Creamy Chicken Noodle Casserole with Egg Noodles takes everything you like about chicken noodle soup and turns it into a cozy baked dinner. Shredded chicken, wide egg noodles, and a creamy from-scratch sauce are topped with buttery panko crumbs and baked until bubbly. With about 15 minutes of prep, it’s an easy casserole that feeds a crowd.
From-Scratch Chicken Noodle Casserole
Creamy Chicken Noodle Casserole with Egg Noodles is warm, familiar, and easy to share. It tastes like a big pot of chicken noodle soup, only thicker and creamier, with enough structure that you can scoop it out in generous servings.
As a bonus, it’s a from-scratch recipe that skips the canned soup.
Instead of opening a can, you build a quick sauce on the stovetop with onions, butter, flour, stock, and milk, then finish it with sour cream and cheddar. Once the noodles and chicken go in, it turns into a comforting one-pan dinner that goes straight into the oven.
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Nothing against canned soup, but a simple homemade version will add so much more flavor and creaminess to your chicken casserole recipes.
Rotisserie chicken works great here, so you can shortcut the cooking and still end up with plenty of meat in each bite. Wide egg noodles keep that classic soup-style texture, and the panko butter topping bakes up light and crispy.
You can add some vegetables if you like, divide it into smaller pans to share or freeze, or bake it all in one big dish. It’s easy to reheat, travels well, and is perfect for a busy weeknights with a simple spinach salad or roasted asparagus.
The Chicken, the Noodles, and the Rest
You don’t need anything fancy here, just some cooked chicken, egg noodles, and pantry basics. You’ll find the full list of ingredients with exact amounts in the recipe card at the bottom of the post.
- Shredded chicken breasts: You can use any kind of chicken you’d like. I like to use freshly cooked and shredded chicken breasts, but you can also use rotisserie chicken to save some prep time. It’s also a great way to use up leftovers.
- Noodles: Wide egg noodles work best. Any short pasta, like rotini, penne, or small shells, can be used instead of egg noodles.
- Panko: Instead of panko, use crushed Ritz or Town House crackers, or crumble salty potato chips over the top for an extra-savory crunch.
Smaller batch: If you want fewer leftovers, halve all of the ingredients from the start and bake in a smaller casserole dish.
Stirring, Layering, and Baking the Casserole
Step One: Cook the Noodles
Cook noodles al dente: Slightly undercooked noodles will finish in the oven and keep the casserole from turning mushy.
Step Two: Start with Onions
// This is one of my favorite enameled skillets that can go from stovetop to oven//
Step Three: Add Some Flavor
Step Four: Combine Chicken and Noodles
Add veggies: If you are using vegetables, stir in frozen peas, mixed vegetables, or small diced carrots here.
Skillet swap: If your skillet is not oven safe, transfer the mixture to a greased large baking dish.
Step Five: Add the Topping and Bake
If you’re craving comfort food but don’t want to rely on canned soup, this chicken noodle casserole is the kind of recipe you’ll make again and again. The creamy homemade sauce, tender chicken, and crisp buttery topping make it a dinner everyone loves. It reheats beautifully, travels well for potlucks, and is exactly the kind of simple casserole that keeps weeknight dinners easy.
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Creamy Chicken Noodle Casserole with Egg Noodles (No Canned Soup)
Ingredients
- 4 chicken breasts cooked and shredded. (about 5-6 cups)
- 12 ounce wide egg noodles
- 1 onion diced (about 1 cup)
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cup chicken stock
- 1 cup whole milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon celery seed
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup sour cream
- 2 cups cheddar cheese grated, 8 ounces
- 1 cup panko bread crumbs
- 8 tablespoons butter melted
Equipment
Instructions
- Preheat the oven to 350º.
- Cook egg noodles per package directions, drain and set aside.
- In a large skillet over medium heat, add butter and cook onions until softened, about 5 minutes. Whisk in flour and cook for a minute. Gradually add chicken broth and milk whisking until thickened, about 3 minutes. Add the garlic powder, onion powder, celery seed, salt and pepper, stir to combine.
- Remove from the heat and add sour cream and cheese. Stir to combine.
- Add the shredded chicken and noodles and stir to combine. If your skillet is oven proof, leave it in the skillet, if not transfer to a large baking dish.
- Sprinkle the panko breadcrumbs over the top and drizzle melted butter over the bread crumbs.
- Bake for 30 minutes or until bubbly and the bread crumbs have started to turn brown. You can place it under the broiler for 2 minutes to brown the bread crumbs further if needed.
Barbara’s Tips + Notes
- Overcooked egg noodles can make a mushy casserole, and the easiest way to make sure your pasta comes out perfect is to cook them for a couple of minutes less than the package instructions so they will be a little al dente.
- Add some veggies. This chicken noodle casserole is extremely versatile.
- You can easily cut this recipe in half and use a smaller casserole dish if you only need to feed a small family and don’t have the space for leftovers.
Nutrition
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