Chicken Noodle Casserole

I don’t know about you, but I feel like I am always trying to make the perfectly balanced meal for my family – a protein, a carb, and some veggies.  On top of trying to make something balanced and healthy, it can be a struggle to make something that everyone in the family will actually enjoy!

This recipe, from Chrissy at,  checks all of those boxed PLUS it’s pretty darn simple to make.  For an even quicker shortcut, pick up a rotisserie chicken from the grocery store.  Otherwise, left over shredded chicken from the instant pot is my go-to staple.

Meal of the week
Photo credit to Chrissy at TheTaylor-House

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Chicken Noodle Casserole

Chrissy from TheTaylor-House
Prep Time 15 mins
Cook Time 45 mins
Course Main Course
Cuisine American


  • 2 cups uncooked egg noodles
  • 2 cups cubed or shredded cooked chicken
  • 1 package {16oz.} frozen peas, carrots, beans and corn
  • 1 cup milk
  • 2 cans cream of chicken soup
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup chopped onion
  • 2 tablespoons butter, olive oil, or avocado oil
  • 1 clove garlic minced
  • 1/2 teaspoon Italian seasoning


  • Cook noodles according to package directions.
  • In a medium saucepan, heat butter/olive oil/avocado oil. Sauté garlic and onion until soft and fragrant.
  • Transfer to a a large bowl and combine with the remaining ingredients, including cooked noodles.
  • Transfer to greased 8x8 baking pan.
  • Cover and bake casserole at 350 for 30 minutes.
  • Uncover and bake 10-15 minutes longer until heated through.
Keyword Freezer

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