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Easy Chicken Noodle Casserole Recipe (Creamy and Cozy)
This chicken noodle casserole recipe is comfort food made simple: tender egg noodles and shredded chicken in a creamy, cheesy sauce with peas, baked under a buttery golden crumb topping. The sauce is made from scratch in about 10 minutes with butter, flour, broth and milk, so there’s no canned soup needed (though there’s a shortcut below if you want one). It’s a great way to use up rotisserie or leftover chicken, and it can be assembled a day ahead.
Below you’ll find the ingredients with weights, step-by-step instructions, make-ahead and freezer directions, and easy swaps. The printable recipe card is at the bottom of the page.
Why You’ll Love This Chicken Noodle Casserole
- Creamy without canned soup. A quick homemade sauce tastes richer and lets you control the salt.
- Uses cooked chicken. Rotisserie chicken, leftover roast chicken or thighs all work.
- Feeds a family. One 9×13 pan makes 8 hearty servings.
- Make-ahead friendly. Assemble it the night before, or freeze it for later.
Ingredients for Chicken Noodle Casserole
For the casserole
- Wide egg noodles, 12 oz (340 g).
- Cooked chicken, 3 cups (about 420 g), shredded or diced. One rotisserie chicken usually gives 3 to 4 cups of meat.
- Unsalted butter, 4 tablespoons (57 g).
- Yellow onion, 1 small, finely diced.
- Garlic, 2 cloves, minced.
- All-purpose flour, ¼ cup (31 g).
- Chicken broth, 2 cups (480 ml), low sodium if possible.
- Whole milk, 1½ cups (360 ml).
- Sour cream, ½ cup (120 g).
- Sharp cheddar cheese, 1½ cups (170 g), shredded, divided.
- Frozen peas, 1½ cups (200 g), or frozen peas and carrots. No need to thaw.
- Dried thyme, 1 teaspoon.
- Diamond Crystal kosher salt, 1 teaspoon, plus more to taste, and black pepper, ½ teaspoon.
For the topping
- Panko breadcrumbs, 1 cup (50 g).
- Unsalted butter, 2 tablespoons (28 g), melted.
- Fresh parsley, 2 tablespoons, chopped, to finish.
Equipment You Need
- A 9×13-inch (23×33 cm) baking dish
- A large pot for the noodles
- A large skillet or saucepan for the sauce, and a whisk
- An instant-read thermometer
How to Make Chicken Noodle Casserole (Step by Step)
1. Heat the oven and cook the noodles
Heat the oven to 375°F (190°C) and grease the baking dish. Boil the egg noodles in well-salted water for 2 minutes less than the package directions, so they stay slightly firm. They will finish cooking in the oven. Drain them well.
2. Start the sauce
While the noodles cook, melt the 4 tablespoons of butter in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes, until soft. Add the garlic and cook for 30 seconds.
3. Thicken the sauce
Sprinkle in the flour and stir for 1 minute. Slowly whisk in the broth, then the milk, whisking out any lumps. Simmer, stirring often, for 3 to 5 minutes, until the sauce is thick enough to coat the back of a spoon.
4. Make it creamy and cheesy
Take the pan off the heat. Stir in the sour cream, 1 cup (115 g) of the cheddar, the thyme, salt and pepper. Taste and add more salt if needed; rotisserie chicken and broth can both be salty, so season at the end.
5. Combine
Fold the drained noodles, chicken and frozen peas into the sauce until everything is coated. Spread the mixture evenly in the baking dish.
6. Top and bake
Sprinkle the remaining ½ cup (55 g) of cheddar over the top. Toss the panko with the melted butter and scatter it over the cheese. Bake for 20 to 25 minutes, until the sauce is bubbling at the edges and the topping is golden brown. The center should reach 165°F (74°C), the safe temperature for casseroles and reheated cooked chicken.
7. Rest and serve
Let the casserole rest for 5 to 10 minutes so the sauce can settle, then sprinkle with parsley and serve.
Tips for the Best Chicken Noodle Casserole
- Undercook the noodles. They keep absorbing sauce in the oven. Fully cooked noodles turn soft and mushy.
- Make the sauce a little loose. It thickens as it bakes and as the noodles soak it up. If it seems very thick, add a splash of milk before mixing.
- Shred your own cheese. Pre-shredded cheese contains anti-caking starch and melts less smoothly.
- Season at the end. Broth, cheese and rotisserie chicken all add salt, so taste before adding more.
- Use a thermometer. Because the chicken is already cooked, you’re simply heating it through to 165°F.
Easy Variations and Substitutions
- Shortcut with canned soup: skip steps 2 to 4. Instead, mix two 10.5 oz (298 g) cans of condensed cream of chicken soup with 1 cup (240 ml) milk, ½ cup sour cream and 1 cup cheddar.
- Add vegetables: stir in 2 cups chopped steamed broccoli, or 8 oz (225 g) sliced mushrooms cooked with the onion.
- Different cheese: Monterey Jack, Colby Jack or Gruyère all melt well.
- Different topping: crushed buttery crackers or French-fried onions instead of panko.
- Different pasta: penne, rotini or medium shells work in place of egg noodles.
- Use other cooked chicken: leftover oven roasted chicken thighs or air fryer chicken thighs, chopped, are great here. Our shredded chicken recipes show more ways to cook chicken ahead.
How to Cook Chicken for Casserole
No leftover chicken? Any of these methods gives you the 3 cups you need. About 1½ lb (680 g) of raw boneless chicken makes roughly 3 to 4 cups shredded.
- Rotisserie chicken: the easiest option. Pull the meat off while it is still warm, discard the skin and bones, and shred or chop it.
- Poached chicken: put 1½ lb boneless chicken breasts or thighs in a pot, cover with chicken broth or salted water by 1 inch, and bring to a gentle simmer. Cover, lower the heat, and cook at a bare simmer for 12 to 15 minutes, until the thickest piece reaches 165°F (74°C). Let it rest 5 minutes, then shred with two forks. Save the poaching liquid to use as broth in the sauce.
- Baked chicken: season boneless thighs or breasts and bake at 400°F (200°C) for 20 to 25 minutes, until they reach 165°F.
Cooked chicken keeps 3 to 4 days in the refrigerator, so you can cook it ahead and assemble the casserole later in the week.
What to Serve With Chicken Noodle Casserole
- A crisp green salad with vinaigrette
- Steamed green beans or roasted broccoli
- Warm dinner rolls or garlic bread
- For dessert, a slice of 7 Up pound cake
Make Ahead, Store, Freeze and Reheat
- Make ahead: assemble the casserole without the panko topping, cover tightly and refrigerate for up to 1 day. Add the topping and bake for 30 to 35 minutes, until the center reaches 165°F (74°C).
- Refrigerate leftovers within 2 hours of baking and eat them within 3 to 4 days.
- Freeze the unbaked casserole, without the topping, wrapped well, for 2 to 3 months for best quality. Thaw it overnight in the refrigerator, add the topping, and bake as above.
- Reheat portions in the microwave or a 350°F (175°C) oven until steaming hot, 165°F in the center. Add a splash of milk to loosen the sauce.
These times follow the FoodSafety.gov cold food storage chart. For other temperatures, see the safe minimum internal temperature chart.
Chicken Noodle Casserole FAQs
Can I use raw chicken in this casserole?
It’s best to use cooked chicken. Raw chicken would need much longer in the oven, and the noodles would overcook. Poach or bake the chicken first until it reaches 165°F.
Why is my chicken noodle casserole dry?
The noodles probably absorbed too much sauce, which happens if they are fully cooked first or if the casserole bakes too long. Undercook the noodles and add a splash of milk if the sauce looks thick before baking.
Can I make it without sour cream?
Yes. Use the same amount of plain Greek yogurt or cream cheese, or simply add ¼ cup more milk.
How many people does a 9×13 casserole feed?
This recipe makes about 8 servings of roughly 1¼ cups each.
Can I make chicken noodle casserole in a slow cooker?
We don’t recommend it. The noodles turn mushy over a long cook time. The oven gives better texture and a crisp topping.
Do I need to thaw the frozen peas?
No. Stir them in frozen; they heat through in the oven and stay bright green.
Can I make this casserole gluten free?
Yes. Use gluten-free pasta, and instead of the flour, thicken the sauce with 2 tablespoons cornstarch whisked into the cold milk before adding it to the pan. Use gluten-free breadcrumbs for the topping and check that your broth is gluten free.
Chicken Noodle Casserole Recipe Card
Here is the full chicken noodle casserole recipe in a printable card. Calories are an estimate per serving based on USDA FoodData Central values for the ingredients. Find more dinner ideas in our chicken recipes.
Creamy Chicken Noodle Casserole
Ingredients
Equipment
Method
- Heat the oven to 375°F (190°C) and grease a 9×13-inch dish. Boil the noodles in salted water 2 minutes less than the package directions; drain.
- Melt 4 tablespoons butter in a large skillet over medium heat. Cook the onion 4 to 5 minutes, then the garlic for 30 seconds.
- Stir in the flour for 1 minute. Whisk in the broth, then the milk, and simmer 3 to 5 minutes until thickened.
- Off the heat, stir in the sour cream, 1 cup of the cheddar, the thyme, salt and pepper. Taste and adjust the salt.
- Fold in the noodles, chicken and peas and spread in the dish.
- Top with the remaining cheddar and the panko tossed with melted butter. Bake 20 to 25 minutes, until bubbling, golden and 165°F (74°C) in the center.
- Rest 5 to 10 minutes, sprinkle with parsley and serve.
