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Creamy Chicken Noodle Casserole

A creamy, savory casserole that combines tender egg noodles, shredded chicken, and vegetables for a comforting family meal reminiscent of childhood dining experiences.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta and Base
  • 9 ounces egg noodles Look for quality brands like Barilla for optimal texture.
  • 2 tablespoons butter For richer flavor, go for unsalted Kerrygold.
Vegetables
  • 1 medium onion, diced Choose a sweet or yellow onion for balanced sweetness.
  • 1 rib celery, diced Fresh is key for a satisfying crunch.
  • 2 carrots peeled and diced Freshly diced for sweetness and depth.
  • 2/3 cup frozen peas A classic addition that contrasts the creaminess.
  • 2/3 cup frozen corn For a touch of sweetness and texture.
Chicken and Sauce
  • 2 cups chicken broth Homemade is best, but low-sodium store-bought works well too.
  • 1/2 teaspoon garlic powder For that aromatic warmth.
  • 1/2 teaspoon poultry seasoning Try McCormick for a well-rounded flavor.
  • 1/2 teaspoon salt Adjust to taste.
  • 1/2 teaspoon pepper Freshly ground for an added kick.
  • 2 tablespoons all-purpose flour For thickening the sauce.
  • 2 cups heavy cream Use real cream for the ultimate richness.
  • 2 1/2 to 3 cups shredded cooked chicken Perfect for utilizing leftover roast chicken.
  • 1/3 cup shredded Parmesan cheese A sprinkle of nutty flavor to finish it off.

Method
 

Preparation
  1. In a large pot, bring salted water to a boil. Cook the egg noodles according to the package directions until al dente, then drain and set aside.
  2. In a large skillet or Dutch oven over medium heat, melt the butter. Add the diced onion, celery, and carrots. Sauté for about 3 to 4 minutes until they begin to soften.
  3. Stir in the garlic powder, poultry seasoning, salt, pepper, and flour. Cook for an additional minute, stirring constantly until everything is well combined.
  4. Gradually whisk in the chicken broth, followed by the heavy cream. Bring this mixture to a simmer.
  5. Toss in the peas and corn and let it simmer for 4 to 5 minutes until thickened.
  6. Stir in the shredded chicken and Parmesan cheese until well combined. Gently fold in the cooked noodles.
  7. Taste the mixture and adjust salt and pepper to your liking.
  8. Transfer everything into a greased casserole dish. Optionally, sprinkle some extra cheese on top. Bake in a preheated oven at 350°F (175°C) for about 25-30 minutes or until bubbly and golden on top.

Notes

Leftover casserole can be refrigerated for up to 3-4 days. Freezes beautifully for up to 2 months.