Chicken Noodle Casserole Recipe (Easy Creamy Dinner)
Make this chicken noodle casserole with tender chicken, noodles, and creamy sauce. Easy comfort food recipe perfect for family dinners or meal prep!
Equipment
- Large pot (for noodles)
- Skillet or saucepan for sauce
- Mixing bowls
- 9x13-inch casserole dish
- Oven
Ingredients
- 12 oz egg noodles
- 2 cups cooked chicken (poached, roasted, or rotisserie), shredded or cubed
- 2 tbsp butter
- 2 tbsp flour
- 2 cups chicken broth
- 1 cup milk
- 1 cup mixed vegetables (peas, carrots, or broccoli)
- 1 cup shredded cheddar cheese (optional, for topping)
- ½ cup breadcrumbs or crushed crackers (optional, for topping)
- Salt, pepper, and herbs (parsley, thyme) to taste
Instructions
- Cook noodles: Boil egg noodles until al dente. Drain and set aside.
- Prepare chicken: Shred or cube cooked chicken.
- Make creamy sauce: Melt butter in a saucepan. Whisk in flour to form a roux. Gradually add chicken broth and milk, stirring until smooth and thickened. Season with salt, pepper, and herbs.
- Mix ingredients: In a large bowl, combine noodles, chicken, vegetables, and sauce. Stir until evenly coated.
- Assemble casserole: Transfer mixture to a greased 9x13-inch dish. Top with breadcrumbs or shredded cheese.
- Bake: Bake at 375°F (190°C) for 25–30 minutes until bubbly and golden.
- Rest & serve: Let casserole rest for 5–10 minutes before slicing. Garnish with parsley.
- Expert Tip: Resting helps the sauce set, making serving easier and neater.
Notes
- Whole wheat noodles add fiber and a nutty flavor.
- Rotisserie chicken is a great shortcut.
- Reduce cheese or use low-fat dairy for a lighter version.
- Freeze unbaked casserole for up to 2 months; bake directly from frozen with extra time.
- Great for customizing: add mushrooms, spinach, or swap cheeses for variety.