This comforting chicken noodle casserole is the perfect solution for a hearty, affordable family dinner. Tender chunks of chicken are combined with creamy sauce, soft egg noodles, and classic vegetables for a satisfying dish that feels like home in every bite. It’s simple, filling, and made with everyday pantry staples you likely already have on hand.
Topped with melty Monterey Jack cheese and golden toasted bread cubes, this casserole delivers a delicious mix of creamy and crunchy textures. It’s a great way to stretch ingredients without sacrificing flavor, making it ideal for busy weeknights or feeding a hungry crowd on a budget.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 4
Yield: 4 servings
Ingredients
- 1 (8 ounce) package egg noodles, cooked
- 2 skinless, boneless chicken breasts, cut into cubes
- 1 tablespoon minced onion
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 ¼ cups milk
- 1 (14.5 ounce) can peas and carrots, drained
- Salt and pepper, to taste
- Paprika, to taste
- 1 teaspoon chili powder
- 4 slices Monterey Jack cheese
- 4 slices soft white bread, cubed
Directions
- Preheat your oven to 350°F (175°C). Spread the cooked egg noodles evenly into a 9×13-inch baking dish and set aside.
- In a large skillet over medium-high heat, cook the cubed chicken with the minced onion for 7 to 10 minutes, or until the chicken is fully cooked and no longer pink.
- Add the cream of chicken soup, milk, and drained peas and carrots to the skillet. Stir well to combine, then season with salt, pepper, paprika, and chili powder. Cook until the mixture is heated through and just begins to bubble, then remove from heat.
- Pour the chicken mixture over the noodles in the baking dish and stir gently until evenly combined.
- Layer the Monterey Jack cheese slices over the top, then sprinkle the cubed bread evenly across the casserole.
- Bake for about 30 minutes, or until the bread topping is golden and toasted. Serve hot.