Chicken Noodle Casserole

Marianne Gleason


I had some leftover chicken breast that I had baked and wanted to use them up in a casserole somehow. Using just some things I had on hand, I came up with this recipe. (Sorry about the blurry picture and the half eaten casserole, almost forgot to get a pic)

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20 Min


30 Min




chicken breast halves, skinless and boneless
bag frozen mixed vegetables
1 box
pasta shells
1 can(s)
cream of chicken soup
1 can(s)
cream of celery soup
2 can(s)
1-2 Tbsp
olive oil
salt and pepper to taste

Directions Step-By-Step

I used leftover baked chicken breasts diced into cubes. You could also use a rotisserie chicken, some canned chicken, any chicken or turkey you have on hand.

Cook the pasta according to package directions and drain and put back into the pot you boiled it in.

While the pasta is cooking, in a skillet, heat the olive oil. Saute the chicken with a little diced onion. Add the bag of vegetables to the skillet and saute 3-4 minutes.

Add the chicken and vegetables to the pasta. Add both cans of soup and the 2 cans of milk. Mix well and pour into 13x9 casserole. Bake at 350 for 30 minutes or until hot.

I added some homemade breadcrumbs and cheddar cheese to the top of mine. I imagine you could add just some parmesean cheese to the top or even crushed potato chips, whatever you have on hand.

About this Recipe

Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #noodle, #Casserole