This hearty chicken noodle casserole combines tender pasta, shredded chicken, and mixed vegetables in a rich, creamy sauce. It is a practical one-dish meal that provides a filling dinner for the whole family.
List of ingredients
- 2 ½ cups uncooked egg noodles – provides the base texture.
- 2 cups cooked shredded chicken – use rotisserie or pre-baked breasts.
- 1 package (10 ounces) frozen peas and carrots, thawed – adds color and nutrients.
- 1 package (10 ounces) frozen corn, thawed – adds sweetness and crunch.
- 1 cup milk – helps create a smooth sauce consistency.
- 1 can (10 ounces) cream of chicken soup – primary thickening agent.
- 1 can (10 ounces) cream of mushroom soup – adds savory depth.
- Salt and pepper, to taste – for basic seasoning.
- 1/2 Tablespoon dried minced onion – adds aromatic flavor.
- 2 Tablespoons melted butter – enhances richness.
- 1/2 teaspoon garlic powder – provides a pungent kick.
- 1/2 teaspoon Italian seasoning – adds a blend of herbal notes.
step-by-step instructions
- Prepare the Oven: Preheat your oven to 375° F and lightly coat a 9×13 inch baking dish with nonstick cooking spray.
- Cook the Pasta: Boil the egg noodles in water according to the package directions, then drain them thoroughly.
- Mix the Filling: In a large mixing bowl, combine the shredded chicken, thawed peas, carrots, corn, milk, cream of chicken soup, cream of mushroom soup, salt, pepper, dried minced onion, melted butter, garlic powder, and Italian seasoning.
- Combine: Gently fold the cooked egg noodles into the creamy mixture until everything is evenly coated.
- Bake: Transfer the mixture into the prepared baking dish and cover the top tightly with aluminum foil.
- Heat Through: Bake for 30 minutes or until the casserole is heated through completely.
- Rest: Remove from the oven and allow the dish to stand for 5 minutes before serving.
Chicken Preparation Strategies
Using Rotisserie Chicken for Speed
A store-bought rotisserie chicken is the most efficient option for this recipe. Simply remove the meat from the bone and shred it using two forks or a food processor to reach the required 2 cups.
Baking Fresh Chicken Breasts
If you prefer fresh meat, bake two large chicken breasts at 375° F for approximately 35 minutes. Let the meat cool slightly before shredding to maintain moisture and ease of handling.
Utilizing Canned Chicken
Canned chicken is a viable pantry-stable alternative for this dish. Ensure you drain the liquid thoroughly and rinse the meat before adding it to the sauce to avoid altering the salt balance.
Vegetable Customization Tips
Switching to Fresh Vegetables
You can replace frozen peas, carrots, and corn with fresh versions. Sauté the carrots and corn briefly in a pan before adding them to the bowl to ensure they are tender after baking.
Adding Leafy Greens
Fresh baby spinach or chopped kale can be stirred into the mixture before baking. These greens wilt quickly in the oven and add a significant nutritional boost to the casserole.
Using a Mixed Frozen Medley
Instead of separate packages of corn and peas/carrots, use a single 20-ounce bag of mixed frozen vegetables. This simplifies the ingredient list while maintaining the same flavor profile.
Pasta Substitution Options
Trying Different Pasta Shapes
While egg noodles are traditional, you can use rotini, penne, or bow-tie pasta. These shapes hold onto the creamy sauce well and provide a different mouthfeel.
Using Whole Grain Noodles
Whole wheat egg noodles increase the fiber content of the meal. Be aware that whole grain pasta may require an extra minute or two of boiling to reach the desired tenderness.
Gluten-Free Pasta Alternatives
Substitute the egg noodles with a gluten-free corn or brown rice pasta. Ensure you cook the pasta slightly under-done (al dente) so it does not become too soft during the baking process.
Enhancing the Creamy Sauce
Incorporating Shredded Cheese
Stir in one cup of shredded cheddar or mozzarella cheese to the sauce for a gooey texture. You can also sprinkle a layer of cheese on top and bake uncovered for the last 5 minutes.
Reducing the Sodium Level
Use low-sodium versions of the cream of chicken and mushroom soups to control salt intake. You can then adjust the flavor at the end with a pinch of extra salt or pepper.
Increasing the Sauce Thickness
If you prefer a thicker sauce, reduce the milk by 1/4 cup or add a tablespoon of cornstarch to the mixture. This prevents the casserole from appearing too liquid after baking.
Recommended Side Dishes
Fresh Garden Salads
A crisp green salad with a light vinaigrette balances the richness of the creamy sauce. Use mixed greens, cucumbers, and cherry tomatoes for a refreshing contrast.
Garlic Bread Pairings
Warm garlic bread or toasted French rolls are excellent for scooping up extra sauce. Brush the bread with melted butter and garlic salt before toasting in the oven.
Steamed Green Vegetables
While the casserole contains vegetables, a side of steamed broccoli or asparagus adds more color. These sides provide a clean, fresh taste that complements the savory chicken.
Proper Storage Guidelines
Refrigeration Times
Store leftover casserole in an airtight container in the refrigerator for up to 3 to 4 days. Ensure the dish is cooled to room temperature before sealing the lid to prevent condensation.
Freezing Instructions
This casserole can be frozen for up to 3 months. Freeze the mixture in a freezer-safe dish or airtight container, leaving a small amount of space for expansion.
Safe Thawing Process
Thaw frozen portions in the refrigerator overnight before reheating. This ensures the sauce remains emulsified and the noodles do not break apart during the warming process.
Best Reheating Methods
Oven Reheating for Texture
Place the leftovers in an oven-safe dish and cover with foil. Heat at 325° F for 15-20 minutes, which helps maintain the original baked texture of the pasta.
Microwave Methods for Speed
Heat individual portions in the microwave on medium power for 1-2 minutes. Stir halfway through the process to ensure the center is heated evenly.
Adding Moisture During Reheating
Creamy sauces often thicken in the fridge. Stir in a tablespoon of milk or water before reheating to restore the original creamy consistency.
Common Cooking Fixes
Fixing a Dry Casserole
If the dish seems too dry after baking, stir in a splash of milk or chicken broth immediately after removing it from the oven. This will loosen the sauce and moisten the noodles.
Preventing Mushy Noodles
Avoid overcooking the noodles during the boiling stage. Drain them while they still have a slight bite, as they will continue to cook and soften in the oven.
Adjusting Bland Flavors
If the flavor is too mild, add a teaspoon of lemon juice or a pinch of paprika. The acidity of the lemon cuts through the creaminess and brightens the overall taste.
Frequently Asked Questions
Can I use a slow cooker for this recipe?
Yes, you can combine all ingredients except the noodles in a slow cooker. Add the cooked noodles at the end and cook on low for 3-4 hours.
Do I have to thaw the frozen vegetables first?
Thawing is recommended to prevent excess water from releasing into the sauce. If you use frozen vegetables, the casserole may become slightly more liquid.
What is the best type of milk to use?
Whole milk provides the creamiest result, but 2% or skim milk also work well. Unsweetened almond or soy milk can be used as a dairy-free alternative.
Can I add more vegetables?
Yes, diced celery or sliced mushrooms are great additions. Simply sauté them first if they have a high water content to avoid a watery sauce.
Can I bake this without foil?
Baking without foil will allow the top to brown and crisp. However, this may cause the sauce to evaporate more quickly, potentially leading to a drier casserole.
Print
Creamy Chicken and Noodle Bake
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: General
Description
This comforting and delicious casserole has all the elements of the classic soup and more. This recipe is a family-favorite!
Ingredients
- 2 ½ cups uncooked egg noodles
- 2 cups cooked shredded chicken
- 1 package (10 ounces) frozen peas and carrots, thawed
- 1 package (10 ounces) frozen corn, thawed
- 1 cup milk
- 1 can (10 ounces) cream of chicken soup
- 1 can (10 ounces) cream of mushroom soup
- salt and pepper to taste
- 1/2 Tablespoon dried minced onion
- 2 Tablespoons melted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
Instructions
- Step: Preheat oven to 375° F. Spray a 9×13 inch baking dish with nonstick spray.
- Step: Boil egg noodles according to package directions. Drain water.
- Step: Meanwhile, in a large bowl combine all the other remaining ingredients. Add cooked noodles to mixture. Gently stir to combine everything. Pour into prepared baking dish. Cover with foil.
- Step: Bake 30 minutes or until heated through. Remove from oven and let stand 5 minutes before serving. Enjoy!
Notes
Plan ahead! This recipe calls for pre-cooked chicken. A rotisserie chicken works wonders for this recipe. Or I like to bake 2 chicken breasts for 30 minutes then shred before adding it to this casserole. When I thaw my frozen veggies I just leave them out on the counter about 30 minutes before I prepare the casserole.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 374 kcal
- Sugar: 6 g
- Sodium: 880 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 4 g
- Protein: 23 g
- Cholesterol: 85 mg