Amazingly Easy Chicken Noodle Soup Casserole

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So Simple And Delicious

This easy chicken noodle soup casserole is almost too good to be true. Simple. Fast. Comforting. I made it one evening recently for my daughter’s family, and the three of them polished it off in one sitting. That was almost too bad because the leftovers are equally wonderful.

I get recipes from all over the place. I recently reconnected with a woman who used to shop a lot in our gift store. We had the best time chatting with her about growing up in the sixties. I hope we can stay in touch because I really enjoyed our visit!

I’m not sure how we got on the subject, but she shared a five-can tuna noodle casserole recipe with me, and it sounded odd, to be honest. I couldn’t imagine how it would work.

Her older sister brought the recipe home from her Home Ec class in 1963! She grew up in a small town in Nebraska like me, and back then, Home Ec was still a thing!

I made the tuna casserole even though I thought the ingredients sounded sort of crazy. It was crazy! Crazy good!

What You Need For Easy Chicken Noodle Soup Casserole

I have family members who won’t touch tuna, so I decided this simple dish could easily become an easy chicken noodle casserole using five slightly different cans of ingredients.

One 10.5-ounce can of chicken noodle soup, undiluted.

One 10.5-ounce can of cream of chicken soup, undiluted.

One 12-ounce can of evaporated milk.

One 5-ounce can of chow mein noodles.

One 12.5-ounce can of chicken breast, drained.

Non-stick spray or a dab of butter to grease the casserole dish.

How To Make Easy Chicken Noodle Soup Casserole

You only need a can opener, a bowl to combine the ingredients, a spoon to stir it with, and a greased baking dish to bake the easy chicken noodle soup casserole!

This recipe could not be any simpler! I just dumped the contents of all five cans into my trusty Pampered Chef Bowl, gave it all a good stir, and poured it into a casserole dish I had sprayed with Pam.

Honestly, it starts out pretty beige-looking, and I’m a garnish freak. I absolutely had to add a sprinkle of parsley for color because that’s what I do!

But something magic happens in the oven! I popped this baby in a 350-degree oven for about an hour, and when I took it out, I loved what I saw! Somehow, part of those Chinese noodles magically floated to the top and made a wonderful crunchy crust! I had no idea those crispy noodles were so smart! Look how tasty!

Sometimes You Need To Pull A Rabbit Out Of Your Hat

Our lives are busy, and almost everyone is often pressed for time. You can pull out this easy chicken noodle soup casserole recipe on one of “those nights.” You can stir it together in less than five minutes, pop it in the oven, and have a comforting meal on the table in about an hour.

Everyone has an opinion on using canned soups in casseroles. Canned soups, such as cream of mushroom, cream of chicken, and cream of celery, have been convenient and flavorful casserole ingredients for many years.

Canned soups are handy because they’re pre-seasoned and can add flavor and creaminess to casseroles without additional ingredients.

Canned soups definitely are an energy and a time-saver because you don’t have to make a sauce from scratch, and they provide a consistent flavor and texture to your casseroles, which can be helpful if you’re looking to recreate a nostalgic or familiar dish like this one.

One of the drawbacks of using canned ingredients is often a concern about sodium content, but both soups and the chicken used in this recipe are available in a low-sodium option.

What To Serve With Easy Chicken Noodle Soup Casserole

A green vegetable or salad is all you need to complete a meal! If you want to customize this recipe, you could add onions, cheese, broccoli florets, or peas, and then it would be a whole meal in one easy dish! If you’d like to use tuna, change the soup to cream of mushroom. I might try using salmon another time! I bet that would be good, too.

Refrigerate leftovers, and to reheat, we used the microwave! My friend Laurel, who gave me the tuna casserole recipe, never makes it without doubling the ingredients because they love the leftovers so much!

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Questions I often get about this recipe:

Q: What kind of noodles can I use?

A: You can use any type of noodles you like, but egg noodles are the most traditional. Other options include macaroni noodles, rotini noodles, or penne noodles.

Q: Can I use canned chicken instead of cooked chicken?

A: Yes, you can use canned chicken instead of cooked chicken. If you do use canned chicken, be sure to drain it well before adding it to the casserole.

Q: Can I add other vegetables to the casserole?

A: Yes, you can add other vegetables to the casserole, such as carrots, celery, or corn. Simply cook the vegetables until they are tender before adding them to the casserole.

Q: Can I make the casserole ahead of time?

A: Yes, you can make the casserole ahead of time. Simply assemble the casserole but do not bake it. Cover the casserole and refrigerate it for up to 24 hours. When ready to bake, preheat the oven to 400°F and bake the casserole for 30 minutes, or until the chicken mixture is heated through and the cheese is melted and bubbly.

Q: Can I freeze the casserole?

A: Yes, you can freeze the casserole. Simply assemble the casserole but do not bake it. Cover the casserole and freeze it for up to 2 months. When ready to bake, preheat the oven to 400°F and bake the casserole for 40 minutes, or until the chicken mixture is heated through and the cheese is melted and bubbly.

Printable Recipe:

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