the casserole mixture into the prepared baking dish and spread into an even layer with a spatula.

   Time: PT2M

10. Cover and Bake

    Cover the dish tightly with aluminum foil and bake for 30 minutes.

    Time: PT30M

    Temperature: 350°F

11. Rest

    Remove the foil and let the casserole rest for 5–10 minutes before serving.

    Time: PT8M

12. Garnish (Optional)

    Sprinkle chopped fresh parsley over the top for color and freshness.

    Time: PT2M

Nutrition Facts

Calories

380

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Egg Noodles: Rotini, Penne
• Instead of Cream of Chicken Soup: Cream of mushroom soup, Homemade white sauce
• Instead of Milk: 2% milk, Unsweetened almond milk
• Instead of Shredded Chicken: Diced cooked chicken breast
• Instead of Frozen Peas and Carrot Mix: Fresh peas and carrots
• Instead of Minced Garlic: Garlic powder (¼ tsp)
• Instead of Black Pepper: White pepper
• Instead of Shredded Cheddar Cheese: Monterey Jack, Mozzarella
• Instead of Fresh Parsley: Dried parsley (1 tsp)
• Instead of Non‑Stick Spray: Butter brushed on pan, Olive oil drizzle

Equipment Needed

• Oven
• 9×13‑Inch Baking Dish
• Large Mixing Bowl
• Large Pot
• Colander
• Measuring Cups and Spoons
• Whisk
• Spatula
• Aluminum Foil
• Knife and Cutting Board

Critical Steps — Do Not Skip

• Preheat Oven
• Cook Egg Noodles al dente
• Gently fold noodles to avoid breaking them
• Cover and Bake for 30 minutes

Chef Tips from the Video

• Use a rotisserie chicken for maximum flavor with minimal effort.
• Shred your own cheddar for a smoother melt and fresher taste.
• If you prefer a lighter version, substitute half‑and‑half for the milk and use reduced‑fat cheese.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze in a sealed freezer‑safe container for up to 2 months; thaw before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Assemble the casserole up to the baking step, cover, and refrigerate for up to 24 hours before baking.
• The uncooked, assembled casserole freezes well; wrap tightly and bake from frozen, adding 10‑15 minutes to the bake time.

Frequently Asked Questions