**We are wild and crazy this week at our church’s VBS. The kids get to see their friends, I am in charge of crafts and there is an Ocean Commotion in our church’s sanctuary. Gotta love it. I posted this Chicken Noodle Casserole quite a while ago when all of my pictures were horizontal instead of vertical. Yes, it appears to matter on Pinterest. I haven’t retaken this picture but trust me when I say this casserole is a family favorite. Have a busy night ahead of you? Whip this up in a hurry!**
Post updated 7/18/16
Chicken Noodle Casserole is a 6 ingredient meal (if you count the cheese!) that is great for those extremely busy days. Need a freezer meal? This casserole freezes great!
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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. We like to serve this dish with cornbread and green beans. It just seems to be our standard sides with it. I have also made biscuits to go with it as well and that is good too.
The casserole dish I use for this recipe is a covered 2 quart glass baking dish. Love Pyrex! So durable.
Chicken noodle casserole is also a dish I take to those who are in need of a meal. When someone has a baby or is sick, this dish whips up easily last minute to run it over to someone. It also freezes well. Gotta give it a try. It won’t disappoint!
- 1 cooked chicken breast
- 1 box (1 lb) noodles of any shape/kind
- 2 cans cream of chicken soup
- 1/3 cup milk
- 2 T butter
- cheese
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Boil noodles according to package directions
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Drain
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Put noodles in a lightly greased casserole dish
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Add soup, milk, butter and chopped up chicken
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Bake at 375* for 25 minutes or until bubbly
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Take out of oven and sprinkle cheese on top
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Put back in the oven for 5-7 minutes or until cheese is melted
More Casserole Recipes From Baking With Mom:
Tiffany says
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!
Sarah says
You will like it! It is a favorite around here! 🙂
Beth says
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!
Kim says
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. 🙂