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Chicken Noodle Casserole

4.76 from 25 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
4.76 from 25 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. Julie says

    Costco sells their rotisserie chicken packaged and already shredded.

  2. Lorraine Suleiman says

    It’s great eith diced chicken as well…actually easier!

  3. Danielle says

    This was just ok. A little bland….needs a lot more salt and pepper for taste. I also thought it was a little dry. If i made this a second time I would definitely add more than 1 cup of milk.

  4. Sarah says

    5 stars
    I think it is totally inappropriate for someone to accuse you of posting “misleading times.” Anyone visiting your website and trying your recipes should be aware that you are doing your very best to provide the most accurate information that you can. People have different ovens and different stove types (gas or electric). People live in different climates and at different altitudes. People might be in a dry climate or a humid climate. All of these things can change the time required. Anyone that wants to criticize you is nothing but rude and petty. I am sorry that you were subjected to that. I haven’t tried the recipe yet, but it sounds amazing. I am going to make it tomorrow. Based on other recipes that I have considered, I already know that your recipe is better and is one that I will be making several times each winter. Thank you very much for your time and for all of your hard work.

    • Lisa Longley says

      Oh Sarah, I can’t say thank you enough for your support and all of your kind words, I really hope you love this recipe. And I will also say that this week our family made another blogger’s recipe and the timing was completely off. It took a solid 40 minutes longer to make than the recipe said. It was really frustrating. So I get that it is for sure an issue in our community. And you are right. I’m doing my best :)

      • Sarah says

        5 stars
        Sarah, I made the casserole today. It is delicious. It’s a little more labor intensive than some casseroles, but it is worth the effort. I did not add the chicken stock a tablespoon at a time. I didn’t feel patient enough for that. I added it a quarter cup at a time, stirring well each time. That worked out fine.

        Thank you for your contributions to the community!

        • Lisa Longley says

          So glad you liked it!

  5. Henrietta Bethea says

    5 stars
    This casserole was so delicious! My husband and I both really liked it and I wil. Be making again. Best thing for me was it was made without any canned soups!

    • Lisa Longley says

      I’m so glad you liked it!

  6. Rob Robertson says

    5 stars
    Doubled up on the spices. Instead of raw carrots, I used 2 cups mixed veg. Mixed 1 1/2 cups Mexican blend and 1 1/2 cups mozzarella. Added 1 can cream of mushroom soup and 1 can milk

  7. Johanna says

    5 stars
    Delicious just as written! So glad I found your recipe site All I have tried (several) have been so good!!!

    • Lisa Longley says

      That’s wonderful Johanna! I’m so glad you liked it!

  8. Carol Hillidge says

    5 stars
    Omgosh made this tonight. It was a hit. So good. I used a store bought rotisserie chicken and shredded it. I used Better than Bouillon (in the jar) into a big pan of hot water about 4-5 tablespoons to cook the noodles in and yes along with the bay leaves. Fabulous flavor.

    In my opinion I think you could also omit the 10 min bake time and eat the casserole out of the pan as an alternative unless you have made it ahead and comes out of the fridge of course

    • Lisa Longley says

      I’m so glad to hear that you liked it Carol!

  9. Mindy says

    If you freeze this, do you still cook it 10 min before freezing and how long does it cook after removal from the freezer?

    • Lisa Longley says

      Hi Mindy! I updated the section in the post on freezing to have better instructions!

  10. Carl Pirro says

    Great recipes Lisa, thanks.

    • Lisa Longley says

      You’re welcome! Thank you!

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