Chicken Noodle Casserole
Egg noodles, chicken, peas and carrots in a creamy homemade sauce, baked under a crunchy buttery Parmesan crumb topping. No canned soup.
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
Make ahead: assemble without the topping, cover and refrigerate for up to 1 day. Add the topping before baking and allow about 10 extra minutes. Leftovers keep 4 days in the fridge or 3 months in the freezer.