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Easy Chicken Casserole With Noodles and Celery

A great chicken and noodle casserole that's really easy and will feed a crowd for not much money. Easily adjusted with many different ingredients for variety from the same recipe! 

Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 10
Calories 320 kcal


  • 3 cups egg noodles cooked according to package directions
  • 4 cups cooked chicken meat only, diced or shredded
  • 4 cans 10.75 ounces condensed cream of celery soup
  • 3 cans 12 ounces evaporated milk
  • 1 cup celery chopped
  • 5 cups potato chips crushed
  • 1 teaspoon celery salt
  • kosher salt and ground black pepper to taste


  1. Preheat the oven to 350F.
  2. In a large mixing bowl, whisk together 2 cans of the evaporated milk with the 4 cans of cream of celery soup. Blend in the cooked egg noodles and the cooked chicken. Season the mixture with the celery salt, the kosher salt and the black pepper.
  3. Add the chopped celery and pour the mixture into a large baking dish.
  4. Pour the remaining evaporated milk over the top of the mixture - do not mix it in - then cover the whole casserole with the crushed potato chips.
  5. Bake the casserole for about 50 minutes and serve hot