Dump and go chicken noodle casserole – an easy dinner made with simple ingredients to make the best combination of chicken and noodles and the perfect recipe to make on busy weeknights.
There is nothing more comforting than a warm bowl of chicken noodle soup. Scratch that.
Nothing is more comforting than a warm bowl of Chicken Noodle Casserole– all the flavors of chicken noodle soup you love all baked together with bubbly, melty cheese, with only a few minutes of prep. Say less!
This comforting chicken Noodle Casserole is one of my favorite pantry meals with the amount of protein you can get in one meal in the best creamy sauce.
It uses mostly canned or frozen goods that I always have in my pantry at home, so I can always whip it up when I feel like there is no food in the house! I also love this recipe because the ingredients are cheap and this recipe makes a ton.
Ingredients for Dump and Go Chicken Noodle Casserole
- Noodle: use egg noodles or whatever you might have on hand
- Soup: you will need cream of chicken soup and cream of mushroom soup
- Cream: use sour cream or light sour cream for less fat
- Milk: I like to use whole milk for the cream soup sauce
- Chicken: with this easy recipe you can use a can of chicken (or use any cooked shredded chicken, or rotisserie chicken for an even yummier meal)
- Cheese: using shredded cheddar cheese makes for the perfect topping of this delicious recipe
- Vegetables: use diced yellow onion and frozen mixed vegetables
- Seasoning: have on hand some garlic powder, salt, black pepper, dried thyme, and onion powder
How to make this easy chicken noodle casserole recipe:
Preheat oven to 350℉.
Grease a 9×13 baking dish with non-stick spray.
To a large pot of boiling water add the noodles and cook according to the package instructions. Strain and set aside.
To a large bowl, add both cans of soup, sour cream, milk, chicken, 1/3 cup of the cheese, onion, mixed vegetables, and seasonings, and stir well. Stir in the cooked egg noodles.
Pour into the baking dish and sprinkle with the remaining cheese. Bake for 28-30 minutes or until cheese is melted and bubbly. Enjoy!
How to store this simple comfort food dinner recipe:
Fridge: Place any leftovers from this creamy dish in an airtight container or place a lid on the casserole dish, and store it in the fridge for up to 5 days.
Tips and tricks for this easy casserole dish:
More vegetable options for this cheesy chicken noodle casserole:
Other great options for the vegetables in this classic soup casserole are peas and carrots like I did, or use any of your favorite mixed veggies. If they’re bigger like broccoli and cauliflower you might want to break them up into smaller pieces.
Add a crunchy topping:
Another way to level up this already great recipe like this creamy chicken noodle casserole is by mixing up some bread crumbs and butter and spreading it over to the creamy casserole.
Type of chicken to use:
If don’t have a can of chicken on hand, you can always either use a store-bought rotisserie chicken or place a few chicken breasts in an instant pot, and shred the chicken to use in the casserole.
More chicken recipes:
- Salsa Verde Chicken Casserole
- Fiesta Chicken Casserole
- Rotisserie Chicken Bacon Alfredo
- Classic Chicken Casserole
Chicken Noodle Casserole
4-5
servings15
minutes30
minutesChicken Noodle Casserole is one of my favorite pantry meals. It uses mostly canned or frozen goods that I always have in my pantry at home.
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Ingredients
12 ounces egg noodles
10 oz can cream of chicken soup
10 oz can cream of mushroom soup
1/2 cup sour cream (use light sour cream for less fat)
3/4 cup milk
12 oz can of chicken, drained (or use any cooked shredded chicken)
1 cup shredded cheddar cheese
1/2 yellow onion, diced
1 cup frozen mixed vegetables
1/2 tsp garlic powder
1 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme
1/2 tsp onion powder
Directions
- Preheat oven to 350℉.
- Grease a 9×13 baking dish with non-stick spray.
- To a large pot of boiling water add the noodles and cook according to the package instructions. Strain and set aside.
- To a large bowl, add both cans of soup, sour cream, milk, chicken, 1/3 cup of the cheese, onion, mixed vegetables, and seasonings, and stir well. Stir in the cooked egg noodles.
- Pour into the baking dish and sprinkle with the remaining cheese. Bake for 28-30 minutes or until cheese is melted and bubbly. Enjoy!
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