Chicken Noodle Casserole

"You will love this casserole"
photo by Oliver1010 photo by Oliver1010
photo by Oliver1010
photo by KellyMae photo by KellyMae
photo by KellyMae photo by KellyMae
photo by KellyMae photo by KellyMae
Ready In:




  • In a bowl combine the first five ingredients.
  • Fold in noodles and chicken (1 cup) diced cooked chicken.
  • Pour into a 1 1/2 quart baking dish.
  • Sprinkle with cheese.
  • Bake uncovered At 350 for 30 minutes until bubbly.

Questions & Replies

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  1. Adrienne in Reister
    Easy simple and tasty -- perfect meal for a hot Sunday when I (1) didn't go to the grocery store like I should have on yesterday, and (2) only had a little leftover rotisserie chicken, a couple of noodles, chicken stock and mushroom soup. Whew -- this one was a lifesaver with no leftovers! Thank you!
  2. KellyMae
    Very creamy casserole with good flavor and very mild heat factor. Never cooked with or even had canned green chilies (as far as I know), and I wanted to try it! Subbed yellow onion which I minced very fine as I was worried it wouldn't cook, also since a mince is smaller than a chop I only used 1/4 cup. Used a bit of finely minced red bell pepper, and few sprinkles of red pepper flakes. As it was being mixed I was worried it was going to be a too sloppy / wet. The noodles absorbed some of the sauce and ended up being a bit soft (even though I undercooked them to begin with as I dislike mushy). Next time I might omit the broth and try it that way. Adding some veggies might be nice as well, mushrooms etc.
  3. Laura36
    Delicious - I chopped up some carrot and stirfried the carrots / onions and chicken since I did not have a pre-cooked chicken. I used low fat cream of chicken soup and whole wheat penne noodles to make it lower in fat / higher in fiber for was delicious - the pepper / green chile combination gave it a nice zing.....leftovers were great too!
  4. Doing it Right
    I am not giving this recipe any stars because I change the recipe too much. But I will give my version 5 stars, but wanted to give the poster credit, because the basic concept came from them. First, I had some left over cork screw pasta with just a very light, I mean light spaghetti sauce. I wanted to use that up and I remember this recipe, but used what I had on hand. I used the leftover pasta (about 6 or 7 cups), added one can of cream of mushroom soup, one can of cream of chicken soup. I also added about one cup of sour cream, and about one cup of vidalia onion. I did add the cooked chicken and the cheese. But I took the advice from a previos review and I added one small bag of frozen green beans (the small size). I mixed that all together and put in a 10X13 glass baking dish and cooked at 350 degrees (with foil on top) for about 30 minutes. Then I took the foil off and put some more cheese on top and put it back in uncovered for 10 minutes. I felt I needed to give credit to the poster, for the idea. Thank you.
  5. BethHallKelley
    I really thought this was wonderful. It had pizzaz and was not boring at all. Ihaven't any suggestions other than I used almost 3/4 a cup of red onion as was glad I did.


I live in a small town in the Seacoast area of NH. I work as an Administrative Assistant for the Chief of Police. I enjoy trying out new recipes and have a cookbook collection. I also love to visit the Casino's in Connecticut whenever I get a chance.
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