Creamy Chicken Noodle Casserole
A cozy, cheesy casserole that comes together in just a few steps. Cooked pasta and chicken are mixed with creamy soup, shredded zucchini, and seasonings, then topped with plenty of melty cheese. It’s comforting, filling, and easy to customize—throw in frozen peas or carrots, adjust the seasonings, and broil the top for a golden, crispy finish. Perfect for weeknight dinners or anytime you want a warm, satisfying meal with minimal fuss!
What You’ll Need
2 cups cooked pasta (elbow or similar)
1 can chicken (or 1–2 cups cooked shredded chicken)
1 small zucchini, shredded
1 can cream soup (chicken or mushroom)
½–1 cup milk
1–2 cups shredded cheese
Salt, pepper, garlic powder
How To Make It
Preheat oven to 350°F.
Mix pasta, chicken, zucchini, soup, milk, and seasonings.
Stir in half the cheese.
Pour into a baking dish and top with remaining cheese.
Bake for 20–25 minutes until hot and bubbly.
Tips
You can toss some extra cheese on top at the end and broil it to get a golden crispy cheese top.
You can also use frozen peas and carrots as well! Just toss them in with everything else before cooking.
