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Hey friends!
Looking for a cozy and comforting dish? You’re in luck!
Today, I’m sharing my go-to noodle casserole with cream of chicken soup.
It’s creamy, savory, and super easy to whip up.
Perfect for those busy weeknights or when you’re just craving something hearty.
Grab your ingredients, and let’s dive into this delicious recipe!
Possible Ingredient Alternatives
For the chunk chicken breast, diced firm tofu or chickpeas can be used as vegetarian alternatives. These options maintain protein content while accommodating plant-based diets. Adjust seasoning as needed to compensate for the milder flavor. Cream of chicken soup can be replaced with cream of mushroom or cream of celery soup for vegetarian versions, or a homemade cashew cream sauce for a dairy-free option. These alternatives provide similar consistency and richness. Mayo can be substituted with Greek yogurt or mashed avocado to reduce fat content while maintaining creaminess. Use slightly less Greek yogurt or add a splash of lemon juice to avocado for tanginess. These substitutions offer flexibility for various dietary needs while preserving the casserole’s comforting texture and flavor profile.
Preparation Time | 15-20 minutes |
Cooking Time | 30-35 minutes |
Total Time | 45-55 minutes |
Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2500-2700
- Protein: 140-160 g
- Fat: 160-180 g
- Carbohydrates: 220-240 g
Ingredients
- 2 cans chunk chicken breast (12.5 ounces each, drained) 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 onion, finely chopped (optional, or 1 tablespoon dried onion flakes can be used)
- 2 cups cheddar cheese, shredded
- 1 1/2 cups mixed frozen peas and carrots
- 12-ounce pack of egg noodles, cooked and drained
- 1 cup panko crumbs
- 1/2 cup salted butter, melted (1 stick)
Step 1: Prepare the Baking Dish and Oven
Preheat your oven to 350°F (175°C).
Spray a 9×13-inch baking dish with non-stick cooking spray to ensure easy cleanup and prevent sticking.
Step 2: Combine Main Ingredients
In a large bowl, combine the contents of 2 (12.5-ounce) cans of chunk chicken breast, drained.
Add 2 (10.5-ounce) cans of cream of chicken soup, 1 cup of mayonnaise, 1 cup of milk, and 1/2 of a finely diced onion (optional for extra flavor).
Toss in 2 cups of shredded cheddar cheese and 1 1/2 cups of frozen peas and carrots.
Stir everything together until well combined.
Step 3: Incorporate Egg Noodles
Gently fold in a 12-ounce package of egg noodles that have been cooked and drained.
Ensure that the noodles are evenly distributed throughout the mixture for an even bake.
Step 4: Assemble the Casserole
Pour the mixture into the prepared 9×13-inch baking dish, spreading it out evenly.
Sprinkle 1 cup of panko bread crumbs evenly over the top to create a crispy topping.
Step 5: Add Butter and Bake
Melt 1 stick (1/2 cup) of salted butter and pour it evenly over the top of the bread crumbs.
Place the baking dish in the oven and bake uncovered for about 30-35 minutes, or until the casserole is bubbly and the top is golden brown.
Step 6: Serve and Enjoy
Once baked, remove the casserole from the oven and let it cool slightly.
Serve hot and dig in to enjoy your delightful and comforting baked casserole.