Easy & Creamy Chicken Noodle Casserole: The Ultimate Family Comfort Food Recipe
Dive into a bowl of pure comfort with this incredibly easy and creamy chicken noodle casserole. Combining all the beloved flavors of classic chicken noodle soup – tender egg noodles, vibrant peas, sweet carrots, and succulent pre-cooked chicken – this satisfying meal comes together quickly. It’s the perfect solution for busy weeknights, promising to be on your dinner table in less than an hour! Prepare to indulge in a hearty dish that’s both nostalgic and delightfully simple to make, ensuring happy faces around your table.
Why This Creamy Chicken Noodle Casserole Is a Weeknight Winner
Imagine combining the ultimate soothing properties of classic chicken noodle soup with the hearty, family-friendly convenience of a baked casserole. That’s exactly what you get with this chicken noodle casserole, and it’s truly the best of both worlds! This recipe shines because it transforms familiar comfort into a remarkably easy and satisfying dish, perfect for any occasion.
This casserole delivers creamy, satisfying layers of tender chicken, sweet carrots, green peas, and perfectly cooked egg noodles, all tossed in a rich, savory sauce made from simple pantry ingredients. It’s a quick and easy dinner solution that consistently earns rave reviews, with everyone often asking for second helpings. Whether you’re facing a chilly evening, a busy weeknight, or simply craving something genuinely comforting, this “soup-turned-casserole” is your go-to. Plus, it’s designed to yield fantastic leftovers that taste even better the next day, making meal prep a breeze!
What truly makes this recipe a standout is its blend of speed and flavor. Utilizing pre-cooked chicken drastically cuts down on preparation time, allowing you to assemble and bake this hearty meal in under an hour. The use of everyday ingredients means you likely have most of what you need on hand, minimizing grocery runs. It’s a complete meal in one dish, full of protein and vegetables, making it a balanced and wholesome choice for the whole family. The delightful textural contrast between the soft noodles, tender chicken, crisp-tender vegetables, and the creamy sauce baked to golden perfection creates an unforgettable culinary experience.
Key Ingredients for Your Delicious Casserole
To create this irresistible chicken noodle casserole, you’ll need a selection of simple, wholesome ingredients. Many of these are likely already in your pantry or easily found at any grocery store. For the precise measurements and a detailed list, please refer to the printable recipe card located at the end of this post. Here’s a quick overview of the essential components that bring this comforting dish to life:
Ingredient Spotlight & Smart Substitutions for Your Casserole
Getting the most out of your ingredients and knowing when to make smart swaps is key to a successful and adaptable recipe. Here’s a closer look at the core components of this chicken noodle casserole and some helpful tips:
- CHICKEN: The beauty of this recipe lies in its flexibility with chicken. You can effortlessly use leftover cooked chicken from a previous meal, making it an excellent way to reduce food waste. Another fantastic shortcut is a pre-cooked grocery store rotisserie chicken – simply shred or dice it for instant flavor and tenderness. If you prefer to cook chicken from scratch, you can quickly prepare 2 chicken breasts (seasoned with salt, pepper, and a pinch of garlic powder) while your noodles are boiling. Simply sauté or bake them, then dice them into bite-sized pieces. Feel free to use boneless, skinless chicken thighs for a richer flavor profile if you prefer.
- ADDITIONS & Flavor Boosters: This recipe prioritizes speed and convenience, so it calls for garlic powder and onion powder to achieve a delicious depth of flavor without extra chopping. However, if you have a bit more time and enjoy the fresh taste, absolutely use a small diced onion (sautéed until translucent before adding the butter and flour) and 2-3 cloves of minced fresh garlic (sautéed for 30 seconds with the flour). As for the frozen vegetables, a crucial tip: there is no need to thaw the frozen peas and carrots before adding them to the casserole. Thawing them can actually lead to them becoming mushy and dull in color, making the finished dish less appealing. They will cook perfectly in the oven as the casserole bakes, retaining their vibrant color and texture. For added nutrition and flavor, consider stirring in some diced celery or even sliced mushrooms along with your other vegetables.
- NOODLES: The choice of noodles is important for a casserole that holds up well. Extra-wide egg noodles are classic for a reason – they provide a soft, comforting texture. When boiling the noodles, remember to cook them only until al dente (firm to the bite). This is vital because they will continue to cook and absorb liquid in the oven. Overcooked noodles will become mushy and compromise the overall texture of your casserole. Equally important is to boil your noodles in a generous amount of salt – at least 1 tablespoon for the pot of water. This seasons the noodles from the inside out and is crucial for the overall flavor balance of the dish. Without adequately salted water, your casserole may taste bland. While egg noodles are traditional, other short pasta shapes like penne or rotini could also work if you prefer, just ensure they are cooked al dente.
- The Creamy Sauce Base: The foundation of this casserole’s incredible creaminess comes from a simple roux, chicken stock, milk, and heavy cream. Using unsalted butter gives you control over the final salt content. The all-purpose flour creates the roux, thickening the sauce to a perfect consistency. Low sodium chicken stock is recommended to prevent the dish from becoming too salty, allowing you to adjust seasoning to taste. For the milk, 2% or whole milk will provide a richer, creamier texture compared to skim milk. Heavy whipping cream adds an undeniable luxuriousness, making the sauce truly indulgent.
Step-by-Step Guide: How to Make Creamy Chicken Noodle Casserole
These step-by-step photos and instructions are here to help you visualize how to make this delicious recipe. For a quick reference and the printable version of this recipe, complete with precise measurements and detailed instructions, you can Jump to Recipe at the bottom of this post.
- Prepare Your Oven: Preheat your oven to a steady 350 degrees Fahrenheit (175°C). This ensures the oven is at the correct temperature for even baking once the casserole is ready.
- Cook the Noodles: Bring a large pot of generously salted water to a rolling boil. Remember, this is where your noodles get their initial flavor, so don’t skimp on the salt (at least 1 tablespoon for the pot). Add your extra-wide egg noodles and boil them just until they are al dente. This means they should be firm to the bite, as they will continue cooking in the oven and you want to avoid mushy noodles.
- Prep Your Ingredients: While the noodles are boiling, take this time to chop your cooked chicken into bite-sized cubes. Also, measure out your butter, flour, and all the spices needed for the sauce. Having everything prepped and ready will make the assembly process smooth and quick.
- Start the Roux: Once the noodles are al dente, drain them thoroughly and set them aside. Using the same large pot (to save on dishes!), melt the unsalted butter over medium heat. Once melted, sprinkle in the all-purpose flour. Cook this mixture, stirring continuously with a wooden spoon or whisk, for about 1-2 minutes until it forms a smooth paste and turns a light golden color. This is your roux, the base for your creamy sauce.
Boiling egg noodles in a large pot for perfect al dente texture. 
The butter and flour roux, forming the base of the creamy sauce. - Build the Creamy Sauce: Gradually pour in the low-sodium chicken stock, milk, and heavy cream into the pot with the roux, whisking constantly to ensure a smooth mixture free of lumps. Stir in all your measured spices: onion powder, garlic powder, dried thyme, freshly ground black pepper, and sea salt.
Adding chicken stock to begin forming the rich, creamy sauce. 
Enriching the sauce with heavy cream for a truly luxurious texture. - Thicken the Sauce: Continue to whisk the mixture over medium-high heat for approximately 5 minutes, or until the sauce noticeably thickens to a consistency that coats the back of a spoon. It should be a creamy, pourable sauce.
Whisking the sauce until it reaches a rich, thick consistency. - Combine All Ingredients: Remove the pot from the heat. Carefully add the drained egg noodles, chopped cooked chicken, and the frozen peas and carrots to the thickened creamy sauce.
Incorporating the al dente egg noodles into the savory cream sauce. 
Adding the pre-cooked chicken, peas, and carrots for a complete, hearty mix. - Stir Well: Gently but thoroughly stir all the ingredients together in the pot until everything is evenly coated in the creamy sauce and well combined.
- Bake the Casserole: Transfer the entire mixture into a buttered 9×13 inch baking dish, spreading it out evenly. Place the dish in your preheated oven and bake for approximately 30 minutes, or until the casserole is bubbling around the edges and heated through. For an extra golden top, you can briefly broil it for a minute or two at the very end, watching carefully to prevent burning.
A delicious chicken noodle casserole filling a 9×13 baking dish, ready for baking. - Serve and Enjoy: Once baked to perfection, remove the casserole from the oven. Let it rest for a few minutes before serving. If desired, garnish with a sprinkle of fresh chopped parsley for a touch of color and fresh flavor.
Frequently Asked Questions & Expert Tips for Chicken Noodle Casserole
Leftover chicken noodle casserole can be stored securely in the refrigerator for up to 4 days. Make sure it’s covered tightly with plastic wrap or transferred to an airtight container to maintain freshness and prevent it from drying out. When reheating in the microwave, I highly recommend adding a small splash of milk (about 1-2 tablespoons per serving) to help loosen the sauce and restore its creamy texture, as it tends to thicken significantly upon cooling.
Absolutely! This casserole is an excellent candidate for make-ahead meal prep. You can assemble the entire casserole (up to the baking step) a day in advance. Once assembled, cover it tightly with plastic wrap or an airtight lid and store it in the refrigerator. On the day of baking, allow the casserole to come closer to room temperature for about 30 minutes before placing it in the oven. This helps ensure even cooking. You might need to add an extra 5-10 minutes to the baking time if it’s still quite cold.
Yes, you can freeze this chicken noodle casserole, and it freezes beautifully! For best results, freeze the unbaked casserole. Simply assemble it in a freezer-safe baking dish, then ensure it’s tightly covered. If you don’t have an air-tight lid, wrap the casserole dish exceptionally well with several layers of plastic wrap, followed by a layer of heavy-duty aluminum foil. This prevents freezer burn. It can be frozen for up to 3 months. When you’re ready to bake, transfer the frozen casserole to the refrigerator overnight to thaw. Alternatively, you can bake it from frozen, but you’ll need to increase the baking time significantly (it could take 60-90 minutes or more), covering it with foil for the first half of the baking to prevent the top from browning too quickly.
- Season Generously: Don’t forget to generously salt the pasta water. This is your first opportunity to build flavor into the noodles themselves. Taste the sauce before combining with noodles and chicken, and adjust salt and pepper as needed.
- Prevent Over-Browning: If you find the top of your casserole browning too quickly before the inside is fully bubbly and heated, you can loosely tent it with aluminum foil for the remainder of the baking time.
- Add a Crispy Topping: For extra texture and flavor, consider adding a crunchy topping. Sprinkle a cup of shredded cheddar cheese over the top during the last 10-15 minutes of baking, or add crushed Ritz crackers, Panko breadcrumbs mixed with a little melted butter, or even crushed potato chips during the last 5-10 minutes.
- Use a Baking Sheet: To avoid any potential mess from bubbling over, place your 9×13 baking dish on a larger baking sheet before putting it in the oven. This will catch any drips and save you from cleaning your oven later.
Delicious Serving Suggestions for Your Casserole
This creamy chicken noodle casserole is a wonderfully hearty meal all on its own, but you can elevate it with various toppings and side dishes. For an added layer of texture and flavor, consider topping your warm casserole with a delightful crunch. Options include:
- Crispy Toppings: Crushed oyster crackers, buttery crushed potato chips, simple saltines, or seasoned breadcrumbs all add a fantastic textural contrast. For a cheesy kick, a sprinkle of freshly grated Parmesan cheese or shredded cheddar cheese during the last 10 minutes of baking creates a golden, bubbly crust.
- Fresh Garnishes: A scattering of fresh chopped parsley or chives adds a pop of color and a subtle fresh herb note.
- Side Dishes: Enjoy your casserole as is, or pair it with a light, crisp green salad dressed with a vinaigrette to balance the richness. A side of warm, crusty bread or garlic bread is perfect for soaking up any extra creamy sauce. Steamed green beans, broccoli, or asparagus would also make excellent vegetable accompaniments, adding more freshness and nutrients to your meal.
Explore More Delicious Casserole Recipes
If you’ve fallen in love with the ease and comfort of this chicken noodle casserole, you’re in luck! Casseroles are the ultimate one-dish wonders, perfect for family dinners, potlucks, and meal prepping. Here are some more of our favorite casserole recipes that are sure to become staples in your kitchen:
- Broccoli Casserole
- John Wayne Casserole
- Ground Beef Casserole
- Mexican Chicken Casserole
- Million Dollar Chicken Casserole
- Chicken Tetrazzini
- Tatertot Casserole
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Easy Chicken Noodle Casserole
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It
Pin It
Rate It
Save ItSaved!
Ingredients
- 12 oz extra wide egg noodles
- 4 ½ Tbsp unsalted butter
- ¼ cup all-purpose flour PLUS 2 Tbsps
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp dried thyme
- ½ tsp freshly ground black pepper or to taste
- 1 tsp sea salt or to taste
- 3 cups low sodium chicken stock
- 1 ½ cups milk 2% or whole milk for best creaminess
- ½ cup heavy whipping cream
- 1 ½ cup frozen peas and carrots
- 3 cups cooked chicken cubed (rotisserie, leftover, or freshly cooked)
- fresh parsley optional, for garnish
Things You’ll Need
-
9×13 inch baking dish
-
Large pot
-
Whisk or wooden spoon
Expert Tips & Before You Begin
- Cook the noodles only until al dente as they will continue to cook in the oven. They will be mushy if overcooked. Also be sure that you boil the noodles in a generous amount of salt, at least 1 tablespoon, or the dish will lack flavor.
- If you have a bit more time and prefer fresh ingredients, you can use one small diced onion (sautéed until translucent before the butter/flour) and 2-3 cloves of minced fresh garlic (sautéed briefly with the flour).
- There is no need to thaw the frozen vegetables before adding them to the casserole. Thawing them will only turn them unattractive and dull in color, potentially making the dish less appetizing. They will cook perfectly in the oven.
- You can use leftover chicken for this recipe, grocery store rotisserie chicken, or you can cook 2 chicken breasts (seasoned to taste) while the noodles are boiling.
- You can place your 9×13 baking dish on a baking sheet before placing it in the oven. This is a smart trick in the event that any of the casserole bubbles over, preventing a mess in your oven.
- This casserole can be assembled a day ahead and refrigerated. Ensure it’s tightly covered. It can then be baked after being brought to room temperature for about 30 minutes.
- An unbaked casserole can also be frozen for up to 3 months. Wrap it well with plastic wrap and aluminum foil. Thaw overnight in the refrigerator before baking. If baking from frozen, allow for extra time in the oven (possibly 60-90 minutes at 350°F, covered for the first half).
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days and reheated in the microwave. Add a splash of milk to help restore creaminess when reheating.
- For an extra crispy top, sprinkle shredded cheese, crushed crackers, or buttered breadcrumbs over the casserole during the last 10-15 minutes of baking.
Instructions
-
Preheat oven to 350 degrees F (175°C).
-
Bring a large pot of generously salted water to boil. Boil extra wide egg noodles just until al dente. Drain and set aside.
-
While noodles are cooking, chop the cooked chicken into bite-sized pieces and measure out all other ingredients.
-
In the same large pot used for noodles, melt the butter over medium heat. Add the all-purpose flour and cook, stirring constantly with a wooden spoon, until it forms a smooth paste and turns light golden (about 1-2 minutes).
-
Gradually add the low sodium chicken stock, milk, and heavy cream, whisking continuously to combine and prevent lumps. Stir in the onion powder, garlic powder, dried thyme, black pepper, and sea salt.
-
Whisk the sauce mixture on medium-high heat for about 5 minutes, or until it visibly thickens to a creamy consistency.
-
Remove the pot from the heat. Stir in the drained egg noodles, chopped chicken, and frozen peas and carrots.
-
Gently stir all the ingredients together until thoroughly combined and evenly coated with the creamy sauce.
-
Transfer the delicious mixture to a buttered 9×13 inch baking dish, spreading it evenly. Bake for 30 minutes, or until the casserole is hot, bubbly around the edges, and heated through.
-
Serve the casserole immediately, garnished with fresh chopped parsley if desired, and enjoy!
Nutrition Information (Estimated Per Serving)
Calories: 356cal |
Carbohydrates: 14g |
Protein: 28g |
Fat: 21g |
Saturated Fat: 12g |
Polyunsaturated Fat: 2g |
Monounsaturated Fat: 6g |
Trans Fat: 1g |
Cholesterol: 115mg |
Sodium: 538mg |
Potassium: 464mg |
Fiber: 1g |
Sugar: 3g |
Vitamin A: 3995IU |
Vitamin C: 4mg |
Calcium: 114mg |
Iron: 2mg
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.