Naismith Cookbook
Back to recipes
chicken, dinner

Easy Chicken Noodle Casserole

Prep Time

Cook Time

Ingredients
  • 1 (12 oz) package egg noodles, cooked and drained
  • 2 (10 oz) cans chunk chicken breast, drained (or store-bought rotisserie chicken)
  • 2 (10 oz) cans cream of chicken soup
  • 1 cup mayonnaise
  • 1 cup milk (or water)
  • 1/2 onion, finely diced
  • 2 cups shredded cheddar cheese
  • 1 1/2 cups frozen peas and carrots
  • 1 cup panko bread crumbs
  • 1 stick salted butter (1/2 cup), melted
Instructions
  1. 1

    Preheat oven to 350F degrees.

  2. 2

    Spray 9 x 13 baking dish with non-stick cooking spray.

  3. 3

    In a large bowl, combine chicken, cream of chicken soup, mayonnaise, milk (or water), diced onion, shredded cheese and frozen peas and carrots.

  4. 4

    Stir until combined.

  5. 5

    Gently stir in cooked egg noodles.

  6. 6

    Pour in baking dish.

  7. 7

    Sprinkle top with Panko bread crumbs.

  8. 8

    Pour melted butter evenly over top of bread crumbs.

  9. 9

    Bake uncovered for about 30-35 minutes until bubbly and top is golden brown.