Chicken Noodle Casserole is an easy weeknight meal that only requires 6 ingredients. The chicken cooks inside the casserole dish so you don’t have to worry about having cooked chicken ahead of time.
This casserole reminded me of my favorite chicken cheese hotdish but with noodles instead of rice. The concept is pretty much the same. The only thing I’d change is the amount of milk used. 2 cups of milk is a little too much for this casserole and made it a little bit soupy.
This recipe has been recently updated with new pictures and info to help you get the recipe right. 2/6/2020
This dish couldn’t be any easier to make. The chicken cooks in the casserole while it is baking in the oven, so you don’t have to worry if that is cooked ahead of time or not. Add all the ingredients to a bowl and bake and pour it into a casserole dish. You know me and how I just love those EASY recipes. I really couldn’t believe my eyes when I plugged the ingredients into the recipe builder. 5 points for 1 serving so you could have 2 servings for only 10 points if you wanted. 🙂 That is on Blue and Purple, 6 for Green.
How to make Chicken Noodle Casserole
1. Preheat oven to 350 degrees.
2. Boil noodles according to package directions. Drain.
3. In a large bowl, add the noodles, chicken (raw), condensed soup, milk, mixed vegetables, salt & pepper.
4. Pour into a 9X13 in a casserole dish.
5. Bake 35-45 minutes.
6. Take the casserole out and top with cheddar cheese. Place it back in the oven and continue cooking for another 10 to 15 minutes, or until the cheese has melted.
7. Cut the casserole into 8 equal pieces, serving size 1 cup.
Tips for the Chicken Noodle Casserole
Using 2 cups of milk made this casserole very soup. That is what I used for my video and I didn’t want to change the recipe and video to confuse people so I left it at 2 cups. Use less milk if you don’t want your casserole to be soupy.
The only seasoning used for this recipe is salt and pepper. Feel free to add some spice like Cajun seasoning or lemon pepper to that.
Condensed chicken soup and cream of mushroom soup are both ok to use in this casserole. I prefer condensed chicken soup.
How is this a WW recipe?
NO FOOD is off limits on WW and WW themselves stresses that a lot on their social media pages. That is one reason why I love WW. You can pretty much eat ANYTHING to lose weight just as long as you stay in your daily points range or are in a calorie deficit.
How does Weight Watchers work?
Each recipe or food has a Smart Points value. This is calculated using calories, saturated fat, protein, and sugar. It is best to stay away from foods that are loaded with saturated fat and sugar on the plan because those foods are higher in points. When you register with Weight Watchers you are given a daily set of points to target based on your age, gender, height, and activity level. Think of it as an easier way to track your macros.
I am not affiliated with WW formerly known as Weight Watchers in any way. I am just a member who likes to create WW recipes and share them with everyone. To calculate points for the recipes I use the recipe builder and for nutrition info I use my fitness pal.
Other Casserole Recipes
Baked Spaghetti and Meatballs Casserole
100 Casserole Recipes with Weight Watcher Points
Leftover Ham and Hash Brown Casserole
*If you make this recipe please comment and rate the recipe below to let everyone know how it is, or tag me on Instagram! If you want to upload a photo you can do that on Pinterest. Just find the post for it.
Chicken and Cheese Casserole
- Prep Time: 15 min
- Cook Time: 1 hr
- Total Time: 1 hr 15 min
- Yield: 8 1x
Ingredients
- 2 cups cooked penne noodles
- 2 cups boneless skinless chicken breasts, cut into small chunks
- 2 10 oz cans 98% Fat Free Cream of Chicken Soup (Campbell’s), undiluted
- 2 cups skim milk
- 1 cup of frozen mixed vegetables
- Salt and Pepper to Taste
- 8 ounces low-fat cheddar cheese, divided
Instructions
1. Preheat oven to 350 degrees.
2. Boil noodles according to package directions. Drain.
3. In a large bowl, add the noodles, chicken (raw), 1/2 of the cheese, condensed soup, milk, mixed vegetables, salt & pepper.
4. Pour into a 9X13 in casserole dish.
5. Bake 35-45 minutes.
6. Take the casserole out and top with cheddar cheese. Place it back in the oven and continue cooking for another 10 to 15 minutes, or until the cheese has melted.
7. Cut the casserole into 8 equal pieces, serving size 1 cup.
Notes
MyWW points: Blue: 5; Green: 6; Purple: 5
Cream of mushroom soup can be used instead of cream of chicken
- Category: Easy
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 244
- Sugar: 5.2g
- Fat: 3.9g
- Saturated Fat: 1.4g
- Carbohydrates: 33.4g
- Fiber: 1.9g
- Protein: 18.3g
Keywords: chicken noodle casserole
Jenna says
I have not tried this with almond milk so it’s hard to say.
Joy says
Does almond milk work well as a milk substitute or not?
jgisvold says
I don’t like cream of mushroom soup so I used cream of chicken soup cause I thought that would taste better. Just use whatever one you like the best. 😉
Julia says
Your recipe says cream of mushroom soup….but the pictures shows cream of chicken. Which did you use that worked the best?
jgisvold says
Yes, you can use poached chicken. No, I don’t think it would be dry with all the liquid ingredients in the recipe.
Annie says
Could you use poached chicken? Will it be dry if you put it already cooked into the oven?
jgisvold says
Hi Sandra, I used cooked chicken. However, I was reading on the website where I got the recipe from that you can just add un-cooked chicken to it too.
Sandra says
Can’t wait to try this, one question does the recipe call for cooked chicken or uncooked?