This super easy chicken noodle casserole from scratch is a perfect choice for your delicious dinner. It is colorful, flavorful, creamy, tasty, and moist!

Chicken noodle casserole from scratch is made with chicken, cream of chicken soup, cream of mushroom soup, and frozen veggies (peas, carrots, beans, and corn). Do you already want to taste it?

WHAT DO I NEED TO MAKE CHICKEN NOODLE CASSEROLE?

This is a super easy chicken noodle casserole from scratch. You will need only these ingredients for making the chicken noodle casserole:

4 oz egg noodles, uncooked;
2 cups cooked chicken breasts, cubed;
16 oz frozen veggies (peas, carrots, beans, and corn);
1 cup milk;
1 can (10.5 oz) cream of chicken soup;
1 can (10.5 oz) cream of mushroom soup;
½ cup yellow onion, chopped;
2 tbsp unsalted butter, melted;
½ tsp garlic powder;
½ tsp Italian seasoning;
salt and pepper, to taste.

HOW TO MAKE CHICKEN NOODLE CASSEROLE FROM SCRATCH

Follow the recipe below, and make sure to read through the frequently asked questions and pro tips to bake the Best Chicken Noodle Casserole.

Step 1. Preheat the oven to 350F. Cook 4 oz egg noodles until al dente.

Step 2. Drain egg noodles and set them aside.

Step 3. In a large bowl, mix together 2 cups cubed cooked chicken breasts, 16 oz frozen veggies (peas, carrots, beans, and corn), 1 cup milk, 1 can (10.5 oz) cream of chicken soup, 1 can (10.5 oz) cream of mushroom soup, ½ cup chopped yellow onion, 2 tbsp melted butter, ½ tsp garlic powder, ½ tsp Italian seasoning, salt, and pepper (to taste). Mix until fully combined.

Step 4. Add cooked egg noodles to the chicken mixture. Stir until combined.

Step 5. Grease a 9×13 inch casserole dish with non-stick cooking spray. Transfer the chicken noodle casserole mixture to the prepared casserole dish. Cover with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the aluminum foil and bake uncovered for additional 10-15 minutes. Enjoy!

Recipe tips;

You can also use cooked chicken thighs instead of cooked chicken breasts.
Don’t over bake the chicken noodle casserole. Bake just until the chicken noodle casserole is completely heated.
You can use another type of frozen veggies.

HOW TO REHEAT CHICKEN NOODLE CASSEROLE?

You can reheat this chicken noodle casserole from scratch in the microwave and in the oven. I prefer reheating leftovers in the microwave because it’s easier and faster.

WHAT TO SERVE WITH CHICKEN NOODLE CASSEROLE?

There are a lot of serving variations for this chicken noodle casserole from scratch. I like to serve it with fresh salad, biscuits, roasted veggies, garlic bread, glazed carrots. You can also serve this casserole without a side dish.

STORING AND FREEZING CHICKEN NOODLE CASSEROLE?

You can store leftover chicken noodle casserole in the refrigerator for up to three days. Store it covered with aluminum foil, plastic wrap, or place leftovers in an airtight container.

You can also freeze this chicken noodle casserole from scratch. You can wrap the casserole dish with aluminum foil or a plastic wrap or place leftovers in a freezer-safe container.

Store this chicken noodle casserole for up to three months in the freezer.

More Comfort Food You’ll Love

Chicken Noodle Casserole

This super easy chicken noodle casserole from scratch is a perfect choice for your delicious dinner. It is colorful, flavorful, creamy, tasty, and moist!

4.67 from 3 votes

Print Save Rate

Course: Dinner

Cuisine: American

Prep Time: 50

Cook Time: 10

Total Time: 1

Servings:

Ingredients

4 oz egg noodles, uncooked;
2 cups cooked chicken breasts, cubed;
16 oz frozen veggies (peas, carrots, beans, and corn);
1 cup milk;
1 can (10.5 oz) cream of chicken soup;
1 can (10.5 oz) cream of mushroom soup;
½ cup yellow onion, chopped;
2 tbsp unsalted butter, melted;
½ tsp garlic powder;
½ tsp Italian seasoning;
salt and pepper, to taste.

Instructions

Preheat the oven to 350F. Grease a 9x13 inch casserole dish with non-stick cooking spray. Set aside.
Cook egg noodles until al dente. Then, drain and set aside.
In a large bowl, mix together cubed cooked chicken breasts, frozen veggies (peas, carrots, beans, and corn), milk, cream of chicken soup, cream of mushroom soup, chopped yellow onion, melted butter, garlic powder, Italian seasoning, salt, and pepper. Then, stir in cooked egg noodles.
Transfer the chicken noodle casserole mixture to the prepared casserole dish. Cover with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the aluminum foil and bake uncovered for additional 10-15 minutes. Enjoy!

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