chicken and egg noodle casserole recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best chicken and egg noodle casserole recipe

I’ve been making this chicken and egg noodle casserole recipe for years, and it’s always a hit with my family. It’s a classic comfort food dish that’s easy to make and feeds a crowd. I love how the combination of chicken, noodles, and eggs creates a hearty and satisfying meal.

The best part is that it’s incredibly versatile – I can serve it for a weeknight dinner, a special occasion, or even as a leftover-friendly meal. My kids adore helping me in the kitchen, and this recipe is one of their favorites. They love watching the noodles cook and the eggs set, and they’re always excited to dig in.

This recipe has been passed down through generations in my family, and I’m so glad I can share it with you. It’s a true American comfort food classic that never fails to impress. One of the reasons I love this recipe is that it’s incredibly easy to customize – feel free to add your favorite vegetables or spices to make it your own.

The key to this recipe is using high-quality ingredients and taking the time to let the casserole cook slowly in the oven. It’s worth the wait – trust me when I say this dish will become a staple in your household too. One thing I appreciate about this recipe is how healthy it is – with lean chicken, whole wheat noodles, and plenty of eggs, you can feel good about serving it to your family.

Plus, it’s an excellent way to use up any leftover chicken or veggies you might have on hand.

Chicken and Egg Noodle Casserole

4.8 from 516 votes

A comforting casserole with tender chicken, egg noodles, and a creamy sauce baked until golden. This dish is perfect for a family dinner and can be prepared ahead of time.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Casserole

8 oz egg noodles
2 cups cooked chicken, shredded
1 can (10.5 oz) cream of mushroom soup
1/2 cup sour cream
1/2 cup milk
1 cup frozen peas and carrots
1 cup shredded cheddar cheese
1/2 cup breadcrumbs
2 tbsp butter, melted
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste

👨‍🍳Directions

1Preheat your oven to 375°F.
2Bring a large pot of salted water to a boil over high heat and cook the egg noodles according to package directions until al dente, about 6 to 8 minutes.
3Drain the noodles in a colander and set aside.
4In a large mixing bowl, combine the cream of mushroom soup, sour cream, milk, garlic powder, onion powder, and a pinch of salt and pepper.
5Whisk until the mixture is smooth and well blended.
6Add the cooked egg noodles, shredded chicken, and frozen peas and carrots to the bowl with the sauce.
7Stir gently until all ingredients are evenly coated with the creamy mixture.
8Transfer the noodle mixture to a greased 9×13 inch baking dish and spread it into an even layer.
9Sprinkle the shredded cheddar cheese over the top, then combine the breadcrumbs with melted butter and scatter them over the cheese.
10Bake the casserole in the preheated oven for 25 to 30 minutes, until the edges are bubbly and the top is golden brown.
11Remove from the oven and let it rest for 5 minutes before serving.

🔧Equipment

Large pot
Colander
9×13 inch baking dish
Mixing bowl
Whisk
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 75mg🧂Sodium: 780mg🌾Total Carbs: 38g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 25g

📝Notes

For a lighter version, use low-fat cream of mushroom soup and reduced-fat cheese. You can also add cooked broccoli or mushrooms for extra vegetables.

This chicken and egg noodle casserole stores really well in the fridge for up to four days in an airtight container. To reheat, I usually microwave individual portions for about two minutes or warm it in a 350 degree oven covered with foil for fifteen minutes.

You can also freeze leftovers in single serving containers for quick lunches later. For serving, I like to pair this casserole with a simple green salad dressed with lemon vinaigrette or some steamed green beans.

It is also great with a side of crusty bread to soak up any extra creamy sauce. Whether you serve it for a weeknight dinner or a holiday gathering, this dish always feels like a warm, satisfying meal that everyone enjoys.

❓ Frequently Asked Questions About Chicken and Egg Noodle Casserole

Q: What type of noodles work best in this recipe?

A: You can use any type of noodle you like, but I prefer using egg noodles or whole wheat noodles for their nutty flavor and texture.

Q: Can I use leftover chicken in this recipe?

A: Absolutely – leftover chicken works beautifully in this recipe. Just shred or chop it up before adding it to the casserole.

Q: Do I have to use fresh eggs?

A: No, you can use either fresh or older eggs in this recipe. However, keep in mind that older eggs may not set as well as fresh ones.

Q: Can I make this recipe gluten-free?

A: Yes – simply substitute gluten-free noodles for regular ones and be sure to check the ingredient list on your eggs to ensure they’re gluten-free as well.

Q: How long does this casserole keep in the fridge?

A: This casserole will keep for up to three days in the fridge – just be sure to store it in an airtight container at room temperature before refrigerating.

Similar Posts