Kitchen notes · a little help before you start
Chicken Noodle Casserole
Chicken Noodle Casserole is made with chicken, cream of chicken soup, and chicken broth.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Original yield
- Serves 8
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Chicken
- Cuisine
- American
- Preparation & total time
- Prep: 16–30 minutes · Total: 31–60 minutes
A few quick notes
1. Check the package directions
Use the package directions where the method calls for them.
2. Preheat as directed
Have the oven at the specified temperature for its cooking step.
3. Prepare the first additions
Set out the ingredients needed for the first cooking step.
Get to know the ingredients
shredded chicken (I used rotisserie chicken)
In the method: Add the cream of chicken soup, milk, and chicken broth and mix to combine.
celery (finely chopped)
In the method: In a large pot, combine celery, carrots, onion, poultry seasoning, salt, and olive oil.
carrots (finely chopped)
In the method: In a large pot, combine celery, carrots, onion, poultry seasoning, salt, and olive oil.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 3 cups shredded chicken (I used rotisserie chicken)Ingredient note
Source: 2 cups celery (finely chopped)Ingredient note
Source: 2 cups carrots (finely chopped)Ingredient note
Source: 1 yellow onion (finely chopped)Ingredient note
Source: 2 tablespoons olive oilIngredient note
Source: 2 teaspoons poultry seasoningIngredient note
Source: 1 teaspoon saltIngredient note
Source: 21 ounces cream of chicken soup (2 cans)Ingredient note
Source: 1 cup chicken brothIngredient note
Source: ½ cup milkIngredient note
Source: 12 ounces wide egg noodles (1 package)Ingredient note
Source: 1 sleeve ritz crackersIngredient note
Source: 4 tablespoons butter
How to make it
0 of 6 steps completeMake room for Chicken Noodle Casserole
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Bake for 20-25 minutes or until the casserole is piping hot and the crumb topping is crispy and golden brown.
A few questions you might have
What should I prepare first?
Set out the oven and pot. Start with this step: Preheat oven to 350˚F.
Which preparation step should I plan for?
Use the package directions where the method calls for them.
What check should I look for as it cooks?
Bake for 20-25 minutes or until the casserole is piping hot and the crumb topping is crispy and golden brown.
How do I plan the ingredient amounts?
This version serves 8. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
Shown garnished with chopped fresh parsley. Substitutions: Chicken: Shredded, cooked turkey or drained can tuna can be swapped in for the chicken. Poultry seasoning: If you don’t have poultry seasoning on hand, you can substitute 1 teaspoon dried sage, 1/2 teaspoon dried thyme, 1/4 teaspoon ground marjoram, 1/4 teaspoon ground dried rosemary, and a pinch of ground nutmeg and black pepper. Cream of chicken soup: Cream of mushroom soup will work, too. Egg noodles: Another pasta such as penne or rotini can be substituted for the egg noodles. Ritz crackers: Bread crumbs or another favorite cracker like Cheez-Its or whole-wheat crackers can be swapped in for a crunchy crumb topping. How to Store: Store in an airtight container in the refrigerator for 3-4 days. How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat. How to Scale: This recipe can easily be doubled if you are feeding a crowd (use two 9×13 pans) or halved for smaller portions (use an 8×8 pan).
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: easyfamilyrecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
