Chicken Noodle Casserole is creamy, flavorful and delicious. This casserole recipe can be made with any type of noodle you prefer and you can even add bacon! Bacon adds the punch to any recipe, wouldn't you agree?
Cheese. Chicken. Noodles. Easy to make. Yes, please. This was always my oldest son's FAVORITE meal. When he was about 3 or 4, he would stand in the kitchen and cheer when he found out we were having chicken noodle casserole.
He thought I was such a great mom.
Reality? Well, of course I made it because he liked it. I also made it because it is frugal, stretches well and E.A.S.Y to make. It is great to whip up on those days you say:
"I was going to have this complicated dish, but I think I will just hurry and make chicken noodle casserole."
It is filling, it is meaty (meatetarian's request) and it can be cheesy. (May I also add, that the last batch I made, I added bacon to it. Yes, I know. Delicious!!) It has it all.
It is also made with ingredients you are likely have on hand. This chicken casserole recipe would go great with with cornbread and a poppy seed fruit salad or 3 ingredient grape Jell-o salad. I have also made biscuits to go with it as well and that is good too.
- cooked chicken
- pasta (such as rotini or elbow macaroni)
- cream of chicken soup
- bacon (optional)
- cheddar cheese
- black pepper
- 9x13 casserole dish
To make this chicken noodle casserole from scratch, simply cook the chicken ahead of time. You can do so by cooking it in the oven until juices run clear, in the crock pot or by boiling it.
The bacon (which is optional) needs to be cooked ahead of time as well. The bacon can be fried or baked in the oven.
The noodles will be boiled according to package directions. Then you will mix all the ingredients together in a lightly greased 9x13 pan then sprinkle with cheese.
The oven temperature should be set at 375*. I always cover the casserole dish up with foil to keep the cheese from browning prematurely.
This recipe has all the yumminess a family would enjoy: bacon, chicken, noodles and cheese. It is kid friendly, family friendly and an easy cheesy recipe to put together.
Yes, you should. Then after the 30 minutes of cooking time is up, remove the foil and bake for an additional 5 minutes until the cheese is bubbly and browning.
I would not do that. I would cook it ahead of time.
Good question! The key is to plan ahead and have chicken already cooked in the freezer. When I go grocery shopping and buy chicken, I will put the chicken in the crock pot immediately and cook it. Then shred it and freeze it so it will be ready for recipes.
4 thawed chicken breasts take about 4 hours on high to cook.
Chicken Noodle Casserole
- 2 cups chicken breast cooked
- 1 lb rotini pasta or penne, elbow macaroni
- 32 oz cream of chicken soup
- ⅓ cup milk or almond milk
- 1 ½ cup shredded cheddar cheese
- 4 slices bacon cooked
- Boil noodles according to package directions
- Put noodles in a lightly greased 9x13 casserole dish
- Add soup, milk, bacon and chopped up chicken. Stir
- Bake at 375* for 30 minutes or until bubbly. Be sure to cover casserole dish with foil
- Take out of oven, remove foil and sprinkle cheese on top
- Place back in the oven for 5-7 minutes or until cheese is melted
It was really good and my family loved it
I'm so glad! It is a favorite around here!
This is tuna casserole at our house
Tuna works too! We prefer the chicken in the recipe as we aren't big tuna fans. :-)
This recipe sounds yummy! I can't wait to make it. I'll use my usual favorite seasonings, plus a couple dashes of poultry seasoning and a packet of chicken gravy to intensify the chicken flavor. I'll divvy it up and freeze some, or give half to a single friend.
It was my oldest child's favorite! It is so nice of you to share with a friend! Enjoy!
This is such a great and simple recipe. I was wondering if you have ever made it in bulk for a few freezer meals? If so, when you reheated the frozen casserole what temp did you use and for how long did you need to bake it?
Thanks for another great recipe!
Yes, I have! This is my go-to for freezer meals. So easy to make and the kids love it. I would bake it at 375* and if it was straight out of the freezer, at least 45 minutes, usually about 50 minutes. I would try to remember to take it out of the freezer ahead of time and put it in the fridge to thaw a little so it wouldn't take so long to cook. That didn't happen often, though. :-)
We tried something like this recently that had french onion dip in it. It was good but made it really strange so this might be better, we'll have to try it!
You will like it! It is a favorite around here! :-)