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You are here: Home » Casseroles

Creamy Chicken Noodle Casserole

Published March 21, 2022. Last Modified September 11, 2022 By Teri

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chicken noodle casserole pin image 1
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chicken noodle casserole pin image 1

This is one of those old recipes that my mom always made for me when I was a kid. I loved it then and I love it now! Chicken, noodles, peas and mushrooms combined with a tasty, creamy sauce and baked in the oven with a bread crumb topping. What's not to love?

overhead view of chicken noodle casserole

If you're looking for an old fashioned chicken and egg noodles recipe, this is it. A creamy noodle casserole made with none other than Campbell's cream of mushroom soup. Some people hate the famous condensed soup-in-a-can, but I think there's always a place and time for it, and this chicken noodle casserole is it!

What do I need to make this casserole?

chicken noodle casserole ingredients
  • egg noodles
  • half and half
  • white premium chunk canned chicken breast
  • frozen peas
  • cream of mushroom soup
  • canned mushrooms
  • Italian bread crumbs
  • salt and pepper

How to make Creamy Chicken Noodle Casserole

cooking egg noodles in boiling water

Cook egg noodles in boiling water according to package instructions. Boil 1-2 minutes less than the package calls for, as the noodles will cook more in the oven.

adding cream of mushrooms soup to mixing bowl

Add cream of mushroom soup to a mixing bowl.

adding half and half to mixing bowl

Add half and half to the mixing bowl.

adding peas to mixing bowl

Add peas to the mixing bowl.

adding mushrooms to mixing bowl

Add mushrooms to the mixing bowl.

adding chicken to mixing bowl

Add chicken to the mixing bowl.

adding salt and pepper to mixing bowl

Add salt and pepper to the mixing bowl.

mixing sauce ingredients

Mix everything until combined.

adding cooked noodles to mixing bowl

Add cooked egg noodles to the mixing bowl.

mixing noodles and sauce in mixing bowl

Mix noodles and sauce until combined.

sprinkling breadcrumbs on top of casserole in baking pan

Place mixture in a baking dish and top with bread crumbs.

casserole in baking pan ready to go in the oven

Casserole is ready for the oven!

Frequently asked questions

Do you need to cook the noodles before baking?

For this recipe, yes you do. Recipes that bake pasta or noodles without pre-cooking them have a lot more liquid in them, and call for longer cooking times.

Can I use fresh chicken breast instead of canned chicken?

Absolutely! I use the canned chicken breast since that's how it was always made for me by my mom, and it is a huge time saver. You can substitute with cooked chicken breast, or even chopped rotisserie chicken.

I don't like peas. What can I used instead of peas?

Great substitutions for peas would be broccoli florets, snow peas, sugar snap peas, chopped asparagus or corn.

Can I use something else to top the casserole with other than bread crumbs?

Yes! Try french fried onions, crumbled Ritz crackers or crumbled corn flakes.

Chef's Tips

This recipe can be made in advance. Mix the sauce ingredients and cook the noodles, but store each separately. Mix together before baking. The noodles may absorb too much of the liquid if mixed in advance.

An alternate way to make in advance is to make fully up until the baking point. Wrap tightly in plastic wrap, then aluminum foil and freeze up to two months. Thaw in the refrigerator before baking.

Serve with a big, green salad for a complete meal!

What can I serve with this recipe?

The Best Buttered Sweet Corn with Cream Cheese

Rainbow Mediterranean Salad

Meal Prep Fruit Salad

scooping chicken noodle casserole out of baking dish
overhead view of chicken noodle casserole

Creamy Chicken Noodle Casserole

This is one of those old recipes that my mom always made for me when I was a kid. I loved it then and I love it now! Chicken, noodles, peas and mushrooms combined with a tasty, creamy sauce and baked in the oven with a bread crumb topping. What's not to love?
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8
Calories: 385kcal
Author: Teri
Cost: $12

Ingredients

  • 16 ounces extra wide egg noodles
  • 2 cans cream of mushroom soup
  • 1½ cups half and half
  • 1 cup frozen peas
  • 13 ounces canned mushrooms
  • 12½ ounces white premium chunk chicken breast
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup Italian bread crumbs

Instructions

  • Preheat oven to 350°F.
  • Cook egg noodles in boiling water according to package instructions. Boil 1-2 minutes less than the package calls for, as the noodles will cook more in the oven.
  • Mix together in a large mixing bowl: cream of mushroom soup, half and half, peas, mushrooms, chicken and salt and pepper. After sauce is combined, add cooked noodles and mix thoroughly again.
  • Add mixture to a 9"x13" baking dish. Sprinkle bread crumbs over the top of the casserole.
  • Bake for 20-25 minutes. If you want the top a little brown and crusty, turn the oven to broil and place on the top rack for 3-4 minutes. Make sure to watch it carefully while broiling, as the top can brown rather quickly once it starts.

Notes

This recipe can be made in advance. Mix the sauce ingredients and cook the noodles, but store each separately. Mix together before baking. The noodles may absorb too much of the liquid if mixed in advance.
An alternate way to make in advance is to make fully up until the baking point. Wrap tightly in plastic wrap, then aluminum foil and freeze up to two months. Thaw in the refrigerator before baking
Serve with a big, green salad for a complete meal!
Do you need to cook the noodles before baking? For this recipe, yes you do. Recipes that bake pasta or noodles without pre-cooking them have a lot more liquid in them, and call for longer cooking times.
Substitution for peas: Great substitutions for peas would be broccoli florets, snow peas, sugar snap peas, chopped asparagus or corn.
Substitution for bread crumbs: Try french fried onions, crumbled Ritz crackers or crumbled corn flakes.

Nutrition

Calories: 385kcal | Carbohydrates: 52g | Protein: 21g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 1143mg | Potassium: 387mg | Fiber: 4g | Sugar: 5g | Vitamin A: 670IU | Vitamin C: 3mg | Calcium: 83mg | Iron: 2mg
Did you try this recipe?Mention @ASprinkleAndASplash or tag #asprinkleandasplash! I'd love to see your finished recipe!

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Reader Interactions

Comments

  1. Monna Ellithorpe

    March 23, 2022 at 12:34 am

    5 stars
    Sure makes me feel good to see this recipe featured on your site. I didn't realized when you were growing up that you liked this dish that well. I haven't made this in a long time. I think I'm overdue to make it again. <3

    Reply

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Hi, I'm Teri!

Welcome to my blog where I'm sharing all the easy to make recipes I create and cook for my family and friends.

I'm making everything from healthy eats, to quick weeknight family dinners, to indulgent comfort food and desserts.

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