Chicken and Noodle Casserole

Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Author Micha M


  • 2 to 3 boneless skinless chicken breasts
  • 12 ounce bag egg noodles
  • 2 10.75 cans cream of chicken soup
  • 1/2 cup mayonnaise
  • 1 cup water
  • 1/2 cup shredded cheese
  • 1 onion , diced
  • 1 1/2 cups frozen green beans or canned green beans that have been drained
  • 1 cup Panko breadcrumbs
  • 1/2 cup butter , melted
  • 1/4 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • to taste salt
  • to taste pepper


  1. In a medium pan, cover the chicken breasts with water. Bring to a simmer and cook for 20 minutes or until chicken is cooked thoroughly. Set aside to cool.
  2. Cook egg noodles according to package directions, drain and set aside.
  3. When the chicken is cool enough to handle chop or shred into bite sized pieces. Place chicken in a large bowl and add in cream of chicken soup, water, mayonnaise, shredded cheese, onion, and green beans. Stir together and gently fold in egg noodles add salt and pepper if desired.
  4. Pour noodle and chicken mixture in to a buttered or cooking sprayed 9 by 13 inch casserole dish. Sprinkle breadcrumbs over top of the casserole. Mix together the butter, dried parsley and garlic powder. Pour over breadcrumbs. Bake in a preheated 350 degree oven for 30 to 35 minutes or until bubbly and topping has browned.