Easy Chicken Noodle Casserole Recipe For Two – A Great Use For Leftover Rotisserie Chicken

When it comes to quick and easy to prepare meals that taste absolutely delicious, it is hard to beat this Chicken Noodle Casserole recipe. All the flavors of the center of a chicken pot pie but made into a casserole.

The creamy filling takes only minutes to prepare thanks to help of a few standard grocery store items. In fact the most time consuming step of preparing this recipe is to boil the pasta.

Once the pasta is ready, mix it into the filling and pour it in a baking dish. Sprinkle the top with a Panko breadcrumb and butter mixture and put it in the oven.

In just about 30 minutes, a comforting and satisfying dinner will be on your the table. You can serve it as is for a complete meal. Or serve it with a dinner roll or crusty bread to soak up all that delicious sauce left on your plate.

Either way I am sure that this recipe will surely become a new favorite!

Ingredients For Chicken Noodle Casserole

1. Rotisserie Chicken – Although you could make this dish with any cooked chicken, I most often use leftover rotisserie chicken. Just like when I make Chicken Cordon Bleu Casserole, the mild flavor of the chicken allows the other flavors in this dish to shine through.

2. Can of Condensed Cream of Chicken Soup – Use low-sodium or no added salt soup whenever possible. If you don’t prefer to use store-bought soup, you can certainly make a homemade version. However, because this recipe is designed as an easy to prepare meal a can of store-bought soup is used to help make the creamy filling.

3. Milk – To thin out the soup use a little milk. Whole milk, 2%, 1% or skim milk is okay to use in this recipe. You can use plant based milk as well.

4. Mayonnaise – The mayo adds a little tang to the filling. Again, use whatever mayonnaise that you prefer.

5. Vegetables – Diced onions along with frozen mixed vegetables are added to the Chicken Noodle Casserole. I use the same mixed vegetables that I use to make Beef Vegetable Soup as I always have extra in my freezer.

6. Cheese – Shredded cheddar cheese helps bind the casserole together.

7. Seasonings – A simple combination of thyme, salt and pepper are used to flavor the dish.

8. Pasta – Cooked egg noodles provides the structure to the casserole.

9. Panko Topping – A simple breadcrumb and butter topping provides a slight crunch that pairs nicely with the creamy casserole.

Possible Recipe Variations

• No leftover Rotisserie Chicken? No worries. Use leftover grilled chicken, canned chicken, or cook a large chicken breast. Just be sure to dice it into small bite size pieces before adding it to the mixture.

• Instead of cream of chicken soup use cream of celery, cream of mushroom or cream of cheddar. Although they will provide a slightly different taste, the chicken noodle casserole will still be delicious.

• Switch the variety of cheese to give the dish a slightly different flavor. Monterey Jack, Colby, or even Mexican blend cheese make a great substitute.

• Frozen mixed vegetables come in a variety of combinations. Pick your favorite mixture or add portions of single frozen vegetables.

• Use different seasonings such as rosemary, Italian seasoning or even add in a little nutmeg for a different flavor profile. However I will also often sprinkle in a few hot red pepper flakes to give the dish a little warmth.

• Just about any variety of pasta will work in this recipe. Farfalle, Penne and Rotini pasta all make great substitutes.

• Although I use Panko breadcrumbs, the crunchy topping can be made from a variety of items. Standard breadcrumbs, crushed crackers or even crushed potato chips can be used.

Easy Chicken Noodle Casserole Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 1 1⁄2 cups leftover rotisserie chicken, diced
• 1 (10.5 ounce) can cream of chicken soup
• 1⁄2 cup mayonnaise
• 1⁄2 cup milk
• 1⁄4 onion, finely diced
• 1 cup shredded sharp cheddar cheese
• 1 cup frozen mixed vegetables (peas, carrots, green beans)
• 1⁄4 teaspoon dried thyme (add to recipe card)
• salt and pepper to taste
• 4 ounces egg noodles, cooked and drained (change recipe card)
• 1⁄2 cup Panko bread crumbs
• 1⁄4 cup butter, melted

INSTRUCTIONS

Preheat your oven to 350°F (177°C). Then spray an 8 x 8 inch baking dish with non-stick cooking spray. Set the dish aside while you prepare the filling.

Start by bringing a pot of salted water to a boil. Then add the egg noodles and cook until they are 1 minute less than al’ dente consistency per the package instructions. The noodles will continue to soften as the casserole bakes.

In a large mixing bowl, add the cooked and diced chicken, condensed cream of chicken soup, mayonnaise, milk, and onion. Then use a silicone spatula and mix.

Add the shredded cheddar cheese and the frozen vegetables to the bowl and then mix again to combine. If the frozen vegetables are clumped together it is best to try to break them apart so they can be easily distributed throughout the casserole.

Next add the thyme, salt and pepper to the bowl and then stir. Gently stir in the cooked and drained egg noodles until evenly coated.

Once you pour the chicken noodle casserole mixture into prepared baking dish use a spatula to even out the top. Then prepare the topping.

The Topping

Pour the melted butter in a medium size bowl. Or microwave the butter in a microwave safe bowl. Then add the breadcrumbs and mix until evenly coated.

Spread or sprinkle the breadcrumbs evenly over the top of the casserole. Then place the dish in the preheated oven and bake uncovered for about 30-35 minutes.

The casserole is ready when the edges are bubbly and the top is golden brown. If you want the breadcrumbs to be extra crunchy then place the dish under the broiler for a few minutes. However, be sure to watch it carefully so the topping doesn’t brown too much.

When the chicken noodle casserole is ready remove the dish from the oven and let it sit for 5 minutes before serving.

Enjoy! Mary

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