This classic chicken noodle casserole with a crunchy potato chip topping will take you right back to your childhood. Easy Chicken Noodle Casserole with Potato Chips is quick and simple, and your family will give it two thumbs up.
One of our top recipes at These Old Cookbooks is Mom’s Tuna Noodle Casserole with Potato Chips. It screams comfort and ease, and and is one of our family favorite recipes. So, we decided to re-create our mom’s classic casserole using chicken instead of tuna and adding a flavor boost with pimentos.
We set out to make a chicken noodle casserole from scratch using leftover chicken that we had in the refrigerator. This easy recipe will not disappoint. It is creamy, comforting, and one our best ever.
Notes About Easy Chicken Noodle Casserole Recipe:
- This is a great way to use leftover chicken. It could be leftover rotisserie chicken from the supermarket, leftover grilled chicken (Easiest Grilled Chicken Ever), leftover poached chicken, leftover turkey breast (Crock Pot Turkey Breast), or even canned chicken that has been drained. Any of those or more will work!
- Do yourself a favor and plan ahead. Make chicken over the weekend, and be sure to make enough that you have some for this recipe on another night. Try the Freezer Meal Instant Pot Shredded Chicken from Farmwife Feeds, and have enough chicken for a couple of meals! This is the types of techniques we use when making our Weekly Meal Plans.
- This recipe could be completely prepared over the weekend, covered tightly and refrigerated. Then, on the night you want to eat it, pop it in the oven. Just note, it will take longer to warm completely through.
- Be sure to par-cook the noodles before mixing with the other ingredients. We used wide egg noodles that we cooked for around 6 minutes, and then drained.
- You can use any other type noodle or pasta that you prefer. This is a good way to use partial boxes that are taking up space in the cabinet.
- You could lighten up this Chicken Noodle Casserole from scratch recipe by using fat free cream soup mix and fat free milk.
- Another way to change it up is to use Cream of Mushroom or Cream of Celery soup instead of Cream of Chicken soup.
- The diced pimentos and peas are completely optional! We like the color it adds to the simple casserole, and the veggies are small enough that the kids don’t complain too much.
- This version is a no cheese chicken noodle casserole. But, if you are a cheese loving family (like Megan’s), add a cup or two of your favorite shredded cheese for some added goodness.
How to Make Creamy Chicken Noodle Casserole:
In a bowl, mix cream of chicken soup, cooked chicken, partially cooked wide egg noodles, milk, frozen peas, drained and diced, drained pimentos. Pour into a 9 x 13 inch baking dish. Sprinkle with crushed potato chips. Bake for 45 minutes at 350 degrees F until cooked through.
For the full Chicken Noodle Casserole with Potato Chips recipe, see below.
If you are looking for some more family-pleasing casseroles for the weeknight, try Grandma’s Chicken Rice Casserole, Cheesy Smoked Sausage and Vegetable Casserole, French Onion Rice Casserole, and Cheesy Broccoli Rice Casserole.
This classic chicken noodle casserole with a crunchy potato chip topping will take you right back to your childhood. Easy Chicken Noodle Casserole with Potato Chips is quick and simple, and your family will give it two thumbs up.
- 2 (10.5) cans cream of chicken soup
- 2 cups cooked chicken, cubed or shredded
- 4 cups par-cooked egg noodles
- 2/3 cups milk
- 1 1/2 cups frozen peas
- 4 oz. diced pimentos, drained
- 2 cups potato chips, crushed
Preheat oven to 350 degrees F. Prepare a 13x9 inch pan by spraying with nonstick cooking spray.
Par-cook wide egg noodles by boililng for 6 minutes and draining.
Mix together all ingredients except crushed potato chips.
Pour mixture into prepared 13x9 inch pan. Sprinkle crushed potato chips over the top of the casserole.
Bake for 45 minutes or until the center is heated through and the edges are bubbly.
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