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Overhead photo of a blue glass plate with a serving of Chicken Noodle Casserole piled high, with a red and white polka dot cloth napkin in the background.

Chicken Noodle Casserole Recipe

Arlene Mobley - Flour On My Face
This nostalgic Chicken Noodle Casserole recipe is a creamy noodle casserole made with cooked chicken and Campbell's cream of chicken soup. Your family will love this easy chicken casserole.
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Dish
Cuisine American
Servings 6 servings
Calories 542 kcal


  • 16 oz wide egg noodles cooked
  • 21 oz canned cream of chicken soup 2 small cans
  • 1 ½ cups milk
  • 1 teaspoon ground black pepper
  • ½ teaspoon salt
  • 15 oz canned sweet peas drained
  • 25 oz canned white premium chicken breast meat drained or 2 to 2 ½ cups of diced chicken meat
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  • Preheat the oven to 375 F. degrees.
  • Boil the noodles in a pot of water following the directions on the bag. Drain the noodles well and pour them into a 9 x 13 inch baking pan.
  • In a large bowl mix well to combine the cream of chicken soup, milk, black pepper and salt.
  • Pour the soup mixture over the noodles in the baking pan and mix into the noodles.
  • Drain the two cans of chicken meat and add the chicken to the baking dish mixing with a large spoon to evenly distribute the chicken.
  • Add the can of drained peas to the baking dish and with a large spoon gently fold the peas into the other ingredients.
  • Bake for 20 minutes.


Calories: 542kcal | Carbohydrates: 72g | Protein: 34g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 1501mg | Potassium: 393mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1412IU | Vitamin C: 6mg | Calcium: 125mg | Iron: 3mg
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