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Cheesy Chicken Noodle Casserole

Cheesy Chicken Noodle Casserole

This Cheesy Chicken Noodle Casserole is creamy, comforting and packed with flavor. It's an easy meal the entire family will love!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 459 kcal

Equipment

  • 9x13 Casserole Dish
  • large skillet
  • small bowl

Ingredients
  

For the Casserole

  • 8 oz. wide egg noodles
  • 2 tablespoon unsalted butter
  • 1 tablespoon extra virgin olive oil
  • ¼ cup all-purpose flour
  • 1 medium yellow onion, diced
  • 2 large carrots, peeled and finely chopped
  • 8 oz. sliced white mushrooms
  • 1 medium red bell pepper, seeded, stemmed and diced
  • 1 teaspoon minced garlic
  • teaspoon chopped fresh thyme
  • 1 teaspoon dried parsley
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • cups low-sodium chicken stock
  • ¾ cup whole milk
  • 3 cups fully cooked chicken, shredded or chopped see note
  • 1 cup shredded Cabot Seriously Sharp Cheddar Cheese plus more for sprinkling on top
  • 1 cup shredded Cabot Monterey Jack Cheese
  • cups frozen peas

For the Topping

  • ½ cup panko breadcrumbs
  • 2 tablespoon unsalted butter, melted
  • ½ teaspoon dried parsley

Instructions
 

For the Casserole

  • Preheat oven to 400°F.
  • Spray a 9”x13” casserole dish with nonstick baking spray; set pan aside.
  • Cook egg noodles in salted water until al dente according to package directions; drain cooked noodles and set aside.
  • Using a large, deep skillet, add butter and olive oil; place over medium heat.
  • Once butter has melted, sprinkle flour into pan; stir until well combined.
  • Add diced onions, carrots, mushrooms and bell pepper; stir until well combined. Cook, stirring often, for 5-6 minutes.
  • Add garlic, thyme, parsley salt and pepper; stir until well combined. Continue cooking, stirring often, for 1 more minute.
  • Add chicken stock and milk; stir until well combined. Let mixture simmer over medium heat for 4-5 minutes.
  • Remove skillet from heat and add cooked chicken, cheese, peas and cooked egg noodles (from above); stir until well combined. Transfer mixture into prepared casserole dish.

For the Topping

  • Using a small bowl, combine the panko breadcrumbs, melted butter and dried parsley. Spread mixture evenly on top of casserole dish.
  • Bake for 20-25 minutes, or until topping turns golden brown. (Tip: Sprinkle extra shredded cheese on top of the breadcrumbs for more flavor!)

Notes

Rotisserie chicken works really well in this recipe!

Nutrition

Serving: 1servingCalories: 459kcalCarbohydrates: 37gProtein: 32gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 115mgSodium: 720mgPotassium: 602mgFiber: 4gSugar: 6gVitamin A: 3730IUVitamin C: 33mgCalcium: 282mgIron: 2mg
Keyword Casserole, Cheese, chicken, chicken noodle
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