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Chicken Noodle Casserole with Vegetables Recipe
Ash Tyrrell

Chicken Noodle Casserole with Vegetables Recipe

I have to admit, making this Chicken Noodle Casserole with Vegetables 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.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 8
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.