Name: Chicken Egg Noodle Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 3 cups uncooked extra broad egg noodles; 3 tablespoons olive oil, (divided); 2 tablespoons unsalted butter; 1/3 cup all-purpose flour; 2 cups milk; 2 cups low sodium chicken broth, (divided); 1 tablespoon cornstarch; 2 teaspoons chicken bouillon; 1 1/2 teaspoons Dijon mustard; 1 1/2 teaspoons Worcestershire sauce; 1 tsp EACH onion powder, garlic powder, dried parsley, salt; 1/2 tsp EACH pepper, dried thyme; 8 oz. (2 packed cups) freshly shredded sharp cheddar cheese, (divided); 3 oz. (1 packed cup) freshly shredded Gruyere cheese; 1/2 cup full fat sour cream; 2 1/2 cups shredded rotisserie chicken; 1 12-ounce bag frozen peas and carrots, (thawed); 3/4 cup panko breadcrumbs; 1 tablespoon melted butter; 1 tablespoon extra virgin olive oil

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

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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Servings: -8 servings

Total Time: 1

Prep Time: 30

Cook Time: 30

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Ingredients

CASSEROLE

3 cups uncooked extra broad egg noodles
3 tablespoons olive oil, divided
2 tablespoons unsalted butter
1/3 cup all-purpose flour
2 cups milk
2 cups low sodium chicken broth, divided
1 tablespoon cornstarch
2 teaspoons chicken bouillon
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1 tsp EACH onion powder, garlic powder, dried parsley, salt
1/2 tsp EACH pepper, dried thyme
8 oz. (2 packed cups) freshly shredded sharp cheddar cheese, divided
3 oz. (1 packed cup) freshly shredded Gruyere cheese
1/2 cup full fat sour cream
2 1/2 cups shredded rotisserie chicken
1 12-ounce bag frozen peas and carrots, thawed

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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6 Comments

Sherry says

at

This is delicious! I have a hard time making the roux. It always takes much longer than the recipe says. I pour in about a cup at a time and whisk. Any help would be greatly appreciated.

- Jen says
  
  at
  
  Hi Sherry! So glad you enjoyed it! Roux can definitely be a little tricky at first—it’s one of those things that gets easier with a few small tweaks.
  A couple things that might help: Add the liquid more gradually at the start — instead of a full cup right away, try just a few tablespoons at a time, whisking until smooth before adding more. Once it loosens up, you can pour faster.Keep the heat at medium or even medium-low — if it’s too hot, the roux can seize or thicken too quickly, making it harder to whisk smoothly.
  Use warm liquid (broth or milk) if you can — cold liquid hitting a hot roux can slow things down and cause lumps.
  Whisk constantly and confidently — don’t stop stirring, especially early on. A flat whisk works great if you have one.
  If it’s taking a long time to thicken, it might just need a slightly higher heat once everything is combined—just increase gradually while stirring.
  You’re very close — it sounds like you’re doing the right steps already, just might need smaller additions at the beginning. I hope that helps!
  
Hannah says

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I wanted to try this as soon as I saw it in my email. So, so, so, so good, it made delicious leftovers too.

- Jen says
  
  at
  
  Thanks for following along Hannah! I’m so pleased this recipe was as good as it looks!
  
Erin says

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Absolutely loved this recipe! I especially appreciate that it skips the canned soups and uses a from-scratch creamy sauce—it tastes so much richer and more flavorful. My whole family devoured it and gave it a big thumbs up!

- Jen says
  
  at
  
  That means so much—thank you Erin! I love that it delivered on that cozy, comforting vibe and was a hit with your whole family!

Creamy Chicken Noodle Casserole Recipe

PIN THIS RECIPE TO SAVE FOR LATER

Why you’ll love this Chicken Noodle Casserole

Chicken Noodle Casserole Recipe Ingredients

How to MAke Chicken Noodle Casserole

Chicken And Noodle Casserole TIPS

Chicken Egg Noodle Casserole variations

How to serve Chicken Casserole with Noodles

HOW TO STORE Chicken and Egg Noodle Casserole

Looking for more Casserole Recipes?

WANT TO TRY THIS Chicken Noodle Casserole RECIPE?

PIN IT to your recipe BOARD TO SAVE FOR LATER!

FIND ME ON PINTEREST FOR MORE GREAT RECIPES! I AM ALWAYS PINNING :)!

Tools Used in This Recipe

Staub Ceramic Baking Dish Set, 3pc (9×13, 10.5 x 7.5 7.5x 6)

Pasta Pot and Strainer

Le Creuset Toughened Nonstick PRO Fry Pan, 12″

Cheese Grater

Nonstick Fry Pan with Lid 12 in.

Cast Iron Dutch Oven All Sizes (Economy)

Cast Iron Dutch Oven 7.25 qt. (All Colors)

Small Whisk

Chicken Egg Noodle Casserole