This easy chicken noodle casserole recipe is perfect for those times when you are in a hurry but still want a tasty meal that you can get on the table fast. The meal itself has just a few ingredients but cooks up rich and creamy.
This recipe calls for canned chicken, but if you don’t have it on hand, just poach or bake a few chicken breasts. It is also a great way to use up a leftover rotisserie chicken. 
If you have never poached chicken before then here are some handy videos: How to Poach Chicken.
About a pound of boneless chicken breasts will give you approximately three cups of chopped chicken, but don’t worry about exact measurements, just use what you have on hand. That’s the nice thing about casseroles. You can easily substitute ingredients.
You could even stir in optional ingredients such as a small can of drained, sliced mushrooms or 2 cups of frozen green peas.
Easy Chicken Noodle Casserole Recipe
This tasty chicken noodle casserole recipe bakes up creamy and requires just a few ingredients.
- 1 (12 ounce) package egg noodles
- 2 (10.75 ounce) cans cream of chicken or cream of chicken soup (see tip)
- 1 3/4 cups milk
- 1 (12.5 ounce) can chicken, drained (see tip)
- 1/4 teaspoon garlic powder (optional)
- 1/2 teaspoon pepper
- 1/2 teaspoon salt, optional (see tip)
- 1/3 cup grated Parmesan cheese
- 3/4 cup cracker crumbs, crushed (recommended, Ritz)
- 3 tablespoons melted butter
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Preheat oven to 350 degrees F. Spray 3 quart casserole dish with cooking spray.
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Cook egg noodles according to package direction, under cooking by a minute or two until al dente (they will finish cooking in the oven.) Drain.
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While noodles are cooking, combine the cream of chicken soup and milk. Mix in the Parmesan cheese, garlic powder, salt and pepper. Stir in noodles.
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Place noodle mixture in casserole dish and sprinkle with cracker crumbs. Drizzle melted butter over all.
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Bake uncovered for 30-35 minutes or until bubbly.
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Serving suggestion: Serve with a hot vegetable and green salad.
Recipe Tips
The original recipe called for 1 1/2 cups which was still great, but the little bit of extra milk makes it nice and creamy without being soupy. I also added an extra can of chicken. This is totally optional, I had extra chicken on hand and decided that I wanted to up the protein a bit and make it more filling.
You can use cream of chicken soup, cream of mushroom soup or even one of each. I accidentally grabbed two cans of Campbell’s Cream of Chicken and Mushroom Soup (I didn’t know this existed) and it 
came out perfect.
Since soup tends to have a lot of salt then you may want to omit the salt or just add to taste.
This recipe serves six, but like most recipes, serving suggestions tend to be small.
Don’t be surprised if you family devours this delicious and creamy chicken casserole recipe. You may even want to double the recipe if you are feeding a crowd!
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