Ultimate Chicken Casserole

Alright, grab a mug of tea and settle in, friend. Let me tell you about this Ultimate Chicken Casserole—hands down, it’s what I make on cold nights when the idea of cooking something fiddly just makes me want to stare into the fridge and sigh dramatically. There’s this smell it fills the kitchen with, like my mum’s house when I was a kid and she’d shout upstairs that dinner was actually ready (not just almost ready—rookie error to come down too soon for that). This casserole’s seen every twist: lost spoons, surprise guests, the time I used cheddar that was on the hairy side of aged (we survived). Anyway, if you want something hearty, almost foolproof—and dangerously good for midnight fridge raids—read on.

Why You’ll Love This (Probably as Much as I Do)

• I make this when time is tight (as in, I forgot to thaw anything fancy), and my family still cleans their plates.
• My little brother once called this ‘posh chicken pie with no lid.’ I mean, that’s not wrong.
• I love it because it works with leftovers, and honestly, I can’t stand wasting a perfectly good roast chook.
• And here’s a confession: I used to think casseroles were all bland mush. Not this one, mate. Trust me—layer in a bit of your favourite cheese (or just whatever’s in the bottom of the fridge—I see you, grated Kraft bag).
• It’s survived too-long work days, toddler drama, and my oven’s best attempts to heat more on the left than the right. (You learn to rotate the dish, eventually!)

Here’s What You’ll Need (And What I Swap When I Can’t Be Bothered)

• 3 cups cooked shredded chicken (leftover roast or poached is fine – once used rotisserie, nobody noticed)
• 2 cups uncooked egg noodles (sometimes I use penne; honestly, it’s all carbs)
• 1 can (10.5 oz) condensed cream of chicken soup (sometimes I mix half a can each of mushroom and chicken if that’s what’s in the pantry)
• 1 cup sour cream (or plain Greek yogurt if you’re feeling healthy-ish)
• 1 cup frozen peas and carrots (or go old school and just chop up what’s in the veg drawer—green beans work too)
• 1 cup shredded cheddar cheese (my gran swore by Red Leicester, but I’m not fussy)
• 1 small onion, diced (sometimes I skip if I’m in a rush, don’t tell anyone)
• 2 cloves garlic, minced
• 1/2 teaspoon black pepper (or as much as your tastebuds are up for)
• 1/2 teaspoon salt
• 1 tablespoon olive oil or butter
• 1 cup milk (whole is nice, but I’ve used skim in a pinch)
• 1/2 cup breadcrumbs (I’ve used crushed crackers before—no judgement)
• Handful fresh parsley for topping (totally optional—sometimes I just can’t be bothered)

How To Throw This Together

1. First off, preheat your oven to 350°F (about 180°C if you’re on my side of the pond). Grease a large baking dish—mine’s 9×13 inches, though honestly if yours is a bit smaller, just pile it higher.
2. Boil the noodles just a minute or two less than the packet says. You want them a touch firm—they’ll keep softening in the oven (ask me how I know after making noodle porridge one time…)
3. In a skillet, heat up the olive oil (or butter if you’re feeling rebellious) and gently cook the onion until it’s soft and barely golden. Toss in the garlic and give it another minute; this is where I always think the kitchen finally smells like ‘real food.’
4. Now, in a big mixing bowl, stir together the soup, sour cream, milk, pepper, salt, most of the cheese (save a handful), the frozen veggies, cooked chicken, and your sautéed onion and garlic. Don’t worry if it looks a bit weird at this stage—it always does!
5. Add the drained noodles and fold everything together. Yes, it’ll seem thick, but that’s good. Resist adding extra milk here. I once did that and, well, soup. Just soup.
6. Scrape (or plop) the whole business into your baking dish. Top with the rest of the cheese and the breadcrumbs. Sometimes I splash a little melted butter over the top if I’m feeling fancy.
7. Bake uncovered about 30-35 minutes, or until bubbling and golden brown on top. This is when I usually “sample” a crispy edge—chef’s treat, right?
8. If you can manage to wait, let it sit 5 minutes to set. Sprinkle parsley if you have it (it looks posh, but half the time I forget and nobody complains).

A Few Notes You’ll Want to Know

• This tastes even better the next day, but if you overbake it, the noodles do go a bit stodgy—done that more times than I care to admit.
• If you use rotisserie chicken, go easy on the salt since it’s already seasoned, learnt that the hard way (thirsty for hours!).
• Adding the cheese on top for the whole bake risks it getting too brown—cover loosely with foil after 20 minutes if you like it lighter, which, oddly, my kids do.

Variations and Little Experiments

• I’ve thrown in chopped broccoli and the kids barely noticed, so there’s that.
• Once tried it with cream of celery soup—no one was a fan, so I’d skip that unless you really like celery.
• If all you have is rice, yep, you can swap noodles for about 2 cups of cooked rice. The texture’s more like a bake, but it’s good comfort food.
• Sometimes I stir in a pinch of chili flakes for a bit of bite. Granddad won’t touch it but my partner loves it!

What You’ll Need Gear-wise (Or Not)

• Big casserole or baking dish—mine’s battered but survived everything
• Mixing bowl
• Saute pan or skillet (but honestly, I’ve microwaved the onions when lazy)
• Regular sized spoon, serving spoon, whatever you have
• If you’re short a colander, I once used the pan lid to drain noodles—worked fine, except for the odd escapee noodle

How to Store (Truth: It Rarely Sticks Around)

Stick leftovers in an airtight container and pop in the fridge—should be fine for 2-3 days, though honestly, in my house it never lasts more than a day! Reheat in the microwave covered, or in the oven so you get some crisp again.

Serving It Up (Our Little Ritual)

We usually serve this with a side salad, if I’m feeling like a responsible adult. But growing up, my sister would always demand thick slices of bread slathered in butter—she called it the “scoop and eat” method. Either way works—sometimes I just go right in with a fork from the dish (don’t tell gran).

Pro Tips from My Many Mishaps

• I once skipped the onion stage and added it raw—don’t do this unless you’re into bitey crunch. Actually, I find it works better if you take time on the saute.
• If you try to pile in more veggies than listed, add an extra spoonful of soup or sour cream or it gets a bit dry, as I’ve discovered through, let’s say, “creative over-enthusiasm.”
• Resist the urge to bake it too long—the top will look golden before the middle is piping hot, so just stick a spoon in the middle and check if steam comes out like a dragon.

FAQ (From My Friends, Relatives, and That One Neighbour)

• Can I freeze leftovers? – You can, but the noodles do get a bit mushy after thawing. Still tasty though!
• What if I hate peas? – Swap them for corn or just more carrots. I sometimes add green beans or even a handful of spinach (hides nicely).
• Can I make this ahead? – Absolutely. Just assemble, cover, and stick it in the fridge up to a day ahead. Bake when you’re ready.
• No cream of chicken soup—is there a replacement? – Mix up a quick white sauce with butter, flour, milk, and chicken stock if you’re feeling fancy. Or use mushroom soup (it’s what’s always forgotten at the back of my cupboard anyway).
• Can I make this gluten free? – Use GF pasta and check your soup. My cousin does it this way and it’s pretty much the same.
• Will kids eat this? – Mine do—unless I go wild with the chili flakes (learnt that lesson fast…)

Anyway, I hope your version gets the kitchen properly messy and the dinner table full of happy faces. I still stand by my theory this tastes better on the second day, but let me know what you think? Happy cooking!

★★★★★ 4.20 from 6 ratings

Ultimate Chicken Casserole

yield: 6 servings

prep: 20 mins

cook: 35 mins

total: 55 mins

A hearty, crowd-pleasing chicken casserole packed with tender chicken, egg noodles, veggies, and a creamy, cheesy sauce—perfect for weeknight dinners or family gatherings.

🖨️ Print Pin Recipe

Ingredients

• 3 cups cooked shredded chicken (leftover roast or poached is fine – once used rotisserie, nobody noticed)
• 2 cups uncooked egg noodles (sometimes I use penne; honestly, it’s all carbs)
• 1 can (10.5 oz) condensed cream of chicken soup (sometimes I mix half a can each of mushroom and chicken if that’s what’s in the pantry)
• 1 cup sour cream (or plain Greek yogurt if you’re feeling healthy-ish)
• 1 cup frozen peas and carrots (or go old school and just chop up what’s in the veg drawer—green beans work too)
• 1 cup shredded cheddar cheese (my gran swore by Red Leicester, but I’m not fussy)
• 1 small onion, diced (sometimes I skip if I’m in a rush, don’t tell anyone)
• 2 cloves garlic, minced
• 1/2 teaspoon black pepper (or as much as your tastebuds are up for)
• 1/2 teaspoon salt
• 1 tablespoon olive oil or butter
• 1 cup milk (whole is nice, but I’ve used skim in a pinch)
• 1/2 cup breadcrumbs (I’ve used crushed crackers before—no judgement)
• Handful fresh parsley for topping (totally optional—sometimes I just can’t be bothered)

Instructions

1. 1
   First off, preheat your oven to 350°F (about 180°C if you’re on my side of the pond). Grease a large baking dish—mine’s 9×13 inches, though honestly if yours is a bit smaller, just pile it higher.
2. 2
   Boil the noodles just a minute or two less than the packet says. You want them a touch firm—they’ll keep softening in the oven (ask me how I know after making noodle porridge one time…)
3. 3
   In a skillet, heat up the olive oil (or butter if you’re feeling rebellious) and gently cook the onion until it’s soft and barely golden. Toss in the garlic and give it another minute; this is where I always think the kitchen finally smells like ‘real food.’
4. 4
   Now, in a big mixing bowl, stir together the soup, sour cream, milk, pepper, salt, most of the cheese (save a handful), the frozen veggies, cooked chicken, and your sautéed onion and garlic. Don’t worry if it looks a bit weird at this stage—it always does!
5. 5
   Add the drained noodles and fold everything together. Yes, it’ll seem thick, but that’s good. Resist adding extra milk here. I once did that and, well, soup. Just soup.
6. 6
   Scrape (or plop) the whole business into your baking dish. Top with the rest of the cheese and the breadcrumbs. Sometimes I splash a little melted butter over the top if I’m feeling fancy.
7. 7
   Bake uncovered about 30-35 minutes, or until bubbling and golden brown on top. This is when I usually “sample” a crispy edge—chef’s treat, right?
8. 8
   If you can manage to wait, let it sit 5 minutes to set. Sprinkle parsley if you have it (it looks posh, but half the time I forget and nobody complains).

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 480 caloriescal

Protein: 31gg

Fat: 22gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 42gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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