Chicken Noodle Casserole

This chicken noodle casserole recipe is straight from my Grandmas’s recipe box. What differentiates this casserole from others of the same name is the thick, creamy, delicious sauce. The combo of tender pasta, sautéed veggies, chunks of chicken, and the sauce, makes this a family favorite!

It’s pure comfort food that stick-to-your-ribs and is a delicious crowd pleaser. This scrumptious little gem pairs with almost any side dish and not many chicken casserole recipes can bring so much to the table! It’s a hearty, wholesome, and economical option.

How about a few more kid-friendly, mom-approved, chicken casseroles that can save a midweek meal or spruce up a friendly potluck?

• crack chicken casserole
• chicken and rice casserole
• chicken cordon bleu casserole
• chicken divan

Let’s make this casserole!

What I Love About This Recipe

• Kid-friendly
• Simple, quick, versatile
• Delicious comfort food

Chicken Noodle Casserole Ingredients

• Spaghetti
• Butter
• Mushrooms
• Onion
• Condensed Cream of Chicken Soup
• Sour Cream
• Worcestershire Sauce
• Black Pepper
• Sharp Cheddar Cheese
• Rotisserie Chicken

How To Make Chicken Noodle Casserole Recipe

This easy chicken noodle casserole recipe can be on the table in just over half an hour!

1. Cook the pasta according to package directions until just al dente. Drain and set aside.
2. Saute mushrooms and onion in melted butter.
3. Combine soup, sour cream, Worcestershire sauce, and black pepper in a bowl.
4. Mix.
5. Add cooked mushrooms, onion, chicken and spaghetti.
6. Fold until evenly coated.
7. Pour the spaghetti into a dish and top with cheese. Bake.
8. Serve.

See full instructions below.

Recipe Notes

• Sauté  The Vegetables: When starting this cheesy chicken noodle casserole, it’s important to sauté your veggies first. Don’t skip this step. It brings out their balanced mellow flavors and produces a more cohesive flavor profile in the finished product. Trust me on this one. Here’s an article from Serious Eats on what sautéing does to them.
• Pasta – One important thing, though. Be sure you only cook your pasta just until al dente so it doesn’t turn into a mushy mess in the oven.
  • You’ll also want to use a good quality Italian pasta that can withstand the high oven temp without disintegrating. I like Barilla spaghetti.
• 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. I like to use Ritz

Storing + Freezing + Make-Ahead

• How Long Can You Keep This In The Fridge? Casseroles and storage go hand in hand. Simply transfer your chicken noodle casserole recipe to an airtight container and it’ll stay fresh and yummy in the fridge for up to 4 days.
• Can You Freeze This? Yes, but as with all pasta dishes, the pasta texture will get quite a bit softer and a lot of the sauce will be absorbed. If you choose to go ahead with freezing, it will last up to six months if stored properly in an airtight container.
• Make-Ahead Tips: You can break down your rotisserie chicken up a day or two 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.
• Food Safety: If you’d like more info on food safety check out this link

Serving Recommendations

I like to serve the casserole with a crisp green salad, Bisquick biscuits, brown sugar carrots, or roasted broccoli.

More Chicken Casseroles

• Mexican Chicken Casserole
• Dorito Chicken Casserole 
• Chicken Tater Tot Casserole 
• White Chicken Enchiladas 
• Chicken Stuffing Casserole

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Chicken Noodle Casserole

This dreamy cheesy chicken noodle casserole is a crowd-pleasing favorite with simple prep and wholesome ingredients that breathe new life into dinner.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Servings: 8 servings

Author: Kathleen

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 teaspoon Worcestershire sauce
• ▢ 1/2 teaspoon black pepper
• ▢ 1 cup sharp cheddar cheese shredded
• ▢ 1 fully cooked rotisserie chicken shredded

US Customary - Metric

Instructions

• Preheat oven to 350°F (177°C).
• Cook pasta (8 ounces) according to package directions until just al dente. Drain and set aside.
  
• In a saucepan, melt butter (2 tablespoons) then saute mushrooms (1 1/2 cups) and onion (1/2 cup) until both are nice and soft.
  
• In a large bowl mix soup (2 cans), sour cream (1 cup), Worcestershire sauce (1 teaspoon), and black pepper (1/2 teaspoon) until blended. And cooked mushrooms, onion, chicken (1 fully cooked), and spaghetti and fold until everything is evenly coated with sauce.
  
• Pour the spaghetti into a 9x13 dish and top with cheese (1 cup). Bake in a preheated oven for about 30 minutes or until the casserole is heated through.
  

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  Crack Chicken Spaghetti Bake

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Notes

1. Sauté  The Vegetables: When starting this cheesy chicken noodle casserole, it’s important to sauté your veggies first. Don’t skip this step. It brings out their balanced mellow flavors and produces a more cohesive flavor profile in the finished product. Trust me on this one. Here’s an article from Serious Eats on what sautéing does to them.
2. Pasta – One important thing, though. Be sure you only cook your pasta just until al dente so it doesn’t turn into a mushy mess in the oven.
   • You’ll also want to use good quality Italian pasta that can withstand the high oven temp without disintegrating. I like Barilla spaghetti.
3. 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. I like to use Ritz

Nutrition

Serving: 1/8 of the recipe | Calories: 524kcal | Carbohydrates: 28g | Protein: 42g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 152mg | Sodium: 1012mg | Potassium: 580mg | Fiber: 1g | Sugar: 2g | Vitamin A: 455IU | Vitamin C: 1.4mg | Calcium: 160mg | Iron: 1.3mg

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