Chicken Noodle Casserole
This chicken noodle casserole blends tender chicken, creamy sauce, and comforting noodles into a warm, family-friendly dish. It’s simple to make, adaptable to what you have on hand, and delivers cozy flavors with every bite. Perfect for weeknights, but tasty enough to serve to guests as a cozy dinner.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 8 oz egg noodles
- 1 can cream of chicken soup (10.5 oz)
- 1 cup milk (any kind)
- 1 cup shredded sharp cheddar cheese
- 1/2 cup peas (frozen or fresh)
- 1/2 cup carrots, finely chopped
- 1/4 cup onion, finely chopped (optional)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 tsp garlic powder (optional)
- 1/2 tsp dried thyme or parsley (optional)
- to taste salt and pepper
Instructions
- Preheat the oven to 375°F (190°C). Grease a medium baking dish with a little butter or oil to prevent sticking.
- Cook the egg noodles in salted boiling water until just al dente, according to package instructions. Drain and set aside.
- In a medium saucepan, melt the butter over medium heat. Add the onion (if using) and carrots and sauté until softened, about 3–4 minutes.
- Stir in the flour to make a light roux, cooking for 1 minute to remove the raw flour taste.
- Gradually whisk in the milk, then stir in the cream of chicken soup until the mixture is smooth and creamy. If you’d like a thinner sauce, add a little more milk.
- Season the sauce with garlic powder (if using), thyme or parsley, and salt and pepper to taste. Let simmer gently for 2–3 minutes until slightly thickened.
- Fold in the shredded chicken, peas, and half of the cheddar cheese. Remove from heat.
- Combine the cooked noodles with the chicken mixture, then spoon into the prepared baking dish. Sprinkle the remaining cheddar cheese on top.
- Bake for 20–25 minutes, until the casserole is bubbly and the cheese is golden. If you like a crisper top, broil for 1–2 minutes at the end, watching carefully.