Chicken Noodle Casserole
A creamy, comforting classic that brings together tender chicken, soft noodles, and a rich sauce in a cozy casserole. This recipe is approachable, kid-friendly, and scalable, perfect for weeknights or a comforting weekend dinner. Made with simple pantry staples, it bakes up golden, with a luscious sauce that clings to every bite.
Ingredients
- 2 cups chicken broth
- 1 cup milk
- 1 can cream of chicken soup
- 1 pound boneless, skinless chicken breasts
- 2 cups egg noodles
- 1 cup frozen mixed vegetables
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup grated cheddar cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
- Cook the chicken breasts in a small pot with a pinch of salt until they reach 165°F (74°C). Remove, rest briefly, then shred or dice into bite-sized pieces.
- In a separate pot, melt the butter over medium heat. Stir in the flour to make a light roux and cook for 1–2 minutes until it smells nutty but not browned.
- Slowly whisk in the chicken broth and milk, followed by the cream of chicken soup. Stir until smooth, bringing the mixture to a gentle simmer. Let it thicken for 3–4 minutes.
- Add garlic powder, onion powder, salt, and pepper. Stir in the shredded chicken and frozen vegetables, letting them warm through in the sauce.
- In a large pot, cook the egg noodles according to package directions until just al dente. Drain well.
- Combine the cooked noodles with the chicken mixture. Stir in half of the cheddar cheese, allowing it to melt into the sauce.
- Pour the mixture into the prepared baking dish. Top with the remaining cheddar cheese.
- Bake for 20–25 minutes, until the cheese is melted and the edges are bubbling. If you like a crisper top, broil for 1–2 minutes at the end, watching carefully.