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Chicken Noodle Casserole

This Chicken Noodle Casserole has all the ingredients you love in a good chicken noodle soup, like shredded chicken, cooked egg noodles, and mixed veggies.
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  • 2 cups egg noodles, uncooked
  • 2 cups cooked, shredded chicken
  • 1 package frozen mixed vegetables - 20 oz
  • 1 10oz can cream of chicken soup
  • 1 10 oz can cream of mushroom soup
  • ½ cup half and half
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 Tbsp oregano
  • 1 cup panko bread crumbs
  • ½ cup parmesan cheese


  • Preheat oven to 350° F. Cook the noodles to slightly al dente, and set aside.
  • In a large bowl, combine all other ingredients except the panko and parmesan.
  • Add the cooked noodles to the mixture, and pour into a greased baking dish.
  • Sprinkle the panko crumbs over the top, and then follow with the parmesan cheese and a slight sprinkling of oregano if desired.
  • Cook for 30 minutes or until golden brown.


Nutrition Information:

Calories: 221kcal (11%)Carbohydrates: 18g (6%)Protein: 17g (34%)Fat: 8g (12%)Saturated Fat: 3g (15%)Cholesterol: 59mg (20%)Sodium: 351mg (15%)Potassium: 209mg (6%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 165IU (3%)Vitamin C: 0.2mgCalcium: 162mg (16%)Iron: 1.3mg (7%)