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The Ultimate Comfort Chicken Noodle Casserole with a Crunchy Topping

A serving of creamy chicken noodle casserole featuring egg noodles, shredded chicken, peas, carrots, and a golden breadcrumb topping.
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This recipe translates classic comfort food into a simple, flavorful dish. You get tender chicken, creamy noodles, and a satisfyingly crisp topping, making it a family favorite for any night of the week.

Ingredients

Scale
  • 12 ounces egg noodles
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth (low sodium)
  • 1 cup whole milk
  • 1 (10.5 ounce) can cream of chicken soup (or scratch-made sauce equivalent)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried thyme
  • 3 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 cup shredded cheddar cheese, divided
  • 1 cup panko breadcrumbs
  • 2 tablespoons melted butter

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the egg noodles according to package directions until they are al dente. Drain them well and set aside.
  3. While the noodles cook, prepare the sauce base. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant.
  4. Whisk the flour into the butter and onion mixture. Cook for 1 minute, stirring constantly. This cooks out the raw flour taste.
  5. Slowly whisk in the chicken broth until smooth. Then, whisk in the milk, cream of chicken soup, salt, pepper, onion powder, and thyme. Bring the sauce to a gentle simmer, stirring until it thickens slightly, about 3 to 5 minutes. This builds your creamy base flavor.
  6. Remove the skillet from the heat. Stir in the cooked, shredded chicken, drained noodles, frozen mixed vegetables, and 3/4 cup of the shredded cheddar cheese until everything is evenly coated.
  7. Pour the mixture into your prepared baking dish. Sprinkle the remaining 1/4 cup of cheese over the top.
  8. In a small bowl, toss the panko breadcrumbs with the 2 tablespoons of melted butter. Spread this mixture evenly over the cheese layer to create your crunchy topping.
  9. Bake for 20 to 25 minutes, or until the casserole is bubbly throughout and the topping is golden brown and crisp. Let it rest for 5 minutes before serving.

Notes

  • For a richer flavor, sauté the onions and garlic in 1 tablespoon of olive oil instead of just butter.
  • If you want a truly ‘million dollar’ texture, skip the cream of chicken soup and make a quick béchamel sauce using 4 tablespoons butter, 1/4 cup flour, 2 cups milk, and seasoning.
  • This is a great make ahead casserole; assemble the entire dish, cover it, and refrigerate for up to 24 hours. Add 10 minutes to the baking time if baking directly from the refrigerator.

Nutrition

Find it online: https://kitchenslang.com/chicken-noodle-casserole-ultimate-comfort-bake/