Creamy Chicken Noodle Casserole with Egg Noodles
Creamy Chicken Noodle Casserole with Egg Noodles takes everything you like about chicken noodle soup and bakes it into one pan. 15 minutes of prep and you’ve got a creamy, cheesy dinner that holds together on a plate.
Ingredients
- 4 chicken breasts (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)
Instructions
- Preheat oven to 350º
- Cook egg noodles per package directions, set aside.
- In a large skillet add butter and cook onions until softened, about 5 minutes. Whisk in flour and cook for a minute. Gradually add chicken broth and milk until thickened, about 3 minutes. Add the garlic powder, onion powder, celery seed, salt and pepper, stir to combine.
- Remove from 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 bread crumbs have started to turn brown. You can place it under the broiler for 2 minutes to brown the bread crumbs further.
Barbara's Notes + Tips
Storage and Make-Ahead Instructions
- Store: Let the casserole cool to room temperature, then cover the dish tightly or transfer leftovers to airtight containers. Keep it in the refrigerator and eat within 3 to 4 days. Reheat in a 350º oven until warmed through, or use the microwave for single servings. If the topping softens, slide it under the broiler for a minute or two to crisp it back up.
- Freeze: To freeze before baking, assemble the casserole, let it cool completely, wrap it in plastic and then foil, and freeze for up to 2 to 3 months. When you're ready to serve it, bake from frozen, adding extra time and covering with foil if the top browns too quickly. Leftover baked portions can also be cooled, wrapped, and frozen, then thawed in the refrigerator and reheated gently.
Recipe 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 add any kind of veggies you like.
- 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
Calories: 470kcal | Carbohydrates: 31g | Protein: 28g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 136mg | Sodium: 608mg | Potassium: 493mg | Fiber: 1g | Sugar: 4g | Vitamin A: 733IU | Vitamin C: 2mg | Calcium: 210mg | Iron: 1mg
