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Cheesy Chicken Noodle Casserole
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Egg noodles with diced chicken, corn, and cheese are all tied together within an easy sauce for a quick and creamy casserole.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
3 reviews
1 comment
ingredients
1 bag (12 ounce size) egg noodles
2 cups boneless chicken, cubed
1 tablespoon olive oil
1 teaspoon seasoned salt
1 teaspoon black pepper
1 can (10.75 ounce size) cream of chicken soup
1 can (15 ounce size) whole kernel corn, drained
1/2 pound Velveeta cheese, cubed
1/2 tablespoon dried parsley flakes
directions
Preheat the oven to 300 degrees F. Grease a 9x13-inch baking dish.
Cook the egg noodles in boiling water until al dente. Drain well.
While the noodles are cooking, add the cubed chicken to a large skillet along with the oil over medium heat. Cook, stirring frequently, until the chicken is cooked. Season the chicken with the seasoned salt and black pepper.
Add the soup, cooked noodles, corn, and cheese. Cook, stirring frequently, until the cheese is melted and the noodles are coated in the sauce.
Pour the noodle mixture into the prepared baking dish. Cover with foil and place in the oven. Bake at 300 degrees F for 20 minutes or until the noodles are tender.
Remove the chicken noodle casserole from the oven and sprinkle with the parsley. Serve immediately.
recipe tips
Cut the chicken into uniform pieces before cooking so they cook evenly.
Try seasoning the chicken with additional spices like garlic powder, onion powder, or paprika for extra flavor.
To prevent the casserole from becoming too dry, make sure not to overbake it. The casserole is ready when it's heated through, and the noodles are tender.
For a lighter version, you can dilute the cream of chicken soup with a bit of chicken broth or milk to reduce the overall richness.
Try adding different herbs, such as thyme or oregano, to complement the flavors of the chicken and cheese.
common recipe questions
Can I use a different type of cheese instead of Velveeta?
Yes, you can use different types of cheese in place of Velveeta to suit your taste or based on what you have available. Shredded cheddar, Colby, Monterey Jack, or a blend of your favorite melting cheeses can be excellent alternatives. Keep in mind that the texture and flavor of the casserole may vary slightly depending on the cheese used.
Is there a way to make this casserole healthier?
To make this casserole healthier, you can use whole wheat egg noodles or a lower-carb alternative like zucchini noodles to increase fiber content. You can opt for low-fat or reduced-sodium versions of the cream of chicken soup to cut down on fat and sodium. Substitute the Velveeta cheese with a lower-fat cheese option. You can also incorporate more vegetables, such as diced bell peppers, peas, or carrots, to increase the dish's vitamin and fiber content.
Can I add a topping to this casserole for extra crunch?
Yes, adding a crunchy topping can provide a nice textural contrast to the creamy casserole. Mix breadcrumbs with a little melted butter and sprinkle over the top of the casserole before baking. For a healthier option, you can use crushed whole grain crackers or even a sprinkle of almond slivers.
How can I store leftovers, and how should they be reheated?
Store leftover cheesy chicken noodle casserole in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the desired amount in an oven-safe dish, cover with foil, and warm in a 350 degrees F oven until heated through. Alternatively, you can reheat servings in the microwave, using a microwave-safe dish, until warm.
Can I freeze this casserole?
Yes, this casserole can be frozen either before or after baking. To freeze before baking, assemble the casserole in a freezer-to-oven safe dish, cover tightly with plastic wrap, then foil, and freeze. To bake from frozen, remove the plastic wrap, re-cover with foil, and bake in a preheated oven at 350 degrees F for about 1-1.5 hours, or until heated through. If freezing after baking, let the casserole cool completely, then follow the same wrapping and freezing instructions. Thaw overnight in the refrigerator before reheating.
nutrition data
493 calories, 19 grams fat, 52 grams carbohydrates, 32 grams protein per serving.
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reviews & comments
July 20, 2022
Very good, very quick. But it makes a ton of food!
This recipe looks great, but I usually don't use Velveeta. Do you think this would work with shredded 4 Mexican Cheeses?
I would only use freshly shredded cheese (not the pre-shredded packaged kind) otherwise it may not melt as nicely as Velveeta.
August 9, 2013
My whole family liked this recipe. I have a couple of picky kids too and they thought it was fantastic. I will be adding this recipe to my regular rotation.
October 28, 2007
Great, easy recipe! I put my own little twist on it by making it more of a pasta dish instead of a chicken dish but pretty much stuck to your ingredients. Thanks for a great idea for dinner!