Chicken and Noodle Casserole

26 Reviews Add a Pic
Charisa Fleming
Recipe by  Charisa Fleming

“This is a great one-dish meal that's delicious and filling.”

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Adjust Servings

Original recipe yields 8 servings



  1. Cook noodles according to package directions. Drain.
  2. In a 2 quart saucepan, mix cooked chicken, cream of potato soup, cream of broccoli soup, milk, mixed vegetables, broccoli, salt, pepper, and thyme. Cook over medium heat until broccoli is cooked. Mix with egg noodles. Spread into a greased 9 x 13 inch pan. Cover.
  3. Bake at 350 degrees F (175 degrees C) for 20 minutes. Cover with Colby cheese, and bake uncovered for an additional 15 minutes.

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Reviews (26)

Rate This Recipe


This was ok,it came out dry I thought there were too many noodles. My husband was not crazy about it. If I did make it again I would use 12oz. of pasta and mix in 1 cup of the cheese instead of putting it all on top.



This is a good recipe and is really easy to make. I only used 12oz of noodles (16oz just sounded too much) and I mixed in sharp cheddar cheese instead of sprinkling it on top. YUM. I still think it needs another spice to liven it up a little but I'm not sure what. Regardless, I still make again and maybe in future, will try to find the spice it lacks.



I used cheddar cheese, and peas instead of mixed veg. everyone wanted seconds, very yummy, i will make it again.

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Amount Per Serving (8 total)

  • Calories
  • 464 cal
  • 23%
  • Fat
  • 15.8 g
  • 24%
  • Carbs
  • 54.4 g
  • 18%
  • Protein
  • 25.2 g
  • 50%
  • Cholesterol
  • 99 mg
  • 33%
  • Sodium
  • 1089 mg
  • 44%

Based on a 2,000 calorie diet



previous recipe:

Traci's Chicken Noodle Casserole


next recipe:

Chicken Noodle Casserole I