There’s nothing that says comfort food in big, flashing, neon letters better than this simple chicken and noodles recipe! It’s an easy casserole that can be finished in the oven with a crispy topping or on top of the stove for old fashioned, creamy goodness. I’ve added peas and carrots for color and texture but feel free to leave them out if you’re not a fan. Serve with buttermilk biscuits for an old fashioned family dinner!
Shopping list
If you don’t have some of the ingredients available please be sure to hop down to the variations section.
- Wide egg noodles
- Chicken breast or thighs or leftover chicken
- Cream of chicken soup
- Celery
- Carrots
- Peas
- Onions
- Chicken broth
- Salt
- Pepper
- Cream (1/2 and 1/2)
- Parsley
Tips
This dish is one of those recipes that you’ll find in most cultures. I’ve had it as chicken and dumplings in the south and I’ve had it as chicken pot pie in the northeast. I’ve enjoyed it as chicken and noodles casserole in the midwest – and I’m not sure WHAT they call it on the West Coast. In Italy it’s chicken Alfredo and in France it’s a cassoulet.
It’s ALL good!
- Poach the chicken breast in a good chicken stock with a piece of celery in it – this gives it more flavor that any other cooking method. Be sure to keep the stock for other recipes
- Frozen peas work best in this recipe. Canned peas are too mushy
- While most pasta dishes call for a la dente pasta you’ll want to cook these noodles until they are very tender. I like to cook them a la dente then simmer them in the sauce for a few minutes
- I like to add about a half teaspoon of herbes de Provence. It gives the recipe a great flavor but that’s completely up to you – it’s not traditional
- It’s a great way to use up leftover chicken
- If you hold it in the fridge overnight you will want to add a little milk or cream when you warm it up because the noodles will soak up the liquid
- You can dice the cooked chicken breast or shred it, depending on what texture you prefer. I like it shredded because it soaks up more sauce that way
Variations
Maybe there’s something in this recipe you don’t care for, are allergic to, or can’t get for some reason. Here are variations and substitutions.
No chicken breast
- You can use chicken thighs, chicken parts, or whole chicken – just pick the meat off the bones and you’re ready to go.
- Turkey
- Pork
- White beans
- Tofu
- Tempeh
- Ham
- Veal
- Game birds (not duck though)
- Cauliflower or Broccoli or both to make it vegetarian
- Mushrooms
No egg noodles
- Any kind of pasta or macaroni
- Rice
- Cauliflower
- Corn
- Serve it over grits or polenta
- Serve it over quinoa or couscous
- Serve it over toast
- Roll out biscuit dough thinly and cut in squares. Drop the raw dough in simmering chicken broth for about 3 minutes, or until done.
No cream of chicken soup
- Any cream of ___ soup works. Mushroom, celery, asparagus, etc
- Make a homemade cream sauce (instructions in recipe)
- Use a gravy
FAQs
While you’d think making old fashioned chicken and noodles is pretty straight forward I do get tons of questions about it – things I don’t always remember to add to the actual recipe. Here are the most common questions and their answers:
- How do you thicken it? In this version there’s no need to thicken it up because the cream of chicken soup does it for you. However, in most recipes you’ll need to make a roux with butter and flour to thicken it.
- Can you freeze it? Yes and no. You can freeze THIS recipe for chicken and noodles because it’s made with a commercial condensed soup. If you make a homemade sauce thickened with flour or cornstarch it is likely to separate when you freeze it.
- What do you serve with it? I think that a crispy salad on the side and hot biscuits to sop up the sauce are about all you need. Spiced apple rings or apple pie are a nice way to end the meal. If you want a bit more add some green beans with cider vinegar sprinkled over them. The acidity in the vinegar enhances the richness of the chicken and noodles.
Equipment
I love my Lodge Cast Iron Skillet!! It’s perfect for this dish because you can add the topping and throw it under the broiler – quick quick!!
Related recipes
Here are some more of my favorite comfort foods!
- Poppyseed Chicken recipe is a creamy comfort food favorite made with tender chicken in a cheesy sauce then topped with crispy buttered Ritz cracker crumbs.
- Classic King Ranch Casserole recipe is super quick and easy. Chicken, Ro*Tel, and onion are mixed with a creamy sauce and layered with corn tortillas and cheese.
- Smothered Chicken is a classic recipe that is quick and easy. This golden brown chicken covered in an oh-so-creamy chicken gravy will bring the neighbors to the door with plates in hand!
Kaffeeklatch
What do you think of when you think of comfort food?
I think of this easy chicken and noodles recipe! Tender chicken breast that falls apart with every buttery bite, a creamy sauce that bathes your tastebuds in happiness, and chewy noodles – because what kind of comfort food would it be without carbs? The aroma that dances up to your face with the first steamy bite is the stuff that childhood memories are made of.
And this recipe would be totally awesome if it took hours to make but it doesn’t. What makes it even MORE fabulous is that the stovetop version will take about 20 minutes (less if you use precooked chicken) and the oven version will take about 30. Either way it’s fast enough to get on the table that you can enjoy it on the busiest night of the week.
This is chicken and noodles recipe is super quick and easy so it uses cream of chicken soup.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Easy Chicken and Noodles
Print Add to CollectionIngredients
- 1 pound chicken breast, or thighs – or 3 cups cooked chicken
- 2 cups chicken stock
- 3 tablespoons butter
- 1 stalk celery
- 1 cup onion, chopped
- 1 cup carrots, sliced
- 1/2 cup celery, sliced
- 12 ounces pasta dumplings or egg noodles, cooked and drained – I used Skinner
- 10 1/2 ounces condensed cream of chicken soup
- 10 1/2 ounces condensed cream of celery soup, cream of asparagus or mushroom are good, too
- 1/2 cup 1/2 & 1/2 cream, may use milk if desired but some of the richness is lost
- 1/2 cup chicken stock, left over from poaching chicken
- 1 cup peas, frozen works best
- 2 cups breadcrumbs, if desired
- black pepper
- 1/4 cup parsley, chopped – optional
Homemade White Sauce (If you don't have or don't want to use cream soups)
- 2 tablespoons butter
- 2 tablespoons flour
- pinch salt
- 1 cup milk
Instructions
- Add the chicken stock, chicken, and 1 stalk of celery to a saucepan. (omit this and the next step if using cooked chicken)
- Simmer until the chicken is cooked through.
- Drain the stock, reserving 1/2 cup for this recipe and saving the remaining stock for another recipe.
- Dice or shred chicken, as desired.
- Meanwhile, melt the butter in a heavy, iron skillet.
- Add the sliced celery, onions, and carrots.
- Saute until tender.
- Add the cooked chicken to the skillet.
- Add the remaining ingredients except the breadcrumbs and let simmer uncovered for 5 minutes. Stir often to keep it from sticking to the bottom.
- If the dish is too “saucy” let simmer a little longer, stirring often, until the liquid is reduced.
- Taste and add salt if needed.
- Sprinkle with cracked black pepper – I like a generous amount!
- Stir in parsley if desired.
- Serve as is…or sprinkle the top with breadcrumbs and place under the broiler for a few minutes until golden brown.
Homemade White Sauce (If you don't have or don't want to use cream soups)
- In a small saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Use immediately or refrigerate.
- Melt butter in a small saucepan over medium heat.
- Whisk in flour and salt until smooth.
- Cook over low heat for 2 minutes whisking constantly.
- Add the milk and whisk until smooth.
- Cook, whisking occasionally, until thick.
- You can add chicken bullion or use half milk and half chicken broth if you like.
Notes
- Poach the chicken breast in a good chicken stock with a piece of celery in it – this gives it more flavor that any other cooking method. Be sure to keep the stock for other recipes
- Frozen peas work best in this recipe. Canned peas are too mushy
- While most pasta dishes call for a la dente pasta you’ll want to cook these noodles until they are very tender. I like to cook them a la dente then simmer them in the sauce for a few minutes
- I like to add about a half teaspoon of herbes de Provence. It gives the recipe a great flavor but that’s completely up to you – it’s not traditional
- It’s a great way to use up leftover chicken
- If you hold it in the fridge overnight you will want to add a little milk or cream when you warm it up because the noodles will soak up the liquid
- You can dice the cooked chicken breast or shred it, depending on what texture you prefer. I like it shredded because it soaks up more sauce that way
- You can use chicken thighs, chicken parts, or whole chicken – just pick the meat off the bones and you’re ready to go.
- Turkey
- Pork
- White beans
- Tofu
- Tempeh
- Ham
- Veal
- Game birds (not duck though)
- Cauliflower or Broccoli or both to make it vegetarian
- Mushrooms
- Any kind of pasta or macaroni
- Rice
- Cauliflower
- Corn
- Serve it over grits or polenta
- Serve it over quinoa or couscous
- Serve it over toast
- Any cream of ___ soup works. Mushroom, celery, asparagus, etc
- Make a homemade cream sauce (instructions in recipe)
- Use a gravy
Nutrition
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We’ll never share your email or send you spam. Pinkie swear.First published January 4, 2018. Last updated March 28, 2020 to improve images, add variations, and include homemade white sauce.
Kate
I made this but added entire box of chicken bone broth (no salt added) 2x the 1/2&1/2; extra veggies (frozen sliced carrots, frozen peas, store chopped onion)and a whole family size lemon garlic rotisserie chicken (no skin) from Walmart. 1 tbl extra butter since there were more veggies. Cook as directions but don’t add the chopped chicken til last. This made more of a yummy thick n hearty soup. Paired with a cheddar jalapeño roll. It was easy and delicious.
Julie @ Back To My Southern Roots
Looks so good! Wish I could stick my spoon right through the screen and get a bite!
Marye Audet
It really is as good as it looks, Julie!
Marisa Franca @ All Our Way
The recipe sounds great!! What I’m really looking forward to hearing is “Tall Tales of a Texas Gal on a Huge Ship!” Can’t wait. I hope it’s a tell-all book.