Simple One Pan Chicken Noodle Casserole for Quick Comfort Meals
This comforting and convenient dish combines tender chicken, savory egg noodles, and a creamy sauce, all baked together in a single pan for easy preparation and cleanup. It's a hearty meal perfect for busy weeknights and delivers classic, home-style flavors.
Equipment
- 9x13-inch baking dish
- Large Mixing Bowl (optional, if not mixing directly in the baking dish)
- Measuring cups and spoons
- Mixing spoon or spatula
- Aluminum foil
- Oven
Ingredients
- 4 cups cooked chicken, shredded or diced
- 1 pound egg noodles
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup milk
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/2 cup shredded cheddar cheese, optional
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Step 1: Preheat Oven: Preheat oven to 350F (175C).
- Step 2: Combine Ingredients: In a large bowl or directly in a 9x13 inch baking dish, combine the cooked chicken, uncooked egg noodles, cream of chicken soup, cream of mushroom soup, milk, mixed vegetables, salt, and pepper. Mix well to ensure all ingredients are evenly distributed.
- Step 3: Transfer to Baking Dish: If the ingredients were mixed in a bowl, transfer the mixture to a 9x13 inch baking dish. Ensure the mixture is spread evenly in the dish.
- Step 4: Bake: Cover the baking dish with aluminum foil and bake for 25 minutes.
- Step 5: Add Cheese (Optional): Remove the foil and sprinkle the shredded cheddar cheese over the top of the casserole, if desired.
- Step 6: Bake Uncovered: Bake for an additional 5 minutes, or until the cheese is melted and bubbly (if using) and the casserole is heated through and the noodles are tender.
- Step 7: Cool Slightly and Serve: Let the casserole cool for a few minutes before serving. This allows the sauce to thicken slightly. For a creamier casserole, use half-and-half instead of milk. To add more flavor, stir in a teaspoon of garlic powder or onion powder with the other ingredients. If you don't have cream of mushroom soup, you can substitute it with another can of cream of chicken soup or cream of celery soup. For a crispy topping, sprinkle crushed crackers or breadcrumbs over the casserole before baking.
Notes
Variations
The “Simple one pan chicken noodle casserole” is a highly adaptable dish, amenable to numerous ingredient substitutions, regional influences, and dietary modifications.
- Ingredient Swaps:
- For a lighter casserole, substitute Greek yogurt or low-fat sour cream for a portion of the cream of soup mixture.
- Instead of frozen mixed vegetables, use fresh or canned vegetables like broccoli florets, green beans, or peas.
- Experiment with different types of cheese, such as Gruyre, Monterey Jack, or Pepper Jack, for varied flavor profiles.
- Add herbs and spices like garlic powder, onion powder, dried thyme, or rosemary to enhance the savory notes.
- Regional Twists:
- Southwestern: Incorporate diced green chilies, black beans, and Monterey Jack cheese.
- Italian: Add Italian seasoning, diced tomatoes, and mozzarella cheese.
- Mediterranean: Include artichoke hearts, sun-dried tomatoes, and feta cheese.
- Dietary Adjustments:
- Gluten-Free: Use gluten-free noodles and cream of soup.
- Dairy-Free: Substitute dairy-free milk (almond, soy, coconut) and dairy-free cream of soup alternatives.
- Low-Sodium: Choose low-sodium cream of soup and reduce or eliminate added salt.
Serving Suggestions
The “Simple one pan chicken noodle casserole” is a versatile dish suitable for various occasions and meals.
- Weeknight Dinner: A convenient and comforting option for busy weeknights, requiring minimal preparation and cleanup.
- Potlucks and Gatherings: An easily transportable and crowd-pleasing dish, perfect for sharing at potlucks, family gatherings, or holiday meals.
- Lunch: Reheated leftovers make a satisfying and filling lunch option.
- Side Dish Pairings: Serve with a crisp green salad, steamed vegetables (broccoli, asparagus), or a side of crusty bread to complement the casserole’s richness.
Storage Tips
Proper storage is crucial for maintaining the freshness and quality of the chicken noodle casserole.
- Refrigeration: Allow the casserole to cool completely before covering it tightly with plastic wrap or transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, the casserole can be frozen. Cool completely, then wrap tightly with plastic wrap followed by aluminum foil or transfer to a freezer-safe container. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat the casserole in the oven at 350F (175C) until heated through, usually 20-30 minutes. Alternatively, reheat individual portions in the microwave. Add a splash of milk or broth during reheating to restore moisture if needed.
Frequently Asked Questions
- Question 1: Can I use rotisserie chicken to save time?
Yes, rotisserie chicken is an excellent time-saving option. Simply shred or dice the chicken and add it to the casserole. - Question 2: Do I need to cook the noodles before adding them to the casserole?
No, the dry egg noodles cook in the casserole during baking as they absorb the liquid from the soup and milk mixture. - Question 3: Can I prepare the casserole ahead of time?
Yes, the casserole can be assembled ahead of time and stored in the refrigerator (covered) for up to 24 hours before baking. Add about 10-15 minutes to the baking time if baking straight from the refrigerator. - Question 4: How do I prevent the casserole from drying out during baking?
Covering the casserole with aluminum foil during the first part of baking helps retain moisture. Remove the foil during the last few minutes to allow the top to brown slightly.