Looking for a cozy and comforting meal that’s perfect for any day of the week? This easy Chicken Noodle Casserole is a delicious combination of creamy sauce, tender chicken, and crispy breadcrumbs. Ready in less than 30 minutes, it’s simple to make and a guaranteed family favorite.
I’ve made this chicken noodle casserole more times than I can count, and let me tell you, it never disappoints! Whether it’s a chilly winter evening or a breezy autumn afternoon, this dish brings warmth and comfort to the table. It’s creamy, it’s cheesy, and it’s just the right kind of hearty. Perfect for those busy weekdays or when you just need a little comfort food, I’m confident you’ll enjoy it as much as I do.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Chicken Noodle Casserole
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I’ve found this recipe to be a no-fuss solution to weeknight dinner woes. Here’s how you can get this casserole bubbling in your oven in no time:
Prep the Noodles
Start by preheating your oven to 180ºC (350°F). Then, take your egg noodles and cook them according to the package instructions, minus 3 minutes to keep them slightly firm.
Drain them, rinse with cold water, and set aside. If you’re boiling noodles often, I really like using a clip-on silicone strainer instead of lugging out a big colander—it clips right onto the pot and saves me from dirtying another dish.
Cooking the Base
In a pot, melt your unsalted butter over medium heat, then toss in the thinly sliced onions and diced celery. Cook these until they’re soft, which should take about 5 minutes. This is where the flavors start to build.
SERIOUSLY GOOD
CASSEROLES
37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Breakfast Casserole
∙ Cheeseburger Casserole
∙ Four Cheese Ravioli Casserole
∙ Chicken Pot Pie Casserole
∙ Sweet Potato Casserole
...and much more!
Thickening the Sauce
Sprinkle the flour over your softened veggies, stirring constantly, and let it cook for a few minutes. This is your thickening agent that will help the sauce cling to the noodles.
Creating the Creamy Mixture
Gradually add milk, heavy cream, and chicken stock to the pot. Stir in the dry oregano and whole-grain mustard for that tangy kick. Keep the heat at medium-low and let everything simmer until it starts to thicken, which should take about 5-8 minutes.
If you’re juggling a few tasks at once (like I always am), a silicone-coated spoon with a built-in rest helps keep drips off the counter and doesn’t scratch your pan.
Adding the Cheese & Chicken
Now for the cheesy goodness! Add the grated Gruyere cheese to the pot and stir until it’s completely melted. Follow this with the cooked, shredded chicken.
Shredding chicken used to be a chore until I started using my hand mixer with beaters. Just pop warm chicken in a deep bowl and mix on low—it shreds it in seconds, no forks needed.
Season with salt and pepper to taste. It’s all about getting that perfect savory flavor.
Combining Ingredients
Mix the pre-cooked noodles with your creamy chicken mixture. Give it a taste and adjust the seasoning if needed—don’t be shy on the pepper!
Baking to Perfection
Transfer everything into a 9×13 baking dish. Mix panko breadcrumbs with a bit of melted butter and sprinkle over the top for that irresistible crunch. Pop it in the oven and bake for about 10 minutes, or until the top is golden and crispy.
Garnish and Serve
Finally, sprinkle some freshly chopped parsley over the baked casserole before serving. For a cleaner presentation, I use these kitchen herb scissors to chop parsley right over the casserole—quicker than a knife and they come with a little cleaner comb.
This not only adds a pop of color but a fresh burst of flavor as well!
If you’re prepping this casserole to take to a gathering, or dropping it off as a meal for a friend, I highly recommend using an insulated carrier. I’ve been using this casserole carrier and it’s been a game changer—it fits a 9×13 dish perfectly, zips up securely, and actually keeps the food warm for hours.
Chicken Noodle Casserole
Add Preferred SourceEquipment
- 9 x 13 Baking dish
Ingredients
- 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
- Preheat the oven to 180ºC (350°F).
- Cook the pasta according to package instructions minus 3 minutes (it should be a bit raw still). Rinse in cold water and reserve.12 ounces egg noodles
- Melt the butter at medium heat in a pot and add the onion and celery, and cook until softened, about 5 minutes.¼ cup unsalted butter, 2 cups onions, 1 cup celery
- Stir in the flour and cook over low heat for about 3 minutes, stirring constantly.¼ cup all-purpose flour
- Gradually add the milk, cream and stock to the pot. Stir in the oregano and mustard.1 ½ cups milk, ¼ cup heavy cream, 2 cups chicken stock, 2 teaspoons dry oregano, 2 tablespoons whole-grain mustard
- Bring to a simmer and cook over medium-low heat, stirring frequently, for about 5-8 minutes.
- Add the grated cheese, stirring until the cheese melts. Mix in the cooked chicken and season with salt and pepper to taste.6 ounces Gruyere cheese, 3 cups cooked chicken, Salt and pepper
- Mix the pasta with the chicken sauce. Adjust seasoning as needed.
- Mix the panko with melted butter.½ cup panko breadcrumbs, 1 tablespoon butter
- Transfer the mixture to a 9×13 casserole dish. Top with the panko mixture and bake for 10 minutes, or until golden brown.
- Garnish with parsley and serve.Freshly chopped parsley
Video
Notes
- Cheese: While Gruyere cheese provides a wonderful melt and a slightly nutty flavor, feel free to experiment with other cheeses like sharp cheddar cheese, mozzarella, or Monterey Jack for a different flavor.
- Chicken: You can use a leftover rotisserie chicken or boil chicken breasts in a pot on the stove for about 15 minutes, or until it is shreddable.
- More Crunch: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking. Keep a close eye on it to ensure it doesn’t burn!
- Ritz Cracker Topping: You can sprinkle some crushed Ritz crackers over the top instead of breadcrumbs if that’s what you have on hand.
- Mustard: Whole-grain mustard adds a nice texture and zing, but Dijon mustard can be a smooth and sharp substitute if that’s what you have on hand.
- Make it Ahead: You can assemble the casserole in advance and store it in the refrigerator overnight. Just add a few extra minutes to the baking time when you’re ready to cook.
- Gluten-Free: Swap out the all-purpose flour for a gluten-free blend and use gluten-free pasta if you’re accommodating dietary restrictions.
- Vegetarian: Swap the chicken for a mix of your favorite veggies like mushrooms, carrots, peppers, frozen peas, and zucchini, and use vegetable broth instead of chicken stock.
- Make it Lighter: To cut down on calories, you can use low-fat milk, skip the heavy cream, and opt for a lighter cheese. You can also boost the veggies for a more balanced dish.
How to Store Leftover Chicken Noodle Casserole
- Refrigerate: Let it cool completely, then cover the dish with foil or transfer portions to airtight containers. You can refrigerate it for up to 3-4 days.
- Freeze: You can also freeze the casserole before or after baking. Just wrap it well and it’ll keep for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven to maintain the best texture.
- Reheat: To reheat, simply pop it in the microwave or warm it in the oven at 350°F until heated through.
Nutrition
SERIOUSLY GOOD
CASSEROLES
37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Breakfast Casserole
∙ Cheeseburger Casserole
∙ Four Cheese Ravioli Casserole
∙ Chicken Pot Pie Casserole
∙ Sweet Potato Casserole
...and much more!
Recipe Notes and Tips
I’ve got a few tricks up my sleeve to make your chicken noodle casserole even better:
- Cheese: While Gruyere cheese provides a wonderful melt and a slightly nutty flavor, feel free to experiment with other cheeses like sharp cheddar cheese, mozzarella, or Monterey Jack for a different flavor.
- Chicken: You can use a leftover rotisserie chicken or boil chicken breasts in a pot on the stove for about 15 minutes, or until it is shreddable.
- More Crunch: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking. Keep a close eye on it to ensure it doesn’t burn!
- Ritz Cracker Topping: You can sprinkle some crushed Ritz crackers over the top instead of breadcrumbs if that’s what you have on hand.
- Mustard: Whole-grain mustard adds a nice texture and zing, but Dijon mustard can be a smooth and sharp substitute if that’s what you have on hand.
- Make it Ahead: You can assemble the casserole in advance and store it in the refrigerator overnight. Just add a few extra minutes to the baking time when you’re ready to cook.
- Gluten-Free: Swap out the all-purpose flour for a gluten-free blend and use gluten-free pasta if you’re accommodating dietary restrictions.
- Vegetarian: Swap the chicken for a mix of your favorite veggies like mushrooms, carrots, peppers, frozen peas, and zucchini, and use vegetable broth instead of chicken stock.
- Make it Lighter: To cut down on calories, you can use low-fat milk, skip the heavy cream, and opt for a lighter cheese. You can also boost the veggies for a more balanced dish.
How to Store Leftover Chicken Noodle Casserole
Just let it cool completely, then cover the dish with foil or transfer portions to airtight containers. You can refrigerate it for up to 3-4 days. I like to store it in these glass storage dishes, they stack well and you can easily see what’s in them.
You can also freeze the casserole before or after baking. Just wrap it well and it’ll keep for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven to maintain the best texture.
To reheat, simply pop it in the microwave or warm it in the oven at 350°F until heated through. The flavors meld and deepen, making the leftovers just as delicious—if not more—than the first serving!
What to Serve With Chicken Noodle Casserole
This casserole is pretty much a meal in itself, but if you want to round out your dinner, I’ve got some ideas that play nicely with its creamy, comforting nature.
A crisp green salad dressed with a tangy vinaigrette can add a refreshing contrast to the rich flavors. For something heartier and simple, steamed broccoli or sautéed green beans make excellent sides.
And don’t forget a slice of crusty bread—it’s perfect for scooping up any leftover sauce!
More Dinner Recipes You Will Love
Here are some more of my favorite casserole recipes for you to try.
