Chicken Noodle Casserole is stick-to-your-ribs filling but pairs with almost every side dish. Not many chicken casserole recipes can say they bring so much to the table, but there’s a reason why chicken noodle soup remains a go-to comfort food: while other chicken pasta recipes overpower the flavor of chicken, chicken noodle soup is a testament to all that our favorite lean white meat has to offer.
Chicken Noodle Casserole is one of my easiest to make casserole chicken recipes and a true celebration of chicken. Pull up a bowl — trust me, you’ll want to dive right in!
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What I Love About This Recipe
Tender noodles, creamy cheese, delicate chicken pieces . . . I’m getting cozier just thinking about Chicken Noodle Casserole! There’s so much to love:
- Homey memories in every bite!
- Full-rounded chicken flavor
- Versatility for days
- Easy prep, cook, and clean up
Cheesy Chicken Noodle Casserole Recipe Notes
If you’re reading this, you’re likely thinking “This recipe sounds like a cinch! I’m gonna dive right in.”
STOP, FRIEND!
I, too, frequently find myself plunging willy-nilly into simple-sounding recipes like this cheesy chicken noodle casserole. This embarrassingly, often results in that heart-wrenching moment where I open the oven door and the casserole is inedible.
We can avoid that if we work together. Let’s go over a few notes to make sure your casserole turns out exactly as perfect as casseroles should.
Chicken and Noodle Casserole Ingredient Notes
Gluten-free fears. A lot of people looking for allergy-friendly recipes tend to skip over any type of noodle dish. That is such a mistake!
Alternatives can easily be found: simply swap the pasta for gluten-free noodles or even spaghetti squash (though the texture might be a bit on the mushier side) and use gluten-free canned soup.
What’s in a noodle? Spaghetti noodles are the traditional type of pasta used with chicken noodle soup, which is why that’s the type listed in the recipe. But if you find your pantry sadly lacking in spaghetti noodles, there is a modicum of wiggle room with the pasta type.
For casseroles, you’ll always want a type of noodle that can withstand the oven temps and not disintegrate (so angel hair wouldn’t be a good idea!). Try using ziti or bowtie, or get really unique with bucatini!
No soup? No problem! Don’t have canned cream of chicken soup? You can whip up a quick substitute by combining a couple tablespoons of butter, 1/2 cup milk, 1/2 cup chicken broth, and the secret ingredient: 4 oz of cream cheese!
All about that crunch. Want to really jazz up this casserole? Sprinkle some crushed crackers over the top after baking, when the cheese is still bubbly and gooey. The extra texture is drool-worthy, while the added flavor of the cracker packs a fun punch. Try anything from Ritz crackers to Triscuits — or you could go really crazy and toss on some crunched Goldfish Crackers!
Chicken and Noodle Casserole Storing Tips
Casseroles and storing go hand in hand! Once completely cooled, transfer it to an airtight container.
Can You Freeze This?
Absolutely! Chicken Noodle Casserole can last up to six months if stored properly in an airtight container.
Make Ahead Tips
This recipe comes together so quickly once you start, but there are a few ways to speed things along if you plan ahead.
You can break down your rotisserie chicken up to four days in advance (make sure to store your chicken pieces in a sealed container in the fridge!). You can also prepare the sauce and store it up to four days as well.
One thing I love to do for meal prep help is to pre-chop all my veggies and store them in the fridge. A lot of vegetables can last up to a week or more if treated properly!
And if you know you’ll be pressed for time, you can always convert this recipe to a simmering Crock Pot dish with a few simple changes!
How Long Can You Keep This In The Fridge?
Once finished, Chicken Noodle Casserole is safe to camp out in the fridge for up to four days.
Recipe Variations
This is the fun part! Once you’ve tried (and fallen in love with) Chicken Noodle Casserole, you gotta shake things up, right? It’s a perfect canvas!
What Other Recipes Use Spaghetti Pasta?
Some of my favorite casseroles are the ones that use spaghetti noodles. There’s just something so delicious about the deep, full-bodied flavor that oven baking gives to spaghetti — and having chicken spaghetti casserole is like deliciousness to the max! The chicken spaghetti pairing might be the best pairing since peanut butter and jelly.
What Other Cheesy Pasta Recipes Can I Try?
Asking the real questions now: how can I get more cheeeeese? Look no further than cheesy chicken casserole — or, even better, cheesy chicken enchiladas. Because the only thing better than cheese is cheese with chicken, and the only thing better than cheese with chicken is cheese with chicken and tomatoes.
Can I Use Bacon Ranch?
Name one recipe that wouldn’t be improved by bacon. You can’t, can you? Bacon is universal. Bacon is incomparable. Bacon is everything.
Which is why I can’t even say the name chicken bacon ranch pasta without a mouthful of drool falling out in a very uncooth fashion. But seriously — chicken bacon ranch. And did I mention there’s also the chicken bacon ranch casserole version? Yeah. YEAH. I defy any picky eaters to snub their noses at that meal!
Can I Make This With A Mexican Twist?
Of course! Mexican chicken casserole brings the zesty spices of delectable Mexican cuisine to the down-home goodness of chicken casserole. Or if you’re looking for a different angle, try chicken taco casserole. There’s nothing a good taco can’t do, even in casserole form!
Can I Use A Different Sauce For This Recipe?
One of the things I love most about chicken noodle casserole is that every part of it is swap-able. The sauce is no exception — want to make a chicken carbonara version? Hankering for a creamy, dreamy chicken alfredo? Swap away, my friends!
Chicken Noodle Casserole
Ingredients
- 8 ounces dried spaghetti
- 2 tablespoons butter
- 1 1/2 cups fresh mushrooms sliced
- 1/2 cup yellow onion finely chopped
- 2 10.75 ounces cans condensed cream of chicken soup
- 1 cup sour cream
- 1 cup sharp cheddar cheese shredded
- 1 fully cooked rotisserie chicken shredded
Instructions
- Preheat oven to 350 degrees.
- Cook pasta according to package directions until just al dente. Drain and set aside.
- In a saucepan, melt butter then saute mushrooms and onion until both are nice and soft.
- In a large bowl mix soup and sour cream until blended. And cooked mushrooms, onion, chicken and spaghetti and fold until everything is evenly coated with sauce.
- Pour spaghetti into a 9x13 dish and top with cheese. Bake in a preheated oven for about 30 minutes or until casserole is heated through.
Nutrition
More Chicken Casserole Recipes
The possibilities are limitless when it comes to chicken casserole recipes! If you’re hungry for more, check out these hand-picked favorites:
- Chicken Alfredo Casserole
- Chicken Tetrazzini Casserole
- Chicken Cordon Bleu Casserole
- Chicken Stuffing Casserole
- Chicken Tortilla Casserole
Conclusion
Chicken Noodle Casserole is basically the “starter” casserole, the same way chicken noodle soup is the “starter” soup for many people. It’s the perfect introduction, the tasty, pleasing way to say “Here is what a casserole can be.” A celebration of chicken’s rounded flavors, a versatile and satisfying meal to cap your day — Chicken Noodle Casserole really is that good!
Reader Interactions
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We says
June 3, 2019 at 12:26 amMy boyfriend just got custody of his daughter who is used to nothing but takeout. So i spent hours last night going through recipes. All she would tell me is she liked chicken so after reading the reviews I decided this was going to be our “1st family dinner”. Myself and my boyfriend loved it and his daughter just went for 2nds.. Can’t tell You how thrilled I am. Thank you so much for this delicious recipe!!
Kathleen says
June 3, 2019 at 10:06 pmOh, I’m so glad to hear that! Congratulations on your first family dinner <3
Courtney says
December 12, 2018 at 12:52 amThis is seriously my favorite recipe! Ran across it a few months ago, and I’m currently making it for probably the 10th time! The flavor is absolutely perfect! Thank you so much for sharing!!! ❤️
Kathleen says
December 13, 2018 at 12:12 amYou are so welcome, Courtney! I’m so happy it’s your favorite recipe. <3
Anna says
October 24, 2018 at 1:16 amLove this recipe! Going to make it for the third time tomorrow
Kathleen says
October 26, 2018 at 2:54 pmThanks, Anna! I’m so happy to hear that <3
Nancy says
February 1, 2016 at 11:36 pmI’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 says
February 2, 2016 at 7:20 pmHi Nancy. Thanks for your question. No, I don’t cover it with foil 🙂
Jill says
December 6, 2015 at 6:58 pmHow many cups of cooked, shredded chicken do you use?
Kathleen says
December 7, 2015 at 12:47 amHi Jill. I’d use 3-4 cups. 🙂
Brenda says
November 1, 2015 at 8:12 pmThis was great!!! I added the peas as someone else had suggest. I think it was a nice addition. Thanks for the recipe!!!!
Kathleen says
November 6, 2015 at 1:35 amHi Brenda, I’m so glad you enjoyed the recipe. Love the peas!
Lauren says
July 12, 2015 at 2:16 amTried 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 says
July 13, 2015 at 2:47 amYou’re so welcome Lauren!
Conchita reato says
June 26, 2015 at 4:41 amMade this tonight and my husband loved it. However next time I would use a milder cheese. I thought it was a little salty
Kathleen says
June 27, 2015 at 2:15 amHi 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!
Suzanne W. Littleton, Colorado says
March 5, 2015 at 2:42 amHi, 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 says
March 5, 2015 at 11:55 pmHi Suzanne! Wow, sounds like some fabulous customizations!
geri says
February 13, 2015 at 3:55 amLooks delicious! Can’t wait to make it.
Kathleen says
February 22, 2015 at 2:36 amHope you enjoy Geri!
Margaret DelVecchio says
November 20, 2014 at 2:29 pmIm so happy I found your site. Everything looks so Yummy
Kathleen says
November 21, 2014 at 4:20 amThanks so much Margaret! I’m very happy that your with us!
kathydeimerly says
November 17, 2014 at 12:21 amThis 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 says
November 17, 2014 at 3:50 amGreat idea Kathy! Thanks for sharing it with us 🙂
Lynn D. says
November 5, 2014 at 9:24 pmHow many people will this feed? There are 5 of us. Three of which are growing boys in college…
Kathleen says
November 6, 2014 at 12:27 amHey 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 🙂
ann fletcher says
July 26, 2014 at 11:32 pmPrinted two of your recipes but could not
get the pictures to print to put with the
recipes:
“Blueberry Boy Bait”
“Grandma’s Chicken & Noodle casserole”
Kathleen says
July 31, 2014 at 4:24 pmHi Ann. I think it’s set up that way to save ink.
Lezlie says
July 23, 2014 at 1:20 pmThis 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 says
July 23, 2014 at 11:35 pmYay Lezlie! Great idea to split it in 2 smaller dishes! Hope you like the shrimp and pasta!
Jen says
March 5, 2014 at 3:47 amYou mentioned you make a similar casserole entirely from scratch. Is that recipe also on your site?
Kathleen says
March 5, 2014 at 4:03 amHey Jen. Sorry-not yet.
Kathy Kreicker says
March 2, 2014 at 6:43 pmI 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!
Allison says
February 26, 2014 at 11:06 pmThis is sooo yummy! Wonderful recipe!
cindy says
March 12, 2013 at 5:02 amCan this recipe be frozen after assembling? It sounds delicious!
Kathleen says
March 12, 2013 at 8:31 pmYes it can. The texture of the pasta gets softer but it never seems to bother my fam!
Sandy says
January 13, 2013 at 1:01 pmI 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.
Rebecca Campbell says
January 5, 2013 at 4:19 pmMuch a great recipe for a busy family with picky kids! Thank you.
lorraine schwartx says
December 18, 2014 at 12:30 pmit looks like green onion on top but i don’t see it in the recipe.
Kathleen says
December 19, 2014 at 1:33 amHey Lorraine. Yes I sprinkled the top with a little green onion for the photo! When I normally serve it I don’t use any :).