Chicken Noodle Casserole
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
8 servings
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Calories
444 kcal
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Course
Main Course, Dinner
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Cuisine
American
Chicken Noodle Casserole
Description
Chicken Noodle Casserole features softened onions, celery, and carrots cooked in butter as the flavor base. A roux is made by adding flour and seasonings, then chicken broth and milk to form a rich sauce. Cream cheese and sharp cheddar cheese are melted into the sauce, adding creaminess and depth. Egg noodles are cooked just shy of al dente before being combined with chicken, peas, and the cheese sauce.
The casserole is topped with a mixture of shredded cheddar and panko breadcrumbs blended with melted butter, which forms a crisp, golden crust during baking. This method results in a creamy interior balanced by a crunchy topping. The dish can be prepared ahead and baked when needed.
This casserole works well as a hearty main course and pairs nicely with a simple green salad or steamed vegetables. Leftovers can be stored refrigerated for up to four days and reheated thoroughly before serving.
Ingredients
- 2 tablespoons butter salted
- 1 small onion diced
- 2 ribs celery diced
- 2 medium carrot diced
- 6 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon poultry seasoning
- ½ teaspoon salt
- ¼ teaspoon thyme dried leaves
- ¼ teaspoon black pepper to taste
- 3 cups chicken broth
- 1 cup milk
- 4 ounces cream cheese block, not spreadable
- 1 cup cheddar cheese 4 oz, shredded sharp
- 15 ounces egg noodles 1 package, medium size
- 4 cups chicken or chopped chicken, cooked shredded
- 1 ½ cups peas thawed, frozen
Topping
- ½ cup cheddar cheese 2 oz, shredded
- ⅔ cup panko bread crumbs
- 2 tablespoons butter melted
Instructions
- Preheat the oven to 350°F. Grease a 9x13 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
- If using medium pasta shapes like penne or rotini, reduce the pasta to 12 ounces.
- Carrots, celery, and onions can be replaced with 1 teaspoon onion powder and 2 cups of thawed frozen mixed vegetables.
- Store leftovers in the refrigerator for up to four days and reheat thoroughly before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Calories | 444 | 22% |
| Carbohydrates | 18g | 6% |
| Protein | 28g | 56% |
| Fat | 28g | 43% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 107mg | 36% |
| Sodium | 372mg | 16% |
| Potassium | 487mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 4910IU | 98% |
| Vitamin C | 13.3mg | 15% |
| Calcium | 243mg | 24% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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