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Chicken Noodle Casserole

Everyone who tries this comforting, cheesy chicken and noodle casserole asks for the recipe. It's so simple to make that sometimes I feel like I'm cheating! —Kay Pederson, Yellville, Arkansas
  • Total Time
    Prep: 15 min. Bake: 40 min.
  • Makes
    6 servings

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 until cheese is melted, about 10 minutes longer.
    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°.

Test Kitchen Tips
  • Cubed rotisserie chicken works great in this recipe, too.
  • Keep the leftover red and green bell pepper for another tasty recipe.

  • Editor's Note
    Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
    Nutrition 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.

    Reviews

    Click stars to rate
    Average Rating:
    • JGa2595176
      Jul 18, 2020

      Solid recipe, comforting dish. Not much of a spark to it, but you can add something to zip it up. We liked the diced sweet pepper and onions. Mayo adds moisture. Can see this being a potluck dish or one I would bring to a new mom/sick friend, etc.

    • bab221
      Jul 5, 2020

      Frances: i also have one who does not like green peppers. I substitute celery.

    • Frances
      Jun 27, 2020

      I made this n left out the peppers as my husband doesn’t like them. It was good and he even liked it. He usually doesn’t eat pasta as he’s a diabetic but he ate all I put on his plate. He’s bedridden and I’m trying to watch his weight. I will try some of the other peoples suggestions for more flavor.

    • Marc
      Apr 9, 2020

      This recipe is a keeper. Wife and Sister in Law loved it. I didn't put in the lemon juice because I didn't have any.

    • ryanswife
      Apr 7, 2020

      We absolutely loved this recipe. Easy to make and the peppers added a crunch and flavor. Nice and cheesy too.

    • Annette
      Apr 6, 2020

      Can sour cream be used instead of mayo?

    • CountryCover
      Apr 6, 2020

      My husband and son both proclaimed this recipe as awesome!

    • Kathi
      Apr 6, 2020

      I didn’t make this recipe but I plan to...but I had to comment on how delightful it is to read the reviews and all the various alterations people make to a recipe! So creative and innovative, good ideas, great way to get to the heart of a dish and the people who make it! Thank you all!!

    • Terri
      Apr 5, 2020

      I cut the recipe in half because there is only my husband and me. I used Rotisserie chicken and followed it exactly except I added garlic powder and poultry seasoning as another reviewer suggested. It turned out deliciously. Will definitely make this again.

    • Erica
      Mar 26, 2020

      I added some cajun spice to give it a little kick and omitted the green peppers.