• Emily Tillmann

Creamy Chicken Casserole

Updated: Sep 14

Made, Written & Photographed by the Creators of the Point

This recipe is pretty much the delicious insides of a chicken pot pie mixed with some noodles! You've got some vegetables hidden within the sauce, and some protein hidden in the tender chicken.

Don't forget, this recipe is a make once eat twice situation. It's perfect for families who love home cooked meals but don't love doing dishes every night. Try it for yourself this week, and then again a few weeks in the future!


Creamy Chicken Casserole

makes 2 casseroles that serve 5 each


  • 4 cups uncooked egg noodles

  • 4 cups shredded cooked chicken

  • 1 - 16oz package frozen peas and corn

  • 2 cups milk

  • 2 - 10 ¾oz cans condensed cream of celery soup undiluted

  • 2 - 10 ¾oz cans condensed cream of chicken soup undiluted

  • 1 cup onion chopped

  • 2 tablespoons butter melted

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper


  1. Prepare two 8x8 baking pans:

  2. First Pan: spray with non-stick cooking spray. Set aside. Second Pan: Line with aluminum foil that overhangs the pan. Spray the foil with nonstick cooking spray. Set aside.

  3. Preheat your oven to 350°F. Cook your egg noodles according to your package directions.

  4. In a large bowl, combine your remaining ingredients. Once your noodles are cooked, drain, and add them to your large bowl. Mix everything until evenly distributed.

  5. Spread your chicken mixture evenly into the two prepared pans:

  6. First Pan: Cover with aluminum foil and place into preheated oven. Bake for 30 minutes. Uncover and bake for an additional 10 to 15 minutes. Serve hot!

  7. Second Pan: Cover with an airtight cover or press and seal. Place in freezer until completely frozen. Once frozen, remove the aluminum foil and casserole from your pan. Wrap the casserole with cling wrap and make sure it is completely covered. Store in your freezer for up to 3 months. To Serve: Thaw in fridge overnight. Remove from fridge 30 minutes before baking and let stand on the counter. Preheat oven to 350°F and place your casserole back in the original dish. Bake covered, for 30 minutes. Remove the foil and bake for an additional 10 to 15 minutes. Serve hot!


Related Posts

See All

Rate This Recipe

Rate UsEh, not too good.It was fine, I won't make again though.It was good, I might change a few things.I'm adding this to my recipe routine.This is my new go to recipe!Rate Us