Dump-and-Bake Chicken Noodle Casserole

Square overhead shot of a serving spoon in a dish of chicken noodle casserole.

4.84 from 6 votes

Dump-and-Bake Chicken Noodle Casserole

All the comfort of chicken noodle soup, baked into a hearty casserole. No need to boil the pasta first. Just stir everything together, cover, and bake until bubbly and delicious.

Course Dinner

Cuisine American

Keyword baked chicken noodle casserole, Chicken Noodle Casserole, chicken noodle casserole recipe, comforting chicken noodle casserole, easy chicken noodle casserole

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 270kcal

Author Blair Lonergan

Equipment

9 x 13-Inch Baking Dish

Ingredients

2 cups diced cooked chicken
1 cup finely-diced celery
1 cup peeled and finely-diced carrots
1 cup finely-diced onion
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme leaves)
2 teaspoons minced garlic (about 2 cloves)
12 ounces uncooked rotini pasta
1 teaspoon kosher salt
4 cups low-sodium chicken broth
1 cup shredded cheddar cheese

Instructions

Preheat oven to 425°F (220°C). Spray a 9 x 13-inch baking dish with nonstick cooking spray.
Add the cooked chicken, celery, carrots, onion, thyme, garlic, uncooked pasta, and salt to the prepared dish. Stir until well combined.
Pour the broth into the dish and use a spatula or spoon to make sure that most of the pasta is submerged in the liquid.
Cover the dish tightly with foil. Bake for 40 minutes.
Remove foil and stir. Check the pasta. It should be al dente (firm but almost done). If still too hard, cover and bake 5-10 more minutes, then check again.
Sprinkle cheese evenly over the top. Bake uncovered for 5-10 more minutes until cheese is melted and pasta is tender.
Let rest a few minutes before serving.

Notes

Pasta: Use rotini (or another short, quick-cooking pasta like penne or cavatappi). Rotini is tested for this recipe, but any shape with a similar 7-8 minute cook time will work, too. Avoid thicker shapes like ziti or shells that take longer to soften.
Chicken options: Use leftover chicken, rotisserie chicken, or refrigerated cooked chicken strips.
Tight seal: Cover the dish tightly with foil so steam stays trapped. This is what cooks the pasta.
Check pasta early: Bake times can vary. If pasta is still hard at 40 minutes, cover and bake longer before adding cheese.
If it looks dry: Stir in a splash of extra chicken broth before adding the cheese.
Cooking for two: Halve the ingredients and use an 8-inch square pan. Same bake time.
Make-ahead: Assemble up to 24 hours ahead. Refrigerate covered. Add 5-10 minutes to bake time.
Storage: Refrigerate leftovers up to 3-4 days. Reheat with a splash of broth.
Freezing: Freeze up to 2-3 months. Thaw overnight before reheating.

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