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Creamy Chicken Noodle Casserole with Crunchy Topping

A spoonful of creamy chicken noodle casserole, showing shredded chicken, peas, carrots, and a crunchy breadcrumb topping.
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Make this easy chicken noodle casserole for a satisfying, family-friendly dinner. This recipe uses a scratch-made creamy sauce for superior flavor and includes an optional crunchy topping for texture contrast.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 8 ounces egg noodles
  • 1 tablespoon butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese, divided
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1/2 cup panko breadcrumbs (for topping)
  • 1 tablespoon melted butter (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×9 inch baking dish.
  2. Cook the egg noodles according to package directions until al dente. Drain them well and set aside.
  3. While the noodles cook, prepare the sauce. Melt 1 tablespoon of butter in a medium saucepan over medium heat. Whisk in the flour and cook for one minute.
  4. Gradually whisk in the chicken broth until smooth. Then, whisk in the milk. Continue stirring until the sauce thickens, about 5 to 7 minutes.
  5. Remove the saucepan from the heat. Stir in the onion powder, garlic powder, salt, and pepper. Mix in 3/4 cup of the shredded cheddar cheese until melted and smooth.
  6. In a large bowl, combine the cooked noodles, shredded chicken, frozen vegetables, and the creamy sauce. Stir gently until everything is evenly coated.
  7. Pour the mixture into your prepared baking dish.
  8. For the topping, combine the panko breadcrumbs and 1 tablespoon of melted butter in a small bowl. Sprinkle this mixture evenly over the casserole.
  9. Bake for 20 minutes, or until the casserole is bubbly.
  10. Remove from the oven, sprinkle the remaining 1/4 cup of cheese over the top, and bake for an additional 5 minutes, or until the cheese is melted and the topping is golden brown.
  11. Let the casserole rest for 5 minutes before serving.

Notes

  • You can use rotisserie chicken to save time on weeknights.
  • For a crispier topping, toast the panko breadcrumbs lightly in a dry skillet before mixing with butter.
  • This casserole freezes well before baking; cover tightly with foil and freeze for up to three months. Thaw completely before baking, adding 10-15 minutes to the bake time.

Nutrition

Find it online: https://littlekitchendiary.com/chicken-noodle-casserole-recipe-easy-bake/