Chicken Noodle Soup Casserole

If you are craving a super cozy meal, you have to try this Chicken Noodle Soup Casserole. This recipe combines noodles, a creamy sauce, chicken breast, frozen vegetables, and cheese. All of the ingredients are added to a baking dish and the result is an ultra comforting, ultra creamy chicken noodle casserole that the whole family will love.

Easy Chicken Noodle Soup Casserole

I absolutely love this recipe because it is so easy to prepare. You combine the cooked noodles, homemade cream of chicken soup, and the remaining ingredients into a bowl, mix them all up, and then add them to a baking dish. Once in the oven, the flavors blend together and the cheese melts. 30 minutes later you have a wonderful and comforting meal.

You can make this meal even easier by using a rotisserie chicken. Or, if you have chicken breast that you would like to use up, you can boil them first and then shred up the meat. You want to make sure you shred the meat really well so that is is incorporated evenly throughout this casserole.

I make my own cream of chicken soup for this recipe. It is the same recipe I use in my chicken pot pie recipe. If you are short on time or would like to do less steps, you can buy premade cream of chicken soup in any grocery store. In fact, if you are at the grocery store buying the cream of chicken soup, you may as well pick up a rotisserie chicken too. You will need two cans of cream of chicken soup if you are buying it. If you do use canned soup, you should use half the amount of seasoning salt that I have added to this recipe.

The other main ingredient in this chicken noodle soup casserole are the vegetables. I love using frozen vegetables for this. For this recipe you will be using peas, carrots, and corn. If you do not like one of those or have a family member who isn’t fond of one of them, just omit it and add more of the other vegetables. You can usually find frozen peas and carrots sold together which makes it even better. My daughter loves corn and peas but won’t eat carrots so if I am making this in hopes of her eating it, I will leave out the carrots. My life is just easier that way.

Easy Chicken Noodle Casserole

Here is what you need to make this delicious and creamy casserole

1. Chicken Breast – you need about 3 cups of chicken breast. You can either buy 1.5 lbs of chicken breast and then cook and shred it yourself, or you can buy a rotisserie chicken.
2. Noodles – This recipe uses egg noodles. You can find them easily in all grocery stores. If by some chance you cannot find them or you happen to have pappardelle noodles, you can use those.
3. Cream of Chicken Soup – I make a homemade version for many of my recipes, including this one. If you have time or you want to make it homemade, try my recipe. If you are short on time, buy two cans at the store.
4. Milk – I use whole milk for this recipe.
5. Frozen Vegetables – peas, carrots, and corn add a good amount of color to this dish and are small enough to mix in well,.
6. Cheddar Cheese – I use shredded cheddar but any flavorful cheese that you like will work.
7. Seasoning – Chicken noodle soup, in general, is not a very heavily seasoned dish. You need to make sure that you put a healthy dose of garlic and salt in there. I also like to Lawry’s seasoning salt because I feel like it always makes everything taste balanced. If you like other flavors in your chicken noodle soup, such as dill, you can add a little sprinkle of that in there too.

How to make Chicken Noodle Soup Casserole

INGREDIENTS  

• 3 cups Shredded Rotisserie Chicken or 1.5lb chicken breast if you want to cook it yourself
• 3 tbsp Mayonnaise
• 2 cups Milk
• 2 cloves fresh garlic minced
• 1 tbsp dried onion flakes
• 1 tbsp Lawrys Seasoning Salt
• 2 cups Shredded Cheddar Cheese
• 1 cup Frozen Peas and Carrots they are sold together in a frozen bag
• 1 cup Frozen Corn
• 12 ounces Egg Noodles cooked and drained
• 1 cup Panko Bread Crumbs
• 1/2 stick Salted Butter 4 ounces

Homemade Cream of Chicken Soup (or you can buy two cans of Cream of Chicken Soup)

• 1/2 stick Salted Butter 4 ounces
• 2/3 cups All Purpose Flour
• 2 cups Chicken Broth or bone broth
• 2 tsp Better than Bouillon Chicken Flavor
• 1 cup Whole Milk
• 1/4 tsp Sea Salt
• 1/2 tsp Garlic Powder

INSTRUCTIONS 

• Shred your cooked chicken and add it to a large mixing bowl.
• Boil your noodles and once they are cooked add them on top of the chicken in the bowl. Then add your mayonnaise, frozen vegetables, garlic, onion, and seasoning salt. You can give this a good mix and then set it aside.
• Make your cream of chicken soup. If you bought canned soup, add it to the bowl now. If not, start melting your butter in a medium size saucepan. 
• Preheat your oven to 350F
• Once the butter starts to foam, slowly add in your flour. Using a whisk, you want to continually slowly mix it until all of the flour is combined into the butter. Turn off your heat and start slowly adding your chicken broth. Continue to mix slowly.
• Slowly add the milk to your pan, along with the Better than Bouillon, garlic powder, and sea salt. Continue to slowly mix until it is well combined. Turn the heat back on medium/high and bring your soup to a low boil. Continue to mix it until it starts to get thick. Then, turn the heat off again. It will continue to thicken. Taste your soup and see if you want to add a little more salt. The soup is now ready to add to your mixing bowl.
• Once the soup is added to the mixing bowl, add the whole milk, and shredded cheese and mix well. Pour everything into a grease 13 x 9 casserole dish.
• Melt your butter in a small bowl and then add in your panko bread crumbs and mix until fully combined. Slowly pour the bread crumb mixture on top of the casserole so that it is evenly distributed.
• Cook for 30 minutes or until the bread crumbs are golden brown.

NOTES

You can use 2 cans of Condensed Cream of Chicken soup in place of my homemade cream of chicken soup recipe. If you use this, I would only use 1/2 tablespoon of Lawry’s seasoning salt in the casserole.