Chicken Noodle Casserole

2 cups uncooked egg noodles
2 large chicken breasts- cooked & shredded about 2 cups of shredded chicken- leftovers are great for this or rotisserie chicken
1 15.25 oz can whole kernel corn - drained
1 15 oz can no salt sweet peas - drained
1 cup milk
1 22.6 oz can cream of chicken condensed soup
1 tbsp minced onions
1 tbsp granulated garlic
1/2 cup shredded colby jack cheese
1/4 cup bacon bits
1/2 cup french dried onions


  • Preheat oven to 350 degrees
  • Spray 9x13 casserole dish with cooking spray- set aside
  • Cook noodles to package directions (usually boil for 6-8 minutes) drain & place in a large bowl
  • Add in cooked chicken, corn, peas, condensed soup, milk, minced onions, granulated garlic, cheese & bacon bits
  • Fold to combine & transfer to prepared baking dish
  • Top with french fried onions
  • Bake 25-30 minutes or until bubbling & hot throughout
  • **Note: per reader feedback I do not advise substituting the egg noodles with another kind, such as elbow macaroni. Those tend to soak up more of the moisture & leave the casserole dry.

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