chicken egg noodle casserole recipe

Written ByJenny Smyth Posted on
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The Best chicken egg noodle casserole recipe

I’ve been making chicken egg noodle casserole for years, and it’s still one of my family’s favorite dishes. It’s a classic comfort food recipe that never fails to please.

The combination of tender chicken, creamy eggs, and soft noodles is a match made in heaven. My kids love helping me in the kitchen, and this recipe is always a hit with them.

I think what I love most about this dish is how easy it is to make. It’s perfect for a weeknight dinner or a special occasion.

Plus, it’s a great way to use up leftover chicken or veggies. The best part?

It’s actually pretty healthy too! With all the protein from the chicken and eggs, plus the fiber from the noodles, it’s a well-rounded meal that will keep you full until bedtime.

And let’s not forget the nostalgic factor – this recipe has been passed down through generations of my family, and it always brings back fond memories of my childhood.

Chicken Egg Noodle Casserole

4.8 from 630 votes

A comforting dish featuring tender chicken and egg noodles in a creamy sauce, topped with a golden cheese crust. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hour
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken Mixture

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
1 tbsp olive oil

For the Sauce

2 cups chicken broth
1 cup heavy cream
1 cup shredded cheddar cheese
1 tbsp all-purpose flour
1 tbsp butter
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried thyme

For the Noodles

8 oz wide egg noodles

For the Topping

1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup panko breadcrumbs

👨‍🍳Directions

1Preheat the oven to 375°F.
2Cook egg noodles in boiling salted water until al dente, about 8-10 minutes.
3Drain and set aside.
4In a large skillet, heat olive oil over medium heat.
5Add chicken pieces, season with salt, black pepper, and paprika.
6Cook until chicken is browned and cooked through, about 7-10 minutes.
7Remove from heat and set aside.
8In a saucepan, melt butter over medium heat.
9Add flour and whisk to form a roux.
10Cook for 1-2 minutes until the mixture turns light brown.
11Gradually whisk in chicken broth and heavy cream.
12Stir in garlic powder, onion powder, and dried thyme.
13Bring to a simmer and cook until the sauce thickens, about 5-7 minutes.
14Stir in 1 cup of shredded cheddar cheese until melted and smooth.
15Add the cooked noodles and chicken to the sauce, combining well.
16Transfer the chicken and noodle mixture to a 9×13-inch baking dish.
17In a mixing bowl, combine mozzarella cheese, Parmesan cheese, and panko breadcrumbs.
18Sprinkle the cheese and breadcrumb mixture evenly over the top of the casserole.
19Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the sauce is bubbly around the edges.
20Let the casserole rest for 5-10 minutes before serving.
21This allows the sauce to thicken slightly and makes it easier to portion.
22Serve hot and enjoy.

🔧Equipment

Large skillet
Saucepan
9×13-inch baking dish
Mixing bowl
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can add vegetables like spinach or mushrooms to the casserole for extra nutrition. For a spicier kick, add 1/4 tsp of cayenne pepper to the chicken seasoning.

This chicken egg noodle casserole recipe is a staple in our household, and I’m confident it will become one in yours too. It’s perfect for any occasion – whether you’re hosting a big family gathering or just need a comforting meal for yourself.

And as an added bonus, it reheats beautifully for leftovers. Simply pop it in the oven or microwave until warm, and serve with your favorite sides.

❓ Frequently Asked Questions About Chicken Egg Noodle Casserole

Q1: What type of noodles should I use in this recipe?

I recommend using egg noodles, as they hold up well to the creamy sauce and won’t become mushy after baking.

Q2: Can I use leftover chicken in this recipe?

Yes, you can definitely use leftover chicken in this recipe. Simply shred or chop the cooked chicken into bite-sized pieces and add it to the casserole.

Q3: How do I prevent the noodles from becoming sticky?

To prevent the noodles from becoming sticky, make sure to cook them al dente before adding them to the casserole. You can also try adding a tablespoon of olive oil to the noodles before mixing them with the sauce.

Q4: Can I make this recipe ahead of time?

You can assemble the casserole up to a day in advance, but I recommend baking it fresh on the day you plan to serve it.

Q5: What if I don’t have any heavy cream on hand?

You can substitute heavy cream with half-and-half or even milk if you don’t have any heavy cream available.

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