This chicken noodle casserole is one of those easy, budget-friendly dinners that always turns out comforting and satisfying. It uses simple ingredients, the noodles cook right in the casserole, and everything bakes into a creamy, cheesy dish your family will happily eat without complaint. If you’ve got leftover chicken or a rotisserie chicken to use up, this is a perfect way to stretch it into a full meal.
I make a lot of easy family casseroles, and this one fits right in with my other weeknight favorites. If you like simple noodle casseroles, take a peek at my Ham and Swiss Cheese Noodle Casserole or my Easy No Peek Beef Tips for more comforting, no-fuss dinner ideas. Also, if you have turkey leftovers, this recipe can easily be a turkey noodle casserole! Just substitute the turkey for chicken.
Table of contents
A Quick Note About the Noodles
Yes - the macaroni goes in uncooked. The broth, soup, and moisture from the veggies give the noodles everything they need to soften as the casserole bakes. No extra pot. No boiling water. And no dealing with overcooked noodles. Once you realize this shortcut works, it's hard to go back.
Why I Love This Chicken Noodle Casserole
It uses pantry ingredients you always have on hand.
The noodles cook in the oven so prep is fast and cleanup is easy.
It’s creamy, cheesy, and kid-friendly without being fussy.
It feeds a crowd and reheats well for leftovers.
You can swap in rotisserie chicken when you’re short on time.
Ingredients
Cooked chicken, chopped
Use leftover chicken or grab a rotisserie chicken if you’re in a hurry.
Elbow macaroni, uncooked
Using the pasta uncooked keeps this recipe quick and cuts down on dishes.
Cream of mushroom soup
Two cans give the casserole its creamy base. Cream of chicken works too.
Frozen peas and carrots
No chopping needed. Just pour them in.
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Chicken broth
Adds enough liquid for the noodles to cook in the oven.
Onion
Use half a diced onion or 1 TBS dried minced onion if you prefer.
Cheddar cheese, shredded
Cheddar melts beautifully and adds great flavor.
Instructions
Step 1
Preheat oven to 350F.
Step 2
In a large mixing bowl, combine all ingredients. Mix well so the uncooked macaroni is evenly coated.
Step 3
Pour the mixture into a sprayed 9 x 11 casserole dish.
Step 4
Bake for 1 hour. Halfway through baking, gently stir the casserole so any noodles on top don’t dry out.
Step 5
When the casserole is bubbly and the noodles are tender, remove from the oven and serve warm.
Serving Suggestions
A green salad or oven roasted carrots, or oven roasted broccoli work well on the side. If you’re feeding teenagers or hungry adults, garlic bread is always a hit.
When you make this casserole, you throw in the noodles uncooked. All these years of making casseroles and I had absolutely no idea you can just add uncooked noodles! I still get excited about this shortcut. It saves about 20 minutes of prep. time, where you don't need to boil those noodles. And, you don't have the noodle boiling pot to clean!
There are some veggies in here, but for some of us, a smaller portion and a salad is a good idea. {sighhhhh} Oh, for the metabolism of a teenager!!
Storage and Reheating Info.
Refrigerate:
Store leftovers covered in the casserole dish or in an airtight container for up to 3 days. The noodles continue to absorb some of the sauce as it sits, but the flavor stays great.
Reheat:
- Microwave: Warm individual portions for 1-2 minutes, adding a splash of milk or broth if it looks dry.
- Oven: Reheat the full casserole at 350F for about 20 minutes, covered with foil to prevent the top from drying out.
Freeze:
You can freeze this casserole, but cooked pasta doesn’t always thaw with the best texture. If you do freeze it, tightly wrap portions and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Cheddar melts well and adds the most flavor, but Colby Jack or mozzarella can also be used. Use whatever cheese your family likes.
Absolutely. Frozen mixed vegetables, corn, or green beans are all easy add-ins. Just keep the total amount close to 1 ½ cups so the casserole doesn’t get too dense.
Give the casserole a gentle stir halfway through baking. This pulls the top noodles under the sauce and keeps the texture even.
Other Easy One Dish Meals
Printable Recipe Card
Chicken Noodle Casserole (with cheese)
Ingredients
- 2 cups cooked chicken cooked and cubed (a rotisserie chicken can be used)
- 2 cups elbow macaroni UNCOOKED
- 2 cans cream of mushroom soup or you can substitute cream of chicken soup
- 1 ½ cups peas and carrots frozen
- 1 can chicken broth 10 oz
- ½ medium onion diced onion or 1 TBS dried minced onion
- 8 oz cheddar cheese shredded
Instructions
- Preheat oven to 350F.
- In a large bowl, mix everything together.
- Pour into sprayed 9 x 11 casserole dish.
- Place in preheated oven. ½ way through cooking, stir (so you don't have some hard noodles on the top)
- Cook for 1 hour.
Notes
- Use whatever cooked chicken you have on hand - rotisserie chicken works perfectly and saves time.
- The macaroni goes in uncooked. The broth and soup provide enough liquid for the pasta to soften as it bakes.
- If you prefer a stronger onion flavor, use fresh diced onion. For a milder flavor, dried minced onion works well.
- Frozen peas and carrots make this fast, but any mixed frozen veggies can be used.
- Stirring halfway through baking helps prevent any noodles on top from drying out.
- Mild or sharp cheddar both melt well in this casserole, so use whichever you prefer.
- If the casserole looks a little thick when reheating, add a splash of chicken broth or milk to bring back the creaminess.
Nutrition (estimate)
If you like this chicken noodle and cheese casserole recipe, would you please do a gal a favor and pin it to your Pinterest account?
Ashley Jones
Fantastic recipe!!! Did not change anything in recipe. Tastes wonderful!! This is my new go-to chicken recipe! Thanks.
Ashley Jones
Harold Burton
I was just wondering what to make for dinner tomorrow night…problem solved….the clincher was the cut up carrots….I had just cleaned out my pantry and found a can of pinto beans and one of white beans..so was a no–brainer…but I like the idea of the carrots…also the olives…never have used it in chili before, so will be a new experience…
Harold Burton
Patti
This looks like yummy comfort food that is perfect during the cold weather. Pinning and trying this week!
momcrieff
Thanks Patti! I think this is the perfect recipe for this cold weather that we are going to experience!