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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.
We Love This Casserole Because…
- 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.
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.
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.
Need A Shortcut?
This is an easy from-scratch favorite but if you need a quick shortcut, try my Cheesy Chicken Casserole
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
Did you enjoy this Chicken Noodle Casserole? Leave a comment and rating below.
Chicken Noodle Casserole
Ingredients
- 2 tablespoons salted butter
- 1 small onion diced
- 2 ribs celery diced
- 2 medium carrots diced
- 6 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon poultry seasoning
- ½ teaspoon salt
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon black pepper to taste
- 3 cups chicken broth
- 1 cup milk
- 4 ounces cream cheese block, not spreadable
- 1 cup shredded sharp cheddar cheese 4 oz
- 15 ounces medium egg noodles 1 package
- 4 cups cooked shredded chicken or chopped chicken
- 1 ½ cups frozen peas thawed
Topping
- ½ cup shredded cheddar cheese 2 oz
- ⅔ cup Panko bread crumbs
- 2 tablespoons melted butter
Instructions
- 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.
Notes
Nutrition Information
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I made this tonight and separated it into 6 individual ramekins. I am going to freeze three and enjoy three for lunches this week. The house smells amazing!
How many servings would this chicken noodle casserole yield?
This recipe makes 8 servings.
Thanks for the tasty and easy recipes.
Thank you, Barbara!
Of the many, many, many, many recipes from which to choose to make, I choose this one. One question…since I’ll be leaving out the peas, do I have to replace it with something else or will the casserole be fine without any addition? Thank you so very much.
You can just leave the peas out or add extra celery & carrots. Either way should be fine.
Thank you, thank you for a recipe that looks delicious and doesn’t contain canned cream of something soup! The canned soup shortcut seems to be all the rage in casseroles and crockpot meals, and I now skip recipes that contain it. I just love it when I find a recipe made the “old-fashioned” way. Can’t wait to try this!
Hi Holly,
What a beautiful thing to do for your friend and the Chicken Noodle Casserole looks amazing. Hope you are having a great week and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Donation sent to them along with hugs, prayers, and love!
Holly! Your post is the best!! I am so glad I got to “meet” you and work with you on this project. Thank you so much for your help and this freaking amazing Chicken Noodle Casserole. It looks like it needs to get in my face.
This.Is.Comfort.Food. Oh my goodness! I cannot wait to make this! And I LOVE that it’s from scratch! What better meal to take to a friend or family member than something wholesome and made with so much love!
I’ve loved working on this project – Ashley is such a wonderful inspiration! I hope that our efforts make a difference!
Have a great day!
This looks SO delicious- the perfect comfort food for a rainy day (which we are getting a lot of right now- April showers!). My husband would love this. I’m definitely pinning for later. Thanks for sharing!
I stopped by from The Scoop.
A casserole similar to this is one of the very first recipes my mom ever taught me to make. It was a blessing to participate in this great event with you!
This looks every sort of amazing!
Another reason I love the blogging community! It is so powerful! And what is more comforting than a chicken noodles?!
We are so blessed to have one another! <3
This casserole looks so creamy and comforting! :) I am so happy to be joining in with you and the other amazing bloggers who signed up to help share Ashley’s and her family’s story. <3
Thank you Carrie!
Yum! Ultimate comfort food. Looks amazing!
Beautiful Chicken Noodle Casserole, beautiful post Holly. Ashley, Ryan and Miles are in my thoughts and prayers.
Thank you Allie!
Delicious recipe Holly! This is comfort food at it’s best!
This is basically the definition of comfort food. Pinning! Looks delicious.
Thank you Ashley!
Nothing more comforting than Chicken Noodle! Love all the colors of the veggies too! Great working with you on this!
Thank you Lisa!
I am saving this recipe for next Lent when the hubby begs for a tuna noodle casserole! It looks perfect. So glad to be joining you in helping the Wagners today!
Using tuna instead of chicken, of course :)