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Chicken Noodle Casserole

  • Prep 15 min
  • Total 45 min
  • Ingredients 9
  • Servings 8

Turn classic chicken noodle soup into a delicious and comforting casserole. It’s a perfect weeknight dinner that comes together with just 15 minutes of prep. MORE+ LESS-

Shawn Syphus Shawn Syphus
December 14, 2016


oz uncooked egg noodles
cups chopped cooked chicken
cans (10 oz each) cream of chicken soup
1 1/2
cups sour cream
cup shredded Cheddar cheese (4 oz)
cups frozen mixed vegetables
Salt and pepper to taste
cup Progresso™ Bread Crumbs Garlic and Herb
Cooking spray


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  • 1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • 2
    Cook and drain 12 oz egg noodles as directed on package; set aside.
  • 3
    In large bowl, mix 4 cups chopped cooked chicken, 2 cans (10 oz each) cream of chicken soup, 1 1/2 cups sour cream, 1 cup shredded Cheddar cheese (4 oz) and 2 cups frozen mixed vegetables. Add cooked noodles; stir to combine. Season with salt and pepper to taste.
  • 4
    Spread mixture evenly in baking dish. Top with 1 cup Progresso™ Bread Crumbs Garlic and Herb. Lightly spray top with cooking spray.
  • 5
    Bake 25 to 30 minutes or until center is bubbly and heated through.

Expert Tips

  • Use equal amounts chopped ham or turkey in place of the chicken.
  • This casserole is freezer friendly! Just cover tightly and freeze before adding bread crumbs. To reheat, bake until bubbly in center, then add the bread crumbs, spray with cooking spray, and bake until topping is golden brown.

Nutrition Information

No nutrition information available for this recipe

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