If you loved our Crockpot chicken casserole with rice you are going to love this other version, chicken casserole with noodles!! We made this baby in our slow cooker but will include stovetop directions as well.
Chicken with egg noodles and a creamy sauce is one of our family favorite recipes. You can add mixed vegetables if you like, load up the cheese, and topped with crispy fried onions makes it over the top YUM. We made our quick and easy casserole in a slow cooker but you could easily make it on the stove too. (affiliate links present)
Crockpot Chicken Noodle Casserole
A third and final way you can make this same dish is to follow our quick and easy Instant Pot Chicken and Noodles recipe. The trick is to bubble and boil boneless skinless chicken breasts in your thick sauce, almost like a gravy.
If you choose to add mixed vegetables into the mix you can closer to the end so they too get softer. Frozen peas and carrots right out of the bag work well, mixed, or just green beans. Sour cream adds to the overall creaminess but not necessary if you don’t want to add that ingredient.
Ingredients
- 2-3 lbs boneless skinless chicken breasts, small size, or thighs for dark meat. This is also great for What to Cook with Chicken Breast leftovers which would take a lot less time that way
- 1 can cream of mushroom soup or chicken
- Can cream of chicken soup or mushroom
- Sour cream, not low fat
- 2 tbsp paprika
- Onion powder and garlic powder
- 1/4 tsp salt and pepper if you like
- Oregano
- 1/4 tsp cayenne pepper
- Frozen vegetables of your choice
- Egg noodles uncooked
- 1 c cheddar cheese sharp, shredded
- 1/2 c fried onions
Substitutions
I’ve found lactose free cheese and sour cream at the store to make dairy free. I have done this in the past when my husband was home and it is surprisingly close to the “normal” version.
Now you could easily make this as a chicken thigh recipe too if you prefer dark vs. white meat. I will say that they are typically smaller, have more flavor and overall more moist. If I find those on sale I will use those instead and takes closer to 5-6 hours vs. 6-8 that way.
I am sure you have had Crockpot chicken noodle soup before with these same pasta noodles, this is way more like a bowl of comfort food. They are both great, typically the other is served if you are feeling under the weather. This is much thicker and heartier, but has more calories.
How to Make Chicken and Noodle Casserole in Slow Cooker
- Spray slow cooker with nonstick cooking spray.
- In pot mix together the soups, sour cream, and seasonings. Submerge the chicken into the sauce.
- Cover the slow cooker and cook on low for 6 to 8 hours.
- With two forks, remove the chicken and shred.
- Stir in the mixed vegetables. Cover and continue cooking for an additional 30 minutes or until the vegetables are heated.
- Boil dry egg noodles separate to al dente, then add to the slow cooker and stir to evenly coat the noodles with the sauce and chicken.
- we used wide egg
- other small or medium sized shells or elbow macaroni would work too
- Top with the cheese and add the lid until melted and noodles are tender to your liking.
- Serve topped with the fried onions.
You can if you have enough liquid in there to allow them to boil to tender right in the pot. You would need twice as much liquid or sauce to do this. You’d need to submerge dry noodles, put lid back on for about 30 minutes or until as tender as you’d like.
You can do a few things; add less liquid or add a thicker such as cream of chicken condensed soup, tomato paste or a slurry made of cold water and cornstarch. If you leave on low with the lid off it will thicken a bit as well as the liquid will continue to reduce over time.
Yes, they both take about the same time to boil to al dente. It is best to cook separately when making a chicken noodle casserole like this for the best texture results. Then fold together before serving.
Can you Make Chicken Casserole with Rotisserie Chicken?
Yes, this is also one of our many leftover chicken breast recipes, or use rotisserie too. It doesn’t take long at all to make it that way if the meat is already cooked. Just follow the same steps except you only need like 2 hours on low. If adding veggies, do so after 1.5 hours.
What is a substitute for egg noodles in a recipe?
- For a low-carb or gluten-free option, you can use air fryer zucchini noodles.
- Spaghetti squash pasta can be made by baking it whole, then the flesh is scraped into strands that resemble noodles.
- with both remember that they take a fraction of the cooking time so stay close!
Slow Cooker Chicken Casserole with Noodles
Equipment
- 1 slow cooker
Ingredients
- 2-3 lbs chicken breasts, boneless skinless, small size
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 c sour cream
- 2 tbsp paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/2 tsp oregano
- 1/4 tsp cayenne pepper
- 12 oz frozen vegetables
- 16 oz egg noodles, uncooked
- 1 c cheddar cheese, sharp, shredded
- 1/2 c fried onions
Instructions
- Slow cooker – Spray slow cooker with nonstick cooking spray. In pot mix together the soups, sour cream, and seasonings. Submerge the chicken into the sauce. Cover the slow cooker and cook on low for 6 to 8 hours. (timing depends on how thick they are, just until meat can be shredded with 2 forks)
- With two forks, shred the chicken. Stir in the mixed vegetables. Cover and continue cooking for an additional 30 minutes or until the vegetables are heated. Boil noodles separately in a pot of boiling water until al dente, drain.
- Add the noodles to the slow cooker and stir to evenly coat the noodles with the sauce and chicken. Top the casserole with the cheese and add the lid until the cheese has melted and noodles are tender to your liking. Serve topped with the fried onions.
Video
Notes
Chicken Casserole On the Stove
In pot mix together the soups, sour cream, and seasonings. Submerge the chicken into the sauce. Cover with a lid over medium heat so it is bubbling slowly so the meat can cook until it is fork tender enough to pull apart, about 30 minutes depending on thickness. Once meat is shredded, add frozen vegetables and submerge. Allow to bubble until veggies are as tender as you like, about 10 minutes. Boil noodles ’til al dente in a pot on the stove separately. Drain and add into the meat and veggies pot. Fold together with half your cheese to melt. Serve with more cheese and fried onions on top of each bowlful.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
