Grandma’s Chicken and Noodle Casserole

Chicken and Noodles Casserole 1

When I lived up in Northern California I had a neighbor named Bonnie.  She was an amazing cook and baker.  Virtually everything that came from her kitchen was beyond delicious.  When she had us over for dinner we were almost giddy. We knew we were in store for an amazing meal.  She had a collection of cookbooks that rivalled any library collection and subscribed to all the best foodie magazines.  There wasn’t anything, and I mean anything, that this woman couldn’t cook and cook well!  One day I asked her what her favorite family dinner was and she said Chicken Noodle Casserole.  I was floored.  With all her experience and vast collection of recipes, this simple meal came down to her family’s favorite and most requested meal.

Well, after many years of making this myself for my family, it is now one of my favorite comfort foods!  I love it’s super creamy texture and the onion and mushroom combo flavor the sauce perfectly.  Whenever the weather has been cold for too long, or I’m feeling blue or things are super stressful, this, is where I turn.  When the whole family is back together and we want something everyone likes this is a go to recipe.   I know it’s a simple dish but somehow it transcends all that and just makes darn near everything better.

Chicken and Noodles Casserole

Good news! It’s quick and easy to fix and will feed a family of 6. Now, for the one little piece of info that some foodies might object to….the sauce is made with canned soup. Oh, for heaven sake, get over it!  There’s absolutely no shame!!!  Just enjoy this delicious pan of lovin’ from the oven!


Chicken and Noodles Casserole

35 Responses to Grandma’s Chicken and Noodle Casserole

  1. Rebecca Campbell

    Much a great recipe for a busy family with picky kids! Thank you.

    • lorraine schwartx

      it looks like green onion on top but i don’t see it in the recipe.

      • Kathleen

        Hey Lorraine. Yes I sprinkled the top with a little green onion for the photo! When I normally serve it I don’t use any :).

  2. Sandy

    I folded in a cup of frozen peas tp the mixture. When I make this again, I’ll add 1 1/2 cups of peas. This also freezes quick well.

  3. cindy

    Can this recipe be frozen after assembling? It sounds delicious!

    • Kathleen

      Yes it can. The texture of the pasta gets softer but it never seems to bother my fam!

  4. Allison

    This is sooo yummy! Wonderful recipe!

  5. Kathy Kreicker

    I tried this recipe one of our first sub zero nights. We all just loved it. Serving again today but I am substituting turkey for chicken. Kids really seem to enjoy this recipe so I give this a very enthusiastic thumbs up!

  6. Jen

    You mentioned you make a similar casserole entirely from scratch. Is that recipe also on your site?

    • Kathleen

      Hey Jen. Sorry-not yet.

  7. Lezlie

    This was incredible! I split the recipe into 2 smaller dishes and froze one. Honestly, I got tons of compliments! Am going to try your shrimp skillet pasta next!

    • Kathleen

      Yay Lezlie! Great idea to split it in 2 smaller dishes! Hope you like the shrimp and pasta!

  8. ann fletcher

    Printed two of your recipes but could not
    get the pictures to print to put with the
    “Blueberry Boy Bait”
    “Grandma’s Chicken & Noodle casserole”

    • Kathleen

      Hi Ann. I think it’s set up that way to save ink.

  9. Lynn D.

    How many people will this feed? There are 5 of us. Three of which are growing boys in college…

    • Kathleen

      Hey Lynn. I usually plan on this serving 6 people. It’s pretty filling and not anything I’d consider “light” in any way. I’ve fed growing boys, though, so I’d make sure there was at least a side dish just in case! I always served it with a veggie like roasted broccoli or sauted beans. Hope you enjoy 🙂

  10. kathydeimerly

    This is similar to Chicken Tetrazzini. Different name but just as good. If you want to be really different add chicken and ham to this casserole – kind of like a chicken cordon bleu tetrazinni. Good stuff.

    • Kathleen

      Great idea Kathy! Thanks for sharing it with us 🙂

  11. Margaret DelVecchio

    Im so happy I found your site. Everything looks so Yummy

    • Kathleen

      Thanks so much Margaret! I’m very happy that your with us!

  12. Pingback: My Grandma’s Chicken And Noodle Casserole

  13. geri

    Looks delicious! Can’t wait to make it.

    • Kathleen

      Hope you enjoy Geri!

  14. Suzanne W. Littleton, Colorado

    Hi, Kathleen.

    Made this for dinner tonight and it is wonderful! I did use my own homemade condensed cream of mushroom soup (once made it is equivalent to 2 cans of soup) that is loaded with fresh mushrooms and I used gluten free spaghetti noodles. These are the only two modifications. I barely have any leftover for lunch! What a great dish! I will definitely make this for my family again!

    • Kathleen

      Hi Suzanne! Wow, sounds like some fabulous customizations!

  15. Conchita reato

    Made this tonight and my husband loved it. However next time I would use a milder cheese. I thought it was a little salty

    • Kathleen

      Hi Conchita! Maybe the casserole would work better for you using low sodium soup. Honestly. I don’t find it that salt, but everyone has a different sensitivity to salt, that’s for sure!

  16. Lauren

    Tried this tonight…This is so yummy! Like two of my favs:
    Squash casserole: stewed squash, onion, cream of chicken soup and sour cream, and cheese. Topped with bread crumbs and sprinkled with Parmesan cheese.

    Spaghetti casserole: layer of spaghetti noodles, meat sauce, cheese (repeat), cream of mushroom soup on top and sprinkled with Parmesan cheese.

    Thanks for sharing!

    • Kathleen

      You’re so welcome Lauren!

  17. Brenda

    This was great!!! I added the peas as someone else had suggest. I think it was a nice addition. Thanks for the recipe!!!!

    • Kathleen

      Hi Brenda, I’m so glad you enjoyed the recipe. Love the peas!

  18. Jill

    How many cups of cooked, shredded chicken do you use?

    • Kathleen

      Hi Jill. I’d use 3-4 cups. 🙂

  19. Nancy

    I’m not one who cooks often (I’m terrible at i!), but when I do, I do everything as listed exactly in the directions! It didn’t mention this but thought I’d ask. Do I cover with tin foil while it’s cooking in the oven?

    • Kathleen

      Hi Nancy. Thanks for your question. No, I don’t cover it with foil 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *