Cheesy Canned Chicken Noodle Casserole
This is an easy and fast chicken noodle casserole recipe to make. Shredded chicken breast is mixed together with pasta noodles, onions, red bell peppers, cream of chicken soup, and cheddar cheese, then baked.
Equipment
- Saucepan 4 quart (for cooking noodles)
- Baking dish (9x13 inch)
Ingredients
- 3 cans chunk chicken breasts in water 10 ounces each
- 16 oz elbow macaroni uncooked
- 2 cups shredded sharp cheddar cheese
- 1 can cream of chicken soup
- 1 onion medium
- 1 red bell pepper
- 2 tbsp butter
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Prepare elbow macaroni - follow the instructions on the back of the package, then set it aside.
- Chop the onion and the red bell pepper.
- Put the butter, onions, and red bell peppers in a skillet.
- Sauté the onions and red bell peppers on medium-high heat until tender, about 5 minutes.
- Drain the water from the cans of chicken breast. Shred the chicken breast into pieces.
- Add the shredded chicken to the skillet with the onions and red bell peppers.
- Add the can of cream of chicken soup to the skillet. Cook for a couple more minutes on medium-high heat, then turn the burner off.
- Spray a 9x13-inch baking dish with cooking spray.
- Transfer the ingredients from the skillet to the baking dish.
- Add the cooked elbow macaroni and half of the cheddar cheese. Mix well.
- Sprinkle the rest of the cheddar cheese over the top of the ingredients.
- Bake at 350 degrees Fahrenheit for 20 minutes.
Notes
- You can substitute a variety of different pasta noodles for this recipe.
- Make this chicken casserole with noodles a complete meal, with Caesar salad or veggies and garlic bread as side dishes.
- A great dish to take to a potluck.
- A rotisserie chicken can be substituted for the canned chicken.
Tried this recipe?Let us know how it was!