Chicken Noodle Soup Casserole

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4 from 2 votes

Chicken Noodle Soup Casserole

Cook Time30 mins
Course: Main Course
Keyword: 5 ingredients or less, casserole, comfort foods, precooked
Main Protein: Chicken
Cooking Method: Oven
Servings: 6
Calories: 190kcal


  • 6 oz egg noodles
  • 1-2 chicken breasts cooked and cubed, about 1-2 cups
  • 3/4 cup peas frozen
  • 3/4 cup kernel corn frozen
  • 10 oz. cream of mushroom soup
  • 1 large (gallon) freezer bag or reusable silicone bag


Assembly instructions:

  • Cook and cube the chicken.
  • Cook the egg noodles one minute less than the package directions call for.
  • Drain.
  • In a large bowl, mix together the other ingredients and stir in the noodles.
  • Pour into a large resealable freezer bag.
  • Seal, get out the extra air, and freeze.

Cooking instructions:

  • Thaw.
  • Transfer the ingredients to a greased casserole dish.
  • Bake at 325° for 20-30 minutes or until heated through.


Calories: 190kcal | Carbohydrates: 29g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 348mg | Potassium: 232mg | Fiber: 2g | Sugar: 2g | Vitamin A: 220IU | Vitamin C: 8mg | Calcium: 18mg | Iron: 1mg