My all-time favorite Chicken and Noodle Casserole. It’s a super creamy, cheesy pan of deliciousness that is quick and easy to put together!
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.
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!
How To Make Chicken Noodle Casserole
Grandma's Chicken and Noodle Casserole
My all-time favorite Chicken and Noodle Casserole. It's a super creamy, cheesy pan of deliciousness that is quick and easy to put together!
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.
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Nutritional Information
Nutrition information will vary based on the specific products. To be safe, check the nutrition facts labels of your products. Optional object listed above have been left out of nutritional data.
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Welcome to Gonna Want Seconds! I’m a home cook and my favorite place to be is in my kitchen cooking up a storm. I’m also a wife, mother, Bernese Mountain dog lover, friend, daughter, sister, and reluctant exerciser. 
This 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!!! ❤️
You are so welcome, Courtney! I’m so happy it’s your favorite recipe. <3
Love this recipe! Going to make it for the third time tomorrow
Thanks, Anna! I’m so happy to hear that <3
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?
Hi Nancy. Thanks for your question. No, I don’t cover it with foil 🙂
How many cups of cooked, shredded chicken do you use?
Hi Jill. I’d use 3-4 cups. 🙂
This was great!!! I added the peas as someone else had suggest. I think it was a nice addition. Thanks for the recipe!!!!
Hi Brenda, I’m so glad you enjoyed the recipe. Love the peas!
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!
You’re so welcome Lauren!
Made this tonight and my husband loved it. However next time I would use a milder cheese. I thought it was a little salty
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!
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!
Hi Suzanne! Wow, sounds like some fabulous customizations!
Looks delicious! Can’t wait to make it.
Hope you enjoy Geri!
Im so happy I found your site. Everything looks so Yummy
Thanks so much Margaret! I’m very happy that your with us!
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.
Great idea Kathy! Thanks for sharing it with us 🙂
How many people will this feed? There are 5 of us. Three of which are growing boys in college…
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 🙂
Printed 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”
Hi Ann. I think it’s set up that way to save ink.
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!
Yay Lezlie! Great idea to split it in 2 smaller dishes! Hope you like the shrimp and pasta!
You mentioned you make a similar casserole entirely from scratch. Is that recipe also on your site?
Hey Jen. Sorry-not yet.
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!
This is sooo yummy! Wonderful recipe!
Can this recipe be frozen after assembling? It sounds delicious!
Yes it can. The texture of the pasta gets softer but it never seems to bother my fam!
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.
Much a great recipe for a busy family with picky kids! Thank you.
it looks like green onion on top but i don’t see it in the recipe.
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 :).