This filling and popular casserole combines chicken, mixed vegetables, noodles, and cheese.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (10.75 ounce) can Campbell’s® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
- ½ cup milk
- ¼ teaspoon ground black pepper
- 1 cup frozen mixed vegetables
- 2 cups cubed, cooked chicken
- 2 cups medium egg noodles, cooked and drained
- ¼ cup grated Parmesan cheese
- ½ cup shredded Cheddar cheese
Instructions
- Stir soup, milk, black pepper, vegetables, chicken, noodles and Parmesan cheese in 1 1/2-quart casserole.
- Bake at 400 degrees F for 25 minutes or until hot. Stir.
- Top with the Cheddar cheese.
- To Make Golden Onion Chicken and Noodle Casserole: Omit cheese. Use 1/2 cup crushed French fried onions.
- For Hearty Chicken Casserole with a Twist: Use 2 cups cooked corkscrew-shaped pasta for noodles.
Reviews
It was delicious. Very flavorful and very hearty. It’s very easy to make and I’m surprised how good it tasted.
A bit bland. Made the Golden Onion version.
We love this recipe, the kids will gobble it up & that’s saying something!
I used sliced fresh carrots and cream of mushroom with garlic. It was super yummy!
I made this using 1 can cream of chicken soup, & 1 can cream of mushroom soup. For the topping, I melted butter and added breadcrumbs then sprinkled that on top. I have celiac so I have to be gluten free. I doubled the recipe. This was very easy to make especially with gluten free products!
Made this casserole exactly the way the recipe said to and it came out great I took it to a church social and everybody loved it I will be making us again
bland and dry
This was very good, and so simple to make! All I did differently was add more spices (lemon pepper and garlic & herb). I will definitely be making this again!
Made exactly as written. Very bland, definitely needed something to kick up the taste. Would not make this version again.
we loved this recipe. It was very easy and done in no time. I did add some French fried onions to the top which my husband loves!
I made this for my mom & my boyfriend. I used 3 cups of egg noodles. I cooked the chicken breast in the oven on a cookie sheet for 35 mins, seasoned with onion & garlic powder, parsley, light salt, pepper, poultry seasoning & paprika. I flipped the breasts halfway through. Then I added 1/2 cup of sour cream, instead of milk, & used a 1/4 cup of milk to make it creamier & not dry out while baking. I seasoned the sauce with garlic & onion powder, salt & pepper & parsley. I know I altered the recipe but I read so many reviews & having made it before with the exact directions I knew it would be bland with just pepper. Also half of the casserole was topped with breadcrumbs & medium cheddar cheese, the other with crushed fried onions (as a taste test). Both are equally good depending on what you’re in the mood for. adding extra noodles, chicken & veggies helped too since my boyfriend are 3 helpings! I will be adding this to my dinner menu!! the main recipe is a good base but I found the it needed more seasoning. It’s a great starting out point. play around with it & have fun. It’s really good!! ??
I found this to be somewhat dry. If you make extra sauce, it’s quite good and certainly easy. I changed to Cream of Chicken soup and this could also use a small shot of crushed chicken bouillon to make it more flavorful. I put coarse cracked pepper, as opposed to regular grind, which gave it a slightly more substantial flavor as well. If you really want to spice it up, you can add some shredded hot Mexican cheese from the store but I found the cheddar (sharp) to be less likely to take away from the casserole flavor.
This was easy to make but nothing worthy of a repeat. I added extra seasoning as some had recommended….it was still a bit bland.
I used frozen broccoli instead of mixed vegetables and cooked turkey breast instead of chicken.
I just made a couple of changes. I substituted milk for the water and added a chicken bouillon cube to the mix. I also cubed the chicken in bite sized pieces. I stirred it a couple of times during cooking. It took about 55 minutes for the rice to cook all the way.
I used fresh veggies and doubled the amount. The pasta I had on hand was different. Added a lot more milk. Turned out great and my 19 year old is going to love it.
I made it for thanksgiving and it was a hit everybody loved it I didn’t even get no leftovers it was so good thank you Ricky
This was excellent for a quick meal with leftovers. I made a few changed. I used left over ham instead of chicken. I sprinkles French’s Crispy Fired Onions on top the last 5 minutes. Everyone enjoyed it and would eat it again.
I made this and didn’t really care for the cream of mushroom soup. Next time I will exchange for cream of chicken. I wouldn’t put bread crumbs on top either just because it made the noodles dry. My parents loved it, but it was okay.
It’s a great base recipe, but I did kind of hijack it some. I prefer fresh ingredients so I did 4 cloves garlic, one stall celery, 1 carrot, 1/4 of a yellow bell pepper. I added a chicken bouillon cube, used cream of chicken, and added some plowboy seasoning yard bird, same I used on the leftover grilled chicken I used. Got rid of the parmesan, and used marble jack for the topping cheese. It was really good though and I definitely think I’ll make this again sometime!
A very tasty meal and freezes well too.