Chicken 'N Noodle Casserole
A comforting chicken and noodle casserole with cheesy, creamy flavors topped with crispy crushed potato chips, perfect for a family-friendly dinner or casual gathering.
Ingredients
Instructions
- Bring 2 quarts of water to a boil, add salt, and cook egg noodles for 4 to 6 minutes until tender.
- Drain the noodles, rinse with cold water, and drain again.
- Mix the cooked noodles with chicken, cream of chicken soup, milk, and grated Cheddar cheese.
- Pour the mixture into a buttered casserole dish.
- Top with crushed Pringles potato chips.
- Bake at 375°F (190°C) for 15 to 20 minutes until heated through and bubbly.
Tips & Substitutions
For added flavor, sauté some diced onion and mix it into the casserole. You can substitute the chicken with shredded rotisserie chicken for a quicker option. If you like a creamier texture, consider adding a dollop of sour cream to the mixture. Make sure to not overcook the noodles, as they will continue to cook while baking.
Serving Suggestions
This Chicken 'N Noodle Casserole is a comforting dish that pairs beautifully with a crisp salad or steamed vegetables. Consider serving it alongside garlic bread for a complete meal. For a heartier option, you could also try serving it with a side of Baked Chicken And Peas to complement the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake in a preheated oven at 350°F (175°C) until warmed through, about 20 minutes. You can also microwave individual portions for a quick meal, but be cautious not to overheat.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken 'N Noodle Casserole contains roughly 741 calories, with 18g protein, 92g carbohydrates, and 34g fat. It is an excellent source of protein (36% of the Daily Value), calcium (33% of the Daily Value), and potassium (28% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1509mg per serving (66% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh chicken instead of canned?
Yes, you can use cooked, shredded fresh chicken instead of canned. This will enhance the flavor and texture. Just ensure the chicken is fully cooked before mixing it with the other ingredients.
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole and assemble it in the dish. Cover it tightly and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.
Is there a vegetarian option for this recipe?
Yes, you can substitute the chicken with cooked mushrooms or a mix of your favorite vegetables. Replace the cream of chicken soup with a cream of mushroom or a homemade white sauce to keep it creamy and delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).