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Homestyle Chicken Noodle Casserole Recipe

American · Main course · 55 min total

A comforting, creamy casserole with tender chicken, egg noodles, and a golden, buttery breadcrumb topping. Perfect for a family dinner.

Ingredients

• 12 oz wide egg noodles
• 3 cups cooked, shredded chicken (about 1 lb)
• 2 tbsp unsalted butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk
• 1 cup sour cream
• 1 cup frozen peas and carrots, thawed
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 1/2 cup panko breadcrumbs
• 2 tbsp melted butter

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 skillet, melt 2 tbsp butter over medium heat. Add onion and cook until softened, about 4 minutes. Add garlic and cook 1 minute more.
4. Sprinkle flour over onion mixture and stir constantly for 1 minute. Gradually whisk in chicken broth and milk. Bring to a simmer, stirring often, until thickened, about 3-4 minutes.
5. Remove from heat and stir in sour cream, peas and carrots, thyme, salt, pepper, and shredded chicken. Fold in cooked noodles.
6. Transfer mixture to prepared baking dish. Sprinkle cheddar cheese evenly over top.
7. In a small bowl, mix panko breadcrumbs with melted butter. Sprinkle over cheese.
8. Bake for 25-30 minutes, until bubbly and topping is golden brown. Let rest 5 minutes before serving.

Tips

• Use rotisserie chicken for a shortcut.
• To make ahead, assemble casserole (without breadcrumb topping) and refrigerate up to 24 hours. Add topping before baking and increase bake time by 10 minutes.
• Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.

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