Chicken noodle casserole is the dinner I make when everyone needs something warm and filling, and nobody wants to fuss. Tender egg noodles, shredded chicken, peas and carrots go into a creamy homemade sauce, then the whole dish bakes under a crunchy, buttery Parmesan crumb topping.
It tastes like chicken noodle soup turned into a cozy bake. There’s no canned cream soup here: the sauce is a simple mix of butter, flour, broth and milk, finished with a little cream cheese and cheddar so it stays silky after baking. It’s a great way to use leftover or rotisserie chicken, and it reheats beautifully for lunches.
Why You’ll Love This Chicken Noodle Casserole
- Real comfort food: creamy, cheesy and filling, with the flavors of a classic chicken noodle soup.
- Made from scratch, still easy: one pot for the noodles, one skillet for the sauce, one baking dish.
- Uses what you have: leftover chicken, frozen vegetables and pantry staples.
- Feeds a crowd: a 9×13-inch dish serves 8, and leftovers keep well.
Ingredients You’ll Need
The exact amounts are in the recipe card below. A few notes on the key ingredients:
- Egg noodles: wide or extra-wide egg noodles hold the sauce best. Cook them 2 minutes less than the package says, since they keep softening in the oven.
- Cooked chicken: rotisserie chicken is the easiest. Leftover roast or poached chicken breasts work just as well.
- Peas and carrots: a bag of frozen peas and carrots goes straight in, no need to thaw.
- The sauce: butter, flour, chicken broth and whole milk make a light, creamy base. Cream cheese and white cheddar make it rich and keep it from drying out.
- The topping: panko breadcrumbs tossed with melted butter and Parmesan turn golden and crisp in the oven.
How to Make Chicken Noodle Casserole
Start the noodles first. While they cook, make the sauce in a large skillet: soften the onion in butter, add the garlic, then the flour, and slowly whisk in the broth and milk until the sauce thickens. Take it off the heat and stir in the cream cheese, cheddar and seasonings.
Fold the noodles, chicken and vegetables into the sauce, spread everything in your baking dish, sprinkle on the buttery crumbs and bake until bubbling and golden. Let it rest for 5 minutes before serving so the sauce settles. The full step-by-step method is in the recipe card below.
Chicken Noodle Casserole
Ingredients
Casserole
- 12 oz wide egg noodles
- 3 cups cooked chicken shredded or diced, rotisserie works great
- 1 1/2 cups frozen peas and carrots
- 4 tablespoons unsalted butter
- 1 small onion finely diced
- 2 cloves garlic minced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 1/2 cups whole milk
- 4 oz cream cheese softened
- 1 cup white cheddar freshly shredded
- 1 teaspoon dried thyme
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper
Topping
- 3/4 cup panko breadcrumbs
- 2 tablespoons butter melted
- 1/4 cup Parmesan grated
- 2 tablespoons fresh parsley chopped, for serving
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook the egg noodles in salted boiling water for 2 minutes less than the package directions. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the onion and cook for 4 to 5 minutes until soft, then add the garlic and cook for 30 seconds.
- Sprinkle in the flour and stir for 1 minute. Slowly whisk in the chicken broth, then the milk, and simmer for 3 to 4 minutes, stirring, until the sauce thickens.
- Take the skillet off the heat and stir in the cream cheese, cheddar, thyme, salt and pepper until smooth.
- Fold in the noodles, chicken and frozen peas and carrots until everything is coated, then spread the mixture in the baking dish.
- Mix the panko with the melted butter and Parmesan, and sprinkle it evenly over the casserole.
- Bake for 25 minutes, until the sauce is bubbling and the topping is golden. Let rest for 5 minutes, sprinkle with parsley and serve.
Notes
Tips for the Best Chicken Noodle Casserole
- Don’t overcook the noodles. Slightly firm noodles give you a casserole with texture instead of a soft mash.
- Whisk the liquid in slowly. Adding the broth a little at a time keeps the sauce smooth and lump-free.
- Season the sauce well. Taste it before adding the noodles: it should be a little saltier than you’d like, because the noodles absorb seasoning.
- Use a grated block of cheese. Pre-shredded cheese has anti-caking agents and melts less smoothly.
Easy Variations
- Broccoli: swap the peas and carrots for 2 cups of small steamed broccoli florets.
- Mushrooms: cook 8 oz of sliced mushrooms with the onion.
- Cheesy top: add a handful of shredded mozzarella under the breadcrumbs.
- Turkey: use leftover roast turkey instead of chicken.
What to Serve with It
This casserole is a full meal on its own, but a crisp green salad, roasted green beans or steamed broccoli add something fresh on the side. Warm dinner rolls are always welcome.
Storage, Make-Ahead and Reheating
- Fridge: keep leftovers covered for up to 4 days.
- Make ahead: assemble the casserole without the topping, cover and refrigerate for up to 1 day. Add the topping just before baking and allow about 10 extra minutes in the oven.
- Freezer: freeze the baked casserole, well wrapped, for up to 3 months. Thaw overnight in the fridge.
- Reheat: warm individual portions in the microwave with a splash of milk, or reheat the dish covered with foil at 350°F for 20 to 25 minutes.
Frequently Asked Questions
Can I make chicken noodle casserole without cream of chicken soup?
Yes, that’s exactly what this recipe does. The homemade sauce of butter, flour, broth and milk takes only a few minutes and tastes fresher than canned soup.
Can I use raw chicken?
Cook it first. Simmer or bake 1½ pounds of chicken breasts until cooked through, then shred or dice them before adding to the casserole.
Why did my casserole turn out dry?
Usually the noodles were fully cooked before baking, or the casserole baked too long. Undercook the noodles slightly and take the dish out as soon as the sauce bubbles around the edges.
Enjoy this chicken noodle casserole on a busy weeknight, or bring it to a friend who needs a warm meal. It’s simple, generous comfort food that everyone at the table will go back to for seconds.
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