Chicken Noodle Casserole

  • Prep 15 min
  • Total45 min
  • Ingredients9
  • Servings8

You read that right. We’ve found the best way to turn classic chicken noodle soup into a delicious and comforting chicken noodle casserole! It’s the perfect dinner for busy weeknights, requiring just 15 minutes of prep. It starts with two cans of cream of chicken soup, egg noodles, and hearty chicken, and gets finished with a topping of bread crumbs for an added crunch your family will love. From start to finish, this creamy chicken noodle casserole is done in less than an hour and makes 8 servings—it’s so easy (and so good) you’ll want to serve it for family dinner every week.


oz uncooked egg noodles
cups chopped cooked chicken
cans (10 oz each) cream of chicken soup
1 1/2
cups sour cream
cup shredded Cheddar cheese (4 oz)
cups frozen mixed vegetables

Salt and pepper to taste
cup Progresso™ Bread Crumbs Garlic and Herb

Cooking spray


  • 1Heat oven to 350°F. Spray 13×9-inch (3-quart) baking dish with cooking spray.
  • 2Cook and drain 12 oz egg noodles as directed on package; set aside.
  • 3In large bowl, mix 4 cups chopped cooked chicken, 2 cans (10 oz each) cream of chicken soup, 1 1/2 cups sour cream, 1 cup shredded Cheddar cheese (4 oz) and 2 cups frozen mixed vegetables. Add cooked noodles; stir to combine. Season with salt and pepper to taste.
  • 4Spread mixture evenly in baking dish. Top with 1 cup Progresso™ Bread Crumbs Garlic and Herb. Lightly spray top with cooking spray.
  • 5Bake 25 to 30 minutes or until center is bubbly and heated through.

Expert Tips

  • For a quick shortcut, use chopped rotisserie chicken in the recipe.
  • Use equal amounts chopped ham or turkey in place of the chicken.
  • Make sure to spray your baking dish before adding your casserole ingredients to keep them from sticking to the sides of the dish.
  • Cook egg noodles “al dente”—or “to the tooth” in Italian, meaning with a firm bite—according to package directions before stirring in with remaining ingredients. The noodles will continue to cook in the oven, so undercooking them just slightly before baking the casserole keeps them from turning mushy.
  • Substitute Progresso™ bread crumbs with French-fried onions or crushed potato chips or sprinkle shredded cheese or cooked, crumbled bacon during the last 10 minutes of baking.
  • Any leftovers can be stored in the refrigerator in a covered container for up to 5 days and reheated in the microwave.
  • This casserole is freezer friendly! Just cover tightly and freeze before adding bread crumbs. To reheat, bake until bubbly in center, then add the bread crumbs, spray with cooking spray, and bake until topping is golden brown.

More About This Recipe

  • Who doesn’t love chicken noodle soup? This chicken noodle casserole is the adult-approved version of the original classic. Even better, it cooks up in under an hour on even your busiest days! Often regarded as one step in fighting the common cold, chicken noodle soup has been around for more than 80 years. In 1934, Ernest Lacoutiere, the head chef of Campbell’s, reportedly invented the soup and called it “Noodle with Chicken.” The soup’s more familiar name “chicken noodle soup” became popular after it was mispronounced during a radio advertisement. If you’d like more cheese and less noodle, our Doritos Cheesy Chicken Casserole pairs the Cool Ranch™ flavor with Old El Paso™ taco seasoning for a Mexican-style dinner your kids will also love.Feeling like a big kid? We have even more chicken dinners to satisfy your inner child.

Source: Read Full Article