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Chicken noodle casserole - Image 3

Ultimate Chicken Noodle Casserole

A creamy, comforting casserole featuring tender chicken, egg noodles, and vegetables in a rich, cheesy sauce, all topped with a crispy, buttery breadcrumb crust. It's the ultimate family-friendly comfort food.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz wide egg noodles or other short pasta like rotini
  • 3 tbsp unsalted butter divided
  • 1 medium yellow onion finely diced
  • 2 ribs celery finely diced
  • 2 medium carrots peeled and finely diced
  • 3 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth low-sodium recommended
  • 1 cup whole milk
  • 1 cup sour cream full-fat for best texture
  • 3 cups cooked chicken shredded or diced (rotisserie chicken works great)
  • 1 cup frozen peas no need to thaw
  • 1 1/2 cups shredded cheddar cheese divided
  • 1 tsp dried thyme
  • 1/2 tsp paprika
  • 1 cup panko breadcrumbs
  • salt and black pepper to taste
  • fresh parsley chopped, for garnish

Equipment

  • 9x13 inch baking dish
  • Large pot for boiling noodles
  • Large skillet or Dutch oven (at least 12-inch)
  • Wooden spoon or spatula
  • Whisk
  • Measuring cups and spoons
  • Chef's knife and cutting board

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish. Bring a large pot of salted water to a boil and cook the egg noodles according to package directions for al dente, about 6-7 minutes. Drain and set aside. Tip from me: Slightly undercooking the pasta prevents it from becoming mushy in the oven.
  2. While the noodles cook, melt 2 tablespoons of butter in a large, deep skillet or Dutch oven over medium heat. Add the diced onion, celery, and carrots. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
  3. Sprinkle the flour over the cooked vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. This creates your roux, the base for a lump-free sauce. Slowly whisk in the chicken broth and milk, ensuring no lumps form. Bring the mixture to a simmer, stirring frequently, until it thickens enough to coat the back of a spoon, about 5 minutes.
  4. Remove the skillet from the heat. Stir in the sour cream, shredded chicken, frozen peas, 1 cup of the cheddar cheese, dried thyme, paprika, and the cooked, drained noodles. Season generously with salt and black pepper. Trust me, seasoning each layer is key. Pour the entire mixture into your prepared baking dish and spread it evenly.
  5. In a small bowl, melt the remaining 1 tablespoon of butter. Mix it with the panko breadcrumbs and the remaining 1/2 cup of cheddar cheese. Sprinkle this mixture evenly over the top of the casserole. This creates the irresistible crispy, golden topping.
  6. Bake for 25-30 minutes, or until the casserole is bubbling around the edges and the topping is deeply golden brown. Let it rest for 10 minutes before serving—this allows the sauce to set for perfect slices. Garnish with fresh parsley and serve warm.

Notes

Chef's Tips:
• For the crispiest topping, place the casserole under the broiler for the last 1-2 minutes of baking, watching closely.
• A common mistake is overcooking the noodles before baking. They will continue to absorb sauce in the oven.
• Serve with a simple green salad dressed with a bright vinaigrette to cut through the richness.
Food Safety:
• Ensure cooked chicken reaches an internal temperature of 165°F before adding to the casserole.
• Refrigerate leftovers within 2 hours of baking.