Comforting Creamy Chicken Noodle Casserole with Mushrooms & Peas
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This comforting and creamy Chicken Noodle Casserole is the perfect comfort meal to enjoy at the end of a long day, or as an indulgent lunch. It combines the classic flavors of homely chicken soup including chicken, egg noodles, mushrooms, and peas, and is easy and stress-free to create.
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Chicken Noodle Casserole
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.
Who doesn’t love a good chicken noodle casserole? Is there anything better than a warm, filling, and delicious casserole on a cold day?
This recipe can be prepared with either canned or homemade cream of mushroom soup.
You can prepare (and enjoy!) the recipe for homemade cream of mushroom soup in advance and reserve one and three-quarter cups to later use in the casserole.
Plus, it’s perfect for using up leftover or rotisserie chicken (turkey would work great too).
Casserole recipes like this chicken noodle casserole, Creamy Cauliflower Cheese Casserole with Bacon, and Potato, Sausage, and Broccoli Casserole are often very easy to follow and the end result is a delicious, hearty meal that your whole family will love!
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon or other stores if available online. Staple ingredients such as oil, salt, sugar, etc., aren’t always included here as you’re likely to have those in your kitchen. The complete list of ALL ingredients with measurements is found on the recipe card.
- Fresh Produce – Red Onion, Portobello Mushrooms, Peas (Frozen), Parsley
- Protein – Cooked Chicken
- Dairy – Unsalted Butter, Cream Cheese, Parmesan
- Extra-Wide Egg Noodles
- Garlic Powder
- Canned Cream of Mushroom Condensed Soup – or you can use Homemade Mushroom Soup
- Chicken Broth/Stock – only if using canned cream of mushroom soup
- Dried Thyme
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, that you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, liters, etc.,).
More Recipes Using Cooked Chicken
One of the hero ingredients in this dish is cooked chicken, so here are some more recipes using the same:
- Quick & Easy Tortellini & Chicken Skewers For Summer Dining
- Creamy Chicken and Broccoli Alfredo Recipe in 30 Minutes
- Chicken Fajita Lettuce Wraps with Creamy Cilantro-Lime Sauce
More Casserole Recipes
Looking for more casseroles to make? Check these recipes out next:
- Creamy Cauliflower Cheese Casserole with Bacon
- How to Make an Apple Butternut Squash Casserole for the Holidays
- Potato, Sausage, and Broccoli Breakfast Casserole
Recipe Tips
- Cook time does not include time to prepare homemade cream of mushroom soup if used.
- To prevent sticking, toss the cooked noodles with a little cream of mushroom soup. Avoid using olive oil as it can prevent the sauce from adhering to the noodles.
- If your skillet is not large enough to combine all ingredients, use a large mixing bowl instead.
- This recipe calls for shredded, cooked chicken. Breast or thigh meat can be used, but thighs provide better flavor. Either rotisserie chicken or leftover meat is ideal, or you can prepare the chicken in an Instant Pot™ (8-9 minutes on Manual setting, plus a 10-minute natural release) or a large skillet set over medium heat for 15 minutes. In either case, be sure to add one cup of chicken broth or water to the pot or skillet while cooking. Once cooked, shred the chicken using two forks.
- Storing Leftovers: Cool and transfer to an airtight container and store in the fridge for 3-4 days. As with all leftover food, make sure it looks and smells good before diving in.
- Freezing: Prepare the casserole to step 8 in the recipe card. Cool and cover with two layers of foil. Label the container with the name of the dish, how to reheat it, and the date so you can keep track of your food storage. It will be good for up to 3 months, just be sure to allow it to thaw fully in the fridge (take out the day before and thaw overnight) before reheating until piping hot.
How Do I Make Chicken Noodle Casserole?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
Chicken Noodle Casserole with Mushrooms
This Chicken Noodle Casserole is the perfect comfort meal to enjoy at the end of a long day.
Ingredients
- 1 (12-oz/340g) package extra-wide egg noodles
- 2 Tbsp extra virgin olive oil, divided
- 1 Tbsp unsalted butter
- 1 medium red onion, diced
- 2 tsp garlic powder, divided
- Sea salt and black pepper, to taste
- 4 oz (100g) Portobello mushrooms, chopped
- 4 oz (100g) cream cheese, room temperature
- 1 (10.5-oz/300g) can cream of mushroom condensed soup (or 1½ cups homemade soup)
- ½ cup chicken broth – only if using canned cream of mushroom soup
- ½ cup sour cream
- 1 tsp dried thyme
- 12 oz (300g) shredded, cooked chicken
- 1 cup frozen peas
- ⅓ cup Parmesan cheese, freshly grated
- 3 Tbsp fresh parsley, to garnish
Instructions
- Cook the egg noodles according to package directions. Drain and toss cooked noodles with two or three tablespoons of cream of mushroom soup to prevent sticking. Set aside.
- While the water for the noodles comes to a boil, preheat the oven to 200°C/400°F/Gas 6. Lightly grease a 4-quart (3.8L) casserole dish and set it aside.
- Heat one tablespoon each of olive oil and unsalted butter in a large skillet set over medium heat. Add the red onion and one teaspoon of garlic powder. Season with salt and black pepper, to taste, and stir to combine. Sauté for 3-4 minutes, stirring occasionally, or just until onion begins to soften.
- Add the mushrooms and remaining butter to the skillet and season lightly with additional salt and black pepper, if desired. Sauté for 5-7 minutes, stirring occasionally, or until the mushrooms are nicely browned.
- Remove the skillet from heat and stir in the softened cream cheese until thoroughly combined. Set aside.
- In a medium mixing bowl, combine the cream of mushroom soup, chicken broth (if using canned soup), sour cream, remaining garlic powder, and thyme. Pour the mixture into the skillet and stir to combine.
- Add the shredded chicken, frozen peas, and cooked noodles to the skillet. Season with salt and black pepper, to taste, and gently toss to combine.*
- Transfer the mixture to the prepared casserole dish.
- Top with the freshly grated Parmesan cheese. Cover with a lid or sheet of aluminum foil and place in the pre-heated oven.
- Bake the casserole for 20 minutes, then carefully remove the lid or foil. Bake for another 5-10 minutes or just until the top is nicely browned. Remove from oven and garnish with fresh chopped parsley right before serving. Enjoy!
Notes
- *If your skillet is not large enough to combine all ingredients, use a large mixing bowl instead.
- To prevent sticking, toss the cooked noodles with a little cream of mushroom soup. Avoid using olive oil as it can prevent the sauce from adhering to the noodles.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 1180Total Fat: 73gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 41gCholesterol: 326mgSodium: 2078mgCarbohydrates: 44gFiber: 4gSugar: 14gProtein: 84g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Special Dinner!
You’ve made the main dish, but what about the rest of the courses?
Here are additional recipes to create a menu for a dinner party or special meal:
- Appetizer: Bacon-Wrapped Jalapeño Poppers Recipe For A Crowd
- Soup: Loaded Cauliflower Leek Soup Recipe – Can Be Served Hot or Chilled!
- Salad: Bright and Colorful Panzanella Salad Recipe – A Tuscan Bread Salad
- Side Dish: Simple Oven Roasted Asparagus
- Beverage: Epcot Buffalo Trace Bourbon Whiskey Spiked Frozen Coke
- Dessert: Sweet & Tangy Gluten-Free Lemon Bars (They’re Low-Carb Too!)
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.