American · easy
Homemade Chicken Noodle Casserole
Egg noodles, rotisserie chicken, cream of mushroom soup, frozen peas and carrots, and a crunchy breadcrumb topping baked until golden. This is the version of the casserole your family actually eats instead of pushing to the edges of the plate. Use good rotisserie chicken and it tastes like you made it from scratch.
- 47 min
- Total
- 6
- Serves
- $11.00
- Est. cost
- 510
- Cal/serving
Dietary, as tagged
- Kid-friendly
Parent noteThis is the casserole version of chicken noodle soup. The soft noodles and creamy sauce are broadly accepted. The peas and carrots are unintimidating in this context. Assemble a day ahead and refrigerate; bake when needed. Contains gluten and dairy.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Wide Egg Noodles12 oz
- Rotisserie Chicken, shredded (about 3 cups)1
- Cream of Mushroom Soup, canned (10.5 oz)2 cans
- Sour Cream1/2 cup
- Chicken Broth1/2 cup
- Frozen Peas and Carrots2 cups
- Panko Breadcrumbs3/4 cup
- Butter, melted2 tbsp
Method
- 01
Preheat oven to 375°F. Cook egg noodles per package directions until just barely al dente. Drain.
- 02
In a large bowl, combine cream of mushroom soup, sour cream, chicken broth, garlic powder, and onion powder. Whisk together.
- 03
Add shredded chicken, cooked egg noodles, and frozen peas and carrots to the bowl. Stir to combine.
- 04
Transfer to a greased 9x13 baking dish. Top with breadcrumbs tossed in melted butter.
- 05
Bake uncovered 25-30 minutes until bubbly and the topping is golden.
- 06
Let rest 5 minutes before serving.
- 510
- Calories
- 32g
- Protein
- 48g
- Carbs
- 18g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
