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Creamy Chicken Noodle Casserole Recipe

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This Chicken Noodle Casserole is an outrageously delicious upgraded classic—all made from scratch, with a rich, creamy sauce and ZERO canned soup. It’s ultra-flavorful, ultra-creamy, and ultra-craveable—win, win, win!

Follow along for step-by-step photos, variations, and expert tips for foolproof results.

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top view of chicken noodle casserole in a baking dish topped with crispy panko topping


 

Why you’ll love this Chicken Noodle Casserole

  • No canned soups! A velvety homemade cream sauce that tastes 1000X better than the old-school cans!
  • Incredibly flavorful: Instead of bland and boring, this casserole is layered with spices, cheeses, and flavor enhancers of Dijon, Worcestershire, and bouillon.
  • Ultra creamy: This recipe uses slightly fewer noodles for the ideal noodle-to-sauce ratio, so every bite is rich, creamy, and perfectly coated.
  • Perfect noodle texture: Instead of mushy pasta, the noodles are cooked just shy of al dente, so they hold their bite and finish perfectly in the oven.
  • Make-ahead wonder: Assemble then bake later!
chicken noodle casserole recipe being served on a plate garnished with parsley
ingredient icon

Chicken Noodle Casserole Recipe Ingredients

Let’s take a closer look at some key ingredients you’ll need to make this recipe (measurements in the printable recipe card at the bottom of the post):

  • Shredded chicken: Use rotisserie chicken for an easy shortcut and a juicy mix of white and dark meat, or my fabulous shredded chicken recipe.
  • Homemade Cream of Chicken Soup: My homemade version starts with a roux (a mixture of flour and butter/oil), then is whisked with milk, chicken broth, and sour cream to create a wonderfully thick sauce.
  • Sour cream: Take it out of the fridge at the start of prep so it comes to room temperature—this helps it blend in smoothly for a creamier, more seamless sauce without curdling or streaking.
  • Vegetables: You can pick your favorite veggies, but I love frozen carrots and peas for their bite-sized texture. Thaw them before using.
  • Herbs and Spices: Herbs such as thyme and parsley add earthy freshness; onion and garlic powder add quick aromatics; and spices such as paprika, salt, and pepper add warmth and heat.
  • Cheeses: Sharp cheddar melts into creamy richness and bold cheesy flavor, while Gruyere adds nutty, gourmet depth. Please use only freshly shredded cheese, as pre-shredded varieties don’t melt nearly as well.
  • Panko breadcrumbs: Panko makes the crispiest buttery topping! It is located with the other breadcrumbs at the grocery store.  
top view of chicken noodle casserole ingredients: egg noodles, shredded chicken, chicken broth, milk, flour, sour cream, Dijon, spices, peas and carrots, cheddar cheese, Gruyere cheese

How to MAke Chicken Noodle Casserole

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

  • Step 1: Cook Noodles. Cook the noodles 1-2 minutes short of al dente according to package instructions.
  • Step 2: Make Roux. In a large Dutch oven, melt 2 tablespoons butter with 3 tablespoons olive oil over medium heat. Whisk in the flour, then cook, while stirring, for 2 minutes. Reduce the heat to low, then gradually whisk in the milk and 1 cup of broth. Whisk the cornstarch into the remaining 1 cup of broth, then whisk it into the sauce.
  • Step 3: Thicken the Sauce. Add the Dijon, Worcestershire sauce, chicken bouillon, and all spices/seasonings. Bring the sauce to a boil, whisking constantly, then reduce the heat to a simmer and whisk often until thickened.
  • Step 4: Add Cheeses. Remove from the heat and whisk in 1 cup of cheddar, a handful at a time, until melted, then whisk in the Gruyere, a handful at a time, until melted. Whisk in the sour cream until blended.
  • Step 5: Combine: Stir in the peas, carrots, and chicken.
a collage showing how to make chicken noodle casserole by: 1. making a roux by cooking the flour in butter, 2. slowly whisking in the chicken broth and milk, 3. adding the spices, Dijon, and Worcestershire, 4. stirring in the cheeses, 5. stirring in the sour cream. 6. adding the chicken, carrots and peas
  • Step 6: Add Noodles. Fold in the noodles until evenly coated.
showing how to make chicken noodle casserole by folding in the noodles, showing how creamy it is
  • Step 7: Toast Panko. Melt the butter with the olive oil over medium heat in a large skillet. Add the panko and stir to coat. Continue cooking until the crumbs become golden brown.
  • Step 8: Add Toping. Transfer the chicken and noodles to the baking dish, and top with the remaining one cup of cheddar cheese, followed by the panko.
a collage showing how to make chicken and noodle casserole recipe by toasting the panko in a skillet, then topping the casserole with cheese, then the panko
  • Step 9: Bake. Cover and bake at 350°F for 30 minutes, or until hot and bubbly, with the cheese melted.
showing how to make chicken noodle casserole by baking until the cheese is melted

Chicken And Noodle Casserole TIPS

  • Shred rotisserie chicken while it’s warm: It pulls apart most easily and stays juicy, saving time and effort.
  • Stop the noodles from cooking: Drain and rinse with cold water, then toss with a bit of oil to prevent sticking.
  • Cook the flour for a full 2 minutes: Not only does this improve the flavor, but it also helps it become smooth as the starch fully hydrates and coats in fat, preventing clumps.
  • Add milk and broth gradually when making the roux: Pour in small amounts while whisking constantly to fully incorporate the liquid into the flour before adding more.
  • Simmer until properly thickened: Don’t rush this step; the sauce should coat the back of a spoon before adding cheese. The cheese and sour cream will further thicken the sauce.
up close of scooping chicken and noodle casserole showing how creamy it is

Chicken Egg Noodle Casserole variations

  • Vegetable-loaded version: Add sauteed mushrooms, broccoli, bell peppers, or zucchini. You will need to reduce the chicken slightly to accommodate the extra veggies, while still keeping it saucy.
  • Bacon ranch twist: Instead of classic seasoning, stir in crispy bacon and ranch seasoning for a smoky, tangy spin.
  • Buffalo chicken casserole: Mix in buffalo sauce and top with blue cheese or ranch for a spicy kick.
  • Creamy mushroom version: Add sautéed mushrooms and swap more of the cheddar for Grueyère.
  • Spicy jalapeño version: Add diced jalapeños or green chiles and pepper jack cheese for heat.
  • Crushed buttery crackers instead of panko, use Ritz or buttery crackers for a rich, salty topping (it won’t be as crunchy).

How to serve Chicken Casserole with Noodles

•Salad: Cucumber Tomato Salad, Garden Salad, Apple Salad, Fall Salad
•Fruit: Fruit Salad, Winter Fruit Salad, Berry Salad
•Bread: Garlic Bread, Breadsticks, or Dinner Rolls.

HOW TO STORE Chicken and Egg Noodle Casserole

•Storage: Store in an airtight container in the refrigerator for up to 3–4 days instead of leaving it in the baking dish to keep it fresh and prevent drying out.
•To Reheat in the Oven: Cover with foil and reheat in a 350°F oven for 20–30 minutes, until hot and bubbly in the center.
•To Reheat in the Microwave: Microwave for one minute, stir, then continue to microwave at 20-second intervals until warmed through.

Not recommended for freezing as the noodles and creamy sauce can become mushy and separate when thawed and reheated.

top view of serving chicken casserole with noodles in a bowl garnished by parsley

Looking for more Casserole Recipes?

Chicken and Wild Rice Casserole
Chicken Broccoli Rice Casserole
Chicken Divan
Tuna Casserole
Tater Tot Casserole
Beef Enchilada Casserole
Turkey Tetrazzini
Chicken Cordon Bleu Casserole
Hashbrown Casserole
Taco Pasta Casserole
Chicken Enchilada Casserole

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top view of chicken noodle casserole in a baking dish topped with crispy panko topping

Chicken Egg Noodle Casserole

This Chicken Noodle Casserole is an outrageously delicious upgraded classic—all made from scratch, with a rich, creamy sauce and ZERO canned soup. It’s ultra-flavorful, ultra-creamy, and ultra-craveable—win, win, win!
Servings: 6 -8 servings
Total Time: 1 hour
Prep Time: 30 minutes
Cook Time: 30 minutes

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Ingredients

CASSEROLE

PANKO TOPPING (OPTIONAL)

  • 3/4 cup panko breadcrumbs
  • 1 tablespoon melted butter
  • 1 tablespoon extra virgin olive oil

Instructions

  • Prep: Preheat the oven to 350°F. Lightly spray a 9×13 baking dish with nonstick cooking spray.
  • Cook Noodles: Cook the noodles 1-2 minutes short of al dente according to package instructions (for my package, this was 4 minutes). They should still be slightly too chewy, as they will continue to cook in the oven. Drain and rinse with cold water, then toss with a bit of oil to prevent sticking, and set aside.  Meanwhile:
  • Make Roux: In a large Dutch oven, melt 2 tablespoons butter with 3 tablespoons olive oil over medium heat. Whisk in the flour, then cook, while stirring, for 2 minutes. Reduce the heat to low, then gradually whisk in the milk and 1 cup of broth, a little at a time, stirring between additions. Whisk the cornstarch into the remaining 1 cup of broth, then whisk it into the sauce.
  • Thicken Sauce: Add the chicken bouillon, Dijon, Worcestershire sauce, and all spices. Bring the sauce to a boil, whisking constantly, then reduce the heat to a simmer and whisk often until thickened.
  • Add Cheeses: Remove from the heat and whisk in 1 cup of cheddar, a handful at a time, until melted, then whisk in the Gruyere, a handful at a time, until melted. Whisk in the sour cream until blended.
  • Combine: Stir in the chicken, peas, and carrots. Fold in the noodles, then transfer to the prepared baking dish. Top with the remaining one cup of cheddar cheese.
  • Panko Topping: Melt the butter with the olive oil over medium heat in a large skillet. Add the panko and stir to coat. Continue cooking until the crumbs become golden brown, then evenly sprinkle over the cheese.
  • Bake: Cover the dish with foil and bake at 350°F for 30 minutes, or until hot and bubbly, with the cheese melted. Uncover and broil for a couple of minutes if desired.

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The Face Behind the Recipes

Welcome to my food blog with all my favorite cravings! I am Jennifer, a lover of food and sharing my recipes. I am a cystic fibrosis survivor, lung & kidney transplant recipient, LOVER of life and FOOD. Start browsing recipes and subscribe to my weekly free newsletter! Read more about me here.

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