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Chicken Noodle Casserole

Chicken noodle casserole with tender shredded chicken, egg noodles, and mixed vegetables in a creamy homemade sauce, baked until bubbling and golden. A buttery cracker topping and melted cheddar create a comforting casserole texture that’s easy to make ahead.
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Prep Time 20 minutes
Cook Time 35 minutes
resting 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Casserole
  • 12 oz wide egg noodles
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 clove garlic, minced
  • 3 tbsp all-purpose flour
  • 2 cup low-sodium chicken broth
  • 1 cup whole milk
  • 0.5 cup heavy cream
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 3 cup cooked chicken, shredded Make sure the chicken reaches an internal temperature of 165°F before adding to the casserole.
  • 1.5 cup frozen mixed vegetables (peas, carrots, and corn)
  • 1.5 cup shredded sharp cheddar cheese, divided
  • 0.25 cup grated Parmesan cheese
  • 2 tbsp chopped fresh parsley
Buttery Topping
  • 1 cup buttery crackers (such as Ritz), crushed
  • 2 tbsp melted butter

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and cook the noodles
  1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish so the casserole can go straight in after mixing.
  2. Cook the egg noodles in salted boiling water for 2 minutes less than the package directions, then drain and set aside so they finish in the oven.
Make the creamy sauce
  1. Heat the butter and olive oil in a large skillet over medium heat, then add the onion and cook for 4–5 minutes until softened.
  2. Stir in the garlic and cook for 30 seconds until fragrant so the sauce develops a rounded aroma.
  3. Sprinkle the flour over the vegetables and stir continuously for 1 minute to cook out the raw flour taste.
  4. Whisk in the chicken broth, milk, and heavy cream until smooth, then add the garlic powder, thyme, salt, and black pepper.
  5. Simmer for 4–5 minutes until the sauce thickens, then stir to confirm it coats the back of a spoon.
Assemble and bake
  1. Fold in the shredded chicken, frozen mixed vegetables, 1 cup of the cheddar cheese, Parmesan cheese, and the cooked egg noodles, stirring until everything is evenly coated.
  2. Transfer the mixture to the prepared baking dish and sprinkle the remaining cheddar cheese evenly over the top.
  3. Combine the crushed buttery crackers with the melted butter and scatter evenly over the cheese so the topping crisps.
  4. Bake for 25–30 minutes at 375°F until the casserole is bubbling and the topping is golden brown.
Finish
  1. Rest the casserole for 5–10 minutes before serving so the sauce sets up and slices cleanly.
  2. Garnish with fresh parsley and serve warm.

Notes

Use a skillet to whisk the sauce until smooth, then simmer just until thick so the noodles don’t over-soften in the oven. Refrigerate leftovers in an airtight container for up to 3–4 days; reheat covered in a 325°F oven until hot. Freezing: yes—freeze assembled before baking or after baking for up to 2 months; thaw overnight in the fridge and bake/reheat until bubbling. For a lighter option, use half-and-half instead of heavy cream and reduce the cheddar slightly.