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Chicken Noodle Casserole

Everyone who tries this comforting, cheesy chicken and noodle casserole asks for the recipe. It's so simple to make that sometimes I feel like I'm cheating! —Kay Pederson, Yellville, Arkansas
  • Total Time
    Prep: 15 min. Bake: 40 min.
  • Makes
    6 servings

Ingredients

  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/2 cup mayonnaise
  • 2 tablespoons lemon juice
  • 2 cups cubed cooked chicken
  • 1 small onion, chopped
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped sweet red pepper
  • 1 cup shredded Monterey Jack cheese, divided
  • 1 cup shredded sharp cheddar cheese, divided
  • 12 ounces egg noodles, cooked and drained

Directions

  • In a large bowl, combine the soup, mayonnaise and lemon juice. Stir in the chicken, onion, peppers, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Add noodles and toss to coat.
  • Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes. Sprinkle with remaining cheeses. Bake until cheese is melted, about 10 minutes longer.
    Freeze option: Sprinkle remaining cheeses over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Test Kitchen Tips
  • Cubed rotisserie chicken works great in this recipe, too.
  • Keep the leftover red and green bell pepper for another tasty recipe.
  • Nutrition Facts
    1 serving (1 cup) equals 629 calories, 34 g fat (12 g saturated fat), 143 mg cholesterol, 752 mg sodium, 47 g carbohydrate, 2 g fiber, 32 g protein.

    Reviews

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    Average Rating:
    • fcackowski
      Dec 16, 2020

      First of all this recipes will never fit in a 2 qt. container. That's no big deal....just a warning. I have to give this recipe a D- because my taste buds told me to do so. I don't want to be too negative because we are all here so the same reason ....I suspect. With all the positive ratings, I figured I couldn't miss except for the fact it's not the "healthy recipe" of the year. The taste had a strong hint of mayo, but little else. It was actually a thick blob with a consistency of glue. I've prepared tons of noodles over the years, but I couldn't understand why the noodles appeared somewhat overcooked. Keep those recipes coming.....PLEASE!!!! Thanks in advance for sharing.

    • greg
      Nov 14, 2020

      Great. Plus makes a ton of food. We lightly sautéed the veggie in a tablespoon of oil and added salt and pepper and paprika and hot sauce. Perfect. Honestly. We will make it again and again... adding mushrooms and green chili’s.

    • Theresa
      Oct 22, 2020

      I absolutely love this recipe! I have made this multiple times for my elderly parents and inlaws and they just love it. I made a couple of changes- I saute the vegetables first in 2 tablespoons of butter. Then I add the rotisserie chicken and 2 more tablespoons of butter and season with Nature's Seasoning to taste. I pour the chicken and veggies in a bowl and let cool while Noodles are cooking in chicken broth. I mix the mayo, lemon juice and soup and pour over chicken and veggies. I used a can of Cream of Herb and Chicken Soup. Then mix in cheese and put in dish. I have found that I can get 2 pans of 8X8.

    • dublinlab
      Oct 15, 2020

      I don't generally make recipes that use alot of store bought ingredience but l thought this would be interesting. Well it was very good, it reheated beautifully. this would be terrific to make ahead in the afternoon. i'll make this again. Janet VFE

    • JGa2595176
      Jul 18, 2020

      Solid recipe, comforting dish. Not much of a spark to it, but you can add something to zip it up. We liked the diced sweet pepper and onions. Mayo adds moisture. Can see this being a potluck dish or one I would bring to a new mom/sick friend, etc.

    • bab221
      Jul 5, 2020

      Frances: i also have one who does not like green peppers. I substitute celery.

    • Frances
      Jun 27, 2020

      I made this n left out the peppers as my husband doesn’t like them. It was good and he even liked it. He usually doesn’t eat pasta as he’s a diabetic but he ate all I put on his plate. He’s bedridden and I’m trying to watch his weight. I will try some of the other peoples suggestions for more flavor.

    • Marc
      Apr 9, 2020

      This recipe is a keeper. Wife and Sister in Law loved it. I didn't put in the lemon juice because I didn't have any.

    • ryanswife
      Apr 7, 2020

      We absolutely loved this recipe. Easy to make and the peppers added a crunch and flavor. Nice and cheesy too.

    • Annette
      Apr 6, 2020

      Can sour cream be used instead of mayo?