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Ultimate Creamy Chicken Noodle Casserole (Rotisserie Shortcut Included)

A serving of creamy chicken noodle casserole with egg noodles, shredded chicken, peas, and carrots, topped with golden breadcrumbs.
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This is the ultimate comfort food: a creamy, cheesy chicken noodle casserole with a satisfyingly crisp topping. You can make this family favorite using rotisserie chicken for a quick weeknight dinner or from scratch.

Ingredients

Scale
  • 12 ounces egg noodles
  • 3 cups cooked chicken, shredded (use rotisserie chicken for ease)
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 2 cans (10.5 ounces each) condensed cream of chicken soup
  • 1 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 cup frozen peas and carrots mix
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup panko breadcrumbs
  • 2 tablespoons melted butter (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Cook the egg noodles according to package directions until al dente. Drain well and set aside.
  3. While the noodles cook, prepare the creamy sauce. In a large saucepan over medium heat, melt the 1/2 cup of butter.
  4. Whisk in the flour and cook for one minute, stirring constantly to create a roux.
  5. Gradually whisk in the cream of chicken soup and milk until the mixture is smooth.
  6. Stir in the salt, pepper, and garlic powder. Bring the sauce to a gentle simmer, stirring until it thickens slightly, about 3 to 5 minutes. Remove from heat.
  7. Stir the cooked chicken, drained noodles, frozen vegetables, and 1 1/2 cups of the shredded cheddar cheese into the sauce until everything is evenly coated.
  8. Pour the mixture into your prepared baking dish.
  9. In a small bowl, combine the panko breadcrumbs with the 2 tablespoons of melted butter. Sprinkle the breadcrumbs evenly over the casserole mixture. Top with the remaining 1/2 cup of cheddar cheese.
  10. Bake for 20 to 25 minutes, or until the casserole is bubbly and the topping is golden brown and crisp.
  11. Let the casserole rest for 5 minutes before you serve it.

Notes

  • For a ‘from scratch’ option, replace the cream of chicken soup with 1 1/2 cups of homemade cream sauce made from chicken broth, milk, and seasonings.
  • If you prefer a stronger onion flavor, sauté 1/4 cup of finely diced onion in the butter before adding the flour for the roux.
  • This recipe works well for make-ahead meals. Assemble the entire casserole, cover it, and refrigerate for up to 24 hours. Add about 10 minutes to the baking time if baking straight from the refrigerator.

Nutrition

Find it online: https://purecookingjoy.com/chicken-noodle-casserole-recipe-easy/

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