Baked Chicken Noodle Casserole

Baked Chicken Noodle Casserole


Servings 8
Time Needed Prep
Ingredients 14
Difficulty Easy

Rating (click to rate)

4.0 based on 30 ratings.


  • For The Casserole
  • 300 g Condensed Cream Of Mushroom Soup
  • 400 g Condensed Cream Of Chicken Soup
  • 1/2 cup Sour Cream
  • 400 g Egg Noodles
  • 450 g Frozen Vegetables change with actual vegetables, steamed or sautéed
  • 300 g Chicken Meat cooked
  • 1/2 cup Cheddar Cheese grated
  • 1/2 tsp Salt And Pepper
  • 1 tsp Garlic Powder
  • For The Crunchy Topping
  • 1/2 cup Breadcrumbs
  • 1/2 cup Parmesan Cheese grated
  • 1 tbsp Butter unsalted, melted

Nutrition Information

Qty per
302g serve
Qty per
Energy 385cal 128cal
Protein 21g 7g
Fat (total) 16.7g 5.6g
 - saturated 6.6g 2.2g
Carbohydrate 38g 12g
 - sugars 4.02g 1.33g
Dietary Fibre 4.21g 1.39g
Sodium 15012mg 4975mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

This Baked Chicken Noodle Casserole is hearty, delicious and perfect for a dinner with the whole family.

There’s something about a good casserole that just makes us happy, picturing an idyllic family sitting around the dinner table of an evening.

This Baked Chicken Noodle Casserole has a few veggies, a hit of protein, and just enough carbs to make even fussy children happy.

Of course you could always spice things up a little by upping the vegetables or swapping out the chicken for sausage.

This recipe is really versatile and flexible – do what you want!

Experiment, have fun and enjoy!

Baked Chicken Noodle Casserole | Stay at Home Mum


  1. Preheat oven to a hot 190 degrees.

  2. At the same time bring a large pot of boiling water (salted) to the boil and cook your egg noodles as per their specific instructions. You want them to end up al dente as they will cook more in the oven. Drain noodles and set aside.

  3. In a bowl bring together the two condensed soups and the sour cream, mixing well.

  4. In the same bowl throw in the cooked chicken (we used roast chicken leftovers), the frozen veggies, the cheddar and the egg noodles. Season with garlic powder, salt and pepper to taste.

  5. Pour the entire thing into a large rectangular casserole dish, making sure to tap and shake the container to get rid of the air bubbles.

  6. To make the crunchy topping mix the melted butter, parmesan cheese and breadcrumbs together in a bowl. Sprinkle this mixture over the top of the casserole.

  7. Pop the dish in the oven and cook for about 30 minutes, or until the vegetables are properly cooked and the sauce has bubbled.

  8. Let cool for a few minutes on the counter before serving, and feel free to add more cheese on the top.

Baked Chicken Noodle Casserole | Stay at Home Mum

Baked Chicken Noodle Casserole | Stay at Home Mum

Baked Chicken Noodle Casserole | Stay at Home Mum

About Author

Oceana Setaysha

Senior Writer A passionate writer since her early school days, Oceana has graduated from writing nonsense stories to crafting engaging content for...Read Morean online audience. She enjoys the flexibility to write about topics from lifestyle, to travel, to family. Although not currently fulfilling the job of parent, her eight nieces and nephews keep her, and her reluctant partner, practiced and on their toes. Oceana holds a Bachelor of Arts with a major in Writing and Indonesian, and has used her interest in languages to create a career online. She's also the resident blonde at, where she shares her, slightly dented, wisdom on photography, relationships, travel, and the quirks of a creative lifestyle. Read Less

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