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Golden, cheesy baked noodle casserole coming out of the oven, the finish to aim for with this chicken noodle casserole recipe
Chef Emma

Creamy Chicken Noodle Casserole

Egg noodles, cooked chicken and peas in a homemade creamy cheddar sauce, baked in a 9x13 dish under a buttery panko topping.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting 10 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Casserole
  • 12 oz wide egg noodles 340 g
  • 3 cups cooked chicken about 420 g, shredded or diced
  • 4 tbsp unsalted butter 57 g
  • 1 small yellow onion finely diced
  • 2 cloves garlic minced
  • 1/4 cup all-purpose flour 31 g
  • 2 cups chicken broth 480 ml, low sodium
  • 1 1/2 cups whole milk 360 ml
  • 1/2 cup sour cream 120 g
  • 1 1/2 cups sharp cheddar 170 g, shredded, divided
  • 1 1/2 cups frozen peas 200 g
  • 1 tsp dried thyme
  • 1 tsp Diamond Crystal kosher salt plus more to taste
  • 1/2 tsp black pepper
Topping
  • 1 cup panko breadcrumbs 50 g
  • 2 tbsp unsalted butter 28 g, melted
  • 2 tbsp fresh parsley chopped

Equipment

  • 9x13-inch baking dish
  • Large pot and large skillet
  • Instant-read thermometer

Method
 

  1. Heat the oven to 375°F (190°C) and grease a 9x13-inch dish. Boil the noodles in salted water 2 minutes less than the package directions; drain.
  2. Melt 4 tablespoons butter in a large skillet over medium heat. Cook the onion 4 to 5 minutes, then the garlic for 30 seconds.
  3. Stir in the flour for 1 minute. Whisk in the broth, then the milk, and simmer 3 to 5 minutes until thickened.
  4. Off the heat, stir in the sour cream, 1 cup of the cheddar, the thyme, salt and pepper. Taste and adjust the salt.
  5. Fold in the noodles, chicken and peas and spread in the dish.
  6. 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.
  7. Rest 5 to 10 minutes, sprinkle with parsley and serve.

Notes

Make ahead: assemble without the topping and refrigerate up to 1 day; add topping and bake 30 to 35 minutes to 165°F. Freeze unbaked (no topping) 2 to 3 months. Calories are an estimate per serving from USDA FoodData Central values. Refrigerate leftovers within 2 hours and eat within 3 to 4 days.