Chicken Noodle Soup Casserole Recipe
There’s nothing quite like a comforting, cozy meal on a chilly night, and this chicken noodle soup casserole recipe checks all the right boxes. It brings together all the classic flavors of your favorite soup in a warm, cheesy, oven-baked dish that’s perfect for busy weeknights or casual family dinners.
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I first made this on a rainy Sunday when everyone needed a little extra comfort food, and it instantly became a hit. It’s hearty, satisfying, and gives off the same nostalgic vibes as a big bowl of chicken noodle soup, but in a creamy, craveable casserole form.
If you love this cozy casserole, don’t miss out on our Chicken Tortellini Casserole, Marry Me Chicken Casserole, or Chicken and Yellow Rice Casserole for more classic comfort food favorites.
Why You’ll Love This Recipe
- Freezer-friendly: You can make it ahead and freeze for a fuss-free dinner down the line.
- One-dish wonder: Everything bakes up in one casserole dish for easy prep and cleanup.
- Family-friendly: Kids and adults alike go crazy for this creamy, cheesy twist on chicken noodle soup.
- Great use of leftovers: Perfect for using up leftover rotisserie chicken or veggies.
Ingredients
Chicken Noodle Soup Casserole Recipe
Equipment
- 9×13 baking dish
- aluminum foil
Ingredients
- 3 cups cooked chicken shredded
- 8 oz egg noodles uncooked
- 2 cups frozen mixed vegetables carrots, peas, corn, green beans
- 1 small onion diced
- 2 cloves garlic minced
- 10.5 ounces cream of chicken soup
- 1 ½ cups chicken broth
- 1 cup half-and-half for extra creaminess
- 1 cup shredded cheddar cheese
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup crushed buttery cracker or breadcrumbs
- 2 tablespoons butter melted
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In the baking dish, combine uncooked egg noodles, shredded chicken, frozen vegetables, onion, and garlic.
- Pour cream of chicken soup, chicken broth, and half-and-half over the mixture. Stir gently to combine.
- Cover with foil and bake for 30 minutes. Remove the foil and stir the casserole, pressing the noodles down into the liquid.
- Sprinkle shredded cheddar cheese evenly on top. Mix crushed crackers or breadcrumbs with melted butter and sprinkle over the cheese.
- Bake an additional 20 minutes until bubbly and golden on top.
- Let rest 5 minutes before serving.
Notes
Storage
-
- To store: Cover and refrigerate leftovers for up to 4 days.
- To freeze: Let the casserole cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months.
- To reheat: Thaw overnight in the fridge if frozen. Reheat in a 350°F oven, covered, until warmed through (about 20-30 minutes), or microwave individual servings for 2-3 minutes.
Tips
- Grease your baking dish well to avoid sticking.
- Stir the casserole halfway through to ensure even noodle cooking.
- Let the casserole rest after baking so it sets up nicely.
- Double the batch and freeze one for later!
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
What to Serve With Chicken Casseroles
- This casserole can be a meal all on its own, but you can also pair it with a vegetable side dish such as baked brusesls sprouts and carrots, brussels sprouts and apples or these buttermilk rolls.
Variations
- Make it spicy: Add a pinch of red pepper flakes or a splash of hot sauce.
- Switch the veggies: Use broccoli, mushrooms, or bell peppers depending on what you have.
- Gluten-free option: Use gluten-free noodles and soup to make this allergy-friendly.
- Add crunch: Top with fried onions instead of crackers for a fun twist.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! Assemble it fully, cover tightly, and refrigerate up to 24 hours before baking.
Any short pasta like rotini, penne, or bowtie will work. Just avoid very small shapes like orzo.
