Air Fryer Chicken Noodle Casserole brings together tender noodles, a creamy sauce, and a crispy topping in one satisfying dish. With its quick prep time and straightforward instructions, this recipe fits perfectly into even your busiest weeknight. Plus, it’s an easy way to use up leftover chicken and pantry staples for a meal that feels homemade and special.
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For me, this casserole is the ultimate go-to for busy family dinners or casual get-togethers. It’s simple and satisfying, and you can even make it ahead of time—just pop it in the freezer and reheat it when needed. The air fryer ensures a golden, crispy topping every time, making it look and taste like you spent hours in the kitchen (spoiler: you didn’t). Whether it’s for weeknights or potlucks, this dish always delivers.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Chicken Noodle Casserole with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find this recipe is a breeze to make if you follow my simple steps.
Cook the noodles and prep the base
Start by cooking the egg noodles according to the package instructions, but stop about 3 minutes early so they’re still slightly firm. Drain them, rinse with cold water, and set aside.
In a large pot, melt butter over medium heat, then add the onions and celery. Cook until softened, about 5 minutes.
Make the creamy sauce
Turn the heat to low and stir in the flour. Cook this mixture for about 3 minutes, stirring constantly so it doesn’t burn.
Slowly pour in the milk, cream, and chicken stock, whisking as you go to keep it smooth. Add oregano and mustard, then bring the sauce to a simmer.
Let it cook for 5-8 minutes, stirring occasionally, until it thickens. Stir in the Gruyere cheese until melted, then mix in the shredded chicken. Add salt and pepper to taste.
Combine everything
Pour the creamy chicken mixture over the cooked noodles and toss gently to coat everything evenly. Taste and adjust the seasoning if needed.
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
Add the topping and air fry
Mix the panko breadcrumbs with the melted butter, then sprinkle the mixture evenly over the casserole. Transfer everything to a casserole dish that fits in your air fryer – I used a 9×13 dish.
Air fry at 325°F (160°C) for 6 minutes or until the top is golden brown and crispy.
Serve and enjoy
Once out of the air fryer, sprinkle freshly chopped parsley over the top for a pop of color and serve it up while it’s still warm – enjoy!
Recipe Notes and Expert Tips
I’ve got some tips to make sure this dish turns out amazing every time:
- Undercook the noodles: Boil the pasta slightly underdone since it will finish cooking in the air fryer. This keeps it from getting mushy.
- Choose the right cheese: Gruyere melts beautifully and adds depth, but sharp cheddar or even Monterey Jack works great too.
- No lumps in the sauce: Whisk constantly when adding liquids to the flour mixture to ensure your sauce is silky smooth.
- Breadcrumb crunch: If you want extra crunch, toast the panko in a dry skillet before adding it to the casserole.
- Chicken options: Rotisserie chicken works perfectly here for ease, but you can also use leftover roasted chicken.
- Check the air fryer: Keep an eye on your casserole while it cooks—air fryers can vary, and you don’t want the topping to burn.
How to Store Leftover Air Fryer Chicken Noodle Casserole
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop it back in the air fryer or oven at a low temperature to keep the topping crispy.
You can freeze this casserole for up to 2 months. Thaw it in the fridge overnight before reheating, and consider adding a fresh layer of breadcrumbs for extra crunch.
What to Serve With Air Fryer Chicken Noodle Casserole
This creamy, cheesy casserole pairs wonderfully with a crisp side salad or some roasted veggies. You could also serve it with garlic bread or soft dinner rolls to soak up all that luscious sauce.
More Easy Air Fryer Recipes for You to Try at Home
I’ve got more simple, delicious recipes that your family will love. Give them a try!
- Air Fryer White Chili Chicken
- Air Fryer Cornbread
- Air Fryer Gingerbread Cookies
- Air Fryer Stuffed Pepper Casserole
- Air Fryer Tater Tot Breakfast Casserole
Air Fryer Chicken Noodle Casserole
Add Preferred SourceIngredients
- 12 ounces egg noodles
- ¼ cup unsalted butter
- 2 cups onions thinly sliced
- 1 cup celery diced
- ¼ cup all-purpose flour
- 1 ½ cups milk
- ¼ cup heavy cream
- 2 cups chicken stock
- 2 teaspoons dry oregano
- 6 ounces Gruyere cheese grated
- 2 tablespoons whole-grain mustard
- 3 cups cooked chicken shredded
- Salt and pepper
- ½ cup panko breadcrumbs
- 1 tablespoon butter melted
- Freshly chopped parsley
Instructions
- Cook the egg noodles according to the package directions, stopping 3 minutes early so they stay firm. Drain, rinse with cold water, and set aside.12 ounces egg noodles
- In a large pot, melt butter over medium heat. Add the onions and celery, cooking until softened, about 5 minutes. Stir in the flour and cook for 3 minutes on low heat, stirring often to avoid sticking or burning.¼ cup unsalted butter, 2 cups onions, 1 cup celery, ¼ cup all-purpose flour
- Slowly whisk in the milk, cream, and chicken stock, ensuring the mixture stays smooth. Stir in the oregano and mustard, then bring the sauce to a gentle simmer. Cook for 5-8 minutes, stirring occasionally, until thickened.1 ½ cups milk, ¼ cup heavy cream, 2 cups chicken stock, 2 teaspoons dry oregano, 2 tablespoons whole-grain mustard
- Add the grated Gruyere cheese, stirring until melted, then mix in the shredded chicken. Season with salt and pepper to taste. Combine the noodles with the chicken sauce, stirring until fully coated. Transfer the mixture to a casserole dish that fits in your air fryer.6 ounces Gruyere cheese, 3 cups cooked chicken, Salt and pepper
- In a small bowl, mix the panko breadcrumbs with the melted butter. Spread the breadcrumbs evenly over the casserole.½ cup panko breadcrumbs, 1 tablespoon butter
- Air fry at 325°F (160°C) for 6 minutes or until the topping is golden brown and crispy. Garnish with chopped parsley and serve immediately.
Notes
- Undercook the noodles: Boil the pasta slightly underdone since it will finish cooking in the air fryer. This keeps it from getting mushy.
- Choose the right cheese: Gruyere melts beautifully and adds depth, but sharp cheddar or even Monterey Jack works great too.
- No lumps in the sauce: Whisk constantly when adding liquids to the flour mixture to ensure your sauce is silky smooth.
- Breadcrumb crunch: If you want extra crunch, toast the panko in a dry skillet before adding it to the casserole.
- Chicken options: Rotisserie chicken works perfectly here for ease, but you can also use leftover roasted chicken.
- Check the air fryer: Keep an eye on your casserole while it cooks—air fryers can vary, and you don’t want the topping to burn.
Nutrition
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
