Name: Chicken Noodle Casserole with Vegetables Recipe
Prep time: 20 min
Cook time: 30 min
Ingredients: 2 cups cooked chicken (shredded – I prefer using rotisserie chicken for extra flavor.); 3 cups egg noodles – Use wide noodles; they hold the creamy sauce better.; 1 cup carrots (diced – Fresh carrots give a nice crunch and vibrant color.); 1 cup celery (chopped – Adds a subtle flavor and keeps the dish light.); 1 cup broccoli florets – I like lightly steaming them so they’re tender but still crisp.; 1 cup mushrooms (sliced – Fresh mushrooms give a rich earthy taste.); 1/2 cup onion (finely chopped – Sauté for a sweeter, milder flavor.); 2 cloves garlic (minced – Adds a punch of flavor without overpowering.); 1 can (10.5 oz cream of mushroom soup – Use low-sodium for better control.); 1 cup milk – Whole milk creates a creamier sauce; almond milk works too.; 1 1/2 cups shredded cheddar cheese – I always grate my own cheese for best melting.; 1/2 tsp black pepper – Freshly cracked gives more flavor.; 1/2 tsp salt – Adjust based on your soup choice.; 1/2 tsp dried thyme – Optional (but adds a subtle herbal note.); 1/2 cup breadcrumbs – For a crispy topping; I love using panko for extra crunch.

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I have to admit, making this Chicken Noodle Casserole with Vegetables Recipe always feels like a warm hug on a plate. The first time I tried it, I loved how simple ingredients came together to make something so comforting. Every bite is creamy, hearty, and loaded with flavors that make you want seconds.

I especially enjoy how the vegetables add a fresh crunch while keeping it wholesome. This recipe is perfect for family dinners or when you need a dish that feels homemade and satisfying, just like a cozy appetizer, such as the best bruschetta recipe that pairs beautifully with comforting meals.

Ingredients

Here’s everything you’ll need to make this cozy casserole. I’ve included tips to help you get the best flavor and texture.

2 cups cooked chicken, shredded – I prefer using rotisserie chicken for extra flavor.
3 cups egg noodles – Use wide noodles; they hold the creamy sauce better.
1 cup carrots, diced – Fresh carrots give a nice crunch and vibrant color.
1 cup celery, chopped – Adds a subtle flavor and keeps the dish light.
1 cup broccoli florets – I like lightly steaming them so they’re tender but still crisp.
1 cup mushrooms, sliced – Fresh mushrooms give a rich earthy taste.
1/2 cup onion, finely chopped – Sauté for a sweeter, milder flavor.
2 cloves garlic, minced – Adds a punch of flavor without overpowering.
1 can (10.5 oz) cream of mushroom soup – Use low-sodium for better control.
1 cup milk – Whole milk creates a creamier sauce; almond milk works too.
1 1/2 cups shredded cheddar cheese – I always grate my own cheese for best melting.
1/2 tsp black pepper – Freshly cracked gives more flavor.
1/2 tsp salt – Adjust based on your soup choice.
1/2 tsp dried thyme – Optional, but adds a subtle herbal note.
1/2 cup breadcrumbs – For a crispy topping; I love using panko for extra crunch.

Note: This recipe serves about 6–8 people.

Variations

I love experimenting with casseroles, and this one is so versatile:

For a dairy-free option, swap milk with almond or oat milk and use a plant-based cheese.
To make it gluten-free, use gluten-free noodles and breadcrumbs.
Add flavor boosters like roasted red peppers, sun-dried tomatoes, or a sprinkle of paprika for extra depth, similar to the bold flavors found in a mexican chorizo cornbread casserole recipe.
For a lower-carb version, swap noodles with spiralized zucchini or cauliflower rice.

Cooking Time

Here’s a quick breakdown so you can plan your dinner:

Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes

Equipment You Need

Casserole dish – To bake everything evenly.
Large pot – For boiling noodles.
Skillet – To sauté vegetables.
Mixing bowl – For combining chicken, sauce, and veggies.
Cheese grater – Freshly grated cheese melts better.

How to Make Chicken Noodle Casserole with Vegetables Recipe

Prepare the Vegetables

Start by chopping all your vegetables uniformly. I like steaming broccoli for 2–3 minutes before mixing to keep it tender yet firm. Sauté onions, garlic, and mushrooms in a little olive oil to bring out their natural sweetness.

Cook the Noodles

Boil egg noodles according to package instructions, just until al dente. Drain and set aside because they’ll finish cooking in the oven without getting mushy.

Mix Chicken and Sauce

In a large bowl, combine shredded chicken, sautéed vegetables, cream of mushroom soup, milk, half of the cheese, salt, pepper, and thyme. I always taste the mixture before baking to adjust seasoning.

Assemble the Casserole

Grease your casserole dish lightly and layer in the noodle mixture. Sprinkle breadcrumbs and remaining cheese on top for a golden, crispy finish. Make sure the topping is even so it bakes consistently.

Bake to Perfection

Bake at 350°F (175°C) for 25–30 minutes until bubbly and golden on top. I usually let it rest for 5 minutes after removing from the oven to make serving easier.

Additional Tips for Making this Recipe Better

Here are some personal tricks I’ve learned after making this casserole multiple times:

I always use freshly grated cheese; pre-shredded tends to be waxy.
Lightly undercook noodles so they don’t turn mushy in the oven.
Add a little Parmesan to the breadcrumb topping for extra flavor.
Let the casserole rest for a few minutes; it sets nicely and makes slicing easier.
Mix veggies into the sauce rather than layering them separately for even flavor distribution.

How to Serve Chicken Noodle Casserole with Vegetables

I like to serve this casserole straight from the oven, warm and bubbly. For a visually appealing presentation, sprinkle fresh parsley or chives on top. Pair it with a crisp green salad or roasted vegetables to balance the richness. It also tastes amazing with a slice of crusty bread on the side.

Nutritional Information

Here’s an approximate breakdown per serving (serves 6–8):

Calories: 350–400 kcal – A satisfying portion without being heavy.
Protein: 28 g – Chicken and cheese make it high in protein.
Carbohydrates: 30 g – Mainly from noodles and vegetables.
Fat: 15 g – From cheese and milk, giving a creamy texture.

Make Ahead and Storage

Refrigeration

You can prepare the casserole a day in advance. Keep it covered in the fridge for up to 2 days, then bake when ready.

Freezing

This casserole freezes well! Assemble in a freezer-safe dish and cover tightly. It keeps for up to 3 months. Bake straight from frozen, adding 10–15 minutes to the cooking time.

Reheating

Reheat leftovers in the oven at 350°F (175°C) for 15–20 minutes until bubbly. You can also microwave individual portions, but the topping may lose some crispiness.

Why You’ll Love This Recipe

This casserole has so many things going for it, I always come back to it:

Easy to prepare – Minimal chopping, simple steps, and mostly one-bowl mixing.
Versatile – Works with leftover chicken or different veggies you have on hand.
Family-friendly – Kids love it because it’s creamy, cheesy, and comforting.
Customizable – Swap ingredients to fit dietary needs or flavor preferences.
Makes great leftovers – Tastes just as good reheated for lunch or dinner the next day.

Ash Tyrrell