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Chicken Noodle Casserole Recipe
Chicken Noodle Casserole Recipe photo by Taste of Home

Chicken Noodle Casserole Recipe

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4.5 22
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"Everyone who tries this comforting cheesy combination asks for the recipe," reports Kay Pederson of Yellville, Arkansas. "It's so simple to make that sometimes I feel like I'm, cheating."
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 6 servings


  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/2 cup mayonnaise
  • 2 tablespoons lemon juice
  • 2 cups cubed cooked chicken
  • 1 small onion, chopped
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped sweet red pepper
  • 1 cup (4 ounces) shredded Monterey Jack cheese, divided
  • 1 cup (4 ounces) shredded sharp cheddar cheese, divided
  • 12 ounces medium egg noodles, cooked and drained

Nutritional Facts

1 serving (1 cup) equals 629 calories, 34 g fat (12 g saturated fat), 143 mg cholesterol, 752 mg sodium, 47 g carbohydrate, 2 g fiber, 32 g protein.


  1. In a large bowl, combine the soup, mayonnaise and lemon juice. Stir in the chicken, onion, peppers, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Add noodles and toss to coat.
  2. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes. Sprinkle with remaining cheeses. Bake 10 minutes longer or until vegetables are tender and cheese is melted.
    Freeze option: Sprinkle remaining cheeses over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
    Yield: 6 servings.
Originally published as Chicken Noodle Casserole in Quick Cooking January/February 2000, p33

Nutritional Facts

1 serving (1 cup) equals 629 calories, 34 g fat (12 g saturated fat), 143 mg cholesterol, 752 mg sodium, 47 g carbohydrate, 2 g fiber, 32 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Oct. 28, 2015

"This has been a family favorite for many years. My only addition is 1/2 cup milk to combat the dryness that some have mentioned."

Reviewed Jul. 24, 2015

"Fearing it would be dry, I added 1 additional can of cream of chicken soup and 1/2 cup sour cream, and that kept it nice and moist during baking. I also added 1 tsp garlic powder and some extra cheese. The results were very yummy. Easily a good comfort food dish--and the hubby loved it."

Reviewed Oct. 13, 2014

"This was pretty good!"

Reviewed Nov. 5, 2013

"Nice flavor but on the dry side. I added peas and put breadcrumbs over the top with cooking spray. I would make this agaim but add a cup of milk to make this a bit creamier."

Reviewed Aug. 17, 2013

"This was very good, although I did add frozen mixed veggies, and 1/2 tsp garlic powder."

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