Cheesy Chicken & Egg Noodle Casserole

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 432.6
  • Total Fat: 19.3 g
  • Cholesterol: 110.7 mg
  • Sodium: 1,606.4 mg
  • Total Carbs: 31.0 g
  • Dietary Fiber: 2.9 g
  • Protein: 32.2 g

View full nutritional breakdown of Cheesy Chicken & Egg Noodle Casserole calories by ingredient
Submitted by:

Number of Servings: 4


    2 cans Campbell's Condensed Cream of Chicken Soup (98% Fat Free)
    1/2 cup Skim Milk
    1 package (12 oz) Birds Eye Steamfresh Italian Blend
    2 cups Cubed, Uncooked Chicken
    2 cups Dry, Uncooked Egg Noodles
    1 cup Shredded (2% Milk) Cheddar cheese


1. Boil a pot of water. Add egg noodles to boiling water. Let them boil for 6 minutes, then add frozen veggies and let it cook for 2 more minutes. Remove from heat.
2. While the noodles/veggies are boiling, chop chicken and then cook on medium heat until there is no more pink in the center of the chicken (about 4-5 minutes, depending on the size of pieces of cubed chicken).
3. In a big mixing bowl, stir the soup, milk, vegetables, chicken, noodles, and cheese together. Then spoon it into a large baking dish (I use a 2-quart glass dish). Mixing in a different bowl actually prevents a bigger mess (TRUST ME!).
4. Bake at 400F. for 20 minutes or until the vegetables are tender. Enjoy!

Serving Size: Makes 4 Servings, so just divide the dish into 4 sections

Number of Servings: 4

Recipe submitted by SparkPeople user BETH_TUNSTALL.

Rate This Recipe