Chicken Noodle Casserole Recipe
A creamy, comforting chicken noodle casserole made with tender egg noodles, cheddar cheese, chicken, peas, and carrots. A buttery panko layer finishes the dish with a crisp, golden topping.
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Ingredients
For the Casserole:
- 2 cans 12.5 ounces each chunk chicken breast, thoroughly drained, approximately 25 ounces total
- 1½ cups frozen peas and carrots
- 1 cup milk
- 2 cups freshly shredded cheddar cheese
- 12 ounces egg noodles cooked until al dente and drained
- ½ onion finely chopped into approximately ¼-inch pieces, optional
- 2 cans 10.5 ounces each condensed cream of chicken soup
- 1 cup mayonnaise
For the Topping:
- 1 cup panko-style breadcrumbs
- ½ cup 1 stick salted butter, melted
Instructions
- Preheat the oven to 350°F (175°C). Lightly coat a 9×13-inch baking dish with nonstick cooking spray to prevent the casserole from adhering during baking.
- Place the drained chicken, cream of chicken soup, mayonnaise, milk, finely diced onion, shredded cheddar, and frozen peas and carrots in a large mixing bowl. Stir until the ingredients are evenly incorporated.
- Add the cooked and drained egg noodles to the chicken mixture. Fold them in gently until the noodles are thoroughly coated with the creamy mixture.
- Transfer the casserole mixture to the prepared baking dish and distribute it evenly. Scatter the panko breadcrumbs uniformly across the surface.
- Drizzle the melted salted butter over the breadcrumb layer, covering the topping as evenly as possible to encourage a crisp, golden finish.
- Bake uncovered for 30–35 minutes, or until the casserole is bubbling and the breadcrumb topping has turned golden brown.
- Remove the dish from the oven and allow the casserole to cool for a few minutes before serving.
Notes
Hellmann’s mayonnaise may be used for the preferred flavor noted in the original recipe. Campbell’s cream of chicken soup and Birds Eye frozen peas and carrots were also specified as preferred options, although equivalent brands may be used. Freshly shredded cheddar is recommended because it generally melts more smoothly than pre-shredded cheese.