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Last Updated on November 3, 2021 by Aimee
This Creamy Chicken Noodle Casserole is a perfect weeknight meal that comes together in under 45 minutes! Using rotisserie chicken as a shortcut along with the frozen mixed veggies is not only convenient but adds a ton of flavor. The sauce is comprised of condensed cream of chicken soup, milk and cheddar cheese. To top it all off, panko bread crumbs are moistened with melted butter, adding in a bit of chopped parsley for a pop of color. Let me show you how to make it!
How to make Creamy Chicken Noodle Casserole
There is really only one special ingredient you’ll need to locate before making this recipe and that is extra wide egg noodles. I chose extra wide because they really hold well up in casseroles. Most grocery stores carry these right in the pasta aisle and I’ve also seen them in the kosher food section.
I’m using canned condensed cream of chicken soup, milk and cheddar cheese. Any cheddar will do, but this one is actually a triple cheddar blend.
Additional ingredients you’ll need to make this recipe:
- rotisserie chicken breast, diced
- frozen vegetable mix (peas and carrots)
- salt
- and pepper
Combine everything together and add to a greased baking dish. I always place it on a lined baking sheet in the event it might bubble over for ease of clean up.
Prepare the topping
To panko bread crumbs, I added chopped fresh parsley and to bring it all together, melted butter. It should resemble wet sand when you stir it together with a fork.
Top the casserole with the panko bread crumb mixture and bake at 425 degrees until bubbling and golden.
It’s REALLY hot, so be sure to allow this to cool for a few minutes before serving.
We serve our simply with some warmed french bread and a bit of butter.
This recipe serves four, but feel free to double it and use a 9″ x 13″ pan instead.
I really hope you give this one a try, it’s so simple and delicious!
Did you make my Creamy Chicken Noodle Casserole? Leave me a comment below and let me know what you thought! You can also tag me on Instagram @aimee_stock I love seeing what you come up with 🙂
Creamy Chicken Noodle Casserole
Equipment
- 8" square baking dish
- Cooking Spray
Ingredients
FOR THE FILLING:
- 6 oz Extra Wide Egg Noodles cooked to package instructions
- 1 c Rotisserie Chicken Breast diced
- 1 can Condensed Cream of Chicken Soup
- 1/2 c Milk
- 2/3 c Frozen Peas and Carrots defrosted
- 1/2 c Cheddar Cheese shredded
- Salt & Pepper to taste
FOR THE BREAD CRUMB TOPPING:
- 1/4 c Panko Bread crumbs
- 2 tbsp Butter melted
- 2 tbsp Fresh Parsley chopped
Instructions
- Preheat oven to 425 degrees and prepare an 8" square pan with cooking spray. Set aside.
- Prepare extra wide egg noodles according to package instructions, drain and set aside.
- Combine the can of condensed cream of chicken soup, milk and cheddar cheese.
- Add the defrosted veggies and season with salt and pepper. Mix to combine and add to prepared baking dish.
- In a small bowl, combine panko bread crumbs, parsley and melted butter using a fork. It should resemble wet sand. Sprinkle evenly over the noodle mixture.
- Bake until bubbling and golden, about 35 minutes (depending on your oven).
- Let stand for 5 minutes before serving – it's very hot! Enjoy with warm, crusty french bread and butter!
