4.9 from 198 votes
Chicken Noodle Casserole
A comforting casserole with noodles, chicken, and veggies in a creamy and cheesy sauce.
Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 8 servings
Calories: 444 kcal
Course:
Main Course , Dinner
Cuisine:
American
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 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.
Cup of Yum
Notes
- 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.
Nutrition Information
Calories
444
(22%)
Carbohydrates
18g
(6%)
Protein
28g
(56%)
Fat
28g
(43%)
Saturated Fat
13g
(65%)
Cholesterol
107mg
(36%)
Sodium
372mg
(16%)
Potassium
487mg
(14%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
4910IU
(98%)
Vitamin C
13.3mg
(15%)
Calcium
243mg
(24%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 444
% 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.