Creamy Chicken Noodle Casserole Recipe
Best ever Creamy Chicken Noodle Casserole Recipe – Creamy noodles with chicken and a crunchy topping! This is an easy weeknight meal perfect for a family dinner or a potluck dish everyone will love!
Why you’ll love this recipe
You don’t need a big kitchen or fancy stove to make this chicken noodle casserole. You just need a stovetop, oven, deep skillet, saucepan, and simple baking dish. If you are on a gluten-free diet, you can still make this recipe! Simply sub gluten-free flour and noodles if you need to.
This dinner takes about 20 minutes of active cooking time, and then you can pop it in the oven for another 20 minutes or so while you go on about your business. It reheats well too for leftovers or if you want to make it ahead of time. Like my Shepherd’s Pie, Tuna Casserole and Penne Pasta Bake, there are no leftovers when I make this so I know this will be a hit at your house too. Be sure to pin it or save it on Facebook to remember it 🙂
To make this Creamy Chicken Noodle Casserole Recipe you will need
The beauty of this recipe is that all of the ingredients are traditional panty items:
- Onion
- Garlic clove
- Extra virgin olive oil
- Boneless skinless chicken breasts
- Chicken broth
- Carrots
- Celery ribs
- Dried savory
- Butter
- Flour
- Salt
- Black pepper
- 2% milk
- Shredded cheddar cheese
- Wide egg noodles, cooked and drained
- Panko crumbs
How to make the best ever Creamy Chicken Noodle Casserole
Although this recipe doesn’t use canned soup like some other chicken casserole recipes, this is an easy casserole to make. All you do is:
- Preheat oven to 350 F
- In a large skillet, saute onion and garlic in olive oil until tender.
- Add chicken; cook and stir until no longer pink.
- Add chicken broth, carrots, celery and savory. Bring to a boil, reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.
- While chicken mixture is simmering, in a sauce pan, melt butter. Stir in flour, salt and pepper until smooth.
- Gradually add milk. Bring to a boil; cook and stir for 2 minutes until thickened.
- Remove saucepan from heat; stir in cheese until melted.
- Pour cheese mixture over chicken mixture, add cooked noodles; mix well.
- Transfer to a 3 quart baking dish coated with non stick cooking spray. Top with panko bread crumbs. Bake uncovered at 350 degrees F for 15-20 minutes or until bubbly.
Other recipes to try
Enjoy!
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Creamy Chicken Noodle Casserole Reipe
Creamy noodles with chicken and a crunchy topping! This is an easy weeknight meal perfect for a family dinner or a potluck dish everyone will love!
Ingredients
- 1/2 onion, chopped
- 1 garlic clove, minced
- 1 tbsp extra virgin olive oil
- 1 1/2 lbs boneless skinless chicken breasts, cut into 3/4 inch cubes
- 1 3/4 cup chicken broth
- 2 carrots, chopped
- 3 celery ribs, chopped
- 1 tsp dried savory
- 3 tbsp butter
- 3 tbsp flour
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cups 2% milk
- 1 1/4 cups shredded cheddar cheese
- 2 cups wide egg noodles, cooked and drained
- 3/4 cup panko crumbs
Instructions
- Preheat oven to 350
- In a large skillet, saute onion and garlic in olive oil until tender.
- Add chicken; cook and stir until no longer pink.
- Add chicken broth, carrots, celery and savory. Bring to a boil, reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.
- While chicken mixture is simmering, in a sauce pan, melt butter. Stir in flour, salt and pepper until smooth.
- Gradually add milk. Bring to a boil; cook and stir for 2 minutes until thickened.
- Remove saucepan from heat; stir in cheese until melted.
- Pour cheese mixture over chicken mixture, add cooked noodles; mix well.
- Transfer to a 3 quart baking dish coated with non stick cooking spray. Top with panko bread crumbs. Bake uncovered at 350 degrees F for 15-20 minutes or until bubbly.
Notes
Regular bread crumbs or crushed Ritz crackers can be substituted for the panko bread crumbs.
To Freeze:
To freeze this chicken noodle casserole, put the mixture into a large freezer bag (instead of the pan as shown in step nine) and place in the freezer. Thaw in the fridge for 24-36 hours before spreading in a 3 qt dish and baking.
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Nutrition Information:
Yield: 8Amount Per Serving: Calories: 400Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 106mgSodium: 748mgCarbohydrates: 24gFiber: 2gSugar: 4gProtein: 36g
