Chicken Noodle Casserole Recipe
Our creamy, cheesy Chicken Noodle Casserole is loaded with comfort and flavor. Big smiles, second helpings, and clean plates guaranteed.
Equipment
- 9x13 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.
Notes
Can I Change Up the Recipe?
Absolutely. We make our Chicken Noodle Casserole recipe with rotisserie chicken, but any kind of cooked chicken will work just fine. Leftover grilled or roasted chicken is great, and 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.
Can I make this chicken noodle casserole with canned soup instead of the homemade sauce?
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.
How can I scale down the recipe without messing it up?
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.
Can I make it vegetarian without losing all the flavor?
Absolutely. Swap the chicken for sautéed mushrooms, white beans, or a plant-based chicken substitute, and use vegetable broth instead of chicken broth.
Nutrition
Calories: 544kcalCarbohydrates: 42gProtein: 32gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 140mgSodium: 749mgPotassium: 428mgFiber: 3gSugar: 3gVitamin A: 4779IUVitamin C: 5mgCalcium: 372mgIron: 2mg
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