You read that right. We’ve found the best way to turn classic chicken noodle soup into a delicious and comforting chicken noodle casserole! It’s the perfect dinner for busy weeknights, requiring just 15 minutes of prep.
- 1 package (12 oz) egg noodles, cooked and drained
- Meat from 1 rotisserie chicken, shredded
- 2 cans (10 oz each) condensed cream of chicken soup
- 1 cup mayonnaise
- 1 cup milk
- 1/2 onion, finely diced
- 2 cups cheddar cheese, shredded
- 1 1/2 cups frozen mixed veggies
- 1 cup Panko bread crumbs
- 1/2 cup butter, melted
How To Make Chicken Noodle Casserole
Preheat oven to 350°F and lightly grease a 9×13-inch baking dish with nonstick spray. Set aside.
In a mixing bowl, stir together chicken, condensed soup, mayonnaise, milk, onion, cheese, and frozen veggies. Gently fold in egg noodles and spread mixture into baking dish.
Sprinkle Panko bread crumbs evenly over the top, then drizzle with melted butter. Bake until golden brown and bubbly, about 30-35 minutes. Let sit 5 minutes before serving. Enjoy!
enjoy with Chicken Noodle Casserole