Chicken Noodle Casserole II Recipe -
Chicken Noodle Casserole II Recipe
  • READY IN 1 hr

Chicken Noodle Casserole II

Recipe by  

"A mixture of chicken, soup, milk, peas and carrots baked with egg noodles, cheese and bread. My husband hates tuna, so I improvised my mom's tuna casserole recipe. Both he and my brother-in-law love it!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Spread cooked egg noodles in a 9x13 inch baking dish and set aside.
  2. In a large skillet over medium high heat, saute cubed chicken meat with onion for about 7 to 10 minutes, or until chicken is cooked through and no longer pink inside. Add the soup, milk, peas and carrots and stir together. Season with salt and pepper, paprika and chili powder to taste. Stir until just bubbly and remove from heat.
  3. Stir chicken mixture into noodles in baking dish until well combined; top with cheese slices, then bread cubes.
  4. Bake at 350 degrees F (175 degrees C) for about 30 minutes or until bread is toasted; serve hot.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

Yes this is my recipe...just to let you know allrecipes altered the way I sent it before they published the recipe. I always use American cheese, NOT Jack cheese.

Most Helpful Critical Review
Jan 07, 2004

I'm guessing that if you like tuna noodle casserole that you'd probably like this. I added some sliced fresh mushrooms & mixed some cheddar with the jack cheese. Even with the addition of the chili powder called for in the recipe, we thought this was pretty bland. The bread cubes on top were a bit strange. I'd used whole wheat bread cubes. If you like this type of recipe, I'd think that crushed Ritz cracker crumbs or potato chips would make a tastier topping.

Jun 23, 2003

I toyed with this recipe a bit. I didn't have cream of chicken soup, so I used cream of mushroom instead. I also threw in a small can of mushrooms and a cup of shredded cheddar cheese. I then topped it with crushed potato chips instead of the cheese/bread mixture. The end result? Fantastic. This recipe has many possibilities. Thanks Heather!

Dec 09, 2003

WOW! This was a great recipe to try and now I'm making it almost once a week. I prefer to use 12oz. of noodles instead of 8, but that's because I love pasta. Also great with tuna (one can, chunk lite) instead of chicken. I highly recommend this to all casserole lovers!

Sep 16, 2006

This recipe was so yummy and definetly a great Comfort food. I made it for my boyfriend and he gave me major kudos and high fives. We liked it better than the tuna noodle casserole I make. I did change a few things which I think made it even better. I boiled the chicken in water until it could be shredded. Then I sauted the chicken in butter just to brown it a little with red onion, chopped celery, salt, pepper and garlic powder. I also steamed fresh broccoli and chopped carrots to add as vegetables and I added corn and peas to the mixture. I didn't have chili powder or paprika so I used cayenne pepper to taste depending on how spicy you want it but it gave it a little kick but not too much. I also used white cheddar and mild cheddar block cheese and montery jack with jalapenos block cheese that I cut into little medium sized strips and stired some into the whole mixture to make it extra creamy and cheesy which tasted awesome. I used the rest of my cheese strips to put on top. I did not have any bread only club crackers, so I crushed them up and sprinkled over the cheese if I had ritz crackers I would have used those but the other was still great on top adding some crunch which I think sounds better than bread. It was all just so delicious and I will be making this over and over again!

Jun 23, 2003

This was quite tasty and fairly simple to make. The paprika and chile powder gave it a nice flavour. I used a frozen oriental veggie mix and the water chestnuts added a little something extra. I will make this again. Three cheers for Heather and her submission.

Jun 23, 2003

Great!!! It's a keeper. I only had co-jack block cheese so I sliced that up and used it. Also, I had no paprika or chili powder. I used a generous dash of oregano, cumin, and cheyenne pepper to substitute for the chili powder and just left the paprika out - AND IT STILL TASTED AMAZING! We also substituted a can of mixed vegetables instead of the peas and carrots. Very easy and my 2 year old son loved it.

Jun 23, 2003

This was really good. I had to substitute some ingredients - I used cream of mushroom soup, velveeta cheese and canned mushrooms. The chili powder gave this a nice flavor. I will make it again.


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  • Calories
  • 463 kcal
  • 23%
  • Carbohydrates
  • 45.2 g
  • 15%
  • Cholesterol
  • 88 mg
  • 29%
  • Fat
  • 17.6 g
  • 27%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 31.7 g
  • 63%
  • Sodium
  • 1165 mg
  • 47%

* Percent Daily Values are based on a 2,000 calorie diet.

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