4.75 from 31 votes
Review Recipe


Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 servings
Author Holly Nilsson
Course Dinner
Cuisine American
A comforting recipe with noodles, chicken and veggies in an easy and creamy sauce.
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  • 2 tablespoons butter
  • 1 small onion diced
  • 1 1/2 cups each sliced celery & carrots
  • 6 tablespoons flour
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon thyme
  • pepper to taste
  • 3 cups reduced sodium chicken broth ready to serve
  • 1 cup milk
  • 4 oz cream cheese block, not spreadable
  • 1 cup cheddar cheese
  • 1 package medium egg noodles 15oz
  • 4 cups cooked chicken
  • 1 1/2 cups frozen peas
  • 1/4 cup finely diced red pepper
  • 2 tablespoons melted butter
  • 1/2 cup shredded cheddar cheese
  • 2/3 cup Panko bread crumbs

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  1. Preheat oven to 350 degrees.
  2. Add 2 tablespoons butter to a large saucepan. Cook onion, celery & carrot until softened, about 5 minutes. Stir in flour, thyme, pepper and poultry seasoning and cook an additional 2 minutes.
  3. Add milk and broth. Cook over medium heat until bubbly. Remove from heat and stir in cream cheese & cheddar cheese until melted and smooth.
  4. Cook noodles 1 minute less than directed on the package. Drain. Combine chicken, noodles, red pepper, peas, and sauce. Pour into a greased 9×13 pan. Combine topping ingredients and sprinkle over noodles.
  5. Bake 30-35 minutes or until heated through.
Nutrition Information
Calories: 444, Fat: 28g, Saturated Fat: 13g, Cholesterol: 107mg, Sodium: 372mg, Potassium: 487mg, Carbohydrates: 18g, Fiber: 2g, Sugar: 5g, Protein: 28g, Vitamin A: 4910%, Vitamin C: 13.3%, Calcium: 243%, Iron: 2.3%

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

Keyword chicken noodle casserole