Creamy Chicken Noodle Casserole with Cheddar, Peas, and Panko Topping Recipe

Introduction

Chicken Noodle Casserole is a comforting and hearty dish perfect for busy weeknights or family dinners. Packed with tender chicken, creamy sauce, and cheesy noodles, it’s a crowd-pleaser that comes together easily in one baking dish.

Ingredients

• 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)
• 2 cups shredded cheddar cheese
• 1 1/2 cups frozen peas and carrots
• 12 ounce package egg noodles, cooked and drained
• 1 cup panko bread crumbs
• 1 stick salted butter (1/2 cup), melted

Instructions

1. Step 1: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with non-stick cooking spray.
2. Step 2: In a large bowl, combine the drained chicken, cream of chicken soup, mayonnaise, milk, finely diced onion (if using), shredded cheddar cheese, and frozen peas and carrots. Stir until well mixed.
3. Step 3: Gently fold in the cooked and drained egg noodles until evenly incorporated.
4. Step 4: Pour the mixture into the prepared baking dish and spread it out evenly.
5. Step 5: Sprinkle the panko bread crumbs evenly over the top of the casserole.
6. Step 6: Drizzle the melted butter evenly over the bread crumbs to help create a golden crust.
7. Step 7: Bake uncovered for 30 to 35 minutes, or until the casserole is bubbly and the topping is golden brown.
8. Step 8: Remove from oven, let it cool slightly, then dig in and enjoy!

Tips & Variations

• Use rotisserie chicken for a fresher flavor and easier shredding instead of canned chicken.
• Substitute dried onion flakes for fresh onion by using about 1 tablespoon.
• Add a dash of garlic powder or paprika to the mixture for extra depth of flavor.
• For a crispier top, broil for 2–3 minutes at the end of baking—watch carefully to avoid burning.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until heated through, or warm the entire casserole in a 350°F oven, covered, for about 20 minutes. For longer storage, freeze the casserole before baking and thaw overnight in the fridge before cooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of canned?

Yes, cooked rotisserie chicken or poached chicken breast works well and can give a fresher taste. Just shred or dice the chicken before mixing.

Can I make this casserole ahead of time?

Absolutely. Prepare the casserole as directed, then cover and refrigerate for up to 24 hours before baking. You can also freeze it before baking and cook it straight from thawed.

Creamy Chicken Noodle Casserole with Cheddar, Peas, and Panko Topping Recipe

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★★★★★

4.5 from 126 reviews

This comforting Chicken Noodle Casserole combines tender chunk chicken, creamy soup, mayonnaise, milk, cheese, and veggies tossed with egg noodles and topped with buttery panko breadcrumbs. Baked to bubbly, golden perfection, this casserole is a hearty, crowd-pleasing meal perfect for weeknight dinners or meal prep.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6–8 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 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; alternatively, 1 tablespoon dried onion flakes)
• 2 cups shredded cheddar cheese
• 1 1/2 cups frozen peas and carrots
• 12 ounce package egg noodles, cooked and drained

Topping

• 1 cup panko bread crumbs
• 1 stick salted butter (1/2 cup), melted

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with non-stick cooking spray to prevent sticking.
2. Mix Ingredients: In a large bowl, combine the drained chunk chicken, cream of chicken soup, mayonnaise, milk, finely diced onion (if using), shredded cheddar cheese, and frozen peas and carrots. Stir all ingredients together until well combined.
3. Add Noodles: Gently fold in the cooked and drained egg noodles into the chicken mixture, ensuring everything is evenly distributed without breaking the noodles.
4. Transfer to Baking Dish: Pour the combined mixture into the prepared baking dish, spreading it out evenly.
5. Add Topping: Sprinkle the panko bread crumbs evenly over the top of the casserole. Then drizzle or pour the melted butter evenly over the breadcrumbs to help them brown and crisp during baking.
6. Bake: Place the dish in the preheated oven and bake uncovered for 30-35 minutes, until the casserole is bubbly and the top is golden brown and crispy.
7. Serve: Remove from oven, let cool slightly, then serve warm and enjoy this hearty and cheesy chicken noodle casserole.

Notes

• If you prefer, substitute 1/2 diced onion with 1 tablespoon dried onion flakes to save prep time.
• Using rotisserie chicken instead of canned chicken provides a fresher, more flavorful dish.
• For a creamier casserole, you can add a bit more milk or soup to adjust consistency before baking.
• This casserole can be prepared ahead of time and refrigerated; bake right before serving.
• Leftovers reheat well in the oven or microwave.

Keywords: chicken casserole, chicken noodle casserole, cheesy chicken bake, egg noodle casserole, comfort food, easy dinner, baked chicken noodles