Easy Chicken Noodle Casserole

This chicken noodle casserole is a delicious and easy dinner that everyone is sure to love. Flavorful chicken, creamy sauce, veggies, and hearty noodles are topped with a buttery crunch bread crumb topping to create a meal your family won’t be able to get enough of!

Casseroles are a dinner staple in most houses, and there is a reason for that! Meals like this chicken noodle casserole that you can just pop in the oven and have a quick meal that has veggies, protein and carbs all in one dish are perfect for busy families!

What I love about this recipe is that it uses some easy shortcuts like cream of chicken soup, and frozen veggies, you can even use leftover chicken or grab a rotisserie chicken to make preparation even easier!

Can I make this chicken noodle casserole ahead?

YES! This casserole is a great meal for making ahead. You can make it a day or two in advance and keep it in the fridge or you can make it even further ahead and pop it in the freezer.

This makes it a great dish to take a friend who has just had a baby, someone who is dealing with sickness or loss, or to have on hand for a super busy week.

To make it ahead you’ll want to follow all of the instructions up until the bread crumbs. You’ll want to put them on right before you bake it.

Just assemble the casserole with the noodles, chicken, veggies, and sauce, cover tightly with foil and/or plastic wrap, and put it in the freezer or fridge.

If you are cooking from frozen you can thaw it and then follow the regular baking instructions or cover it with foil and bake for 20 minutes, then uncover, add bread crumbs and cook about 30 or until the bread crumbs are golden brown.

Here’s what you need to make this chicken noodle casserole-

2 Tbsp- Butter

1 1/2 Cups Milk

2 Cans – Cream of Chicken Soup (or other cream soup)

1- 16 oz pkg Egg Noodles

1 1/2 Cups Shredded Monterey Jack Cheese

12 oz. Frozen Mixed Vegetables

4 Cups Cooked Chicken Cubed

1 Tbsp. Parsley

1/2 Cup Panko Bread Crumbs

Preheat your oven to 350 and spray a 13×9 inch pan with nonstick cooking spray.

Cook and drain your noodles according to the package directions. Reduce the time by a couple of minutes to cook them slightly al dente.

While your noodles are cooking mix together your milk, cream of chicken soup, then add the shredded cheese and mix together in a large bowl.

Now spread your noodles out in an even layer across the bottom of your baking pan.

Spread your mixed veggies evenly across the top of the noodles.

Next spread your chicken across the veggies and then pour the cheese and soup mixture evenly across the top.

Gently stir everything together so that the cheese sauce coats most of the noodles.

Now melt your butter and mix it together with your bread crumbs and parsley. Spread the bread crumb mixture across the top of your casserole.

Now pop it in the oven and bake for 25-30 minutes or until the bread crumbs are a nice golden brown.

Serve warm for the perfect hearty and comforting weeknight dinner!