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Chicken Noodle Casserole

4.77 from 26 votes
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posted: 10/03/18

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This post may contain affiliate links. Please read my disclosure policy

This Chicken Noodle Casserole recipe is the best – the definition of comfort food! It comes together with all the flavors of homemade chicken noodle soup but in a delicious cheesy chicken noodle casserole.

spoon digging into a cheesy chicken and noodle casserole recipe

If you are looking for comfort food, it doesn’t get much more comforting than this delicious cheesey chicken noodle casserole. Made from scratch with all of the flavors of homemade chicken noodle soup recipe, even the pickiest of eaters will love this recipe.

I think one of the reasons this casserole, and casseroles in general, are so popular is because something about the flavor of chicken noodle reminds us of being taken care of.

overhead view of a casserole dish of easy chicken noodle casserole

What Makes this Chicken and Noodle Casserole The Best

  • The noodles are cooked in chicken broth, which really deepens the flavor of this casserole. I also added a bay leaf in for a great background flavor.
  • We reserve the starchy chicken broth the noodles cooked in to make a great base for this casserole and give in an extra creamy quality.
  • We use egg noodles in this recipe, which work great with the chicken broth, but also are perfect for the rest of the recipe.
  • There are a lot of seasonings in this recipe. Spices and herbs are the key to a great home cooked meal.
  • Finally, CHEESE. This recipe has a lot of cheese in it. It really brings home the comfort to this casserole.

Egg Noodles vs. Wheat Pasta

If you have someone in your house who doesn’t like egg noodles, I encourage you to still use them the first time you make this. I have a picky eater in my house who doesn’t like them and still loved this.

That being said, you could use regular pasta in this as well and it will still turn out well.

spoonful of chicken noodle casserole recipe

Variations

One of the things I like about cooking is making recipes my own. Here are some suggestions on changes you could make to this creamy chicken noodle casserole

  • Egg noodles: As mentioned above, if you don’t like egg noodles, use your favorite pasta! I used wheat pasta in my chicken noodle soup casserole and it is a hit.
  • Vegetables: This recipe uses a pretty standard onion, carrot, celery mixture, but if that is not your jam, then sub in things like peas and mushrooms!
  • Cheese: My family can’t deal with a thick layer of cheese on top. I know lots of families like more (just look at how popular my cheesy Philly Cheese Steak Casserole is). If your family wants more cheese, pile it on there! Just make sure to wait to add it until right before baking.
overhead view of homemade chicken egg noodle casserole

Freezing

This recipe works great for freezing! You can even make a double batch and freeze the second one. Stop at step 6, wrap the casserole dish three times in aluminum foil and freeze for up to three months.

When you are ready to bake, unwrap two layers of aluminum foil. Bake at 375 degrees for 45 minutes.

If you are going right from the freezer to the oven, add 15 minutes of baking time. I also suggest that you freeze in a disposable container, as frozen baking dishes in hot ovens often crack.

This Chicken Noodle Casserole is Perfect for Making Ahead

I love this recipe so much and for so many different reasons, but a huge reason is because it makes the perfect dish to gift. Bring it to a sick friend or someone who just had a baby or just someone who needs some extra love.

You can prep the whole thing and then bring them a delicious casserole and they can throw it into the oven when they are ready.

This also makes it a perfect easy weeknight meal! I like prepping this after the kiddos are in bed, and then the next night I can just throw it in the oven for about 30 minutes and we have a delicious home cooked meal!

spoon dishing out chicken noodle casserole recipe

Other Great Chicken Dinners

Home cooked dinners your family will fall in love with!

If you make this Chicken Noodle Casserole or any of the other dinners I’ve listed in this post please be sure to leave me a comment and let me know what you think!

spoon digging into a cheesy chicken and noodle casserole recipe
4.77 from 26 votes

Chicken Noodle Casserole

Serves: 6 servings
(tap # to scale)
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
This Chicken Noodle Casserole recipe is the best – the definition of comfort food! It comes together with all the flavors of homemade chicken noodle soup but in a delicious cheesy chicken noodle casserole.

Ingredients

  • 16 ounces egg noodles cooked in chicken broth (see notes)
  • 2 bay leaves
  • 2 cups chicken broth reserved from cooking the noodles (see note 1)
  • 3 tablespoons unsalted butter
  • 3 stalks celery diced
  • 3 medium carrots diced
  • 1/2 yellow onion diced
  • 3 cloves garlic minced or pressed
  • 3 tablespoons all purpose flour
  • 1 cup milk (I used skim)
  • 2 teaspoons dried parsley
  • 2 teaspoons dried basil
  • salt and pepper to taste
  • 3 cups cooked shredded chicken about three small chicken breasts
  • 3 cups shredded mozzarella divided (see note 2)

Instructions

  •  Preheat your oven to 425 degrees. Spray a 13 by 9 casserole dish with cooking spray and set aside.
  • Cook the pasta in chicken stock with two bay leaves thrown into the water according to package directions. Reserve 2 cups of the cooking liquid. Drain and set aside. Note the instructions on the egg noodles for using in a casserole, you will likely need to cut the boiling time by half.
  • Melt the butter over medium low heat in a large sauce pan. Add the celery, onion, carrots and garlic to the pan. Cook until the veggies are soft and tender.
  • Add the flour to the pan, mixing it in to make a paste. Very slowly add the reserved cooking stock. Approximately a tablespoon of stock at a time, waiting until the last bit of stock was completely combined before adding the next bit.
  • Now slowly add the milk.
  • Once all the milk is mixed in, add the parsley and basil. Then season to taste with salt and pepper. Stir in the chicken, cooked noodles, and one and a half cups of the cheese. Pour the mixture into the greased casserole dish and top with the remaining 1 1/2 cups of cheese.
  • Bake for 10 minutes or until your desired level of cheese browning.
  • Note:  If you would like to make this casserole the night before, follow all the steps up until adding the second half of the cheese. Cover and put in the refrigerator.  When ready to bake, remove from the refrigerator while the oven preheats. Top with the remaining cheese.  Bake for 35 minutes.

Notes

  1. If cooking egg noodles in chicken broth seems extravagant or like an added cost you don’t want, you can skip it OR, you can buy chicken stock base.  It’s a much more cost effective way to use chicken broth. One small jar yields a lot of chicken broth.
  2. If you are making this recipe the night before make sure to only use half the cheese while cooking.  Save the other half of the cheese for topping the casserole right before you put it in the oven.
Calories: 480kcal (24%) Carbohydrates: 30g (10%) Protein: 24g (48%) Fat: 23g (35%) Saturated Fat: 12g (75%) Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Cholesterol: 81mg (27%) Sodium: 393mg (17%) Potassium: 369mg (11%) Fiber: 2g (8%) Sugar: 4g (4%) Vitamin A: 5750IU (115%) Vitamin C: 3.3mg (4%) Calcium: 860mg (86%) Iron: 1.6mg (9%)
Author: Lisa Longley
Course: Main Course
Cuisine: American
spoon digging into a cheesy chicken and noodle casserole recipe

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Chicken Noodle Casserole

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. Cheri Malleis says

    It would be nice if you would supply nutritional information, as my husband has to watch sodium and potassium content.

    thank you

    • Lisa Longley says

      I will definitely add it to this recipe ASAP, I agree with you. For those old ones I don’t have it on, I love My Fitness Pal, the app. It makes it super easy to import recipes from the internet.

  2. Lisa Messick says

    Is this recipe freezer friendly?

    • Lisa Longley says

      I haven’t tried freezing it, if you give it a try let me know!

    • Michelle says

      We make large batches and freeze for later and it has worked well!

  3. sarah smith says

    5 stars
    have you tried a variation of cheese with this before? i love all cheeses so mozzarella will be great i’m sure [your recipes have NEVER failed me lol so i trust you]… just wondering if a sharp cheddar would be good too? or a mixture

    • Lisa Longley says

      I haven’t tried any other cheese, but go for it and let me know how it goes! And thank you so much for your kind words, those kinds of comments mean more than you know.

  4. Jo Ann says

    5 stars
    Hi! My family is not a fan of the veggies. How can I still make this without the veggies so it’s creamy and not dry?

    • Lisa Longley says

      If I was going to try this recipe without the vegetables, I would just leave them out. Still melt the butter, and add the garlic, being really careful not to burn the garlic. About 30 seconds after adding the garlic, add in the flour and make the roux. Then continue on, adding the liquid, the way the instructions read. I would consider making more noodles and adding in more chicken. I think it will turn out great. That said, I haven’t tried it this way so you might have to play with it a little to get it right.

    • Jo Ann says

      Thank you! I’ll let you know how it turns out.

      • Dianne says

        try putting it in a blender and puree them , you will still have the flavor and the kids won’t get the big pieces ! as far as moister add alil more milk

  5. Covarr says

    Prep time: 10 minutes (but longer if you don’t have a magic over that can preheat instantly)
    Cook time: 35 minutes (as long as you don’t count the cook time on the chicken, which needs to be pre-cooked and shredded)
    Total time: 45 minutes (but actually like 90)

    Delicious recipe and I will probably do this one again in the future, but it’s very hard to cook on a time crunch when recipes have misleading times attached to them. (You’re not alone though; something like 80% of recipes on the internet pull stunts like this)

    • Lisa Longley says

      I genuinely appreciate your frustration with this issue. Especially as a mom looking to put dinner ooo the table. But, I will say that I really watched the clock, documents the time it took to do things, and feel confident in the times listed. While it might be annoying, the recipe does call for cooked chicken. Be that a rotisserie chicken you buy from the store, or chicken you made the night before. And as for the prep time, I really feel like in the time it takes to cook the noodles and the veggies, your oven should be preheated. I am truly sorry this was frustrating, that’s not the experience I want people to have with my recipes.

      • Mike Berkey says

        5 stars
        Hi Lisa –

        Mine was slightly longer too, but only by like 5 minutes, so I think the timings were OK. Just an FYI. :)

  6. Rose Mary George says

    5 stars
    I made this Chicken Noodle Casserole last week and it was delicious!

    • Lisa Longley says

      So happy you liked it!

    • Taryn says

      Hello! Could you make this without milk? Our family is OK with about 1/2 cup of cream but anymore plays havoc on small tummies (none of its can do cows milk – nut thankfully ok with cream and cheese!) so coukd we replace with cream?

      • Lisa Longley says

        I’m worried it will be too dry. If you are going to cut back to 1/2 cup of cream, then I would replace that 1/2 cup of liquid with more chicken stock. I think that would work but I would have to test it to tell you for sure.

  7. CathyR58 says

    4 stars
    Love this recipe but would love it even more if there was nutritional info for it. I am on Weight Watchers and need to figure out how many point a serving is.

  8. Laura says

    5 stars
    I really liked your recipe, actually loved the seasoning! I think I liked it more then the kids, probably because it’s so rich.

    • Lisa Longley says

      I’m so glad Laura!

  9. George Kress says

    how do I make this with no cheese?

    • Lisa Longley says

      You can simple cover it and bake it for shorter time, just to make sure all the ingredients are warmed through. But it will not be quite as good as with the cheese.

  10. Dani says

    5 stars
    This was delicious!! I still have 8 of our 12 kiddos at home and a very picky brother in law thrown in just to give me an added challenge.
    Everyone except one of my kids loved it! That is a total win in my world. I’m usually happy if I get half the family through dinner trying something new without complaints.
    I look forward to trying more of your recipes. Thank you!!

    • Lisa Longley says

      OMG, this is the best review a recipe has ever gotten. 7 out 8 kids?! I mean, that’s amazing. Thank you for taking the time to come back and tell me!

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