Easy Chicken Noodle Soup Casserole Recipe

Perfect for Busy Weeknights. This cheesy chicken and rice casserole is great for those busy nights when you want a hot meal but you don’t have much time to throw it together. It’s basically a dump-and-bake meal – and the best part is your whole family will love it!
Rich and Creamy. While other chicken and rice casserole recipes can end up dry after you bake them, this recipe has a rich, cheesy sauce that beautifully coats the rice, chicken, and veggies! Not a dry bite in sight!

Ingredients for Easy Chicken Noodle Soup Casserole

Egg Noodles: The foundation of this casserole, providing a hearty base that absorbs all the flavors.
Cooked Chicken: Shredded or cubed, this is the main protein source. Use rotisserie chicken for easy preparation.
Cream of Chicken Soup: This creates a creamy sauce that binds everything together, adding flavor and moisture.
Chicken Broth: Enhances the flavor and adds moisture to the casserole.
Frozen Mixed Vegetables: A convenient way to add nutrients and flavor. Carrots, peas, and corn work well.
Shredded Cheese: Use your favorite cheese for a deliciously gooey topping. Cheddar is a great option.
Seasoning: Salt, pepper, and garlic powder elevate the dish’s overall flavor.

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking.
In a large mixing bowl, combine cooked chicken, cream of chicken soup, chicken broth, frozen mixed vegetables, and seasonings. Mix until well combined.
Add the cooked egg noodles to the mixture and stir until everything is evenly coated.
Pour the mixture into the prepared baking dish and spread it evenly.
Sprinkle the shredded cheese over the top of the casserole.
Bake in the preheated oven for 30-35 minutes or until the cheese is bubbly and golden.
Remove from the oven and let it cool for a few minutes before serving.

Use Rotisserie Chicken: For a quicker preparation, use store-bought rotisserie chicken to skip cooking and shredding time.
Vegetable Variations: Feel free to add fresh vegetables like bell peppers or mushrooms for extra flavor and nutrition.
Cheese Variations: Experiment with different types of cheeses such as mozzarella or pepper jack for a different flavor profile.

You can prepare the casserole up to a day in advance. Just assemble the ingredients in the baking dish, cover, and refrigerate until ready to bake.
If you choose to bake it straight from the fridge, you may need to add an additional 10-15 minutes to the baking time.

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until warmed through.

If you’d like to freeze this casserole, make sure it’s completely cool before wrapping it tightly in plastic wrap and aluminum foil.
It can be frozen for up to 2-3 months. Thaw in the refrigerator before baking.

To reheat, place in the microwave and heat on high for 2-3 minutes, or until warmed through.
You may also place it in a preheated oven at 350°F (175°C) for about 15-20 minutes, covered with aluminum foil, to retain moisture.

Yes, fresh vegetables can be used, but you will need to cook them slightly before adding them to the casserole.

The casserole is done when the cheese is melted and bubbly, and the mixture is hot throughout.

Absolutely! Feel free to add more cheese for a richer flavor or a blend of different cheeses.

Yes, this casserole freezes very well when stored properly.

Leftovers can be stored in the refrigerator for up to 3-4 days.