Dinner Shortcuts: Chicken noodle casserole

Brandy O'Neill

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Noodle casserole isn't just for tuna. This time we are switching it up and using canned chicken instead.

chicken noodle casserole

Chicken noodle casserole is just as delicious as its cousin, tuna noodle casserole, but perfect for non-fish eaters. It's creamy, full of protein and packed full of sweet baby peas. This is the perfect weeknight dinner and can be ready in under 30 minutes. You can use canned chicken or chopped leftover chicken.

Chicken noodle casserole

Yields 4-6 servings


  • 1 bag egg noodles
  • 2 cans cream of chicken soup
  • 2 cans white meat chicken, drained
  • 2 tablespoons milk
  • Salt and pepper, to taste
  • 1/3 cup frozen baby peas


  1. Fill a large pot with water and bring to a boil over high heat.
  2. Add in pasta and cook until al dente, following bag directions.
  3. Drain pasta and add back to the warm pot. Add in soup, chicken, milk, salt, pepper and frozen peas. Mix until combined.
  4. Add back to low heat to warm the mixture. Serve hot.

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Brandy O'Neill
Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New York. Her food is influenced by her small town roots as well as her many travels around the world.