Go Back
In the hustle and bustle of modern life, finding time to prepare wholesome and enticing meals can often feel like a daunting task. Enter the Skillet Chicken Noodle Casserole Delight, a comforting and family-friendly dish that checks all the right boxes. This delightful recipe combines tender chicken, hearty noodles, and a medley of vegetables into a satisfying meal that’s perfect for busy weeknights. With its rich flavors and creamy texture, it’s no wonder that skillet casseroles have become a go-to for families seeking nutritious options without sacrificing taste.

Skillet Chicken Noodle Casserole

Discover the warmth and comfort of Skillet Chicken Noodle Casserole Delight! Perfect for busy weeknights, this family favorite combines tender rotisserie chicken, hearty egg noodles, vibrant veggies, and creamy goodness—all made in one pan for minimal cleanup. Packed with nutrients and flavor, this dish is sure to please everyone around the table. Try it tonight for an easy and satisfying meal! #Casserole #ComfortFood #FamilyMeals #EasyRecipes #DinnerInspiration #ChickenNoodleCasserole
Print Recipe Pin Recipe

Ingredients
  

2 cups cooked rotisserie chicken, shredded

8 oz egg noodles

1 cup broccoli florets, steamed

1 cup sliced mushrooms

1 cup frozen peas

1 medium onion, diced

2 cloves garlic, minced

1 can (10.5 oz) cream of mushroom soup

1 cup chicken broth

1 cup shredded cheddar cheese

2 tablespoons olive oil

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Noodles: In a large pot, bring water to a boil and cook the egg noodles according to package instructions until al dente. Drain and set aside.

    Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and sliced mushrooms, continuing to sauté for another 3-4 minutes until the mushrooms are tender.

      Combine Ingredients: In the skillet, add the shredded rotisserie chicken, steamed broccoli florets, and frozen peas. Stir to combine.

        Make the Sauce: Pour in the cream of mushroom soup and chicken broth. Sprinkle in the dried thyme, salt, and pepper. Mix all ingredients together until well combined and heated through.

          Add Noodles and Cheese: Gently fold in the cooked egg noodles and half of the shredded cheddar cheese, mixing until the noodles are coated with the creamy sauce.

            Top and Bake: Spread the mixture evenly in the skillet, then sprinkle the remaining shredded cheddar cheese over the top. Cover with a lid and cook on low heat for about 5-7 minutes, or until the cheese is melted and bubbly. If desired, place the skillet in a preheated oven at 375°F for 10 minutes for a golden top.

              Serve: Remove from heat, let cool slightly, and garnish with fresh parsley before serving.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6