Creamy Chicken Noodle Casserole with Egg Noodles (No Canned Soup)
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.
Equipment
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)
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 Notes + Tips
- 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
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
