Name: Chicken Noodle Casserole
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: 3 cups uncooked extra broad egg noodles; 3 tablespoons olive oil, divided; 2 tablespoons unsalted butter; 1/3 cup all-purpose flour; 2 cups milk; 2 cups low sodium chicken broth, divided; 1 tablespoon cornstarch; 2 teaspoons chicken bouillon; 1 1/2 teaspoons Dijon mustard; 1 1/2 teaspoons Worcestershire sauce; 1 tsp EACH onion powder, garlic powder, dried parsley, salt; 1/2 tsp EACH pepper, dried thyme; 8 oz. (2 packed cups) freshly shredded sharp cheddar cheese, divided; 3 oz. (1 packed cup) freshly shredded Gruyere cheese; 1/2 cup full fat sour cream; 2 1/2 cups shredded rotisserie chicken; 1 12-ounce bag frozen peas and carrots, thawed; 3/4 cup panko breadcrumbs; 1 tablespoon melted butter; 1 tablespoon extra virgin olive oil

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Chicken Noodle Casserole is a cozy dish that embodies comfort food at its finest. With its creamy sauce and tender noodles, it’s like a warm embrace on a chilly evening. The combination of egg noodles, rotisserie chicken, and a rich cheese sauce makes every bite downright delicious. This recipe strikes the perfect balance between being indulgent yet straightforward, making it a go-to for busy weeknights or weekend gatherings.

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I remember the first time I prepared Chicken Noodle Casserole for my family. The kitchen filled with the fragrant aroma of bubbling cheese and chicken, and when it came out of the oven, it was a complete hit! Everyone gathered around the table with eager anticipation, and as they took their first bites, their smiles said it all. This dish is not only easy to make but also a crowd-pleaser, whether you’re serving it at a dinner party or a casual family meal. I can’t wait for you to try it!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chicken Noodle Casserole
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chicken Noodle Casserole

Why You’ll Love This Recipe

Simple & Quick: With a prep time of just 30 minutes, you’ll have a delicious meal ready in no time.
Irresistible Flavor: The combination of sharp cheddar and Gruyere cheese creates a rich, creamy texture that’s absolutely satisfying.
Eye-Catching Appeal: Topped with golden-brown panko, this casserole is as beautiful as it is tasty.
Flexible Serving: Perfect for dinner, potluck gatherings, or even as a comforting lunch the next day.
Diet-Friendly Options: Easily adapt this dish by using gluten-free noodles or vegan cheese for dietary needs.

Ingredients You’ll Need

3 cups uncooked extra broad egg noodles: The star of the show! Use extra broad for that delightful chewiness.
3 tablespoons olive oil, divided: Adds flavor and helps prevent sticking.
2 tablespoons unsalted butter: For a rich flavor and to create our roux.
1/3 cup all-purpose flour: This is essential for thickening our cheesy sauce.
2 cups milk: Whole milk gives the best creamy texture, but you can substitute with any kind of milk you prefer.
2 cups low sodium chicken broth, divided: Using low sodium helps control the saltiness of the dish.
1 tablespoon cornstarch: To further thicken the sauce and achieve that perfect creamy consistency.
2 teaspoons chicken bouillon: A little boost of flavor for the sauce.
1 1/2 teaspoons Dijon mustard: Adds a subtle tang that complements the cheddar perfectly.
1 1/2 teaspoons Worcestershire sauce: Enhance depth of flavor—it’s a small addition with a huge impact.
1 tsp EACH onion powder, garlic powder, dried parsley, salt: These spices bring warmth and aromatics without overpowering.
1/2 tsp EACH pepper, dried thyme: For a bit of heat and an herby note.
8 oz. (2 packed cups) freshly shredded sharp cheddar cheese, divided: The ultimate comfort cheese, it melts beautifully and adds sharpness.
3 oz. (1 packed cup) freshly shredded Gruyere cheese: This cheese adds an exquisite nuttiness and helps create that gooey texture.
1/2 cup full-fat sour cream: This adds tanginess and richness to the dish.
2 1/2 cups shredded rotisserie chicken: Pre-cooked and flavorful, this saves time and adds great taste.
1 (12-ounce) bag frozen peas and carrots, thawed: Adds color, nutrition, and some texture to the casserole.
3/4 cup panko breadcrumbs: Adds that perfect crunchy topping.
1 tablespoon melted butter: To mix with the panko for that golden crisp.
1 tablespoon extra virgin olive oil: Also for the panko to ensure a delightful crunch.

How to Make Chicken Noodle Casserole

Prep the Oven and Dish: Preheat your oven to 350°F (175°C). Lightly spray a 9×13 baking dish with nonstick cooking spray; this helps prevent sticking and makes cleanup easier.
Cook Noodles: Bring a large pot of salted water to boil and cook the extra broad egg noodles only about 1-2 minutes short of al dente, which is around 4 minutes for my package. They should be slightly chewy since they’ll cook more in the oven. Drain and rinse under cold water to stop the cooking process, then toss with a little olive oil to prevent sticking. Set aside.
Make the Roux: In a large Dutch oven, melt 2 tablespoons of unsalted butter alongside 3 tablespoons of olive oil over medium heat. Whisk in the all-purpose flour and cook while stirring for 2 minutes to form a roux.
Thicken the Sauce: Reduce the heat to low, gradually whisk in the milk and 1 cup of the chicken broth little by little, mixing between each addition until smooth. In a separate bowl, whisk the cornstarch into the remaining 1 cup of chicken broth and then whisk this mixture into the sauce. Add in the chicken bouillon, Dijon mustard, Worcestershire sauce, and all the spices. Bring the sauce to a bubbly boil while continuously whisking, then lower the heat to a simmer until it thickens, which should take about 5-7 minutes.
Add the Cheeses: Remove the saucepan from heat. Stir in 1 cup of the shredded sharp cheddar cheese a handful at a time until melted. Do the same with the Gruyere cheese, ensuring it melts smoothly into the sauce. Lastly, fold in the sour cream until fully blended.
Combine Everything: In this stage, mix in the shredded rotisserie chicken along with the thawed peas and carrots. Gently fold in the cooked noodles until everything is well-coated with the creamy mixture. Transfer this delicious combo to your prepared baking dish. Top it with the remaining 1 cup of cheddar cheese.
Prepare the Panko Topping: In a separate skillet, melt 1 tablespoon of butter with 1 tablespoon of extra virgin olive oil. Add the panko breadcrumbs, stirring to coat. Cook for a few minutes until golden brown. Then, evenly sprinkle this crunchy topping over the cheese in the baking dish.
Bake: Cover your casserole with foil and bake at 350°F for about 30 minutes until hot and bubbling. For a finishing touch, uncover and broil for a couple of minutes until the top is golden brown and crispy.

Storing & Reheating

Once your Chicken Noodle Casserole has cooled, store any leftovers in airtight containers in the fridge for up to 3-4 days. If you want to keep it longer, you can freeze the casserole for up to 3 months. To reheat, simply take it out of the fridge or freezer, and warm it in your oven at 350°F until heated through, about 20-30 minutes for refrigerated and around 45-60 minutes for frozen. Keep in mind that while it will still taste delicious, the texture may change slightly after freezing—refreshing it with a sprinkle of cheese on top can help.

Chef’s Helpful Tips

Ensure your butter is melted but not browned when making the roux; browning can change the flavor profile.
If the sauce seems too thick, add a splash more chicken broth to loosen it up to your liking.
Use room temperature sour cream for a smoother blend into the cheesy sauce.
To save time, prepare the casserole a day ahead and store it in the fridge before baking it off when you’re ready.
Feel free to customize by adding other vegetables like bell peppers or spinach for extra nutrients and color.

Chicken Noodle Casserole is not just simple to make; it’s a dish bursting with flavor and warmth that’s perfect for any occasion. Grab your favorite ingredients, gather your loved ones, and enjoy creating this comforting meal together.

Recipe FAQs

Can I use fresh chicken instead of rotisserie chicken?

Absolutely! You can cook and shred fresh chicken breasts or thighs. Just season and bake them until cooked through, then shred. It’ll take a little more time, but it will be just as delicious!

How can I make this recipe healthier?

To make a healthier version, consider swapping the egg noodles for whole wheat or gluten-free alternatives. You can also use low-fat milk and reduced-fat cheese to cut down on calories while maintaining flavor.

Can I add more vegetables to Chicken Noodle Casserole?

Definitely! This dish is adaptable, and you can add various vegetables like bell peppers, broccoli, or even mushrooms. Just make sure to sauté them slightly before adding to the casserole to ensure they’re tender.

How long does it take to bake from frozen?

If baking from frozen, extend the baking time to about 60-75 minutes. Just be sure to cover with foil (to prevent over-browning) for the first 30 minutes. It’s a great time-saver knowing you have a delicious meal ready to just pop in the oven!

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Chicken Noodle Casserole