This Classic Chicken Noodle Casserole is the perfect comfort food! It’s packed with tender chicken, noodles, and a creamy sauce that hugs each bite. Yum!
Honestly, it’s a one-pan wonder that makes dinner super easy. I love to top mine with a sprinkle of crunchy breadcrumbs for that extra crunch. What’s not to love?
Making this casserole is super simple! Just mix everything together, pop it in the oven, and let it bake while you kick back. It’s great for busy nights!
Key Ingredients & Substitutions
Chicken: Cooked chicken breast is perfect for this dish. Rotisserie chicken is a time-saver and adds great flavor. You can also use leftovers from another meal or even turkey if you have it on hand.
Egg Noodles: These are the classic choice, but if you’re out, you can use any pasta you have, like fusilli or penne. Just adjust cooking times accordingly!
Vegetables: Carrots, celery, and onion give a nice flavor and texture. Feel free to swap them with frozen mixed veggies, green peas, or other chopped veggies you like.
Sour Cream: It adds creaminess, but you can use plain Greek yogurt as a healthier option. It will still keep that tangy taste!
Cheddar Cheese: Sharp cheddar is my favorite for depth of flavor. You could substitute with Monterey Jack or any cheese that melts well, like mozzarella.
How Do You Make a Creamy Sauce Without Lumps?
Creating a smooth sauce is key to the casserole’s success. Follow these simple steps to avoid lumps:
- After cooking the veggies, sprinkle the flour evenly and stir it in immediately. This prevents clumping.
- Gradually add the milk and broth while whisking constantly. This helps incorporate the liquids smoothly.
- Cook the sauce on medium heat, stirring frequently, until it thickens. Don’t rush this step!
If you notice lumps, you can always whisk more vigorously or pour it through a fine mesh sieve for a smoother texture.
Classic Chicken Noodle Casserole
Ingredients You’ll Need:
- For the Casserole:
- 3 cups cooked chicken breast, shredded or chopped
- 8 ounces egg noodles (about 4 cups cooked)
- 1 cup carrots, finely chopped
- 1/2 cup celery, finely chopped
- 1 small onion, finely chopped
- For the Sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk (whole milk recommended)
- 1 cup chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon dried thyme or poultry seasoning
- 1 cup shredded sharp cheddar cheese (plus 1/2 cup for topping)
- 1/2 cup sour cream
- For the Topping:
- 1/2 cup panko breadcrumbs
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious casserole takes about 15 minutes to prepare and 25-30 minutes to bake, for a total of around 45-50 minutes. It’s quick to put together, making it perfect for busy weeknights!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Lightly grease a casserole dish with cooking spray or butter to prevent sticking.
2. Cook the Noodles:
Cook the egg noodles according to the package instructions until they are al dente. Drain them well and set aside while you prepare the sauce.
3. Sauté the Vegetables:
In a large skillet over medium heat, melt the butter. Add the chopped onions, carrots, and celery. Sauté these veggies until they’re softened, which should take about 5 minutes.
4. Make the Roux:
Sprinkle the flour over the sautéed vegetables and stir constantly for 1-2 minutes. This will help form a roux, which is the base for your creamy sauce.
5. Create the Sauce:
Gradually whisk in the milk and chicken broth while stirring to avoid lumps. Cook this mixture until it thickens and coats the back of a spoon, about 5-7 minutes. This is what makes the casserole so creamy!
6. Add Seasonings and Cheese:
Stir in the salt, pepper, garlic powder, thyme, shredded cheddar cheese, and sour cream. Mix until the cheese is melted and the sauce is nice and smooth.
7. Combine Chicken and Noodles:
Now, add the cooked chicken and noodles to the sauce, gently stirring to ensure everything is evenly coated.
8. Assemble the Casserole:
Pour the entire mixture into your prepared casserole dish and spread it out evenly.
9. Add the Topping:
In a small bowl, mix the panko breadcrumbs with the remaining 1/2 cup of shredded cheddar cheese. Sprinkle this topping evenly over the casserole to give it that golden crust.
10. Bake It:
Place the casserole in the oven, baking it uncovered for 25-30 minutes, or until the top is golden brown and the casserole is bubbling.
11. Serve and Enjoy:
Once baked, remove the casserole from the oven and let it rest for about 5 minutes. Before serving, garnish it with some freshly chopped parsley for a bright touch!
Enjoy this creamy, cheesy Classic Chicken Noodle Casserole that’s sure to be a family favorite!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just make sure to thaw it completely before cooking. You can do this overnight in the fridge or use the quick method of placing it in a sealed plastic bag and submerging it in cold water for about an hour.
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare the casserole up to the point of baking, then cover it and refrigerate it for up to 24 hours. Just add a few extra minutes to the baking time if you’re cooking it straight from the fridge!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat individual portions in the microwave or warm it up in the oven at 350°F (175°C) until heated through.
What Can I Substitute for Sour Cream?
If you don’t have sour cream, plain Greek yogurt works wonderfully as a healthy substitute and adds similar creaminess. You can also use cream cheese, just ensure to soften it before mixing it in for a smooth consistency.
