Chicken Noodle Casserole

Chicken Noodle Casserole

Chicken noodle casserole is a simple and satisfying dish, which is recommended for lunch or dinner. Traditionally, in the composition of finely chopped products and a binder component — eggs. Sauces and seasonings give a special piquancy.


● 2 cups uncooked egg noodles,
● 2 large chicken breasts — cooked & shredded (about 2 cups of shredded chicken — leftovers are great for this or rotisserie chicken),
● 1 (15.25 oz) can whole kernel corn — drained,
● 1 (15 oz) can no salt sweet peas — drained,
● 1 cup milk,
● 1 (22.6 oz) can cream of chicken condensed soup,
● 1 tbsp minced onions,
● 1 tbsp granulated garlic,
● ½ cup shredded colby jack cheese,
● ¼ cup bacon bits,
● ½ cup french dried onions.


1. Preheat oven to 350 degrees.
2. Spray 9×13 casserole dish with cooking spray — set aside.
3. Cook noodles to package directions (usually boil for 6-8 minutes) drain & place in a large bowl.
4. Add in cooked chicken, corn, peas, condensed soup, milk, minced onions, granulated garlic, cheese & bacon bits.
5. Fold to combine & transfer to prepared baking dish.
6. Top with french fried onions.
7. Bake 25-30 minutes or until bubbling & hot throughout.

**Note: I do not advise substituting the egg noodles with another kind, such as elbow macaroni. Those tend to soak up more of the moisture & leave the casserole dry.

Bon Appetit!!!

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