I am a firm believer that just about any noodle dish can be turned into a casserole; it’s an easy way to change up a favorite recipe without reinventing the wheel. One of my favorite dishes is chicken and noodles, and I wanted to take it to the next level by giving it a crumb-and-cheese topping à-la mac and cheese casserole. This chicken noodle casserole is creamy, rich, and so delicious. The crunchy topping elevates it to a whole other level, making it right at home on the potluck table.
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Pantry staples like egg noodles, cream of chicken soup, frozen veggies, and breadcrumbs are the backbone of this creamy casserole. All you need to add is some fresh onion, garlic, carrot, herbs, chicken, cream, and, of course, plenty of cheese!
What’s in This Chicken Noodle Casserole Recipe?
- Noodles: The classic choice of noodles for this recipe is egg noodles. I used the corkscrew shape, but the classic loose spiral shape also works well.
- Onion + Garlic: Create a savory base of flavor.
- Carrots: Adds a pop of sweetness, color, and crunch.
- Herbs: Fresh thyme and rosemary add a delicate herbal flavor to the dish.
- Cream of Chicken Soup: An easy hack to add tons of chicken flavor and make the sauce super rich and creamy.
- Heavy Cream: Enhances the creaminess and richness of the sauce.
- Shredded Cooked Chicken: This is a perfect recipe to use up leftover chicken!
- Frozen Peas + Corn: Add color and sweetness to the dish.
- Breadcrumbs: Create a crunchy topping for this gooey casserole.
- Cheese: Shredded cheddar cheese adds a bit of extra savory flavor to this casserole.
Tips for Success
I prefer to cook the noodles al dente rather than all the way through since they will continue to cook in the oven. If you like your noodles extra firm, cook for a few minutes less, and if you like them slightly mushier, cook a bit longer.
How to Store and Reheat
Store leftover chicken noodle casserole in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 20-30 minutes, or heat individual portions in the microwave in 30-second increments until warmed through. I do not recommend freezing this dish.
Serving Suggestions
This chicken and noodle casserole is a complete meal all on its own, but it’s also great served with a green goddess salad or spinach bacon salad for a little extra roughage. It’s a great dish to bring along to a potluck since it has a little bit of everything!
Chicken Noodle Casserole Recipe
Ingredients
- 3 cups dry egg noodles
- 3 tablespoons unsalted butter divided (⅜ stick)
- ½ onion chopped
- 2 carrots chopped
- ½ teaspoon kosher salt
- 2 cloves garlic minced
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 10.5 ounces cream of chicken soup (1 can)
- 1½ cups heavy cream room temperature
- 3-4 cups shredded cooked chicken
- 1½ cups frozen peas
- 1½ cups frozen corn
- ¾ cup breadcrumbs
- 1 cup freshly shredded cheddar cheese
Instructions
- Preheat the oven to 375°F.
- Cook the noodles to al dente according to the package directions. Drain and set aside.3 cups dry egg noodles
- Melt 1 tablespoon of unsalted butter in a large oven-safe skillet set over medium heat.3 tablespoons unsalted butter
- Once melted, add the onion, carrots, and salt. Sauté until softened.½ onion, 2 carrots, ½ teaspoon kosher salt
- Add the garlic, thyme, and rosemary, and cook for a minute.2 cloves garlic, 1 teaspoon chopped fresh thyme, 1 teaspoon chopped fresh rosemary
- Stir in the cream of chicken soup and heavy cream.10.5 ounces cream of chicken soup, 1½ cups heavy cream
- Add in the chicken, peas, corn, and cooked pasta. Stir to combine. Season with salt to taste.3-4 cups shredded cooked chicken, 1½ cups frozen peas, 1½ cups frozen corn
- Melt the remaining 2 tablespoons of butter and combine it with the breadcrumbs in a small dish.¾ cup breadcrumbs
- Sprinkle the breadcrumbs and cheddar cheese over the casserole.1 cup freshly shredded cheddar cheese
- Bake for 20-25 minutes until the breadcrumbs are golden brown and the casserole is bubbling.
Becky’s Tips
- Use gluten-free pasta and cream of chicken soup to make it gluten-free.
- For a vegetarian version, use unsalted vegetable broth, and condensed cream of mushroom soup or cream of celery soup. Leave out the chicken, or swap in some roasted mushrooms.
- Try adding some caramelized onions for an even richer flavor!
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Chicken Noodle Casserole Step by Step
Boil the Noodles: Preheat the oven to 375°F. Cook 3 cups of egg noodles to al dente according to the package directions. Drain and set aside.
Make the Filling: Melt 1 tablespoon of unsalted butter in a large oven-safe skillet set over medium heat. Once melted, add ½ of a chopped onion, 2 chopped carrots, and ½ teaspoon of kosher salt. Sauté until softened. Add 2 cloves of minced garlic, 1 teaspoon of chopped fresh thyme, and 1 teaspoon of chopped fresh rosemary, and cook for a minute. Stir in 10.5 ounces (1 can) of cream of chicken soup and 1½ cups of heavy cream.
Stir in the Chicken, Noodles, and Veggies: Add in 3-4 cups of shredded cooked chicken, 1½ cups of frozen peas, 1½ cups of frozen corn, and the cooked pasta and stir to combine. Season with salt to taste.
Top and Bake: Melt the remaining 2 tablespoons of butter and combine it with ¾ cup of breadcrumbs in a small dish. Sprinkle the breadcrumbs and 1 cup of freshly shredded cheddar cheese over the casserole. Bake for 20-25 minutes until the breadcrumbs are golden brown and the casserole is bubbling.
