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A close-up of a serving spoon holding a portion of creamy chicken casserole with vegetables and a crumb topping above a baking dish.
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Chicken Noodle Soup Casserole Recipe

A cozy, creamy twist on the classic soup! This easy casserole combines tender chicken, egg noodles, veggies, and cheddar cheese in a rich, comforting sauce, topped with a buttery cracker crust. Perfect for weeknight dinners, freezer meals, or feeding a crowd.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Servings: 8 Servings
Calories: 410kcal
Author: Wendy

Equipment

  • 9x13 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 9x13-inch baking dish.
  • In the baking dish, combine uncooked egg noodles, shredded chicken, frozen vegetables, onion, and garlic.
    Ingredients for a casserole are arranged around a dish containing chopped chicken, mixed vegetables, and onions on top of noodles. Separate bowls hold soup, cheese, broth, milk, spices, butter, and crumbs.
  • Pour cream of chicken soup, chicken broth, and half-and-half over the mixture. Stir gently to combine.
    Rectangular baking dish filled with mixed vegetables, chicken, and creamy sauce, surrounded by bowls of cheese, spices, milk, and measuring cups on a white surface.
  • Cover with foil and bake for 30 minutes. Remove the foil and stir the casserole, pressing the noodles down into the liquid.
    A white baking dish filled with creamy mixed pasta, chicken, and vegetables, with a white spatula resting inside.
  • Sprinkle shredded cheddar cheese evenly on top. Mix crushed crackers or breadcrumbs with melted butter and sprinkle over the cheese.
    A rectangular white baking dish filled with a casserole topped with shredded yellow cheese, placed on a white surface.
  • Bake an additional 20 minutes until bubbly and golden on top.
    Rectangular casserole dish filled with a baked noodle casserole topped with melted cheese and breadcrumbs, surrounded by pasta, shredded cheese, onions, a spoon, and a green checked towel.
  • 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!
 

Nutrition

Serving: 1Serving | Calories: 410kcal | Carbohydrates: 35g | Protein: 25g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 99mg | Sodium: 804mg | Potassium: 393mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2760IU | Vitamin C: 6mg | Calcium: 181mg | Iron: 2mg