Chicken Ole Casserole recipe features egg noodles, chicken, cream of chicken soup, cheese, and green chilies. This easy chicken casserole recipe has the perfect amount of spice to be a winner with the whole family.
I love this southern chicken casserole recipe which comes straight from the Louisiana Junior League cook book. If you’re looking for an easy chicken casserole with cream of chicken soup or an easy chicken casserole with rotisserie chicken, then keep reading!
What’s the “ole” in oven chicken ole casserole? It’s a hint of spice or lot of spice, if that’s the way you like it. You’re in control of the amount of heat by either using a can of mild diced green chilies, medium green chilies or hot green chilies.
Chicken Ole Casserole Ingredients
- Cooked chicken
- Wide egg noodles
- Onion
- Chicken broth
- Cream of chicken soup
- Sour cream
- Green Chilies
- Cheese
- Salt and Pepper
What’s a substitute for diced canned chilies?
An easy substitute for mild green chilies is simply a diced green pepper or banana pepper. If you’re looking for something spicier, try dicing a jalapeno, with or without seeds, depending on how hot you want to go. If you’ve got a can of diced jalapenos on hand, use those or you could even use a can of Rotel (diced tomatoes and chilies) for a new little spin on oven chicken ole.
What Can I Substitute for Rotisserie Chicken?
While I tend to use rotisserie chicken most often, feel free to use shredded poached chicken, leftover diced grilled chicken, drained canned chicken or simple sautéed cubed chicken for this chicken Mexican casserole.
Did you know that many grocery stores carry rotisserie chicken in packages already pulled from the bones. It makes life super simple and is a great time-saver.
How to Make Chicken Ole Casserole with Cream of Chicken Soup
- Mix cooked, diced chicken cooked wide egg noodles, diced onions, canned green chilies, cream of chicken soup, chicken broth, sour cream, salt, pepper, and 1 cup shredded cheddar cheese.
- Pour into a greased 2 quart baking dish.
- Sprinkle top with remaining 1/2 cup shredded cheese.
- Bake in a preheated 350 degree F oven for 45 minutes or until hot and bubbly.
For the full instructions for spicy chicken ole in the oven, scroll to the bottom of this post.
Notes About Chicken Ole Casserole:
- For a spicy chicken ole casserole, use medium or hot style canned green chilies.
- If the chicken ole casserole feels dry, add up to an additional 1/4 cup chicken broth to the mixture.
- Substitute any other favorite shredded cheese for cheddar, including Colby Jack, Monterrey Jack or Pepper Jack.
- For the cooked, diced chicken, I recommend using a store-bought rotisserie chicken. Remove the skin, and pull off the meat. Chop into bite-sized pieces.
- Start with 1/2 cup chicken broth but if the mixture seems dry, add up to another 1/4 cup.
More Wide Egg Noodle Recipes:
5 Ingredient Ground Beef Casserole
Chicken Ole Casserole
Ingredients
- 2 cups cooked, diced chicken rotisserie chicken works great
- 4 cups wide egg noodles, cooked
- 1/4 cup diced onions
- 10.75 ounces cream of chicken soup
- 4 ounces canned diced green chilies, do not drain
- 1/2-3/4 cup chicken broth
- 1/2 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded Cheddar cheese (divided)
Instructions
- Preheat oven to 350 degrees F. Spray a 2 quart baking dish with nonstick cooking spray.
- Mix all ingredients, saving 1/2 cheddar cheese to be sprinkled over top.
- Pour mixture into prepared dish. Top with reserved cheddar cheese.
- Bake in preheated oven for 45 minutes to 1 hour or until casserole is hot and cheese is melted.
Notes
- For a spicy chicken ole casserole, use medium or hot style canned green chilies.
- If the chicken ole casserole feels dry, add up to an additional 1/4 cup chicken broth to the mixture.
- Substitute any other favorite shredded cheese for cheddar including Colby Jack, Monterrey Jack or Pepper Jack.
- For the cooked, diced chicken, I recommend using a store-bought rotisserie chicken. Remove the skin, and pull off the meat. Chop into bite-sized pieces.
- Start with 1/2 cup chicken broth but if the mixture seems dry, add up to another 1/4 cup.
- Love a little crunch in your chicken casserole? Try this Chicken Crunch Casserole.
Nutrition
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I’ve said this before, but thank you all again for finding and posting these old recipes. For one thing, I love poking around old cookbooks myself and re-discovering hidden gems, but I don’t have the time to do so and they’re tough to come by. I’m so glad these aren’t being lost!
Also, despite all the resources on the Internet, it’s surprisingly tough to find recipes anymore that actually *are* quick, tasty and kid-friendly — so many so-called kid-friendly recipes just aren’t. (I have no idea what fantasy land people are dwelling in if they think a kid with sensory issues is going to eat something with tofu in it, thanks.) I’m fortunate in that my l.o. actually likes vegetables, so she *does* eat fairly healthy. My problem is that I need main courses that she’ll eat that aren’t processed to death! Thanks to you all, I’ve found some, and you’ve made my life much simpler. 😀 I will definitely be back for more! Please keep up the good work!
Wow, we are so glad you found some recipes that work for your daughter and family! Thank you so much for sharing.