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The Ultimate Creamy Homestyle Chicken Noodle Casserole with Crispy Topping

A serving spoon lifts a creamy slice of chicken noodle casserole, showing shredded chicken, noodles, and vegetables under a golden, crunchy topping.
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This recipe delivers the ultimate comfort food experience: a deeply creamy chicken and egg noodle bake topped with a satisfyingly crisp, golden crust. It is a family favorite perfect for busy weeknights or potlucks.

Ingredients

Scale
  • 1 pound egg noodles
  • 3 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1/2 cup chopped yellow onion
  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons melted butter

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the egg noodles according to package directions until al dente. Drain well and set aside.
  3. While the noodles cook, melt 2 tablespoons of butter in a large saucepan over medium heat. Sauté the chopped onion until soft, about 5 minutes.
  4. Whisk the flour into the melted butter and onion mixture. Cook for 1 minute, stirring constantly.
  5. Gradually whisk in the chicken broth until smooth. Then, whisk in the milk, cream of chicken soup, garlic powder, onion powder, salt, and pepper. Bring the sauce to a simmer, stirring until it thickens slightly, about 3 to 5 minutes.
  6. Remove the sauce from the heat. Stir in the shredded chicken, cooked egg noodles, frozen mixed vegetables, and 1 1/2 cups of the shredded cheddar cheese until everything is evenly coated.
  7. Pour the mixture into your prepared baking dish.
  8. In a small bowl, combine the panko breadcrumbs with the 2 tablespoons of melted butter. Sprinkle the breadcrumb mixture evenly over the casserole. Top with the remaining 1/2 cup of shredded cheddar cheese.
  9. Bake for 20 to 25 minutes, or until the casserole is bubbly and the topping is golden brown and crisp.
  10. Let the casserole rest for 5 minutes before you serve it hot.

Notes

  • For a richer flavor, sauté the onion and 1/4 cup of chopped celery together before adding the flour.
  • If you prefer a tangier flavor, substitute 1/2 cup of the cheddar cheese with Gruyère cheese.
  • To make this a true one dish chicken meal, stir in 1 cup of frozen broccoli florets with the other vegetables.

Nutrition

Find it online: https://gourmetgaze.com/chicken-noodle-casserole-recipe/