Looking for a cozy, family-friendly dinner that comes together quickly and tastes delicious? This Chicken Noodle Casserole with bowtie noodles is the perfect answer. It’s creamy, cheesy, and loaded with chicken and vegetables, all tied together (pun intended!) with bowtie pasta. Whether you’re feeding a hungry family or just want a comforting meal to meal-prep for the week, this casserole checks all the boxes.
This casserole is everything you love about classic chicken noodle soup—but baked into a creamy, cheesy, oven-ready dish. The bowtie noodles add a fun shape and texture that kids and adults alike enjoy, while the chicken and veggies make it hearty and satisfying. It’s a great way to use up leftover chicken, and you can easily toss it together on a busy weeknight or prep it ahead for a no-fuss family dinner.
Why You’ll Love This Recipe:
- Kid-friendly and picky-eater approved
- Comfort food at its best with creamy sauce and melty cheese
- Easy to make with pantry and freezer staples
- Perfect for meal prep—just bake and reheat
- Freezer-friendly so you can double the recipe and save one for later
Save this recipe for later on Pinterest Here.
Ingredients:
- Bowtie noodles (or any noodles really)
- Chicken (I used canned chicken)
- Frozen peas and carrots (thawed)
- Cream of chicken soup
- Shredded cheese
- Milk
- Salt and pepper to taste
- Crushed Ritz crackers (for topping)
- melted butter (for topping)
Instructions:
- Preheat oven to 375°F
- Cook the noodles and set aside.
- In a 9″ x 13″ baking pan, dump the drained chicken in the pan and use a fork to shred the chicken in smaller chunks
- Add and mix together cream of chicken soup, milk, shredded cheese, salt, and pepper
- Stir in the peas and carrots, and and then gently fold in the cooked noodles and spread and mixture evenly in the pan.
- In a small bowl, combine crushed crackers with melted butter. Sprinkle over the top of the casserole.
- Bake uncovered for 25–30 minutes or until bubbly and golden on top.
- Enjoy!
Easy Chicken Noodle Casserole Recipe
A cozy and creamy Chicken Noodle Casserole made with bowtie pasta, chicken, veggies, and a buttery topping—perfect for busy weeknights or family dinners.
Ingredients
- 12oz box of Bowtie noodles
- 2 - 12.5oz cans of Chicken
- 2 - 10.5oz cans of Cream of Chicken soup
- 1 Cup Shredded Cheese
- 1 Cup Milk
- 12oz bag of Frozen peas and carrots (thawed)
- salt and pepper to taste
- Sleeve of Ritz crackers (topping)
- 2 Tbsp melted Butter (topping)
Instructions
- Preheat oven to 375°F
- Cook the noodles and set aside.
- In a 9" x 13" baking pan, dump the drained chicken in the pan and use a fork to shred the chicken in smaller chunks
- Add the cream of chicken soup, milk, shredded cheese, salt, and pepper and mix together.
- Stir in the peas and carrots, and and then gently fold in the cooked noodles and spread and mixture evenly in the pan.
- In a small bowl, combine crushed crackers with melted butter. Sprinkle over the top of the casserole.
- Bake uncovered for 25–30 minutes or until bubbly and golden on top.
- Enjoy!
Whether you’re serving it fresh out of the oven or reheating leftovers the next day, this Chicken Noodle Casserole with bowtie pasta is sure to become a go-to in your recipe rotation. It’s simple, filling, and full of comforting flavors that bring everyone to the table. Pair it with a side salad or some warm rolls, and you’ve got a meal that’s as easy as it is delicious.
Tips & Variations:
- Add sautéed mushrooms, chopped broccoli, or diced onions for extra flavor.
- Try using Monterey Jack or Colby cheese for a twist.
- Want to prep ahead? Assemble the casserole and refrigerate for up to 24 hours before baking.
Check out some of my other recipes
- Easy 3 Ingredient Peach Pie Turnovers
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