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A person holding a fork over a chicken casserole dish.

Easy Chicken Casserole Recipe

Author: Mandy Applegate
A quick, creamy chicken casserole that folds cooked shredded chicken and egg noodles into cream of chicken soup, milk, and cheddar, then bakes in one dish just long enough to melt the cheese and heat everything through. It's finished with crumbled bacon, fried shallots, and green onions, feeds six, and the leftovers reheat for an easy second meal.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Casserole, Main Course
Cuisine: American
Keyword: chicken casserole
Servings: 6 people
Calories: 370kcal

Equipment

Ingredients

  • 3 cups egg noodles
  • 2 cups shredded chicken
  • 1 can chicken soup
  • 1 cup milk
  • 2 cups cheddar cheese
  • Salt and pepper
  • ½ cup crumbled bacon
  • ¼ cup fried shallots
  • 2 tablespoons green onions
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Video

[adthrive-in-post-video-player video-id="hMHiSgOC" upload-date="2025-11-03T05:44:53+00:00" name="Simple Homemade Chicken Casserole" description="Easy to make and it’s perfect for weeknight dinners or family meals." player-type="default" override-embed="default"]

Instructions

  • Preheat the oven to 350°F/180ºC.
  • Bring a pot of salted water to boil and boil the noodles 2-3 minutes short of the time indicated in the package. Reserve.
    3 cups egg noodles
  • In a large bowl, combine the noodles, shredded chicken, chicken soup, 1 cup of milk, 1 ½ cups of cheddar cheese, salt, and pepper.
    2 cups shredded chicken, 1 can chicken soup, 1 cup milk, 2 cups cheddar cheese, Salt and pepper
  • Grease a baking pan and transfer the mixture. Top with the rest of the cheese.
  • Bake for 15 minutes, or until bubbly.
  • Top with the crumbled bacon, shallots and green onions.
    ½ cup crumbled bacon, ¼ cup fried shallots, 2 tablespoons green onions

Notes

  • Cooked chicken: This casserole is built from already-cooked chicken (leftover or rotisserie), so the bake heats it through rather than cooking it from raw. Make sure the center reaches an internal temperature of 165°F before serving.
  • Noodles: Boil the egg noodles 2 to 3 minutes short of the package time so they don't overcook in the bake.
  • Soup: The card's Notes indicate the soup is cream of chicken (the ingredient line reads a generic "chicken soup"); cream of mushroom stands in if you'd prefer.
  • Make ahead (before baking): You can assemble the casserole a day in advance, cover it, and refrigerate it, then bake from cold to 165°F when ready. (This is an unbaked dish held cold, not a cooked leftover.)
  • Storage (after baking): Cool, then refrigerate baked leftovers 3 to 4 days, or freeze up to 3 months. Add a splash of broth or milk and reheat to 165°F; add the crunchy toppings after reheating. (Full steps are in the How to Store Leftover Chicken Casserole section above.)
  • Nutrition: The nutrition figures below are an estimate provided for guidance, not a guarantee.

Nutrition

Calories: 370kcal | Carbohydrates: 18g | Protein: 29g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 107mg | Sodium: 586mg | Potassium: 282mg | Fiber: 1g | Sugar: 3g | Vitamin A: 495IU | Vitamin C: 1mg | Calcium: 334mg | Iron: 1mg
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