Super Easy Chicken Noodle Casserole
A creamy, comforting chicken noodle casserole combining classic soup flavors with cheesy, crunchy topping perfect for family dinners on busy weeknights.
Equipment
- 1 9x13-inch baking dish sprayed with non-stick cooking spray
- 1 large bowl
Ingredients
- 12 oz egg noodles cooked al dente and drained
- 2 cans 12.5 oz each chunk chicken breast, drained (about 25 oz total)
- 2 cans 10.5 oz each cream of chicken soup
- 1 cup mayonnaise Hellmann’s preferred
- 1 cup milk
- 1/2 finely diced onion about 1/4 inch pieces, optional
- 2 cups shredded cheddar cheese freshly shredded
- 1 1/2 cups frozen peas and carrots
- 1 cup panko breadcrumbs
- 1/2 cup salted butter melted (1 stick)
Instructions
- Preheat oven to 350°F (175°C) and spray a 9x13 inch baking dish with non-stick cooking spray.
- In a large bowl, combine chunk chicken breast, cream of chicken soup, mayonnaise, milk, finely diced onion (optional), shredded cheddar cheese, and frozen peas and carrots. Stir until well mixed.
- Gently fold cooked egg noodles into the mixture, ensuring noodles are evenly coated.
- Pour the mixture into the prepared baking dish and spread evenly.
- Sprinkle panko breadcrumbs evenly over the top, then drizzle melted salted butter over breadcrumbs for a golden crispy topping.
- Bake uncovered for 30-35 minutes until bubbly and golden brown on top.
- Remove from oven and let cool a few minutes before serving.
Notes
- Use freshly shredded cheddar cheese for best melt quality.
- May omit onion for milder flavor.
- Store leftovers covered in fridge up to 3 days.
- Reheat covered in oven or microwave until warm.
- Add cooked mushrooms or other veggies for variation.