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A casserole plated with a serving spoon beside it.

Cheesy Chicken Noodle Casserole

This Cheesy Chicken Noodle Casserole is such an easy weeknight meal and is loaded with comforting flavours. It is made with a creamy mushroom sauce, gooey cheese, shredded chicken and egg noddles.
Course Main Course
Cuisine North American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Calories 353kcal
Author Nina


  • 8 ounces extra broad egg noodles
  • 1 tablespoon extra virgin olive oil
  • ½ red pepper chopped
  • ½ medium onion chopped
  • 1 habanero pepper minced
  • 2 garlic cloves minced
  • 10.5 ounce can of cream of mushroom soup
  • 1 cup milk
  • 2 cups cheddar cheese shredded
  • 2 chicken breasts cooked and shredded
  • salt and pepper to taste


  • Cook egg noddles to package directions; drain and set aside.
  • Grease a large pan with olive oil and cook peppers and onion over medium heat until vegetables are soft. Add in garlic and stir for 1 minute.
  • Stir in cream of mushroom soup, milk and cheese. Stir until combined and cheese has melted.
  • Add in chicken and egg noodles and stir to combine.


  1. You can substitute the chicken breasts for rotisserie chicken or turkey.
  2. Feel free to use any melty type cheese - mozzarella, Gouda, provolone...
  3. This dish can be made ahead. Prepare the full dish and refrigerate for up to 3 days. When you are prepared to serve it, transfer to a casserole dish and reheat in the oven. Sprinkle some extra cheese ontop for extra cheesy dish!
  4. I do not recommend freezing this dish as I find egg noddles to not reheat well after freezing.


Serving: 8g | Calories: 353kcal | Carbohydrates: 26g | Protein: 26g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 535mg | Potassium: 426mg | Fiber: 1g | Sugar: 3g | Vitamin A: 617IU | Vitamin C: 13mg | Calcium: 259mg | Iron: 1mg