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A serving of creamy chicken noodle casserole is being lifted from a white dish using tongs. The dish is garnished with chopped herbs and crumbs.

Chicken Noodle Casserole

Mandy Applegate
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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Casserole
Cuisine American
Servings 6
Calories 703 kcal

Equipment

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 9x13 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

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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

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
Keyword chicken noodle casserole
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