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A quick recipe for a busy workday! Ranch Chicken-Noodle Casserole

Updated: Feb 27

Here's a recipe I've been doing for years - it's so good and easy too! It's a great way to use leftover chicken. No leftover chicken? - no problem! Just pick up a rotisserie chicken at the store. I've prepared a big dish of this for neighbors going through hard times, and also for the families of friends who just had surgery. If you buy disposable foil casserole dishes with lids (I keep them on hand), there's no fuss in cleaning up or returning dishes. This dish would be great for a potluck too. I'm told the kids love it - but they aren't the only ones!

a photo of a plate of chicken noodle casserole on a green and white polka dot tablecloth.


12 ounces pasta of choice

(I like egg noodles best)

(This one is super flavorful!)

1 cup chopped cooked chicken

1 cup frozen mixed vegetables

1 stick of butter plus 2 tbsps.

1/4 cup seasoned bread crumbs


1. Preheat oven to 375 degrees.

2. Spray a baking dish with nonstick cooking spray and set aside.

3. Cook the pasta as directed and drain. (Bowtie pasta, penne, or spirals are great too!)

4. Melt 1 stick of butter in a skillet. Once melted, stir in the chopped chicken and the vegetables, sprinkle with the ranch dressing, and stir to combine.

5. Cook over low heat for 1 to 2 minutes.

6. Gently toss the chicken/vegetable mixture together with the pasta and transfer it into the prepared baking dish.

7. Sprinkle breadcrumbs over the top and dot with the remaining 2 tbsps. butter.

8. Bake for 20 to 30 minutes or until the top is golden brown.

Note: Because this Ranch Chicken-Noodle Casserole is great for leftovers, I always double the recipe using a 9 x 13" baking dish (5 stars with lid - love Pyrex!)

But, if you prefer to do the recipe as above, an 8 x 8" (best find!) baking dish will do.

*This recipe is also amazing with leftover turkey!!!

I recently made this dish for a friend who is gluten intolerant - who knew that gluten-free noodles are so good! If gluten is an issue, substitute with these and skip the breadcrumbs.

Although it's good served with a salad, there are veggies already in it - so why bother?

It's a one-dish wonder ;) Enjoy!

Published by Jennifer Tipton / This post may contain affiliate links.

1 comentario

Yuck. My taste buds are in revolt

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