Air Fryer Chicken Noodle Casserole
Air Fryer Chicken Noodle Casserole is the kind of meal that feels homemade without the hassle. It’s creamy, crispy, and comes together fast, making it perfect for busy weeknights or casual get-togethers. You can prep it ahead, freeze it, and reheat without sacrificing any of that comforting goodness. Thanks to the air fryer, the golden, crunchy topping makes it look (and taste) like you spent way more time in the kitchen than you actually did.
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
- 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
Calories: 703kcalCarbohydrates: 60gProtein: 41gFat: 33gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 178mgSodium: 531mgPotassium: 662mgFiber: 4gSugar: 9gVitamin A: 966IUVitamin C: 5mgCalcium: 444mgIron: 3mg
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