This ULTIMATE Chicken Casserole is loaded with flavor! Tender noodles, shredded chicken, bacon, corn, and more!
I know, I know….you’re probably thinking…”not another casserole”, right?! But trust me, you don’t want to pass this one up! Even my “non casserole loving” husband loved it!
Last week, I was in one of those moods where I just did NOT want to think about dinner. Being mom however, I needed to throw something together!
After rummaging through my freezer and finding a bag of pre-cooked, shredded chicken….I opted to go the casserole route! Simple, flavorful, kid-friendly, and typically….enough leftovers for the next day!
As I was tossing ingredients together, my hubby came into the kitchen asking what I was making. After realizing I was making a casserole, he wasn’t thrilled, but cautiously optimistic.
To give a bit a background to his dislike of casseroles, back when my kids were babies, I made casserole just about every night. Leftovers were for lunch the next day, so needless to say…we all got a bit burned out!
Over the years, I have gone away from making daily casseroles and now, I make them every now and then. Good ol’ comfort food! My hubby still hasn’t declared himself a fan of casseroles, but with this one….he had TWO helpings!
Not only was it flavorful, but this ULTIMATE Chicken Casserole can be a meal in one! Corn, pasta, and chicken…plus, bacon! What more can you want, right?!
Whether you’re serving as a dinner, or making for another friend/family….I definitely recommend giving this a try! We enjoyed leftovers for lunch the next day and it was just as tasty reheated!
Want to check out another favorite casserole?? My Ritzy Chicken Casserole and Chicken Stuffing Casserole is a must-try!
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ULTIMATE Chicken Casserole
Video
Equipment
Ingredients
- 2 cups egg noodles, cooked
- 2 cups chicken, cooked/shredded
- 2 cups corn *I used frozen, canned works too
- 1 cup milk
- 2 cans cream of chicken soup *10 oz cans
- 1 onion, diced
- 1 tablespoon garlic, minced
- ½ cup cheese, shredded *I used cheddar, any type works
- ½ cup bacon, cooked/chopped
- ¾ cup French fried onions
- salt/pepper (to taste)
Instructions
- Preheat oven to 350 degrees and grease a 9×13 baking pan with cooking spray.
- In a medium bowl, combine the cooked pasta, chicken, corn, milk, cream of chicken, onion, garlic, cheese, bacon, and salt/pepper.
- Pour mixture into greased pan.
- Sprinkle French fried onions evenly on top.
- Place pan into preheated oven and bake for about 30 minutes.
- Remove from oven and serve warm!
Nutrition
Misty Beverly says
Would this be ok doubled? I have 4 kids 🙂
Kristin says
Absolutely! You may need an additional pan however!
Juleen says
For those saying it came out soupy, are you adding liquid to the cream of chicken soup?
Kristin says
Good question, hopefully not as that would deifnitely cause the soup like consistency
Stephanie T. says
We loved this casserole. Would highly recommend using a fresh rotisserie chicken using just the dark meat and a little of breast meat. I also used an additional can of Campbell’s Cream of Chicken and Herbs soup, added about a TBSP of Coriander, a little extra milk, and extra can of corn, Colby Jack cheese but added extra, and Light & Fluffy egg noodles. Delicious!
Kristin says
Yay! Love hearing that you enjoyed it!
Charlotte says
Mine is in the oven I added celery and used stove top stuffing in place of onion can’t wait to try
Kristin says
Oooo yum!! How did it turn out???
Jackye says
This was awesome and easy!!!! I added a package of dry ranch only because we are ranch seasoning freaks in our house! So so good and most importantly….EASY!!!!
Kristin says
Yay! Love hearing this! Great idea on adding in the ranch, bet that was an amazing addition!
Frances says
Made exactly as recipe but cut everything in half as I was cooking only for myself and it came out very runny- more like soup- disappointed 🤔
Kristin says
Oh what a bummer, I’m sorry to hear that as it should’ve set up!
Robin says
Could you use tuna instead of chicken?
Kristin says
Absolutely! That works great!
Tam says
Could you make night before
Kristin says
Absolutely! If chilled, add a few minutes to the cook time and make sure you cover with foil overnight to prevent the casserole from drying out in the refrigerator!
Connie. says
I will try this. I am a widow, 83 yrs. old. Will freeze leftovers in individual containers for future meals. Will put fried onions only on portion I will eat and save rest for other warmup meals! Sounds really good!
Kristin says
Great idea! Hope you enjoy! Kepe me posted!!
Debbie says
Could you use Cream of Mushroom soup instead of Cream of Chicken?
Kristin says
Absolutely! That would be just as yummy!
Gayle says
Any idea how many ounces of dry egg noodles equal 2 cups cooked?
Kristin says
About 6 ounces
Diana says
Do you drain the cans of corn?
Kristin says
Yes, drain the corn (I always rinse too, but that isn’t necessary) Enjoy!
L.Talbot says
Made as directed; baking now. Does it freeze well after baking (perhaps remove the onions on top)?
Kristin says
Yep, typically I make this and freeze it prior to baking, but if you already have baked it, it should freeze good, the onion just won’t be as crispy on top once reheated!
Wendy says
Mine is in the oven right now, I seared the chicken breast in the grease from the bacon and instead of using pasta, I chopped up red potatoes into cubes, can’t wait to try it 😋, next time I will use maybe carrots and green beans too and just use less corn.
Kristin says
Oh yum!! Hope you enjoyed! Love the changes you made!
Ellen says
Any reason why it came out runny? I drained the cans of corn, cooked pasta separate but it is basically a soup.
Kristin says
Hmmm, good question. It shouldn’t have been like that. How was the consistency going into the oven? Was it soupy then? It should have been a thicker consistency going into the oven and then set up a bit more once cooked. Sorry to hear it was soupy!