Chicken Noodle Casserole

This dish was always a favorite of mine as a child. It’s also a great way to use up some leftover chicken. The chicken called for can be cooked and cubed specifically for this recipe, but I love to use already cooked chicken. Frugal, and also speeds up the food prep. The original recipe called for canned condensed soup, but if you’d rather know all of the ingredients you’re feeding your family, try to using the homemade “cream of anything” soup! I also use tuna in place of chicken for a vegetarian option.

~ Theresa

What you need:


  • egg noodles
  • 3 c. homemade “cream of anything” soup (1 1/2 batches)
  • 2-3 c. cooked, cubed chicken (can substitute 2 cans drained tuna)
  • 6-8 slices of bread, cubed (store-bought or homemade)
  • 2 T. salted butter, cut in pieces
  • salt and pepper, to taste


  • mixing bowl
  • cutting board and knife
  • kitchen shears
  • stock pot to cook noodles
  • casserole dish

Time: 30 minutes prep; 30-40 minutes baking time

Freezeable: Yes. Prepare casserole but do not top with bread cubes. Wrap in foil and freeze. To serve, defrost and top with bread cubes. Bake. Add a few minutes to the baking time.

Serves: 6 adults

Multiplying the recipe: Ingredients can be prepared together, but need to be baked in separate casserole dishes.

Chicken Noodle Casserole:

Bring a pot of water to boil. Cook egg noodles according to package directions. Preheat oven to 350F.

If your chicken is not already cooked, a quick way to prep the chicken is to put 1-2 boneless skinless chicken breasts in a steamer basket on the stovetop and cook for 10-12 minutes.

Meanwhile, prepare the “cream of anything” soup. Cut up the chicken. Using kitchen shears, cut the bread slices in strips, and then each strip into squares. Set aside.

Grease the casserole dish. Add ingredients in layers: first half of the noodles, then half of the soup, then half of the chicken. Add salt and pepper to taste. Repeat layers. If preparing ahead, you can refrigerate or freeze the casserole at this point.

If refrigerating to cook within 24 hours, add 5-10 minutes to the baking time. Top with the bread cubes, adding more if necessary to create a solid single layer. Add salt and pepper to taste, and then sprinkle pieces of butter on top evenly. Bake casserole for 30-35 minutes, until top is browned and filling is bubbling.


About Cooking for the Fam

Katie and Theresa are sisters-in-law who are passionate about food, passionate about family, and passionate about making and sharing food with their families. The Fam needs to eat. Make it good!
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3 Responses to Chicken Noodle Casserole

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