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Creamy Chicken Noodle Casserole Recipe

American · Main course · 55 min total

A comforting, creamy chicken noodle casserole with tender egg noodles, shredded chicken, and a rich, cheesy sauce, baked until bubbly and golden.

Ingredients

• 8 oz (225g) wide egg noodles
• 2 tbsp unsalted butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 2 cups (480ml) chicken broth
• 1 cup (240ml) whole milk
• 1 cup (240ml) heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 3 cups cooked shredded chicken (about 1 lb/450g)
• 1 cup frozen peas (optional)
• 1 1/2 cups (170g) shredded sharp cheddar cheese, divided

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
2. Cook egg noodles according to package directions until al dente. Drain and set aside.
3. In a large pot or Dutch oven, melt butter over medium heat. Add onion and cook until softened, about 4 minutes. Add garlic and cook 1 minute more.
4. Stir in flour and cook for 1 minute, whisking constantly.
5. Gradually whisk in chicken broth, milk, and heavy cream. Bring to a simmer, stirring often, until thickened, about 3-4 minutes.
6. Remove from heat. Stir in salt, pepper, thyme, shredded chicken, peas (if using), and 1 cup of the cheddar cheese. Add cooked noodles and toss to combine.
7. Transfer mixture to prepared baking dish. Sprinkle remaining 1/2 cup cheddar cheese on top.
8. Bake for 20-25 minutes, until bubbly and cheese is melted and lightly golden. Let rest 5 minutes before serving.

Tips

• For a crunchy topping, mix 1/2 cup panko breadcrumbs with 1 tbsp melted butter and sprinkle over cheese before baking.
• Leftovers can be refrigerated for up to 3 days; reheat in the oven or microwave.
• Substitute rotisserie chicken for convenience.

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