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

Chicken Noodle Casserole

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.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: baked, baked casserole, casserole, chicken
Servings: 6 servings
Calories: 480kcal
Author: Lisa Longley


  • 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)


  •  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.


  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 | Carbohydrates: 30g | Protein: 24g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 81mg | Sodium: 393mg | Potassium: 369mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5750IU | Vitamin C: 3.3mg | Calcium: 860mg | Iron: 1.6mg