A creamy, cheesy chicken noodle casserole with tender noodles, veggies, and a golden crunchy topping. Perfect for family dinners or meal prep!
2 (12.5 ounce) cans chunk chicken breast, drained (or about 3 cups diced rotisserie chicken)
2 (10.5 ounce) cans cream of chicken soup
1 cup mayonnaise
1 cup milk
½ onion, finely diced (optional) (or 1 Tablespoon dried onion flakes)
2 cups shredded cheddar cheese
1 ½ cups frozen peas and carrots
12 ounce package egg noodles, cooked and drained
1 cup panko bread crumbs
1 stick salted butter (½ cup), melted
Preheat oven to 350°F. Spray a 9×13-inch baking dish with non-stick spray.
In a large bowl, combine chicken, cream of chicken soup, mayonnaise, milk, onion, cheese, and peas/carrots. Stir until smooth.
Gently fold in cooked egg noodles.
Transfer mixture into the prepared baking dish.
Sprinkle panko evenly on top, then drizzle with melted butter.
Bake uncovered for 30–35 minutes until bubbly and golden brown.
Rest for 5 minutes, then serve warm.
Use rotisserie or leftover chicken for convenience.
Cream of mushroom or celery can replace cream of chicken.
Try sautéing onions first if you prefer them softer.
Panko can be swapped with Ritz crackers or regular bread crumbs.
This recipe hasn’t been tested in a slow cooker.
Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Keywords: chicken noodle casserole, baked chicken casserole, creamy chicken pasta bake, comfort food casserole, chicken noodle bake
Find it online: https://www.joyliciousrecipes.com/chicken-noodle-casserole/