Chicken Noodle Casserole (with cheese)

5 from 1 vote

Chicken Noodle Casserole (with cheese)

This easy turkey noodle casserole is the kind of no-stress, family dinner that saves you on busy weeknights. It’s creamy, comforting, and uses simple ingredients you probably already have. And yes, the noodles go in uncooked. No extra pot. No boiling water. Just mix, bake, and you're done.

Prep Time15

Cook Time1

Total Time1 15

Course: casserole

Cuisine: American

Servings:

Calories: 493Kcal

Author: Susan Moncrieff

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)