Description
This comforting Chicken Noodle Casserole combines tender chunks of chicken, creamy soup, cheddar cheese, and classic egg noodles, all topped with a buttery panko crust. Perfect for a hearty family dinner, this casserole bakes to a golden bubbly perfection in just 45 minutes.
Ingredients
Scale
Chicken Mixture
- 2 (12.5 ounce) cans chunk chicken breast, drained (or about 3 cups of store-bought rotisserie chicken, diced)
- 2 (10.5 ounce) cans cream of chicken soup
- 1 cup mayonnaise
- 1 cup milk
- 1/2 onion, finely diced (optional) (or 1 tablespoon dried onion flakes)
- 2 cups shredded cheddar cheese
- 1 1/2 cups frozen peas and carrots
Pasta
- 12 ounce package egg noodles, cooked and drained
Topping
- 1 cup panko bread crumbs
- 1 stick salted butter (1/2 cup), melted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with non-stick cooking spray to prevent sticking.
- Combine Ingredients: In a large bowl, mix the drained chunk chicken breast, cream of chicken soups, mayonnaise, milk, finely diced onion (or dried onion flakes), shredded cheddar cheese, and frozen peas and carrots until well combined.
- Add Noodles: Gently fold in the cooked and drained egg noodles to the chicken mixture, ensuring even distribution without breaking the noodles.
- Assemble Casserole: Pour the combined mixture evenly into the prepared baking dish, spreading it out to fill the dish.
- Add Topping: Sprinkle the panko bread crumbs evenly over the top of the casserole.
- Butter Topping: Drizzle the melted salted butter evenly over the panko crumbs to help achieve a golden, crispy crust.
- Bake: Bake the casserole uncovered in the preheated oven for 30 to 35 minutes, or until the filling is bubbly and the topping is golden brown.
- Serve: Remove from oven, let cool slightly, then dig in and enjoy your creamy, cheesy Chicken Noodle Casserole!
Notes
- Using rotisserie chicken is a great shortcut instead of canned chicken for fresher flavor.
- If you don’t have fresh onion, dried onion flakes work well as a substitute.
- Ensure noodles are fully cooked and drained to avoid a soggy casserole.
- For a crispier topping, broil the casserole for 1-2 minutes at the end, watching carefully to prevent burning.
- This casserole can be made ahead and refrigerated before baking; add extra baking time if baking straight from the fridge.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
