Chicken Noodle Casserole Recipe ~ Quick & Easy Dinner

Ingredients

• 1 can Cream of Celery Soup (10.5 oz can)
• 1 can Cream of Chicken Soup (10.5 oz can)
• 1 cup Chicken Broth (Low‑sodium preferred)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Paprika
• 1 tsp Thyme (Dried)
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp Black Pepper
• 1 dash Cayenne Pepper (Optional for heat)
• 1 dash Crushed Red Pepper (Optional for extra heat)
• 1 cup Shredded Mozzarella and Mild Cheddar Cheese (Blend of mozzarella and mild cheddar, shredded)
• 2.5 cups Cooked Rotisserie Chicken (Meat removed from bones, chopped)
• 0.5 bag Frozen Peas and Carrots (Approximately 6 oz, thawed)
• 0.5 bag Egg Noodles (About 8 oz, cooked al dente)
• 0.5 cup Breadcrumbs (Plain or seasoned)
• 2 tbsp Unsalted Butter (Cut into thin pats)

Instructions

1. Gather and Prepare Ingredients

   Open the cans of cream of celery and cream of chicken soup, measure 1 cup chicken broth, and set out all spices, cheese, chicken, frozen peas‑carrots, noodles, breadcrumbs, and butter.

   Time: PT5M

2. Cook Egg Noodles

   Bring a large pot of salted water to a boil, add the egg noodles and cook for 6‑7 minutes until just al dente. Drain in a colander and set aside.

   Time: PT10M

   Temperature: boiling

3. Mix Soups and Seasonings

   In a mixing bowl combine the cream of celery soup, cream of chicken soup, chicken broth, garlic powder, onion powder, paprika, thyme, salt, black pepper, cayenne, and crushed red pepper. Stir until smooth.

   Time: PT3M

4. Add Cheese, Chicken, and Veggies

   Fold in the shredded cheese, chopped rotisserie chicken, and thawed peas‑carrots into the soup mixture. Mix well to distribute evenly.

   Time: PT3M

5. Combine Noodles with Sauce

   Add the cooked noodles to the bowl and toss until they are fully coated. If the mixture looks too thick, stir in a splash more chicken broth.

   Time: PT2M

6. Prepare Casserole Dish

   Grease the 9x13‑inch casserole dish with a thin layer of butter or non‑stick spray.

   Time: PT2M

7. Transfer and Top

   Pour the noodle mixture into the prepared dish, spreading evenly. Sprinkle the breadcrumbs over the top and dot with the thin butter pats.

   Time: PT2M

8. Bake the Casserole

   Place the dish in a pre‑heated 350°F oven and bake for 40‑45 minutes, until the top is golden and the casserole is bubbling.

   Time: PT45M

   Temperature: 350°F

9. Rest and Serve

   Remove from oven and let the casserole rest for 5 minutes to set, then cut into squares and serve.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

2g

Ingredient Substitutions

• Instead of Cream of Celery Soup: Cream of mushroom soup
• Instead of Cream of Chicken Soup: Cream of mushroom soup
• Instead of Chicken Broth: Vegetable broth
• Instead of Garlic Powder: Fresh minced garlic
• Instead of Onion Powder: Finely minced onion
• Instead of Paprika: Smoked paprika
• Instead of Thyme: Italian seasoning
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Cayenne Pepper: Hot sauce
• Instead of Crushed Red Pepper: Red pepper flakes
• Instead of Shredded Mozzarella and Mild Cheddar Cheese: Only cheddar, Only mozzarella
• Instead of Cooked Rotisserie Chicken: Cooked turkey, Cooked ham
• Instead of Frozen Peas and Carrots: Fresh peas and carrots
• Instead of Egg Noodles: Wide egg noodles, Pasta shells
• Instead of Breadcrumbs: Panko
• Instead of Unsalted Butter: Margarine

Equipment Needed

• Mixing Bowl
• Wooden Spoon or Spatula
• Large Pot
• Colander
• 9x13‑inch Casserole Dish
• Oven
• Aluminum Foil (optional)
• Measuring Spoons
• Measuring Cups

Critical Steps — Do Not Skip

• Mixing the soups and broth thoroughly to avoid lumps.
• Cooking noodles only al dente so they don’t become mushy in the oven.
• Topping with butter pats and breadcrumbs for a crunchy crust.
• Baking at 350°F for the full 40‑45 minutes; cover with foil if over‑browning.

Chef Tips from the Video

• Use a rotisserie chicken for maximum flavor and convenience.
• Mix half mozzarella and half mild cheddar for a perfect melt and subtle sharpness.
• For extra crunch, toast the breadcrumbs lightly in a dry pan before sprinkling.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then cover and refrigerate for up to 3 days.

Freezer: Wrap tightly and freeze for up to 2 months. Thaw before reheating.

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

Make-Ahead Tips

• Assemble the casserole up to step 7, cover, and refrigerate for up to 24 hours before baking.
• Freeze the unbaked casserole (covered tightly) for up to 2 months; bake from frozen adding 10‑15 minutes to baking time.

Frequently Asked Questions