Chicken Noodle Casserole

24 May

Print the recipe!  chicken noodle casserole

Easy and fast!  This recipe is basically a chicken version of tuna noodle casserole (found here) adapted to be a food storage meal.  Since my family isn’t too crazy about tuna I was excited to try this recipe made with chicken; it turned out well and everyone liked it!

8 servings


12 oz. wide egg noodles, cooked

1 TBS powdered butter

5 TBS flour

1 can evaporated milk

1 (14 oz.) can chicken broth

2 (12.5 oz.) cans chicken

1/4- 1/2 cup freeze dried onion flakes (rehydrated) (*or 1/2 a small onion, chopped)

1/2 tsp. garlic powder

1/2 tsp. salt (* in place of the salt and pepper I used one tsp. of Good Seasons Dressing mix)

1/4 tsp. pepper

For the bread crumb topping:

1 TBS oil (whichever type you prefer)

1/2 – 1 cup homemade bread crumbs

1- 2 TBS Good Seasons dressing mix (*or Italian seasoning)


Begin by rehydrating the onions.  Start the water to boil to cook the egg noodles. In a small bowl combine the flour and butter powder.  Mix into this about 1/4 cup of evaporated milk and whisk until smooth.  In a large skillet, heat the remaining evaporated milk, onion and garlic powder and stir into this the flour and butter mixture.  Add in the can of chicken broth and bring to a low boil until sauce is thickened.  Add canned chicken to the sauce followed by the cooked noodles and stir all together.  Transfer to a baking dish and top with bread crumb mixture.  Bake at 375 for about 15 minutes until bread crumbs are toasted.


In to bake at 375 about 15 minutes until nicely toasted…




  • In your planning to use as a long term recipe, remember you can utilize the water in the cans of  chicken to rehydrate your onions to save water.
  • To make the homemade bread crumbs, dry your bread well in a low temp. oven for an hour or two (200 degrees or so),  then use a manual food mill (or food processor) to grind into crumbs.
  • Fast but not “pantry meal” fast:  The only thing that holds this meal back from being a go-to pantry meal is the preparation ahead of time in making the breadcrumbs.  If you have the breadcrumbs ready to go it can be ready to bake in 15 minutes.

5 Responses to “Chicken Noodle Casserole”

  1. Angie November 25, 2012 at 3:22 pm #

    hi! love your site. i am working on making a few freezer meals for when our 5th baby arrives in the next month. i need them super easy for my dear husband. 🙂 i was wondering if you thought it’d work if i made the sauce part ahead of time and froze it…then my husband could just defrost it and toss it with the noodles and breadcrumb topping to bake? seems like the sauce would freeze okay (i’d be using all fresh ingredients, nothing freeze dried), but i wanted to see what you thought before i messed something up! 🙂 thanks!!

    • myfoodstoragecookbook November 26, 2012 at 3:29 am #

      Hi Angie! Congratulations on your new baby! I think it should be fine to try and freeze. I’ve made and freezed the Stovetop Dressing Casserole with success so I think the breadcrumbs on this one should be alright. I’m not worried about the casserole itself, it’ll be fine. Good luck to you, you’ve got a busy December coming!

      • Angie November 28, 2012 at 6:43 pm #

        Excellent! Thanks so much….and now I’m going to have to check out the Stovetop Dressing Casserole. 🙂 And thanks for the well wishes… will definitely be a busy end of year. 🙂


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