Chicken Noodle Casserole
intro
Creamy, hearty baked casserole loaded with tender chicken, egg noodles, and veggies, topped with crispy breadcrumbs for a nostalgic, satisfying family meal.
Ingredients
Steps
Cook egg noodles
Preheat your oven to 190°C (375°F). Bring a large pot of heavily salted water to a rolling boil over high heat, add 225g dry egg noodles, and cook for 6 minutes until al dente (slightly firm to the bite, as they will cook further during baking). Drain noodles and set aside, tossing with 1 teaspoon olive oil to prevent sticking.
Sauté chicken and vegetables
Heat 1 tablespoon olive oil and 1 tablespoon (14g) unsalted butter in a large 30cm (12-inch) oven-safe skillet over medium heat (stovetop setting 5/10). Add cubed chicken breast, season with ½ teaspoon kosher salt and ¼ teaspoon ground black pepper, and cook for 5 minutes until lightly browned on all sides, reaching an internal temperature of 74°C (165°F). Add diced onion, carrots, celery, and minced garlic, sautéing for 4 minutes until vegetables are slightly tender and fragrant.
Make creamy roux sauce
Add 2 tablespoons (28g) of the remaining unsalted butter to the skillet with chicken and vegetables; once fully melted, stir in 3 tablespoons all-purpose flour and dried thyme, cooking for 1 minute over medium heat to form a smooth, pale golden roux. Slowly pour in 480ml low-sodium chicken broth and 240ml whole milk, whisking constantly to eliminate lumps, then bring the mixture to a gentle simmer for 3 minutes until the sauce thickens enough to coat the back of a metal spoon. Melt the remaining 1 teaspoon butter and set aside for the topping.
Combine casserole filling
Stir the drained cooked egg noodles, 75g frozen green peas, and ¾ cup (85g) shredded sharp cheddar cheese into the creamy sauce until every ingredient is evenly coated. Taste and adjust seasoning with the remaining ½ teaspoon kosher salt and ¼ teaspoon ground black pepper as needed, then spread the mixture into a flat, even layer in the oven-safe skillet (or transfer to a greased 23cm/9-inch square baking dish if your skillet is not oven-safe).
Add crispy crumb topping
In a small mixing bowl, combine the remaining ¼ cup (28g) shredded sharp cheddar cheese with 30g panko breadcrumbs and the reserved 1 teaspoon melted butter, tossing until the crumbs are evenly coated in butter and cheese. Sprinkle this mixture in a uniform, thin layer across the entire top surface of the casserole to create an even crispy crust when baked.
Bake and rest casserole
Place the uncovered casserole on the middle rack of the preheated 190°C (375°F) oven and bake for 20 minutes, until the sauce is actively bubbling around the dish edges and the top crumb layer is deep golden brown and crisp. Remove the casserole from the oven using heat-resistant oven mitts, and let it rest for 5 minutes at room temperature before serving to allow the sauce to set properly.
Tips
2.Cut 5 minutes of prep time by substituting pre-cooked shredded rotisserie chicken for raw cubed chicken; add it to the sauce when you stir in the cooked noodles, as it only needs to warm through.
3.For richer, more complex savoriness, stir 1 teaspoon Dijon mustard into the sauce as you add the broth and milk; it will not add a noticeable tang, but will beautifully amplify the cheese and chicken flavors.
OMG this casserole was an absolute game changer for our weeknight family dinner! I threw it together after practice last night and even my super picky 8 year old asked for seconds. SO creamy, not dry at all, and the egg noodles hold up perfectly. 10/10 will be making this for our next potluck too!
Super easy recipe, total cook time was right around 45 minutes like it said even with me fumbling to get ingredients out after work. Only change I made was adding a little frozen pea and carrot mix because I had a bag in the freezer, turned out great.
As someone who can barely boil water without burning it, this was so doable! I used a rotisserie chicken from the campus grocery store to cut down on prep, and my roommates all thought I was a professional chef. Will be making this on repeat for meal prep this semester.
This tastes just like the creamy chicken casserole I used to make for my kids back in the 70s! None of that weird fancy stuff, just straight up comfort food. I did top mine with buttery breadcrumbs instead of fried onions because that’s how I’ve always done it, and it was perfect.
I swapped the regular egg noodles for gluten-free wide noodles and used a gluten-free cream of chicken soup, and this turned out INCREDIBLE. I was worried it would be grainy or off texture like so many GF casserole swaps, but my husband (who eats gluten) didn’t even notice a difference!
Made this for our pre-game tailgate last weekend and it was a hit! Kept it warm in the casserole carrier and everyone went back for seconds. Hearty, filling, and perfect for cool fall game days. 5 stars all the way.
Wait why have I been overcomplicating chicken casserole for years? This is so simple, no weird fancy ingredients, minimal cleanup because it all comes together in one baking dish. Absolute weeknight win for when I don’t feel like spending an hour in the kitchen after work.
Okay y’all, I have three kids who complain about literally every dinner I make, and they all ate this without a single argument. My oldest even asked if we could have it for his birthday dinner next month. I did leave out the celery because my kids think it’s ‘crunchy grass’ and it still turned out amazing.
Made this for my wife for our first Sunday dinner in our new house, and she said it’s better than her mom’s version (don’t tell her mom I said that). Super straightforward, came out creamy and flavorful, no weird lumps in the sauce like my last casserole attempt. Total win.
This is going into my regular meal prep rotation! I portioned it out into 6 containers after it cooled, and it reheats perfectly in the microwave for lunch all week. Doesn’t get gummy or watery like some cream-based casseroles do when you reheat them.
Made this for our extended family Sunday dinner last night, served it with a side of green beans and rolls, and everyone raved. My 92 year old dad said it reminded him of the casseroles his mom made during the Great Depression, that’s the highest compliment I could get!
Tasty overall, but I think I overcooked my noodles before baking so they got a little mushy by the time the casserole was done. Flavor was great though, definitely will make again just adjust the noodle cook time next time.
I was in a total pinch last night when my kid’s friend group showed up unplanned after practice, and I was able to throw this together with stuff I already had in the pantry and fridge: canned chicken, cream of chicken, egg noodles, a little shredded cheese. Saved the day, all the teens devoured it.
This is a solid, no-fuss casserole. I added a little sprinkle of paprika on top before baking for a little extra smoky flavor, and it paired really nicely with the creamy sauce. Easy enough to make even when my old knees are acting up and I don’t want to stand in the kitchen long.
Potluck season is here and this recipe is my new secret weapon! I’ve made it three times in the last two weeks: once for my book club, once for a work potluck, once for my neighbor who just had a baby. Every single person has asked for the recipe. It’s just that good.
I added an extra half cup of sharp cheddar to the sauce because I believe there’s no such thing as too much cheese, and let me tell you… best decision I’ve made all week. So rich and creamy, the cheese flavor was perfect without being overpowering. 10/10.
Has anyone tried freezing this after baking? I’m stocking my freezer ahead of my baby coming next month and this seems like the perfect postpartum meal.
The leftovers are even better the next day! The sauce soaks into the noodles a little and the flavors meld together so well. I ate a bowl for breakfast this morning don’t judge me, it was too good to wait for lunch.
This is so budget friendly! I already had most of the ingredients in my pantry, used leftover roasted chicken from Sunday dinner, and the whole thing cost me maybe $5 to make to feed my family of four. Way cheaper than takeout, and way tastier too.