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Chicken Noodle Casserole I

"It is easy to prepare and everyone I have made it for really likes it! Serve with bread and your favorite vegetables, if desired. (Note: You can also use 2 pounds of chicken breast meat instead of a whole chicken; I like to cook my chicken ahead of time and freeze it, so that it is even quicker to make when I'm ready)."
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servings 546 cals
Original recipe yields 6 servings


  • Calories:
  • 546 kcal
  • 27%
  • Fat:
  • 26.7 g
  • 41%
  • Carbs:
  • 28.5g
  • 9%
  • Protein:
  • 45.1 g
  • 90%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 884 mg
  • 35%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Cook spaghetti in a large pot of salted boiling water until it is al dente (about 8 to 10 minutes). Drain and set aside.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In a 9x13 inch baking dish combine the shredded chicken, cooked spaghetti, soups, water, salt and pepper. Mix all together. Sprinkle cheese on top of mixture and bake in preheated oven for 20 to 25 minutes or until cheese is melted and turning slightly brown. Let cool 10 minutes and serve!

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Read all reviews 100
  1. 136 Ratings

Most helpful positive review

This is a great casserole! I used a store bought rotisserie chicken, 1/4 cup of condensed milk in place of the water, wide egg noodles cooked in chicken stock, frozen garlic broccoli/carrots and...

Most helpful critical review

followed recipe and it seemed like it was missing something. It was kinda weak on flavor. It was good though. I think a different type of pasta would be better also, maybe like a shell type

Most helpful
Most positive
Least positive

This is a great casserole! I used a store bought rotisserie chicken, 1/4 cup of condensed milk in place of the water, wide egg noodles cooked in chicken stock, frozen garlic broccoli/carrots and...

This is an AWESOME dish. The entire family loved it. I used wide egg noodles and cooked them in the chicken broth as suggested. It tasted great. Have already made twice and will be making ag...

Yummy! So easy to do especially if you make the chicken ahead of time. I cooked the chicken the day before in the crock pot with a lot of seasonings. The leftovers were awesome.

My whole family loved this recipe! I used milk instead of water, and added thyme and poultry seasoning. So simple, yet delicous.

this is pretty basic and easy. I didnt add any salt due to the fact the soups contain high levels of salt already (I used low salt soup) Also, I added frozen peas and carrotts and some cooked br...

My family really liked this. There were no leftovers. Used milk instead of water, even added a little extra milk. Used egg noodle and added diced carrots and celery when I cooked the noodles. Al...

Mmmm! Yummy! Definitely season this to your tastes. I cooked 2 huge chicken breasts in a bit of olive oil with garlic and pepper. This gave the entire casserole a great flavor. I omitted the sal...

This recipe was great although I did make a few changes and even took a picture.I added about 1 cup of frozen veggies and instead of using cheese I used 3 slices of bread(done into crumbs) and m...

This was delicious! I made it with bow ties instead of spaghetti and used Tyson frozen diced chicken. How much easier can it get!! My husband and I loved it.