Chicken Noodle Casserole

This creamy Chicken Noodle Casserole is made with chicken breasts, onions, carrots, broccoli, garlic, and egg noodles in a luscious creamy chicken sauce, all topped with buttery breadcrumbs and cheddar cheese. It is always a welcome sight on the dinner table and a tried and true family comfort food favorite.

This hearty casserole is a meal in itself, but sometimes I serve it with Homemade Biscuits and a glass of dry white wine like Chenin Blanc or Sauvignon Blanc.

How to make Chicken Noodle Casserole

Start by browning your chicken in a little bit of oil in a large pot over medium heat. Then plate the chicken and set it aside for a little bit. While the chicken is browning, bring a pot of water to boil. Cook the egg noodles according to package instructions and drain well.

Now add a little more oil to the pot that you cooked the chicken in. Add the onions and carrots, cooking until the onions are soft. Reduce the heat to low and add the garlic. Cook for about 1 minute, stirring constantly. Now plate the vegetables and set them aside. Then melt the butter in the pot over medium-low heat. Whisk in the flour and continue cooking for a couple of minutes while whisking. Now slowly whisk in the chicken broth and milk, alternating between the two. Then whisk in the poultry seasoning, black pepper, and nutmeg. Continue cooking until smooth and slightly thickened. Season with salt and pepper to taste.

Meanwhile, steam the broccoli in the microwave. Add the cooked chicken, cooked veggie mixture, drained egg noodles, and broccoli to the creamy chicken sauce and stir to coat. Then spoon into a baking dish, top with half the shredded cheese. Combine the melted butter and bread crumbs and sprinkle over the cheese. Then top with the rest of the shredded cheese. Pop into a preheated oven for about 15-20 minutes or until the cheese is melted and the casserole is lightly browned. Garnish with chopped fresh parsley.

Helpful Recipe Tips

• Cut your chicken into small thin bite-size pieces versus chunks. They will cook through faster and more evenly.
• In a hurry, substitute already-cooked rotisserie chicken.
• This is a little more work than the canned soup version of this casserole, but it tastes so much better. Canned soup is so bland to me, and it all tastes the same.
• You can use Panko breadcrumbs, Italian breadcrumbs, or even homemade breadcrumbs.
• For a change of pace, swap out the cheddar cheese for gouda, gruyere, or edam.
• Other veggies to add include frozen peas, blanched green beans, or corn.
• Also delicious topped with crushed Ritz Crackers mixed with a little melted butter, a sprinkle of garlic powder, and a sprinkle of onion powder. 
• Bake just until the cheese is melted, the top is lightly browned, and the casserole is heated through. Do not overbake; the noodles will become overcooked and soak up too much of the sauce.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power until heated through.
• To freeze first, cool completely. Then double wrap in plastic wrap, followed by a layer of aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight. Reheat in the microwave at reduced power or in the stove on low heat.

Can you make this casserole with canned cream soup?

Yes, you sure can! Simply cook your chicken, onions, carrots, garlic, and egg noodles as directed in the recipe. Then add two (10-ounce) cans of cream of chicken soup, cream of mushroom soup, or cream of celery soup to a large bowl. Stir in the seasoning and the spices. Now add the cooked chicken, vegetables, and egg noodles to the bowl stirring gently to combine. Spoon the mixture into a casserole dish and top with the cheese and breadcrumbs. Bake in a preheated oven as directed.

How to cut the chicken for this and other recipes

Boneless skinless chicken always cooks quicker and more evenly when cut into thin bite-size pieces instead of chunks. Place the chicken breast on a cutting board and hold the meat steady with your noncutting hand. Curl your fingertips up under your knuckles to keep them safe. Then using a sharp knife, start cutting at an angle cutting thin slices that are about 1/4 to 1/3 inch thick. You can shift the chicken to a different angle and start cutting to keep the pieces from getting too long. With a little practice, you will get really good at this.

More chicken recipes you will love!

Chicken Noodle Casserole Recipe

No canned soup homemade Chicken Noodle Casserole with onions, carrots, and broccoli in an easy to make smooth and creamy sauce. All topped with sharp cheddar and buttery breadcrumbs and baked to perfection. 

5 from 8 votes

Print Pin Rate

Course: main meal chicken

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Servings: 4 servings

Calories: 903kcal

Author: Beth Pierce

Ingredients

• 2-3 tablespoons vegetable oil
• 1 1/4 lb. boneless skinless chicken breasts cut in bite size pieces
• 8 ounces wide egg noodles
• 1 medium onion chopped
• 2 carrots peeled and chopped
• 3 cloves garlic minced
• 3 tablespoons butter
• 3 tablespoons all purpose flour
• 2 ½ cups chicken broth low sodium
• 3/4 cup whole or 2% milk
• ½ teaspoon poultry seasoning
• ¼ teaspoon fresh ground black pepper
• ⅛ teaspoon nutmeg
• Salt to taste
• 1 crown broccoli steamed and chopped
• 1 cup cheddar cheese
• 2 tablespoons melted butter
• ⅔ cup breadcrumbs

Instructions

• Preheat oven to 375 degrees. Spray a 9x13 inch baking dish with nonstick cooking spray. 
• Heat 2 tablespoons oil in large pot over medium heat. Brown chicken on both sides.  Plate it and set it aside for a little bit.
• Meanwhile cook the egg noodles according to package instructions and drain well.   
• If necessary add remaining tablespoon oil to the pot that you cooked the chicken in. Add the onions and carrots cooking until the onions are soft; approximately 7 minutes.  Reduce the heat to low and add the garlic. Cook for 1 minute stirring constantly. Plate the veggies and set them aside.
• Melt the butter in the pot over medium low heat. Whisk in the flour and continue cooking for 2-3 minutes while whisking. Slowly whisk in the chicken broth and milk alternating between the two. Whisk in the poultry seasoning, black pepper, and nutmeg. Continue cooking until smooth and slightly thickened. Season with salt and pepper to taste. 
• Meanwhile steam the broccoli in the microwave for 2-2 1/2 minutes.  Add the cooked chicken, cooked veggies, cooked egg noodles, and broccoli to the chicken sauce and stir gently to coat. Spoon into a 9x13 inch casserole dish, top with half the shredded cheese. Combine the melted butter and breadcrumbs and sprinkle over the cheese. Then top with the remaining shredded cheese. Bake for 15-20 minutes or until the cheese is melted and the casserole is lightly browned. 

Notes

• Cut your chicken into small thin bite size pieces versus chunks. They will cook through faster and more evenly.
• This is a little more work than the canned soup version of this casserole but it tastes so much better. Canned soup is so bland to me and it all tastes the same.
• You can use Panko breadcrumbs, Italian breadcrumbs, or even homemade breadcrumbs.
• For a change of pace swap out the cheddar cheese for gouda, gruyere, or edam.
• Bake just until the cheese is melted, the top is lightly browned, and the casserole is heated through. Do not overbake as the noodles will become overcooked and soak up too much of the sauce.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at a reduced power until heated through.  

Nutrition

Calories: 903kcal | Carbohydrates: 79g | Protein: 57g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 210mg | Sodium: 740mg | Potassium: 1556mg | Fiber: 8g | Sugar: 10g | Vitamin A: 6923IU | Vitamin C: 142mg | Calcium: 422mg | Iron: 4mg

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