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
Pam says
This was very good. I made a few changes, though, because I used what I had on hand. I used canned chicken (12 oz). I used 1 can cream of chicken soup and 1 can of cream of mushroom soup. I used 1 can of cream corn. For the onion I used onion powder and for the garlic I used garlic powder, approx. 1/2 to 3/4 teaspoon each. I didn’t use bacon (didn’t have any) and I used the whole container of French’s fried onions. I put a star on my copy of this recipe, because that’s what I do when I will be using it again.
Kristin says
Oh yum!! Love the changes you made and so glad you enjoyed! This casserole is one of my favs!!
Kristin H. says
Easy and delicious!! A family favorite!
Jeannie says
Can you make this the day before you bake it?
Kristin says
Absolutely! You may have to increase cook time a bit since it’s chilled and I recommend adding a bit more milk since the pasta will start to absorb it a bit! Enjoy!
Evelyn Moore says
We loved it
Kristin says
Yay!! Glad you enjoyed!!
Mary Ann Bass says
This really looks so very yummy can’t wait to make it for my wonderful family!!! Um but I have a question how to double this awesome recipe?
Kristin says
Thanks! Hope you enjoy as much as we do! To double, you will need 2 9×13 baking pans. After that, simply double the ingredients! I have done that a few times for large parties and doubled the ingredients together. Before assembling and putting into the pan, I scooped the mixture evenly into the 2 pans. Enjoy!
Holly says
Can this be made in the crockpot for how many hours
Kristin says
Although I haven’t tried that personally, that should work, but you would want to cook the pasta and chicken first and simply use the crockpot to heat everything together. Once assembled, I would suggest low for about 2-3 hours, stirring to make sure it doesn’t burn. Enjoy!
Catherine brickey says
can this be made to freeze it
Kristin says
Absolutely! Prepare as directed and let fully cool. Wrap in plastic wrap, followed by aluminum foil and freeze up to 2 months.
Margie says
I made this recipe once and we loved it. Just wondering if it freezes well?
Kristin says
Yay! Glad you enjoy! Yes, the recipe freezes well. The noodles may get a little more mushy once re-thawed and warmed up, but should have great flavor still and work wonderfully!
Mary says
I did not have egg noodles but did have elbow macaroni which turned out really well. Totally forgot the milk but it still turned out really good. My mom even said it didn’t need milk AND she finished her plate. Will be freezing leftovers and once those are gone, will be making another batch! Excellent!
Kristin says
Yay!! Love hearing this!! So glad you enjoyed!!
Dottie says
My family loved it, even thought I didn’t put any bacon in it AND I had ground chicken on hand, that I precooked as I did with sautéing the onions and garlic before mixing all together. Winner winner!
Kristin says
Yay!! Love hearing this!! Glad you all enjoyed!
Debbie says
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
Kristin says
Yay!! Love hearing this! So glad you all enjoy!!
Donna Sims says
This was the ultimate awesome
Kristin says
Yay!! Glad to hear you enjoyed too!!
Claude Ocmand says
Made this today Jan. 28 2024:
Changed it somewhat left out corn and bacon. Added frozen peas, celery, mushrooms used basil, thyme, oregano some Emerils essence
added some shredded Parmesan cheese after taking out the oven.
Came out pretty tasty but took closer to 1 hour to bake my baking dish
was loaded also added spinach to the mixture.
Kristin says
Yay! Glad you enjoyed!! Love the variations you tried!! Yum!!
cathy says
going to try it tonight, maybe the ones that came out runny were baked covered instead of uncovered
Kristin says
Yay! Hope you enjoy, keep me posted what you think!!
Sandy says
Thank you for this great casserole. My family loves it just like the recipe is written.
Kristin says
Yay!! Love hearing that! Glad you enjoyed!
Stacy Dutton says
It’s really only 2 cups of cooked noodles for a whole pan?
Kristin says
Yes ma’am! Of course, I tend to add way too much and have to add more of the rest of the ingredients, but the base recipe is 2 cups of cooked pasta. Without increasing other ingredients, feel free to add up to 3 cups. Enjoy!
Tami says
If you use froze corn, do you cook it first? Was thinking of adding frozen broccoli, too, so answer would apply to both.
Kristin says
Hi! No need to cook prior as it will cook once the casserole is baking! Hope you enjoy! Keep me posted! Great idea on adding broccoli!!
Terry says
Hooray, it’s casserole season, prefect timing! This will be fantastic for my family. I like reading all the suggestions for different toppings and chicken/tuna options. I think I shall try them all throughout the fall and winter months. Thank you ever so much for the recipe, and to all who added comments with their suggestions.
Kristin says
Yay! Hope you enjoy! I just love a good casserole and this one is a family fav! Keep me posted if you try it!