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Chicken Noodle CasseroleChicken Noodle Casserole

Prepared by: Susan Mills-Gray,
Nutrition Specialist,

University of Missouri Extension

January 1, 2017


Yield: 10 servings
(1 cup per serving)



  • 2 cups cooked whole wheat egg noodles
  • 2 large chicken breasts, cooked & shredded (about 2 cups of shredded chicken)
  • 1 can (15.25 ounces) no salt, whole kernel corn, drained
  • 1 can (15 ounces) no salt sweet peas, drained
  • 1 cup skim milk
  • 1 can (22.6 ounces) reduced salt cream of chicken condensed soup
  • 1 tablespoon minced onions
  • 1 tablespoon minced garlic
  • 1/2 cup sharp cheddar cheese, shredded
  • 1/4 cup bacon bits
  • 1/2 cup French dried onions (optional)



  1. Preheat oven to 350 F. Spray 9x13 casserole dish with cooking spray & set aside.
  2. Cook noodles to package directions (usually boil for 6-8 minutes), drain & place in a large bowl.
  3. Add in cooked chicken, corn, peas, condensed soup, milk, minced onions & garlic, cheese & bacon bits. Fold to combine & transfer to prepared baking dish. Top with French fried onions, if desired.
  4. Bake 25-30 minutes or until bubbling & hot throughout.



It is not advised to substitute the egg noodles with another kind, such as elbow macaroni. Other forms of pasta tend to soak up more of the moisture & leave the casserole dry.



  1. Prepare the casserole as listed above, but DO NOT ADD French fried onions, and then place it in a foil pan and cover, or line the baking dish with heavy duty foil.
  2. Place in the freezer marked with the date and instructions written on the outside.
  3. If freezing in a dish lined with heavy duty foil, remove frozen casserole from the baking dish & fully wrap with foil before returning to freezer.
  4. When ready to use, transfer to the refrigerator the night before to thaw (return foil-wrapped frozen casserole to the original baking dish to thaw). Add French fried onions, then bake at 350F for about 40 to 45 minutes or until hot & bubbling.


Nutrition information per serving

Calories: 368

Total Fat: 13g

Saturated Fat: 7g

Carbohydrates: 30g

Fiber: 4g

Sodium: 500mg

Cholesterol: 72mg

Protein: 25g


Source: modified from Gina Kleinworth


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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension’s Show-Me Nutrition line at 1-888-515-0016.


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Last update: Thursday, February 16, 2017