PrintUltimate Creamy Chicken Noodle Casserole (Rotisserie Shortcut Included)
This is the ultimate comfort food: a creamy, cheesy chicken noodle casserole with a satisfyingly crisp topping. You can make this family favorite using rotisserie chicken for a quick weeknight dinner or from scratch.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 12 ounces egg noodles
- 3 cups cooked chicken, shredded (use rotisserie chicken for ease)
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 2 cans (10.5 ounces each) condensed cream of chicken soup
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup frozen peas and carrots mix
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter (for topping)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Cook the egg noodles according to package directions until al dente. Drain well and set aside.
- While the noodles cook, prepare the creamy sauce. In a large saucepan over medium heat, melt the 1/2 cup of butter.
- Whisk in the flour and cook for one minute, stirring constantly to create a roux.
- Gradually whisk in the cream of chicken soup and milk until the mixture is smooth.
- Stir in the salt, pepper, and garlic powder. Bring the sauce to a gentle simmer, stirring until it thickens slightly, about 3 to 5 minutes. Remove from heat.
- Stir the cooked chicken, drained noodles, frozen vegetables, and 1 1/2 cups of the shredded cheddar cheese into the sauce until everything is evenly coated.
- Pour the mixture into your prepared baking dish.
- In a small bowl, combine the panko breadcrumbs with the 2 tablespoons of melted butter. Sprinkle the breadcrumbs evenly over the casserole mixture. Top with the remaining 1/2 cup of cheddar cheese.
- Bake for 20 to 25 minutes, or until the casserole is bubbly and the topping is golden brown and crisp.
- Let the casserole rest for 5 minutes before you serve it.
Notes
- For a ‘from scratch’ option, replace the cream of chicken soup with 1 1/2 cups of homemade cream sauce made from chicken broth, milk, and seasonings.
- If you prefer a stronger onion flavor, sauté 1/4 cup of finely diced onion in the butter before adding the flour for the roux.
- This recipe works well for make-ahead meals. Assemble the entire casserole, cover it, and refrigerate for up to 24 hours. Add about 10 minutes to the baking time if baking straight from the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5
- Sodium: 850
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 40
- Fiber: 2
- Protein: 35
- Cholesterol: 110