Go Back

Chicken Noodle Casserole Recipe

This delicious chicken and noodle recipe only uses a small amount of chicken to feed four people! 

Servings 4


  • 2 boneless skinless chicken breasts cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 package 8-ounces wide egg noodles, cooked
  • 1 1/2 cups frozen peas and carrots thawed
  • 1 can condensed cream of chicken soup
  • 1 1/4 cup milk
  • 4 slices Monterey Jack cheese
  • 4 slices white bread crusts removed
  • 1 tablespoon dried minced onion
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • kosher salt and ground black pepper to taste


  1. Sauté the cubed chicken breasts in a large skillet with the olive oil. Make sure the chicken is cooked all the way through and there is no pink in the center of each piece, about 7 to 10 minutes.
  2. Preheat the oven to 350F.
  3. Whisk together the chicken soup and the milk, then add the peas and carrots, the dried minced onion, the chili powder and paprika. Season the mixture to taste with the kosher salt and black pepper.
  4. Add the soup mixture to the cooked chicken pieces in the skillet and simmer over a low temperature until the mixture is warmed through and bubbly.
  5. Stir the cooked egg noodles into the chicken mixture and then pour the combined chicken and noodles into a large baking dish, about 9 x 13. Top the dish with the sliced Monterey Jack cheese and then sprinkle the bread cubes over the cheese. Slightly press the bread cubes down a little into the chicken and cheese mixture.
  6. Bake in the preheated oven for about 30 minutes. The bread cubes should be browned and crispy. Serve while still bubbly and hot.