Recipe updated: July 18th, 2024
Our whole family loves this cheesy canned chicken noodle casserole recipe. With simple ingredients in the recipe, it’s easy to prepare within minutes. The actual baking time in the oven is only 20 minutes, and it’s a super delicious dinner, even for the picky eater!
Make this comforting chicken noodle casserole a full meal by adding a side salad or veggies, and garlic bread or buttered biscuits.
📌 Key Ingredients
- 30 ounces of chunk chicken breast in water (three 10-ounce cans)
- 16 ounces of elbow macaroni
- 2 cups of shredded sharp cheddar cheese
- 1 can of cream of chicken soup
- 1 medium onion – chopped
- 1 red bell pepper – chopped
- 2 tablespoons of butter
👩🍳 How to Make Cheesy Canned Chicken Noodle Casserole
These step-by-step instructions are accompanied by detailed photos for enhanced clarity and guidance.
Step 1. Heat Oven
Before we begin to prepare the chicken casserole, we need to preheat the oven to 350 degrees Fahrenheit.
Step 2. Cook the Elbow Macaroni
The next step is to prepare the elbow macaroni. Cook the elbow macaroni according to the package directions on the label. We boiled our elbow macaroni in water for about 9 minutes, then drained it in a colander over the sink to remove the water, but we did not run cold water over it. After that is done, set it aside for now.
Step 3. Chop Onion and Red Bell Pepper
With a sharp knife, chop one medium onion and one medium red pepper however you chose. We diced ours. The onions and red bell peppers taste terrific in this chicken casserole, so you can use a large onion and two red bell peppers if you prefer.
Step 4. Add Onions and Peppers to Skillet with Butter
Put the chopped onions and red bell peppers in a skillet together with 2 tablespoons of butter.
Step 5. Sauté the Onions and Red Peppers
Turn the burner on medium-high heat. Sauté the onions and red bell peppers until tender, about 5 minutes, while tossing and turning them in the skillet.
Note: Sautéing is cooking the onions and red bell peppers on high heat with a little oil, fat, or butter for just a few minutes until tender, so we set the burner on medium-high heat which worked great and did the job.
Step 6. Add Shredded Chicken
We used 30 ounces of chunk chicken breast in water, which is three 10-ounce cans. Drain the water out of each can, then shred the chicken breast into pieces. Combine chicken, chopped onions, and chopped peppers altogether in the skillet. Continue cooking on medium-high heat and keep stirring the ingredients.
Step 7. Add Cream of Chicken Soup
Add one can of cream of chicken soup together with the shredded chicken, onions, and red peppers. Stir ingredients and mix thoroughly together, keeping the heat on medium-high. Cook for a few minutes, then turn the burner off.
Step 8. Add Elbow Macaroni and Half of the Cheese
The next step is to spray a 9×13-inch baking dish with non-stick cooking spray. After that, put the cooked noodles, half of the shredded cheese, and the ingredients from the skillet into the prepared baking dish. Mix thoroughly. We used a glass casserole dish, but you can use whatever you have on hand.
Step 9. Top with Sharp Cheddar Cheese
The last step in preparing this chicken noodle casserole is to sprinkle the remaining cheese on top of the chicken and noodle mixture. Do not mix it in with the rest of the ingredients.
Step 10. Bake in the Oven
Put the chicken casserole into the oven and bake at 350 degrees Fahrenheit for about 20 minutes until it is nice and hot and the cheese has melted. Do not cover the top of the casserole dish while it is in the oven.
🌟 Recipe Variations for Cheesy Canned Chicken Noodle Casserole
- You can substitute a rotisserie chicken or baked chicken breasts instead of the canned chicken that is used in this recipe. Just shred it and then add it to the frying pan the same way.
- Sprinkle on a little bit of garlic powder, black pepper, Parmesan cheese, or red pepper flakes on your serving.
- Add about one cup of broccoli florets to the casserole dish and mix it together with the rest of the ingredients before you put it in the oven.
- If you like a crunchy topping, leave the chicken noodle casserole in the oven for just a few more minutes. Keep checking it if you do this.
- Change out the elbow macaroni with different types of pasta, such as wide egg noodles, bow ties, orecchiette, penne, shells, or any of your favorites. Follow the instructions on the back of the pasta packaging to prepare.
- Sprinkle a cup of mozzarella cheese on top of the casserole before baking.
⁉️ FAQs
You can leave the leftover chicken casserole in the baking dish it was baked in, then cover it with a lid, if it has one. You can also cover it with aluminum foil or plastic wrap, or put the leftovers in an airtight container. After that, place it in the refrigerator. Do not store the chicken casserole on the countertop at room temperature.
The next day, you can put the leftover casserole dish, covered with aluminum foil, into the oven at 350 degrees Fahrenheit until it is hot enough to eat. Or, put it in the microwave in a microwave-safe bowl and heat it until hot.
✏️ Final Thoughts
When you need comfort food, this cheesy chicken noodle casserole will be your go-to meal! And the best thing about it is, it’s an easy dinner to put together for those busy weeknights that come along, straight out of the oven to the dinner table, in less than 45 minutes.
This creamy chicken noodle casserole is a great entrée to take to a potluck luncheon or dinner, and is also a great way to celebrate special occasions with family and friends.
📋 Printable Recipe Card
Cheesy Canned Chicken Noodle Casserole
🫕 Equipment
- Saucepan 4 quart (for cooking noodles)
- Baking dish (9×13 inch)
🧂 Ingredients
- 3 cans chunk chicken breasts in water (10 ounces each)
- 16 oz elbow macaroni (uncooked)
- 2 cups shredded sharp cheddar cheese
- 1 can cream of chicken soup
- 1 onion (medium)
- 1 red bell pepper
- 2 tbsp butter
👩🍳 Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Prepare elbow macaroni – follow the instructions on the back of the package, then set it aside.
- Chop the onion and the red bell pepper.
- Put the butter, onions, and red bell peppers in a skillet.
- Sauté the onions and red bell peppers on medium-high heat until tender, about 5 minutes.
- Drain the water from the cans of chicken breast. Shred the chicken breast into pieces.
- Add the shredded chicken to the skillet with the onions and red bell peppers.
- Add the can of cream of chicken soup to the skillet. Cook for a couple more minutes on medium-high heat, then turn the burner off.
- Spray a 9×13-inch baking dish with cooking spray.
- Transfer the ingredients from the skillet to the baking dish.
- Add the cooked elbow macaroni and half of the cheddar cheese. Mix well.
- Sprinkle the rest of the cheddar cheese over the top of the ingredients.
- Bake at 350 degrees Fahrenheit for 20 minutes.
*️⃣ Recipe Notes
- You can substitute a variety of different pasta noodles for this recipe.
- Make this chicken casserole with noodles a complete meal, with Caesar salad or veggies and garlic bread as side dishes.
- A great dish to take to a potluck.
- A rotisserie chicken can be substituted for the canned chicken.
❤️ More Casserole Recipes You Will Love
- If you love casserole dishes, try our amazing old-fashioned tuna noodle casserole, chicken and broccoli lasagna, or our spicy green bean casserole. All of these recipes are packed with flavor and super simple to make.
A wife, a mother to a son and a daughter, and a grandmother to three granddaughters. Flo loves sharing recipes passed down from her own mother, her mother-in-law, and her grandmother as well as new recipes created with her daughter, Tamara Ray.
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