Chicken Noodle Casserole

5 from 2 votes

This easy Chicken Noodle Casserole is loaded with tender egg noodles, juicy rotisserie chicken, and a creamy mushroom sauce topped with a golden breadcrumb crust. It’s the perfect weeknight, kid-friendly meal.

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: American

Keyword: Chicken Noodle Casserole

Servings:

Calories: 498kcal

Author: Ryan Allen

Ingredients

3 cups cups dry egg noodles (about 12 ounces)
1 can cream of mushroom soup
1 cup milk
8 oz cream cheese (softened)
1 ¼ cup cottage cheese
½ teaspoon black pepper
½ teaspoon poultry seasoning
½ cup yellow onion (diced)
1 cup frozen peas
3 cups cooked chicken (I used rotisserie chicken and shredded it)

Topping

¼ cup bread crumbs
2 tablespoon butter melted

Instructions

Preheat oven to 375℉. Prepare a 9 x 13 baking dish by spraying it with non-stick cooking spray.
Cook the egg noodles in boiling water until al dente, following the package directions. Drain and set aside.
Add cream of mushroom soup, milk, cream cheese, cottage cheese, black pepper, and poultry seasoning in a large bowl. Mix until well combined.
Gently fold in chicken, peas, and cooked noodles. Then, pour the mixture into the prepared baking dish.
In a small bowl, combine breadcrumbs and butter. Mix until well combined and sprinkle over the top of the noodles.
Bake for 30 minutes or until heated through; the top is golden brown.

Notes

Cook noodles slightly under package instructions to prevent a mushy casserole.
Bring cream cheese and cottage cheese to room temperature for a smooth sauce.
Mix breadcrumbs with melted butter for an even, golden topping.
Let the casserole rest 10 minutes after baking to set the sauce and improve texture.

Nutrition