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I recently took part in a “freezer meals” swap. I’m not the best at freezing anything other than meat – so this was a challenge to me! I decided to go for this casserole because it was simple and involved handy ingredients. It turned out wonderfully and I was really impressed, can’t wait to make it again! I’m also looking forward to making many more freezer meals in the future, can’t wait until we actually have freezer space to take full advantage of ;)

Source: Taste of Home’s Fall Freezer Meals

4 c. uncooked egg noodles
4 c. cubed cooked chicken
1 pkg. (16 oz.) frozen peas and carrots
2 c. milk
2 cans (10-3/4 oz. each) condensed cream of celery soup, undiluted
2 cans (10-3/4 oz. each) condensed cream of chicken soup, undiluted
1 c. chopped onion
2 tbsp. butter, melted
1/2 tsp. salt
1/2 tsp. pepper

Cook noodles according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain noodles; add to chicken mixture. Transfer to two greased 8-inch square baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 350 for 30 minutes. Uncover and bake 10-15 minutes longer until heated through.

To use frozen casserole: Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before cooking. Cover and microwave on high for 10-12 minutes (assuming it’s not in the foil pan), or until heated through, stirring twice. Or cover and bake casserole at 350 for 30 minutes. Uncover and bake 10-15 minutes longer until heated through.

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32 comments on “Creamy Chicken Casserole
    1. Yvonne of TriedandTasty.com

      I don’t follow the question, but it’s been a very long day! I cubed the chicken and then cooked it, but you could cook it first and then cube it – either way you will get the same results! Let me know if I need to change the wording in the recipe to be a little more clear ;)

      1. Shaunika Dearman

        The recipe says, 4 cups of cubed cooked chicken. So I was just wondering if: 1) did you cube it before or after cooking it? Which works better? And 2) To cook the chicken, did you bake it in the oven, cook it on the stove, use stoneware and cook it in the microwave? I don’t think it matters one way or the other, but I’m just curious how you do it.

        1. Shaunika Dearman

          Sorry I’m bombarding you with questions, but I’m not a good cook (but trying to be) and need lots of help. I want to make this for my friend, so I’ll use a foil pan, but those can’t go in the microwave. When I give it to her, how should I tell her to cook it? Obviously not in the microwave with that kind of pan. Do I give her your directions: “Cover and bake remaining casserole at 350 for 30 minutes. Uncover and bake 10-15 minutes longer until heated through.” Thanks girl!

        2. Yvonne of TriedandTasty.com

          I cooked it on the stove in a pan until it was white, not brown – and cooked all the way through, no pink in the middle. But any of the above methods would work just fine.

          Also, here are the instructions for the frozen casserole:

          To use frozen casserole: Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before cooking. Cover and microwave on high for 10-12 minutes (assuming it’s not in the foil pan), or until heated through, stirring twice. Or cover and bake casserole at 350 for 30 minutes. Uncover and bake 10-15 minutes longer until heated through.

          Let me know if you have any other questions!

          1. Shaunika Dearman

            Thanks Von! Can’t wait to make it! And I’m going to make your chili recipe–love how easy it is!

  1. christine

    Hey Girl… sounds delish… How many will this one serve? Just wondering. PS just so you know we had a dinner party last night and mom (Robin) said she can totally see you as the next Julia Childs… just thought that would brighten your day.

    1. Yvonne of TriedandTasty.com

      This yields 2 casseroles, 5 servings each! That is an AWESOME compliment from Mrs. Collins and it brightened my day for sure! Thanks for passing that along. :)

  2. Courtney J

    My favorite way to do cubed chicken for casseroles is grilling it on my George Foreman grill. You don’t even have to thaw the chicken breast. I grill it until it is cooked through and then cube it. It is way easier for me since I always forget to pull the meat out to thaw!

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  5. terese lapree

    Another great way to get you cooked chicken is pick up a rotissori chicken from the grocery store deli. Cheapest deal is the cold chicken they didn’t sell from the day beforehand. The store near me marks them down some and puts them in the cooler with the premade sandwiches. Many things can be whipped up with that poor cold yummy chicken! Saves time! Doesn’t always save pennies so compare to the raw Chicken and decide how fast do you need it cooked?

  6. Shannon

    Ok So I didn’t read the cook the chicken first until after I put it together. Is it okay? Is it contaminated? how long should I cook it when I decide to use it?

    1. Yvonne of TriedandTasty.com

      Hmm… I’m sure that as long as you cook the casserole long enough to cook the chicken you will be fine. I’m not sure how much time you will need, my suggestion would be to cook it for the recipe recommended time then check the chicken to see if it is no longer pink. If it is still pink then cook it longer if possible (you may need to keep it covered). If it is no longer pink I think you are fine! Hope that helps!

  7. Diane

    This sounds very YUMMY! I am going to try it with tuna instead of chicken. I have found you can sub. tuna with chicken quit well. Just thought I would share my idea with you ;)

  8. Debbie

    Saw this recipe on pinterest, and we tried it tonight. My fiance and I absolutely loved it!!! We will definitely be making this many times in the future.

  9. Rebecca

    This looks good, and I’d like to try it, but with two cans of cream soup in each pan and about five servings per pan, it would be nearly 1,000 mgs of sodium per serving. I have high blood pressure and am trying to limit processed foods. Have you ever made it with half the amount of the canned soups or with low-sodium soups?

    1. sadie

      You can make your own cream soup from scratch to cut down on the sodium. That’s what I do…not for the sodium, but I try to cut out as much “processed” food as possible for my family, and making my own cream soups is a simple thing to do to eliminate many questionable ingredients.

        1. Yvonne of TriedandTasty.com

          That is actually something I haven’t tried yet – but NEED to! When I research a good cream soup recipe I will let you know. Watch for that, because it’s on my bucket list. The canned cream soups have too many yucky ingredients and now that I’ve gotten away from that I need to find alternatives!

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  11. Dana Nation

    I made this for my family, yielding 3 casseroles. However, the first one I cooked was so bland no one in the house would eat it. I tried adding cheese (we love cheese), garlic, and a few other things. I don’t know how to doctor this up so we don’t waste the other 2. When prepping I only had 1 can of cream of chicken so I used a cream of mushroom. Could that be my problem?

    1. Yvonne of TriedandTasty.com

      Oh no! I’m sorry to hear that :( I wonder what it could have been? Even adding all of the extras it still was no good?? Boo! I can’t imagine the substitution on the cream of mushroom for the cream of chicken would have made that big of a deal.. but maybe?? I wish I could help more, but you’ve already done everything I would have to spruce it up. Maybe try adding in some spices or extra salt or something?

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