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Chicken Noodle Casserole with Vegetables Recipe
Ben Carraoli

Chicken Noodle Casserole with Vegetables Recipe

I can’t tell you how much joy this Chicken Noodle Casserole with Vegetables brings to my table. The creamy sauce, tender chicken, and colorful vegetables make it one of my favorite comfort foods.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Dinner
Calories: 350
Ingredients Method

Ingredients
  

  • 2 cups cooked chicken diced or shredded – Use rotisserie chicken for convenience and extra flavor.
  • 2 cups egg noodles cooked – Go for wide egg noodles; they hold up better in creamy sauces.
  • 1 cup carrots sliced – Fresh carrots add a nice crunch and sweetness.
  • 1 cup peas – Use fresh or frozen but avoid canned peas for best texture.
  • 1 cup broccoli florets – Fresh florets keep their bite and color after baking.
  • 1 can 10.5 oz cream of chicken soup – Brings creaminess and richness to the base.
  • 1/2 cup milk – Helps thin the sauce while keeping it creamy.
  • 1 cup shredded cheddar cheese – Grate fresh cheese instead of pre-shredded for smoother melting.
  • 1 teaspoon garlic powder – Adds depth of flavor.
  • Salt and pepper to taste – Season carefully; the soup already has salt.
  • 1/2 cup breadcrumbs optional – Adds a crisp top layer.
  • 2 tablespoons butter melted (optional) – Use to mix with breadcrumbs for golden crunch.

Method
 

  1. Set your oven to 350°F (175°C). Preheating ensures even cooking and helps the casserole bake to golden perfection. I always get this started before mixing so everything flows smoothly.
  2. In a large bowl, add your cooked chicken, noodles, carrots, peas, and broccoli. Stir them together gently. This step makes sure the vegetables and protein are evenly spread before the creamy sauce is added.
  3. In another bowl, whisk together the cream of chicken soup and milk until smooth. Season it with garlic powder, salt, and pepper. This mixture becomes the luscious binder that holds the casserole together.
  4. Pour the sauce over your chicken and veggie mixture. Stir carefully so every noodle and vegetable gets coated. Transfer everything into your 9×13-inch baking dish, spreading it out evenly.
  5. Sprinkle the shredded cheddar cheese across the top. If you’re using breadcrumbs, mix them with melted butter and scatter them over the cheese. This creates a golden, crunchy topping after baking.
  6. Place the casserole in your preheated oven for about 30 minutes. You’ll know it’s ready when the cheese is bubbly and the topping is lightly browned. Let it cool for a few minutes before serving—it makes slicing easier.