There is something uniquely grounding about a steaming casserole dish pulled straight from the oven on a busy weeknight. This One-Pan Creamy Chicken Noodle Casserole brings all the soothing flavors of classic chicken noodle soup into a rich, velvety bake crowned with a crunchy, buttery breadcrumb crust.
Tender shreds of rotisserie chicken, sweet peas, diced carrots, and broad wavy egg noodles are suspended in a garlic-and-herb cream sauce that clings to every bite without turning heavy or gluey. It is simple, deeply satisfying comfort food that delivers generous leftovers and asks very little of your evening prep time.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 servings
Ingredients
Main Casserole
8 oz broad wavy egg noodles (cooked just under al dente, about 5 minutes)
3 cups cooked shredded chicken (rotisserie chicken works best)
2 tbsp unsalted butter
1 medium yellow onion, finely diced
2 medium carrots, peeled and small-diced
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup whole milk or heavy cream
1 cup frozen green peas (no need to thaw)
1 1/2 cups sharp cheddar cheese, freshly shredded (divided)
1/2 tsp dried thyme
1/2 tsp garlic powder
Salt and freshly cracked black pepper, to taste
Crispy Topping
3/4 cup panko breadcrumbs
2 tbsp unsalted butter, melted
1/4 cup grated Parmesan cheese
2 tbsp fresh flat-leaf parsley, finely chopped
Instructions
Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish (or a deep ceramic casserole dish) with butter or cooking spray.
Boil the Noodles: Cook the egg noodles in salted boiling water for 5 minutes (keep them firm, as they will continue absorbing liquid in the oven). Drain and set aside.
Build the Sauce Base: Melt 2 tablespoons of butter in a large skillet or Dutch oven over medium heat. Add the diced onion and carrots; sauté for 5–6 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
Thicken: Sprinkle the flour over the vegetables, stirring constantly for about 1 minute to cook out the raw flour taste. Slowly pour in the chicken broth and milk, whisking continuously to smooth out any lumps.
Simmer: Bring the mixture to a gentle simmer. Cook for 3–4 minutes until the sauce thickens enough to coat the back of a spoon. Season with dried thyme, garlic powder, salt, and black pepper.
Combine: Remove the pan from heat. Fold in 1 cup of the shredded cheddar cheese until melted. Stir in the drained noodles, shredded chicken, and frozen peas until everything is thoroughly coated.
Assemble: Transfer the mixture into your prepared baking dish. Scatter the remaining 1/2 cup of cheddar cheese over the top.
Make the Topping: In a small bowl, stir together the panko breadcrumbs, melted butter, and Parmesan cheese. Spread the mixture evenly across the casserole.
Bake: Bake uncovered for 20–25 minutes, or until the sauce is bubbling around the edges and the breadcrumb crust turns a deep, crunchy golden brown.
Garnish and Serve: Remove from the oven, sprinkle with freshly chopped parsley, and let rest for 5 minutes before scooping.