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Chicken Noodle Casserole: A Creamy Comfort Classic
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Creamy Chicken Noodle Casserole

This comforting chicken noodle casserole balances tender egg noodles with succulent shredded chicken in a rich, velvety homemade cream sauce. Skipping canned soups in favor of a golden roux base, this dish achieves a perfectly balanced texture that is finished with a satisfying, crunchy panko breadcrumb topping. It is the ultimate one-dish meal for busy weeknights, delivering warmth and depth of flavor in every hearty bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: DINNER
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 12 oz Wide Egg Noodles
  • 3 cups Cooked chicken, shredded or diced
  • 2 cups Low-sodium chicken broth
  • 1 cup Heavy cream
  • 4 tbsp Unsalted butter
  • 1/4 cup All-purpose flour
  • 1 cup Frozen peas, thawed
  • 1 cup Panko breadcrumbs

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Boil a large pot of salted water and cook the egg noodles until just al dente.
  3. Drain the noodles thoroughly to prevent the casserole from becoming watery.
  4. Melt the butter in a large skillet over medium heat.
  5. Whisk the flour into the melted butter and cook for two minutes to remove the raw flour taste.
  6. Slowly whisk in the chicken broth and heavy cream until the sauce thickens into a gravy consistency.
  7. Stir the cooked chicken and thawed peas into the sauce.
  8. Combine the sauce mixture with the cooked noodles and transfer to a baking dish.
  9. Top evenly with panko breadcrumbs.
  10. Bake for 30 minutes until the top is golden and the sauce is bubbly.

Notes

Ensure you cook the roux for at least two minutes to remove the raw flour taste. For a richer flavor, you can add a pinch of dried thyme or garlic powder to the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days.