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Chicken Noodle Casserole


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Rate this recipe 4.4/5 (72 Votes)


  • 3-4 cups cooked chicken from a rotisserie chicken, shredded or chopped
  • 12 oz. extra wide egg noodles, cooked
  • 1 can cream of chicken soup
  • 1 cup low fat milk
  • 1 can (14 oz) peas and carrots
  • 1 1/2 cups shredded cheddar cheese, divided


Preparation time 10mins
Cooking time 40mins


Step 1

Preheat oven to 350* F. Spray a 9x13 baking dish with nonstick cooking spray. Combine soup and milk in a large mixing bowl, whisking until smooth. Stir in 1 cup cheese, peas and carrots. Add chicken to mixture. Fold in egg noodles. Spoon into baking dish. Cover with foil and bake for 20 minutes. Sprinkle with remaining 1/2 cup cheese and bake, uncovered, 10 minutes until hot and cheese is melted.

WW P+ 10 per serving

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