Chicken Noodle Casserole Recipe

5 from 6 votes

This chicken noodle casserole is creamy, rich, and so delicious. The crunchy topping elevates it to a whole other level!

Step-by-step photos can be seen below the recipe card.

Prep Time20

Cook Time30

Total Time50

Course: Dinner, Main Course

Cuisine: American

Servings:

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.

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.