Homemade Chicken Noodle Casserole
This easy 45 minute Homemade Chicken Noodle Casserole recipe is a hearty and satisfying cheesy comfort meal for weeknight dinners. It’s a family-friendly cozy casserole made with shredded chicken, noodles and vegetables in a delicious creamy sauce that’s packed full of flavor.
For more easy chicken casseroles try my chicken potato casserole, Mexican chicken casserole, chicken and stuffing casserole and chicken cobbler with cheese biscuits.
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Chicken With Noodle Casserole
This simple to prepare chicken egg noodle casserole combines tender chicken with soft noodles and vegetables in an amazing creamy sauce topped with gooey melty cheese.
It has a terrific mild flavor with a creamy texture making it a satisfying and comforting dish for cozy family meals or to feed a crowd that appeals to everyone.
It is one of those great casseroles that is wonderful to make ahead of time and leftovers always taste great as the flavors meld together overnight in the fridge.
I enjoy this noodle casserole served with my favorite green salad, cheese stuffed garlic bread, sweet cornbread and my creamy cheesy mashed potatoes.
Ingredients
- Egg Noodles – cooked al dente
- Cooked Chicken – shredded, but feel free to use chopped or cubed chicken instead
- Frozen Mixed Vegetables – I used a peas, carrots, corn and green beans mix, use your favorite frozen veggies
- Onion – diced
- Garlic Cloves – minced
- Butter
- Olive Oil
- All Purpose Flour
- Chicken Broth – vegetable broth can replace chicken broth for a lighter flavor
- Milk
- Lemon Juice
- Italian Seasoning
- Salt and Black Pepper
- Colby Jack Cheese – shredded I used Colby Jack cheese as it has a mild, buttery flavor that compliments chicken and pasta very well, refer to my best cheese for melting
- Parsley – optional chopped fresh parsley garnish
Substitutions & Variations: I used wide egg noodles, but you can use medium or extra long also, just adjust the liquid. Any short pasta like penne or rotini can be used if you don’t have egg noodles Turkey can be used instead of chicken or you can also use a store bought rotisserie chicken to shred. Monterey Jack or cheddar cheese can be use instead of Colby Jack cheese.
How To Make Homemade Chicken Noodle Casserole
STEP ONE – Preheat oven to 375°F. Grease a 9×13 inch baking dish.
STEP TWO – In a large skillet, heat olive oil over medium heat. Add diced onion and cook until softened, about 5
STEP THREE – Add butter to the skillet. Once melted, sprinkle in flour and whisk for 1 minute to create a roux.
STEP FOUR – Gradually whisk in chicken broth and milk. Bring to a simmer, stirring constantly until the sauce thickens, about 3-5 minutes.
STEP FIVE – Stir in lemon juice, Italian seasoning, salt, and pepper.
STEP SIX – Add shredded chicken and frozen mixed vegetables to the skillet. Stir to combine and cook for 2-3 minutes until vegetables start to thaw.
STEP SEVEN – In a large bowl, add the cooked egg noodles. Pour the chicken mixture from the skillet over the noodles and gently toss everything together until well combined. Transfer the mixture to the prepared baking dish.
STEP EIGHT – Transfer the noodle mixture to the prepared baking dish. Top with shredded cheese and bake for 20-25 minutes until the cheese is melted, bubbly, and the edges are lightly browned.
STEP NINE – Remove from oven and let stand for 5 minutes before serving.
STEP TEN – Garnish with chopped fresh parsley if desired. Enjoy!
Can I use a different type of pasta noodle?
Yes! You can substitute the egg noodles with any short pasta like penne, rotini, or shells.
Can I Use Fresh Vegetables Instead Of Frozen?
Absolutely! Fresh vegetables like broccoli, zucchini, or carrots work well in this recipe, just be sure to sauté them a bit longer to soften.
Can I Make This Chicken Casserole Ahead Of Time?
Yes! You can assemble the casserole up to a day in advance and refrigerate it until ready to bake. Just add a few extra minutes to the baking time if baking straight from the fridge.
Storage and Reheating Instructions
Store any leftover noodle casserole recipe in an airtight container in the refrigerator for up to 3 days.
To Reheat: Reheat in the oven at 350°F until warmed through, or single servings in microwave for 1-2 minutes.
To Freeze: Wrap tightly in plastic wrap and foil or in a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Print
Homemade Chicken Noodle Casserole
- Total Time: 45 minutes
- Yield: 6 servings
Description
This easy 45 minute Homemade Chicken Noodle Casserole recipe is a hearty and satisfying cheesy comfort meal for weeknight dinners. It’s a family-friendly cozy casserole made with shredded chicken, noodles and vegetables in a delicious creamy sauce that’s packed full of flavor.
Ingredients
12 ounces wide egg noodles, cooked al dente
3 cups cooked chicken, shredded
2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
1 large onion, diced
3 cloves garlic, minced
2 tablespoons butter
2 tablespoons olive oil
1/4 cup all-purpose flour
2 cups chicken broth
1 cup milk
1 tablespoon lemon juice
1 teaspoon Italian Seasoning
1 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded Colby Jack cheese
Chopped fresh parsley for garnish, optional
Instructions
- Preheat oven to 375°F. Grease a 9×13 inch baking dish.
- In a large skillet, heat olive oil over medium heat. Add diced onion and cook until softened, about 5
- minutes. Add minced garlic and cook for another minute.
- Add butter to the skillet. Once melted, sprinkle in flour and whisk for 1 minute to create a roux.
- Gradually whisk in chicken broth and milk. Bring to a simmer, stirring constantly until the sauce thickens, about 3-5 minutes.
- Stir in lemon juice, Italian seasoning, salt, and pepper.
- Add shredded chicken and frozen mixed vegetables to the skillet. Stir to combine and cook for 2-3 minutes until vegetables start to thaw.
- In a large bowl, add the cooked egg noodles. Pour the chicken mixture from the skillet over the noodles and gently toss everything together until well combined. Transfer the mixture to the prepared baking dish.
- Transfer the noodle mixture to the prepared baking dish. Top with shredded cheese and bake for 20-25 minutes until the cheese is melted, bubbly, and the edges are lightly browned..
- Remove from oven and let stand for 5 minutes before serving.
- Garnish with chopped fresh parsley if desired.
Enjoy!
Notes
Storage instructions:
Store any leftover noodle casserole recipe in an airtight container in the refrigerator for up to 3 days.
To Reheat: Reheat in the oven at 350°F until warmed through, or single servings in microwave for 1-2 minutes.
To Freeze: Wrap tightly in plastic wrap and foil or in a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
