This cozy creamy casserole has chicken, egg noodles, and green peas in shortcut sauce. It’s topped with crumbs and baked until bubbly.
Ingredients in Chicken Noodle Casserole
Pasta: I love the light texture of egg noodles in this recipe. You can replace them with another medium pasta such as fusilli or penne. Chicken: Use rotisserie chicken or leftover cooked chicken in this recipe. Diced ham or leftover turkey can be used to switch it up. Veggies: Mix in your favorite frozen veggies like peas, carrots, or broccoli. To use fresh vegetables, cook them to tender-crisp before adding them to the dish. Sauce: The quick version of this sauce uses cream of chicken soup. Cream of celery or cream of mushroom soup are also great in this chicken noodle casserole recipe.
How to Make Chicken Noodle Casserole
One of the things I love best about this family favorite recipe is how easy the prep is! I’ve added the from-scratch sauce to the notes in the recipe.
Variations
Swap out cheddar cheese for anything you have on hand. Try pepper jack for a kick! Crushed Ritz crackers can be used as a substitute for Panko bread crumbs. Add herbs like fresh thyme or parsley to the sauce for extra flavor and color!
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