Comforting Chicken Noodle Casserole Delight
Homemade chicken noodle casserole with egg noodles, peas and carrots in a creamy sauce under a buttery crumb topping. Like chicken noodle soup, baked.
By Dora Ortiz
Everything you love about a bowl of chicken noodle soup, baked into a creamy, cheesy casserole. Tender egg noodles, shredded chicken, peas and carrots in a savory thyme sauce, finished with a buttery golden crumb topping. It’s the dish you make when someone needs a hug on a plate.
Why You’ll Love It
- Homemade sauce that’s ready in minutes.
- Feeds a crowd: a 9x13 serves 8.
- Freezer friendly: make one now, one for later.
Tips
Undercook the noodles. They keep absorbing sauce in the oven.
Make the sauce a little loose. If it’s very thick before baking, splash in more broth. Noodles drink up liquid.
Use a mix of white and dark meat for the most flavor.
Serving Suggestions
A crisp salad, roasted broccoli, or warm dinner rolls.
Storage
Refrigerate up to 4 days. Reheat with a splash of broth or milk to bring back the creaminess.
Recipe
Comforting Chicken Noodle Casserole Delight
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 8
- Calories
- 490
Ingredients
Casserole
Topping
Instructions
- Heat the oven and cook noodles. Preheat the oven to 350°F (175°C) and grease a 9x13-inch dish. Cook the noodles in salted water 2 minutes less than the package says. Drain.
- Cook the vegetables. Melt the butter in a large pot over medium heat. Cook the onion and celery for 5 minutes until soft, then add the garlic for 30 seconds.
- Make the sauce. Sprinkle in the flour and stir for 1 minute. Slowly whisk in the broth and milk, then add the thyme, salt and pepper. Simmer, stirring, for 3 to 5 minutes until thick and creamy.
- Combine. Stir in the chicken, peas and carrots, cheese and drained noodles until everything is coated. Pour into the baking dish.
- Top. Toss the panko with the melted butter and sprinkle over the casserole.
- Bake. Bake for 20 to 25 minutes, until bubbly and golden on top. Sprinkle with parsley and serve.
Notes
- Undercooking the noodles keeps them from turning mushy in the oven.
- Use a rotisserie chicken: one bird gives about 3 to 4 cups of meat.
- Make ahead: assemble without the topping, cover and refrigerate up to 1 day. Add topping and bake 35 to 40 minutes.
Nutrition is an estimate per serving: about 490 calories.
Frequently Asked Questions
Can I use canned soup?
Yes. Replace the homemade sauce with 2 cans cream of chicken soup mixed with 1 cup milk.
Can I freeze chicken noodle casserole?
Yes, for up to 3 months without the topping. Thaw overnight in the fridge before baking.
What noodles can I use instead of egg noodles?
Rotini, penne or bowtie pasta all work well.
