Our creamy, cheesy chicken noodle casserole recipe is loaded with tender egg noodles, sweet carrots, bright green peas, and it looks every bit as good as it tastes. It’s the kind of dish that gets passed back and forth just like the banter at the table, with everyone coming back for just one more scoop.
When a meal smells this good coming out of the oven, you don’t need to call anyone twice.
There’s a reason our chicken and noodle casserole recipe keeps making its way back onto the table.
The sour cream turns the sauce luxuriously creamy with a hit of tang that wakes everything up, and the parmesan adds a sharp, salty kick that takes all that cheddar to the next level. Peas and carrots bring color and a bit of sweetness to every bite, and the egg noodles soak up that rich, savory sauce like they were made for it.
It all comes together in a way that’s balanced, satisfying, and practically begging for second helpings.
Our easy Chicken Noodle Casserole recipe keeps things simple with no-fuss ingredients and a cooking process that anyone can master.
It’s a hearty chicken dinner that’s family-friendly, freezer-friendly, and the kind of leftover you’ll actually race to the fridge for.
If you’re craving more cozy, cheesy comfort, Chicken Cordon Bleu Casserole layers tender chicken, deli ham, and a creamy Dijon cheese sauce under a golden panko topping. For something extra rich that disappears faster than you can scoop it onto plates, try Million Dollar Chicken Casserole or Crack Chicken Casserole, packed with a creamy cheesy filling and finished with a buttery Ritz cracker topping.
Ingredients
Gather the ingredients to prepare our chicken noodle casserole recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
Can I Change Up the Recipe?
Absolutely. We make our chicken and noodle casserole recipe with rotisserie chicken, but any cooked chicken will work. Leftover grilled or roasted chicken is great; if you’ve only got chicken breast, that’ll do the job too.
For extra veggies, toss in frozen broccoli, corn, or mixed vegetables right into the mix. Just make sure they’re thawed so they don’t water down the creamy sauce.
If you like a little kick, a pinch of poultry seasoning or Italian seasoning can add depth without overpowering the dish.
And if you want it extra cheesy, no one’s stopping you from throwing in a handful of shredded mozzarella or swapping the cheddar for Monterey Jack.
How to Make Chicken Noodle Casserole
Follow along with my simple step-by-step instructions to learn how to make chicken noodle casserole in your home kitchen.
- Put the egg noodles in a large pot of salted boiling water. Cook for two minutes less than the package directions for al dente.
- Drain and rinse in cold water and set aside until needed.
- Preheat the oven to 350 degrees F and grease a 13-inch baking dish.
- Place the unsalted butter in a large pot over medium heat.
- When the butter is melted, add the all-purpose flour to the pot.
- Stir to combine. Cook for 2-3 minutes to cook the raw flavor out of the flour. This is the roux. Don’t let it burn or get dark.
- Add the chicken broth, one cup at a time, to the roux, whisking to combine.
- Add the milk and sour cream to the sauce.
- Whisk to combine and heat for 2-3 minutes until the cream sauce thickens to the consistency of a creamy soup.
- Remove from the heat, and add the salt, black pepper, onion powder, and garlic powder to the sauce.
- Whisk until the seasoning is evenly mixed through the sauce.
- Combine the chicken, cheddar cheese, parmesan, peas, carrots, and cooked egg noodles in the sauce and stir everything together.
- Pour the mixture into the prepared baking dish.
- Sprinkle the remaining cheddar cheese over the top of the casserole.
- Place the dish on the center rack of the preheated oven and bake for 30-40 minutes until golden brown, hot, and bubbly.
- Cool for 10 minutes before serving.
Perfect for weeknight dinners, cold weather cravings, or any night you need to feed a crowd without a fuss. After your first bite of our chicken noodle casserole, you’ll swear your family’s been making this for generations, even if you know you just found it today.
How to Store and Reheat
Leftover chicken noodle casserole can be stored in an airtight container in the fridge for up to 4 days.
To reheat, scoop portions into a baking dish, cover with foil, and warm in a 350°F oven until heated through. The microwave works just fine for quicker reheating. Add a splash of broth or cream to loosen it up and keep it nice and creamy.
To freeze, let the casserole cool completely, then wrap it tightly in plastic wrap, followed by foil. It’ll keep in the freezer for up to 2 months. Thaw overnight in the fridge before reheating as usual.
Recipe FAQs
If you’re in a pinch, swap the roux, broth, milk, and sour cream for two cans of cream soup, such as cream of chicken, celery, or mushroom. It’ll still work, but you’ll miss out on the richer flavor and silkier texture that comes from building the sauce from scratch. If you’re using condensed soup, just add a cup of milk or broth to loosen it up before adding everything else.
You can halve all the ingredients and use an 8-inch baking dish instead of a 9×13. You can also make the full recipe, bake it in two smaller pans, and freeze one for later.
Absolutely. Swap the chicken for sautéed mushrooms, white beans, or a plant-based chicken substitute, and use vegetable broth instead of chicken broth.
More Recipes You’ll Love!
Chicken Noodle Casserole Recipe
Equipment
- 9×13 baking dish
Ingredients
- 12 ounces egg noodles -cooked al dente per package instructions
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- ½ teaspoon table salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 cups chicken broth
- 1 cup whole milk
- ¾ cup sour cream
- 2 cups cheddar cheese -shredded
- ½ cup parmesan cheese -grated (or locatelli romano cheese)
- 3 cups cooked chicken -mix of white and dark meat – chopped or pulled (rotisserie chicken is perfect for the reicpe)
- 12 ounces peas and carrots -frozen
- fresh Italian parsley -finely chopped for garnish
Instructions
- Put the egg noodles in a large pot of salted boiling water. Cook for two minutes less than the package instructions for al dente.
- Drain and rinse in cold water and set aside until needed.
- Preheat the oven to 350 degrees F.
- Place the unsalted butter in a large pot over medium heat.
- When the butter is melted, add the all-purpose flour to the pot and stir to combine. Cook for 2-3 minutes to cook the raw flavor out of the flour. This is the roux. Don't let it burn or get dark.
- Add the chicken broth, one cup at a time, to the roux, whisking to combine. When all of the broth has been incorporated.
- Add the milk and sour cream to the sauce, heat for 2-3 minutes until the sauce is thickened to the consistency of a cream soup.
- Remove from the heat, and the salt, black pepper, onion powder, and garlic powder to the sauce. Whisk to combine and set aside until needed.
- Add 1½ cups of shredded cheddar cheese, parmesan cheese, chicken, peas and carrots, and egg noodles to the sauce. Stir to combine
- Pour the mixture into the buttered casserole dish.
- Sprinkle the remaining cheddar cheese on top of the mixture.
- Place the dish on the center rack of the preheated oven and bake for 30-40 minutes until golden brown, hot, and bubbly.
- Cool for 10 minutes before serving.
- Garnish with chopped parsley and serve.
Leave a Comment