Chicken Noodle Casserole

I made this chicken noodle casserole on a cozy Sunday afternoon when I wanted something hearty and familiar that would feed everyone with leftovers to spare and I had some shredded chicken and egg noodles already on hand so I whipped together a creamy sauce added some veggies and baked it all into one bubbling dish and the whole kitchen smelled like comfort. When I took the first bite I instantly felt that warmth you only get from the kind of meal that reminds you of home.

It’s the kind of recipe I come back to again and again because it’s easy to make with pantry staples and always delivers that creamy cheesy bite that makes everyone ask for seconds. Whether it’s a busy weeknight dinner or something to drop off to a friend this chicken noodle casserole is the kind of classic comfort food that never goes out of style.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Cooked chicken – The heart of the casserole, shredded or chopped.
• Egg noodles – Soft and wide, they soak up all the creamy goodness.
• Carrots – Adds sweetness and color to every bite.
• Celery – Gives a nice crunch and fresh contrast.
• Onion – Provides aromatic flavor to the base.
• Garlic – Adds savory depth and warmth.
• Cream of chicken soup – Binds everything together with rich flavor.
• Sour cream – Adds creaminess and a little tang.
• Cheddar cheese – Melts perfectly and brings that cheesy goodness.
• Chicken broth – Keeps the casserole moist and flavorful.
• Olive oil – Used to sauté the vegetables.
• Salt and pepper – Essential for seasoning the entire dish.
• Parsley – For a fresh pop of color on top.

Tools You’ll Need

• Large pot – For boiling noodles and sautéing vegetables if needed.
• Skillet – To cook the vegetables before combining.
• Mixing bowl – To mix the sauce, noodles, and chicken together smoothly.
• Baking dish – Perfect for layering and baking the casserole.
• Spoon or spatula – To fold everything together and spread evenly in the dish.
• Measuring cups and spoons – For accurate ingredient portions.
• Cheese grater – For freshly shredded cheese if you prefer.

Instructions

Step 1: Cook the Noodles

I start by boiling the egg noodles in salted water until just al dente and then I drain them and set aside and I like them slightly underdone since they’ll finish cooking in the oven.

Step 2: Sauté the Vegetables

While the noodles cook I heat olive oil in a skillet and sauté the diced carrots celery onion and garlic until soft and fragrant and this gives them great flavor and keeps the casserole from being watery.

Step 3: Mix the Filling

In a large bowl I combine the cooked noodles cooked chicken sautéed veggies cream of chicken soup sour cream half of the shredded cheddar and a splash of chicken broth and I season everything with salt and pepper and stir gently to coat.

Step 4: Assemble the Casserole

I pour the mixture into a greased baking dish and spread it evenly and then I sprinkle the remaining cheddar cheese over the top for a bubbly cheesy finish.

Step 5: Bake Until Golden

I bake the casserole at 375°F for 25 to 30 minutes until hot and bubbly and the cheese on top is melted and lightly browned and then I let it sit for a few minutes to firm up before serving.

Step 6: Garnish and Serve

Right before serving I sprinkle freshly chopped parsley over the top for color and a little extra flavor and I like to serve it warm with a side salad or crusty bread.

Tips

You can use rotisserie chicken to save time or even leftover turkey. If you want to lighten it up you can use Greek yogurt in place of sour cream. I sometimes add peas or mushrooms to the veggie mix depending on what I have on hand. This also freezes well before baking so it’s a great make-ahead option for busy weeks.

Ways to Serve

Chicken noodle casserole pairs perfectly with steamed green beans a simple garden salad or garlic bread. It’s also great on its own for a filling one-dish dinner. I love packing up leftovers for lunch the next day or reheating it with a splash of broth for extra creaminess.

Frequently Asked Questions

Can I make chicken noodle casserole ahead of time?

Yes, assemble the casserole and store it covered in the fridge. Bake just before serving.

What kind of noodles are best for chicken noodle casserole?

Wide egg noodles are classic, but any pasta like rotini or penne will work.

Can I freeze chicken noodle casserole?

Absolutely. Freeze before baking and thaw overnight before popping it in the oven.

What’s the best cheese to use in this casserole?

Cheddar is great, but you can mix in mozzarella or Monterey Jack for extra melty goodness.

See You in the Kitchen

I hope you give this chicken noodle casserole a try! It’s cozy filling and always a family favorite and I’d love to hear how you make it your own. Save it for your next comfort food craving or busy weeknight – it’s always a win.

Happy Cooking!

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