Chicken Noodle Casserole

This casserole builds its own creamy sauce from scratch with a butter-and-flour roux, then combines it with egg noodles, shredded chicken, and peas and carrots before baking under a buttery Parmesan breadcrumb topping. It's a heartier, homemade take on the classic comfort dish, with a crunchy top that contrasts the creamy filling underneath. It's an easy way to use up leftover cooked chicken and feed a crowd.

Egg noodles, shredded chicken, and vegetables bake in a homemade creamy sauce under a crunchy Parmesan breadcrumb topping.

Why You'll Love This Recipe

• Fast: ready in about 45 minutes (20 min prep, 25 min cook)
• Simple: 15 everyday ingredients
• Feeds the family: 8 servings

Ingredients

• 8 oz egg noodles (cooked according to package instructions)
• 2 cups cooked chicken (shredded (rotisserie chicken works well))
• 1 cup frozen peas and carrots (thawed)
• 1/2 cup celery (finely chopped)
• 1/2 cup onion (finely chopped)
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup milk
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup breadcrumbs
• 1/4 cup Parmesan cheese (grated)
• 2 tablespoons unsalted butter (melted)
• Fresh parsley (chopped (for garnish, optional))

Instructions

1. Heat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
2. Cook the egg noodles according to the package instructions, then drain and set aside.
3. Combine the cooked chicken, thawed peas and carrots, and cooked egg noodles in a large mixing bowl and set aside.
4. Melt the butter in a large skillet over medium heat, sauté the chopped celery and onion until softened, sprinkle in the flour and stir for about 2 minutes to form a roux, then gradually whisk in the chicken broth and milk until smooth, adding the thyme, salt, and pepper, and cooking until the sauce thickens.
5. Pour the sauce over the chicken, vegetable, and noodle mixture, gently tossing to coat everything evenly, then transfer it to the prepared baking dish and spread it out.
6. Combine the breadcrumbs, grated Parmesan, and melted butter in a small bowl, mixing until the crumbs are coated.
7. Sprinkle the breadcrumb mixture evenly over the casserole.
8. Bake for 25 to 30 minutes, until hot and bubbly and the topping is golden brown.
9. Garnish with fresh parsley if desired and let the casserole cool for a few minutes before serving.

Cooking Tips

• Whisk the broth and milk into the roux gradually to avoid lumps.
• Don't overcook the egg noodles before baking, since they'll continue to soften in the oven.
• Press the breadcrumb topping down lightly so it adheres to the casserole as it bakes.

Substitutions

• Turkey can replace chicken if you have leftovers to use up.
• Cream of chicken soup can replace the homemade sauce in a pinch for a shortcut version.
• Panko breadcrumbs can be used in place of regular breadcrumbs for extra crunch.

Storage

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat individual portions in the microwave or the whole dish covered in the oven.
• Freeze baked and cooled portions for up to 2 months.

Serving Suggestions

• Garnish with fresh parsley before serving.
• Serve with a simple green salad on the side.
• Let the casserole cool for a few minutes before serving so it holds together.

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