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 Creamy Chicken 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 ;)Items used in this post:
Creamy Chicken Casserole
- 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.
Adapted from Taste of Home's Fall Freezer Meals
This was a satisfying dish. Good comfort food on a cold day. I added some celery seed to see if I could jazz it up just a tad bit. Next time I’m going to try substituting the chopped onion for French fried onions in the casserole mix and putting a layer on top the last five minutes of cook time, like one would do with green bean casserole. Might ruin it but I’m going to give it a try.
Does it work as a non-freezer meal?
Dawn Anderson Kramer
Also thanks for the site for making your own cream soups. I know About.com has alot of other items you can make. They also have a list of substitutes too. If anybody is interested.
Dawn Anderson Kramer
Looks yummy, so inexpensive too. I’m on a tight budget. It reminds me like the inside of a pot pie minus the noodles. Thanks to the info on preparing the chicken too.
I liked this! I accidentally forgot the milk, but I don’t think that hurt it, it was still very creamy. I think next time I’m going to add some more herbs and fresh garlic. I also think sautéing the onions (probably while I cook the chicken) will boost the flavor. It’s a good, easy recipe though, and I like that this makes a second casserole for later. Thanks!
Love your suggestions, glad you tried it and liked it!
what type of freezer 8″ square pan do you use to freeze in?
I thought a tin,and place the frozen casserole in a greased glass dish to thaw and cook? Patti
I just used a disposable aluminum pan and it worked just great, froze and cooked it in the same pan!
Why do you need to bake the remaining casserole if it’s already cooked? Also, should you cook the frozen peas and carrots before adding it to the other ingredients?
You will need to bake the casserole because the frozen peas and carrots aren’t cooked. The only things that are pre-cooked before baking are the chicken and the noodles.
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?
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?
I make bisquik according to the directions. And then i spoon it on top of the mixture before i baked it!
This is so easy to make and my family loves it! Thanks so much for sharing!!
SUPER easy. You’re welcome ;)
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?
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.
How do you make your own cream soups? Please help me out here. Don’t like using canned soups either.
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!
Here’s a recipe for cream of whatever soup that works nicely.
Awesome – thank you so much!!
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.
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 ;)
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?
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!
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?
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!
This is on my list to make this week- it looks delish! A Perfect winter meal! I’ll let you know how it goes!
OOooo I so need to do these freezer meals. Going to try this one for sure! Thank yvonne! I’m actually using your Hawaiian Haystack Recipe as I type. :)
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.
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. :)
I love the meal swap idea. I should try and set one up with some friends. I just wish I had a bigger freezer.
Curious….how did you cook the chicken before cubing it?
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 ;)
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.
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!
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!
Thanks Von! Can’t wait to make it! And I’m going to make your chili recipe–love how easy it is!
So cooked noodles freeze good??
I cooked this recipe twice now it’s very good I think the best way is to make half of the ingredients and make 1 batch at a time but on this recipe it calls to freeze half of it my suggestion is to invite lots of family and make the batch according to the recipe or just make half of the recipe it should feed 4-6 people very tasty recipe definitely going in my cooking journal I keep in my kitchen only certain recipes are worthy of making it to this book in my household.
Also once you get all the ingredients together I advise to boil the noodles 4 mins they will only half way cooked but then you mix all of it together and bake for 30 mins and when it’s done baking the noodles will be just right I don’t think many people like super soft noodles.
Hi Jake, thanks so much for your kind comment, and I’m honored to hear that this recipe meets the standard for your cooking journal. Cheers!