This Ultimate Chicken Casserole is a creamy, cheesy comfort food dinner made with tender noodles, shredded chicken, bacon, and a buttery French fried onion topping. It's one of those easy chicken casserole recipes that's perfect for busy weeknights, potlucks, or make-ahead freezer meals.
I know… "not another casserole," right? That's what my casserole-skeptical husband thought, until he had seconds of this one.
One night I didn't want to think about dinner, so I grabbed some shredded chicken and made this easy chicken casserole. It's simple, flavorful, kid-friendly, and great for leftovers.
You can use rotisserie chicken, leftover cooked chicken, or even canned chicken, making it a perfect pantry-friendly meal. Everything bakes into one rich, creamy casserole with a savory, crispy topping the whole family loves. If you're craving another comfort food dinner, my Ritzy Chicken Casserole and Chicken Stuffing Casserole are both must-tries.
Quick Look: Ultimate Chicken Casserole
- ⏱️ Prep Time: 10 minutes
- 🔥 Cook Time: 30 minutes
- ⏳ Total Time: 40 minutes
- 🍽️ Servings: 8
- 🥘 Type of Dish: Creamy chicken casserole with noodles
- 🧀 Flavor: Cheesy, savory, comforting
- 👩🍳 Difficulty: Easy, beginner-friendly
- 📅 Perfect For: Busy weeknights, potlucks, make-ahead meals, freezer dinners
- 🍗 Best Chicken to Use: Rotisserie, leftover cooked chicken, or canned chicken
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Why You’ll Love This Recipe
- Easy weeknight dinner made with simple ingredients and minimal prep
- Great for rotisserie, leftover, or canned chicken! Perfect for pantry cooking
- Creamy, cheesy comfort food with tender noodles, bacon, and savory flavor
- Family and picky-eater approved with mild, crowd-pleasing flavors
- Make-ahead and freezer friendly for stress-free meals later, just like my Best Ever Chicken and Rice Casserole.
I have made it before for just my husband and I. I made this for 20 people this weekend and everyone LOVED it! It is so delicious!
Ingredient Notes
See the printable recipe card below for full ingredient amounts and step-by-step instructions.
- Chicken: Cooked, shredded chicken works best. Rotisserie chicken, leftover baked chicken, or well-drained canned chicken are all great shortcuts. Two (12.5-ounce) cans of chicken equal about 2 cups, which is the amount needed for this casserole.
- Egg Noodles: These give the casserole its hearty texture, but any short pasta like rotini or penne can be used instead.
- Cream of Chicken Soup: Creates the creamy base. You can substitute cream of mushroom or cream of celery if needed.
- French Fried Onions: Mixed in and sprinkled on top for that classic crispy, savory finish.
- Cheese: Cheddar is my go-to, but Colby Jack or Monterey Jack melt just as well.
- Corn: Adds a little sweetness and texture. You can swap it for broccoli, peas, diced carrots, or green beans depending on what you have.
Easy Variations to Try
- Swap the noodles for cooked white rice, brown rice, or even diced cooked potatoes
- Add extra veggies like sautéed mushrooms, diced bell peppers, or spinach
- Change the topping by using crushed Ritz buttery crackers or panko breadcrumbs instead of French fried onions
- Make it cheesier with a blend of cheddar and mozzarella or Colby Jack
For another creamy, flavor-packed option, check out my Chicken Bacon Ranch Casserole. It's loaded with bacon, ranch seasoning, and melty cheese.
How to Make Ultimate Chicken Casserole
Step 1. Preheat oven to 350°F and grease a 9×13-inch baking dish. In a large bowl, combine the cooked egg noodles, shredded chicken, corn, milk, cream of chicken soup, onion, garlic, cheese, bacon, and salt and pepper.
Step 2. Mix until all the ingredients are well combined and evenly coated in the creamy sauce.
Step 3. Pour the chicken casserole mixture into the prepared baking dish and spread it out evenly.
Step 4. Sprinkle French fried onions evenly over the top for a crispy, savory finish.
Step 5. Bake uncovered for about 30 minutes, or until the casserole is hot and bubbly and the onions are golden brown.
Step 6. Remove from the oven, let sit for a few minutes, then serve warm.
Cooking Tips
- Cook pasta just to al dente so it doesn't get mushy after baking in the creamy sauce.
- Customize it by swapping veggies, changing cheeses, or adding extra bacon to make it your own.
- Don't overbake. Once it's hot and bubbly, it's ready.
Storage, Make-Ahead & Reheating
- Refrigerator: Cool completely, then store covered in the fridge for up to 4 days.
- Freezer: Wrap tightly and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
- Make Ahead: Assemble up to 48 hours in advance, cover, and refrigerate until ready to bake. Add a few extra minutes to cook time if baking cold.
- Reheating: Warm portions in the microwave or cover and reheat the casserole in a 350°F oven until heated through.
Ultimate Chicken Casserole Recipe FAQs
Yes! Use about 2 cups of well-drained canned chicken (roughly two 12.5-ounce cans). The creamy sauce and seasonings give it plenty of flavor.
Since this is a hearty, creamy chicken casserole, lighter sides pair perfectly. Try it with Buttery Bread Machine Dinner Rolls or Bacon Wrapped Green Beans for a well-rounded meal.
Absolutely. Assemble the casserole, cover, and refrigerate up to 48 hours before baking. You may need to add a few extra minutes to the bake time.
Yes, this casserole freezes well. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Yes! Use a gluten-free cream soup and swap the noodles for your favorite gluten-free pasta or cooked rice. For the topping, use crushed gluten-free crackers or gluten-free breadcrumbs instead of French fried onions.
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ULTIMATE Chicken Casserole
Video
Equipment
Ingredients
- 2 cups egg noodles cooked
- 2 cups cooked shredded chicken rotisserie, leftover, or canned
- 2 cups corn frozen or canned, drained
- 1 cup milk
- 2 cans cream of chicken soup 10 oz cans
- 1 onion diced
- 1 tablespoon garlic minced
- ½ cup cheddar cheese shredded
- ½ cup bacon chopped
- ¾ cup French fried onions
- salt & black pepper to taste
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- In a large bowl, combine the cooked egg noodles, shredded chicken, corn, milk, cream of chicken soup, onion, garlic, cheese, bacon, salt, and pepper.
- Spread the mixture evenly into the prepared baking dish.
- Sprinkle French fried onions evenly over the top.
- Bake uncovered for 30 minutes, or until hot and bubbly and the topping is golden.
- Let stand a few minutes before serving warm.
Notes
- Chicken Options: Use rotisserie chicken, leftover cooked chicken, or about 2 cups canned chicken (two 12.5 oz cans, drained).
- Pasta Tip: Cook noodles just to al dente so they don't get too soft while baking.
- Make It Ahead: Assemble up to 48 hours in advance and refrigerate until ready to bake.
- Freezer Friendly: Freeze baked or unbaked casserole tightly wrapped for up to 3 months.
- Veggie Swaps: Substitute corn with broccoli, peas, carrots, or green beans if preferred.
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!