Chicken Noodle Casserole From Scratch

Chicken noodle casserole is the ultimate cozy, cold-weather casserole that everyone wants to come home to.

Tender pieces of cooked chicken are cooked with veggies and egg noodles in a creamy sauce baked under a crispy, cheesy topping.

Chicken Noodle Casserole in the casserole dish with a spoon

This chicken noodle casserole is made from scratch, yet it’s easy to make.
It’s made with ingredients you likely have on hand.
Use leftover cooked chicken and veggies from the fridge to stretch the budget.

noodles , flour , peas , seasonings , cheese , onion , breadcrumbs , broth , carrot , celery , chicken , butter , cream cheese , salt and pepper with labels to make Chicken Noodle Casserole

Ingredients in Chicken Noodle Casserole

Chicken: Rotisserie chicken is a great way to save time, but you can also bake chicken breasts or use leftovers.

Vegetables: I use lots of veggies that add both nutrition and flavor. Celery, onions, carrots, and peas are the basics, but feel free to add what you love or have on hand. Frozen vegetables can be used in place.

Noodles: This recipe uses egg noodles for the perfect texture. Other types of pasta can be used as well, be sure to check the notes because the amount will vary slightly.

Sauce: The creamy sauce is both easy and delicious. Chicken broth adds flavor, and milk and cream cheese add a creamy texture.

Topping: Panko and cheddar cheese are what you need for a perfectly browned topping that stays extra crispy even as leftovers.

Variations

Broccoli, cauliflower, sliced mushrooms, or a bag of mixed veggies will add color and flavor to the chicken noodle casserole.
Short on time? Use a couple of cans of cream of chicken, cream of celery, or cream of mushroom soup in place of the milk and cream cheese.
You can also make a homemade breadcrumb topping or use crushed saltines or Ritz crackers.

adding vegetables with seasoning and flour to make Chicken Noodle Casserole

adding cheese and cream cheese to broth and vegetable mixture to make Chicken Noodle Casserole

How to Make Chicken Noodle Casserole

Chicken and noodle casserole is the ultimate cozy, cold-weather casserole that everyone wants to come home to.

Soften veggies: Cook the veggies until tender. Add flour and seasonings.
Make sauce: Whisk in the milk and broth and cook until thickened. Stir in cheese.
Combine: Combine cooked noodles, vegetables, and chicken. Spread into a prepared casserole dish.
Bake: Add the buttery Panko topping and bake (recipe below) until browned and bubbly.

Storing Chicken Noodle Casserole

Keep leftover chicken noodle casserole in a covered container in the refrigerator for up to 4 days and reheat portions in the microwave.
Freeze portions in freezer-safe containers for up to one month and thaw overnight in the refrigerator.
Freeze a fully baked casserole by lining the casserole dish with foil before baking and allowing it to fully cool before freezing. Once frozen, lift the casserole out of the dish and wrap it tightly with foil and then plastic wrap for up to 6 months.

More Comforting Casseroles

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Chicken Noodle Casserole

A comforting casserole with noodles, chicken, and veggies in a creamy and cheesy sauce.

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 8 servings

Preheat the oven to 350°F. Grease a 9×13 baking dish and set aside. Fill a large pot with water and bring to a boil.
In a medium saucepan, add 2 tablespoons butter and melt over medium heat. Stir in onion, celery, and carrot, cooking until softened, about 5 minutes.
Add flour, garlic powder, poultry seasoning, salt, thyme, and pepper, and cook for an additional 2 minutes.
Gradually add broth and milk, whisking after each addition until smooth. Cook over medium heat until bubbly and thickened.
Remove from the heat and stir in cream cheese and cheddar cheese until melted and smooth.
Cook the egg noodles 1 minute less than directed on the package. Drain well. Combine chicken, noodles, peas, and sauce. Transfer the mixture to the prepared baking dish.
Combine topping ingredients and sprinkle over noodles.
Bake for 25 to 30 minutes or until heated through and golden on top.

If using medium pasta shapes such as penne, bow ties (farfalle), or rotini, reduce the amount to 12 oz.
Carrots, celery, and onions can be replaced with 1 teaspoon onion powder and 2 cups of frozen mixed vegetables, thawed.
Leftovers can be refrigerated for up to 4 days.

4.91 from 66 votes

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Chicken, Dinner, Pasta

Cuisine American

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