On those busy weeknights when you need something warm and comforting, this chicken noodle casserole is here to save the day. It takes all the familiar flavors of classic chicken noodle soup and turns them into a creamy, satisfying casserole that the whole family will love.

I’ve been making this recipe for years, and it’s become my go-to when I need to feed a crowd or want to have leftovers for lunch the next day. The best part? You can prep it ahead of time and pop it in the oven when you’re ready to eat.

Why You’ll Love This Chicken Noodle Casserole

Time-saving shortcuts – Using canned chicken and cream of chicken soup means you can skip hours of prep work while still getting that homemade taste everyone loves.
Perfect for busy weeknights – This casserole comes together in just one dish, and most of the cooking time is hands-off while it bakes in the oven.
Kid-friendly meal – With familiar ingredients like chicken, noodles, and cheese, plus a crispy breadcrumb topping, this dish is sure to be a hit with the whole family.
Great for leftovers – This casserole reheats beautifully, making it perfect for meal prep or next-day lunches.
Pantry-friendly recipe – Most ingredients are shelf-stable or freezer staples, so you can keep them on hand for an easy dinner anytime.

Which Kind of Chicken Should I Use?

You’ve got several good options when it comes to the chicken for this casserole. While the recipe calls for canned chicken, you can easily swap in rotisserie chicken, which adds a bit more flavor and a firmer texture.

If you’re cooking chicken from scratch, both chicken breast or thigh meat work great – thighs will give you a slightly richer flavor, while breast meat keeps things lighter.

For the quickest prep, canned chicken is perfectly fine and will still give you a tasty result.

Just make sure to drain it well to avoid making your casserole too watery, and break up any large chunks with a fork before adding it to your mix.

How Can I Substitute The Ingredients?

Canned chicken breast can be replaced with cooked and shredded rotisserie chicken or leftover turkey for a fresher taste and potentially lower sodium content. Use about 3 cups of shredded meat to match the quantity in the recipe.

Cream of chicken soup can be substituted with a homemade white sauce made from milk, flour, and chicken broth for those wanting to avoid processed foods. This allows for better control of ingredients and sodium levels. Use 2 cups of homemade sauce to replace the two cans.

Mayo can be swapped with Greek yogurt for a tangier flavor and increased protein content and less fat. Use the same amount of Greek yogurt as mayo called for in the recipe.

How to Know When the Chicken Noodle Casserole is Done

Your casserole should be bubbling around the edges and the panko topping should be a nice golden brown color – this typically takes about 30-35 minutes in the oven.

To make sure it’s heated through, stick a knife into the center and hold it there for a few seconds; when you pull it out, it should feel hot to the touch.

The cheese should be completely melted, and when you press lightly on the top with a spoon, you should see the creamy sauce gently bubbling up through the breadcrumbs.

If the top is browning too quickly but the center isn’t hot enough, just cover it loosely with foil and continue baking until thoroughly heated.

What to Serve With Chicken Noodle Casserole?

Since this casserole is rich and creamy, I like to pair it with simple, fresh sides that balance out the meal.

A crisp green salad with a light vinaigrette dressing is my go-to choice – the fresh lettuce and tangy dressing work really well with the creamy casserole.
If you want to add some extra veggies, steamed broccoli or roasted green beans are great options that won’t compete with the casserole’s flavors.
For bread lovers, warm dinner rolls or a chunk of crusty French bread can help soak up any extra sauce and round out the meal nicely.

How Do I Store the Casserole?

Storing your Chicken Noodle Casserole properly ensures it stays fresh and retains its delicious flavor for future meals. Here’s how you can do it:

Cooling: Allow the casserole to cool to room temperature before storing. This helps prevent condensation, which can make the dish soggy.
Refrigerating: Transfer the casserole into an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to 3-4 days.
Freezing: If you want to store it for a longer period, freezing is a great option. Cut the casserole into individual portions for easier thawing. Wrap each portion tightly in plastic wrap, then place them into a freezer-safe bag or container. It can be frozen for up to 2-3 months.
Reheating: When ready to enjoy, thaw frozen portions in the refrigerator overnight. Reheat in the oven at 350°F (175°C) until heated through, or use a microwave if you’re in a hurry. If the casserole seems dry, add a splash of chicken broth or milk before reheating to restore moisture.

Preparation Time	15-25 minutes
Cooking Time	30-35 minutes
Total Time	45-60 minutes
Level of Difficulty	Medium
Servings	6

Ingredients

2 cans chunk chicken breast, drained (12.5 ounces each, or about 3 cups diced rotisserie chicken)
2 cans cream of chicken soup (10.5 ounces each)
1 cup mayo
1 cup milk
1/2 finely diced onion (optional) (or use about 1 tablespoon dried onion flakes)
2 cups shredded cheddar cheese
1 1/2 cups frozen peas and carrots
1 package egg noodles, cooked and drained (12 ounces)
1 cup panko breadcrumbs
1/2 cup melted salted butter (1 stick)

Step 1: Preheat and Prepare Baking Dish

Preheat your oven to 350°F (175°C).

While the oven is heating up, spray a 9×13-inch baking dish with non-stick cooking spray.

This will prevent the casserole from sticking to the dish.

Step 2: Combine Ingredients

In a large bowl, combine the following ingredients:

2 (12.5 ounce) cans chunk chicken breast, drained
2 (10.5 ounce) cans cream of chicken soup
1 cup mayonnaise
1 cup milk
1/2 onion, finely diced (optional)
2 cups shredded cheddar cheese
1 1/2 cups frozen peas and carrots

Stir these ingredients until well combined.

Step 3: Add and Mix Noodles

Gently stir in a 12-ounce package of cooked and drained egg noodles into the mixture in the large bowl.

Make sure the noodles are evenly coated with the mixture.

Step 4: Transfer to Baking Dish and Add Topping

Pour the combined mixture into the prepared baking dish.

Spread it out evenly.

Sprinkle 1 cup of panko bread crumbs evenly over the top.

Then, pour 1 stick (1/2 cup) of melted salted butter evenly over the panko bread crumbs.

This will help create a golden, crispy topping.

Step 5: Bake and Serve

Bake the casserole uncovered in the preheated oven for about 30-35 minutes, or until it is bubbly and the top is golden brown.

Once baked, remove it from the oven and let it cool for a few minutes.

Dig in and enjoy your delicious casserole!