Favorite Creamy Chicken Casserole Recipe

4.5 40 42
Favorite Creamy Chicken Casserole Recipe
Favorite Creamy Chicken Casserole Recipe photo by Taste of Home
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Favorite Creamy Chicken Casserole Recipe

Read Reviews
4.5 40 42
Publisher Photo
I created this noodle casserole when my husband was craving a dish his aunt used to make. It tastes and smells great and is now a staple at our house. —Mari Warnke, Fremont, Wisconsin
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.

Ingredients

  • 4 cups uncooked egg noodles
  • 4 cups cubed cooked chicken
  • 1 package (16 ounces) frozen peas and carrots
  • 2 cups milk
  • 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 1 cup chopped onion
  • 2 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

Cook noodles according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain noodles; add to chicken mixture.
Transfer to two greased 8-in. square baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 350° for 30 minutes. Uncover and bake 10-15 minutes longer or until heated through.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before cooking. Cover and microwave on high for 10-12 minutes or until heated through, stirring twice. Yield: 2 casseroles (5 servings each).
Originally published as Creamy Chicken Casserole in Simple & Delicious July/August 2009, p62

Nutritional Facts

1-1/3 cups: 355 calories, 15g fat (5g saturated fat), 81mg cholesterol, 1106mg sodium, 30g carbohydrate (7g sugars, 3g fiber), 24g protein.

  • 4 cups uncooked egg noodles
  • 4 cups cubed cooked chicken
  • 1 package (16 ounces) frozen peas and carrots
  • 2 cups milk
  • 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 1 cup chopped onion
  • 2 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  1. Cook noodles according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain noodles; add to chicken mixture.
  2. Transfer to two greased 8-in. square baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 350° for 30 minutes. Uncover and bake 10-15 minutes longer or until heated through.
  3. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before cooking. Cover and microwave on high for 10-12 minutes or until heated through, stirring twice. Yield: 2 casseroles (5 servings each).
Originally published as Creamy Chicken Casserole in Simple & Delicious July/August 2009, p62

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Reviews forFavorite Creamy Chicken Casserole

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hkpepin User ID: 3030797 260552
Reviewed Jan. 30, 2017

"Enjoyed this dish and would make it again because it's easy to prepare and my family really enjoyed it. It also made a ton of food! The four of us didn't even touch the second pan and I wish I had frozen it rather than bake it. But the flavors were good and I didn't change anything or add any toppings. Some French fried onions would have been tasty though!"

MY REVIEW
kingofthegrill1 User ID: 8948298 258104
Reviewed Dec. 13, 2016

"I always read the reviews first, however, I was in a hurry did not. SAUTE THE ONIONS. Or as someone else suggested, top with French's French Fried Onions. Other than that, it was tasty. Similar to chicken pot pie on the quick. I'll make again but mix it up a bit."

MY REVIEW
DWare5883 User ID: 5884353 246217
Reviewed Mar. 28, 2016

"I liked it. It's a nice country style dish. I thought it was pretty easy to make. Definitely saut? the onion or chop them fine if you don't want your onions crunchy. I also added another cup to cup and a half of noodles to make it thicker. Also added corn to the frozen peas and carrots."

MY REVIEW
Oldwell User ID: 8170545 245831
Reviewed Mar. 22, 2016

"I feel terrible saying this, but I Just don't understand how this got such high ratings. I followed the advice of several other reviewers who said it was bland and tweaked it. I happened to have a thick slice of deli ham on hand from another recipe so I cubed that with the chicken. The ham was better and I wished I had used all ham instead. I saut?ed the onion along with bell pepper, celery, and garlic. I also added about a cup of shredded cheddar mixed in and crushed Ritz crackers on top. With all of those additions it was still just a take it or leave it dish. So for the amount of prep time it actually took, I have other recipes I prefer to spend the time on. I was looking for a tastey and easy weeknight supper but I would think if you make it the easy way as the recipe calls for it would have no taste at all."

MY REVIEW
flyingmangos User ID: 1591721 224428
Reviewed Apr. 7, 2015

"My hungry boys loved it and couldn't get enough. Luckily it makes two!!"

MY REVIEW
BevAdam User ID: 7918599 173757
Reviewed Aug. 4, 2014

"My family is not a big fan of onions so I chose to omit them, BUT I crush butter crackers & sprinkle them on top & follow the baking directions"

MY REVIEW
havingfunwithmyfamily User ID: 7043692 174371
Reviewed Mar. 30, 2014

"Very good. For future casseroles, and just because of my personal preference...I will saute the onion first. If you are not a big fan of crunchy onion, then I would suggest this for you, as well. Thank you for the wonderful recipe! "

MY REVIEW
WendyHewitt User ID: 1363693 104718
Reviewed Mar. 25, 2014

"Super easy to make!"

MY REVIEW
rebelwithoutaclue User ID: 4288906 173754
Reviewed Feb. 11, 2014

"Used stir fry veggies and only 3 cans of soup, 2 chicken and 1 celery. It was really good. Topped w/ French's French Fried Onions to give it some crunch. We can eat on this most of the week."

MY REVIEW
Hannah0418 User ID: 1795891 158677
Reviewed Dec. 29, 2013

"Yum! I used sautéed veggies instead of frozen and only 3 cans of soup . I prefer to sauté the onion before using in dishes like this to avoid crunchy onion in every bite."

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