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overhead view of a serving of chicken noodle casserole on a white plate with a fork.
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5 from 6 votes

Chicken Noodle Casserole Recipe

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 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dinner, Main Course
Cuisine: American
Servings: 8

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)
  • cups heavy cream room temperature
  • 3-4 cups shredded cooked chicken
  • cups frozen peas
  • 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
    adding heavy cream and cream of chicken soup to sauteed veggies in a pot.
  • 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
    stirring cooked noodles, peas, and shredded chicken into a pot with a wooden spoon.
  • 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
    cheese topped chicken noodle casserole in a pan.
  • Bake for 20-25 minutes until the breadcrumbs are golden brown and the casserole is bubbling.

Notes

  • 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

Serving: 1serving | Calories: 526kcal | Carbohydrates: 35g | Protein: 25g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 130mg | Sodium: 642mg | Potassium: 468mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3796IU | Vitamin C: 15mg | Calcium: 183mg | Iron: 3mg