Easy Chicken Noodle Casserole

If you love creamy, old-fashioned chicken noodle casserole but want something a little lighter, this easy version gives you all the comfort without quite so much heaviness.

It’s my lightened-up take on the classic Campbell’s chicken noodle casserole, made with tender egg noodles, cooked chicken, mixed vegetables, creamy chicken soup and just enough cheese to make it satisfying.

This is exactly the kind of dinner I turn to when I’m cooking for people who aren’t necessarily interested in eating “diet food.” Nobody wants to make one dinner for themselves and another for everyone else.

Serve this creamy chicken noodle casserole with a big green salad and you’ve got an easy, family-friendly dinner that’s especially good for using up leftover or rotisserie chicken.

Why I Love This Chicken Noodle Casserole

There is a lot to love about this simple casserole:

• Easy enough for a weeknight — It relies mostly on everyday pantry, refrigerator and freezer staples.
• Great for leftover chicken — Rotisserie, baked, grilled or poached chicken all work.
• Comfort food made lighter — You still get creamy noodles and cheesy goodness without going overboard.
• Vegetables are built right in — Frozen mixed vegetables make this especially easy.
• Family friendly — It’s familiar, mild and satisfying without tasting like “diet food.”
• Leftovers reheat well — I think it’s every bit as good for lunch the next day.

Ingredients and Easy Substitutions

One of the things I like best about casseroles is how forgiving they are. Here are the main ingredients and some easy ways to make the recipe work with what you have.

98% Fat-Free Cream of Chicken Soup — This gives the casserole its creamy base while keeping things lighter. Regular cream of chicken soup works too, as does cream of mushroom. You can also use homemade cream of chicken soup.

Nonfat or 1% Milk — Thins the condensed soup into a creamy sauce. Feel free to use whatever milk you normally keep on hand.

Cooked Chicken Breast — You’ll need cooked, chopped or shredded chicken. Leftover chicken is perfect, and this is one of my favorite easy ways to use rotisserie chicken.

Egg Noodles — Egg noodles give this casserole its classic comfort-food texture. No-Yolks work well, or substitute whole-grain egg noodles if you prefer.

Frozen Mixed Vegetables — No chopping required! I usually use the traditional combination of peas, carrots, corn and green beans.

Parmesan Cheese — A little Parmesan adds lots of savory flavor without requiring a large amount of cheese.

Reduced-Fat Cheddar Cheese — Sprinkled over the top for a cheesy finish. Regular cheddar is fine too.

Easy Ways to Change It Up

Think of this recipe as a basic formula rather than something you have to follow rigidly.

Instead of mixed vegetables, try frozen peas and carrots, broccoli, spinach, mushrooms or whatever vegetables need using up.

No chicken? Leftover turkey works beautifully and makes this a handy recipe to remember after Thanksgiving.

Cream of mushroom soup can stand in for cream of chicken, and you can change the cheese too. Swiss, Monterey Jack or a little extra Parmesan would all be delicious.

And if your family likes a crunchy casserole topping, sprinkle a small amount of crushed crackers, breadcrumbs (like these garlicky toasted panko breadcrumbs) or crispy onions over the top before baking.

How to Make Chicken Noodle Casserole

This really is an easy casserole to put together.

1. Cook the noodles according to the package directions until just tender, then drain well. Avoid overcooking them since they’ll continue to soften in the oven.
2. Preheat the oven and prepare your casserole dish (affiliate link) with nonstick cooking spray.
3. Combine the casserole ingredients. Stir together the cooked noodles, cream of chicken soup, milk, chicken, vegetables and Parmesan. You can do this in a mixing bowl or right in the casserole dish (affiliate link) to save washing another bowl.
4. Spread the mixture evenly in the casserole dish and bake until everything is heated through and bubbling around the edges.
5. Add the cheddar. Sprinkle the shredded cheddar over the casserole and return it to the oven just long enough for the cheese to melt.

Let the casserole rest for a few minutes before serving.

Martha’s Tips for the Best Chicken Noodle Casserole

Don’t overcook the noodles. Slightly underdone is better than overly soft because they’ll continue cooking in the oven.

Use already-cooked chicken. This recipe isn’t designed for raw chicken. Rotisserie chicken makes it especially quick.

Don’t skimp on seasoning. Condensed soup and Parmesan provide quite a bit of flavor, but taste the mixture and add black pepper or your favorite herbs if desired.

Watch the moisture. If your cooked noodles seem particularly dry, you can add a splash more milk before baking.

Let it rest before serving. Five minutes or so gives the creamy sauce a chance to settle and makes the casserole easier to serve.

What to Serve with Chicken Noodle Casserole

Because you’ve already got chicken, noodles and vegetables in the casserole, dinner doesn’t need much else.

I usually keep it simple with a crisp green salad or an extra green vegetable such as steamed broccoli, green beans or roasted asparagus.

Fresh fruit also makes a nice light accompaniment, especially if you’re serving this to kids.

Can I Make Chicken Noodle Casserole Ahead?

Yes. Assemble the casserole, cover it and refrigerate until you’re ready to bake.

Because you’re starting with a cold casserole, it may need a little extra time in the oven. If you’re using a glass baking dish, allow it to lose some of its refrigerator chill before putting it into a hot oven.

How to Store and Reheat Leftovers

Store leftover chicken noodle casserole covered in the refrigerator and reheat individual servings in the microwave (affiliate link) until hot.

The noodles will continue absorbing some of the sauce as the casserole sits, so leftovers may be a little less creamy. A small splash of milk before reheating can help loosen the sauce.

Calories and WW Points?

Each serving (¼ of the recipe) has approximately:

• Calories: 392
• WW Points: 5
  To see your WW Points for this recipe, track it in the WW App!
  (You must be logged into WW on a smartphone or tablet.)
• Old WW Points: 9 PointsPlus

If you’ve made this Classic Chicken Noodle Casserole, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

More Easy Chicken Comfort Food Recipes

If this lighter chicken noodle casserole hits the spot, here are a few more easy chicken dinners you might enjoy:

• Easy 5-Ingredient Chicken Wild Rice Casserole
  A simple, creamy casserole made with just a handful of ingredients—perfect for busy weeknights.
• Favorite Easy Delicious Ways to Use Rotisserie Chicken for Weight Watchers
  Quick meal ideas that help you turn store-bought rotisserie chicken into easy WW-friendly dinners.
• Mini Chicken Pot Pies Made Light and Easy
  Individual comfort food classics made lighter without losing their creamy appeal.
• Easy Slow Cooker Chicken and Potatoes
  A hands-off dinner with tender chicken and hearty potatoes—simple and family approved.
• Slow Cooker Chicken, Rice and Broccoli
  A lighter take on a classic creamy favorite made easy in the crock pot.
• Mom’s Chicken and Biscuit Pot Pie
  Old-fashioned comfort food made lighter so you can enjoy it without the guilt.