Chicken Noodle Casserole Recipe

4.5 38 46
Chicken Noodle Casserole Recipe
Chicken Noodle Casserole Recipe photo by Taste of Home
Publisher Photo

Chicken Noodle Casserole Recipe

Read Reviews
4.5 38 46
Publisher Photo
Everyone who tries this comforting cheesy chicken casserole asks for the recipe. It's so simple to make that sometimes I feel like I'm cheating! —Kay Pederson, Yellville, Arkansas
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.

Ingredients

  • 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 shredded Monterey Jack cheese, divided
  • 1 cup shredded sharp cheddar cheese, divided
  • 12 ounces egg noodles, cooked and drained

Directions

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.
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 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 cup: 632 calories, 35g fat (12g saturated fat), 130mg cholesterol, 751mg sodium, 47g carbohydrate (3g sugars, 3g fiber), 32g protein.

  • 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 shredded Monterey Jack cheese, divided
  • 1 cup shredded sharp cheddar cheese, divided
  • 12 ounces egg noodles, cooked and drained
  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 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

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Reviews forChicken Noodle Casserole

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KristineChayes User ID: 1441542 264384
Reviewed Apr. 6, 2017 Edited Apr. 7, 2017

"Excellent! Creamy, cheesy, great taste! I followed the recipe, except I added a tablespoon of chopped chile peppers for my husband's preference. Will definitely be making this dish again!"

MY REVIEW
SuzieQ909 User ID: 7485613 261508
Reviewed Feb. 18, 2017

"Made this for the second time. Just as good as the first! My family loves it and it is so easy to make when life gets hectic! YUMMY!"

MY REVIEW
scotland1 User ID: 1426757 260132
Reviewed Jan. 23, 2017

"OMG! The best tasty dish. I omitted the bell peppers. Wonderful. Delicious. This is my go to recipe."

MY REVIEW
naburr User ID: 6748886 260097
Reviewed Jan. 22, 2017

"Bideford, you can get gluten free cream of chicken soup. Like everything else GF, it's more expensive, but I have used it in recipes and it works."

MY REVIEW
bideford User ID: 8487502 260075
Reviewed Jan. 22, 2017

"Yes, it sound great but too many recipes include a can of soup that is not gluten free and substitutes are not given. For celiacs, like myself it is frustrating. Clever cooks can surely provide alternatives."

MY REVIEW
Sue Zappa User ID: 1094741 260062
Reviewed Jan. 21, 2017

"I'd forgotten about this recipe until I saw the Recipe of the Day today! Thank you for the well-timed reminder of a delicious & easy casserole! My family loved it when I first made it in Jan. 2000, so I'm sure they'll be just as happy to see it on the table this week. I didn't change a thing, other than using the healthy version of the soup & lite mayonnaise."

MY REVIEW
Angel182009 User ID: 6228642 243101
Reviewed Feb. 2, 2016

"I'm not a big fan of chicken noodle soup but the rest of the family is. I am a fan,however, to casseroles. When I saw this I had to give it a try. I loved it, as well as my husband and kids! The cheese and peppers and onions definitely make this recipe."

MY REVIEW
Melongal User ID: 1562774 242380
Reviewed Jan. 23, 2016

"I took the advice of other posts, and every one asked for 2nds!! I used 2 cans of cream of mushroom soup, used 2/3 cup red pepper and left out the green pepper. I also added 4 oz of sour cream and 1/2 Cup of skim milk. Used 3/4 Cup of Colby Jack and 3/4 Cup of Sharp cheddar inside the casserole, and used about 1/3 of Cup each cheese on top. I also used wide egg noodles. I was asked for the recipe with my tweaks--definitely a "comfort" food!"

MY REVIEW
myrakk User ID: 6683340 242002
Reviewed Jan. 18, 2016

"I used turkey and it was a delicious casserole my husband loved it"

MY REVIEW
dzickuhr User ID: 8680782 241602
Reviewed Jan. 12, 2016

"I do not like red and green peppers so I used a bit less than recipe. Other than that followed the recipe and it was good! Not sure how it lacks flavor with peppers in it? I found it flavorful."

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