Huntington Chicken Casserole is a creamy comfort recipe that’s easy to make and will fill you right up! Tender chicken is smothered in a creamy homemade cheese sauce, tossed with noodles, and topped with crispy breadcrumbs.

Huntington Chicken Casserole
Huntington chicken casserole (sometimes called chicken noodle casserole) is a classic comfort dish reminiscent of tuna noodle casserole but with a cheesy upgrade! I love that this recipe uses primarily kitchen staples. You can toss any kind of noodles into the casserole. The cubed velveeta make this dish extra creamy. Add in a rotisserie chicken (or even better, buy the pre shredded rotisserie chicken) and the only work this meal requires is some light whisking and a little boiling. Once everything is combined, just sprinkle some buttery breadcrumbs over top and pop in the oven until golden and bubbling! It’s a hearty casserole that will comfort you through any season of life!
Craving more comfort foods? You know this midwestern mom knows how to do up a casserole just right! Check out a family favorite like this Philly Cheesesteak Casserole or stick with a classic like this Ham and Rice Casserole!
Can I Add Veggies to this Chicken Casserole?
If you’re craving a little something green, I recommend adding in some frozen peas or chopped broccoli florets into the mix. Or if you want to add more bang for your buck with even less work, throw in a frozen vegetable medley or a can of mixed veggies! You get your vitamins in and barely have to add an extra step!
How To Make Huntington Chicken Casserole:
- Boil. Boil the pasta in salted water according to the instructions on the package. Drain the pasta and set aside.
- Melt. In a medium saucepan, melt the butter over low heat. Whisk in the flour and cook for 2-3 minutes, careful not to let it burn. Add in a pinch of salt and pepper to taste.
- Whisk. Now slowly add in the chicken broth and whisk constantly until the mixture thickens.
- Combine. In the same pan (if large enough) or using a large bowl, combine the cooked noodles, broth mixture, cooked shredded chicken, velveeta cheese, and shredded cheddar cheese. Mix until well combined.
- Mix. Pour the casserole into a 9×13 baking dish (or a Dutch oven if you used that to make the broth mixture).
- Sprinkle. In a separate small bowl, mix together the breadcrumbs and melted butter. Sprinkle evenly over the casserole/
- Bake. Bake for 20 minutes until everything is bubbling.
- Serve. Serve while piping hot and enjoy!
Storing Huntington Chicken Casserole
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or place back in the oven at 350 until warmed through.
Ingredients Notes for Huntington Chicken Casserole
- Butter – Divided, 1/2 a stick for the casserole and a tablespoon of melted butter for the breadcrumb topping. You can use salted or unsalted for this recipe.
- Flour – All purpose flour will help thicken up the filling of this casserole.
- Salt andPpepper – Enough to add some flavor to the dish. Feel free to add in other seasonings like paprika, garlic powder, onion powder, and even a sprinkle of cayenne for depth.
- Shredded Chicken – I like to make things easy and just use a rotisserie chicken, separated and shredded. This recipe is also a great way to use up leftover chicken/
- Noodles – You can use any kind of noodles you have on hand. Egg noodles, shells, macaroni, are all great options that really hold in that sauce.
- Velveeta Cheese – Cut into small cubes for quicker and easier melting.
- CheddarCcheese – Freshly shredded from the block will give you the smoothest texture.
- Breadcrumbs – Plain or seasoned to use as a topping. I love this little bit of crunch this gives!
Enjoy!
~Nichole
Huntington Chicken Casserole
Ingredients
- 1/2 Stick butter
- 1/2 Cup All Purpose Flour
- 4 Cups Chicken Broth
- Salt & Pepper to taste
- 2-3 Cups Cooked Chicken shredded (I use a rotisserie chicken)
- 2 Cups Egg Noodles or Small Shell Pasta Cooked to package directions
- 1 Cup Velveeta Cheese cubed
- 1 Cup Cheddar Cheese Shredded
- 2 Cups Bread Crumbs
- 1 Tablespoon Salted Butter melted
Instructions
- Preheat oven to 350 degrees.
- Cook pasta according to package directions, drain and set aside.
- Melt the butter in a medium saucepan over low heat, whisk in flour and allow to cook for 2-3 minutes, adding salt and pepper to taste.
- Slowly whisk in the chicken broth, whisking constantly, until mixture thickens.
- In a large bowl (or dutch oven/same pan you made the broth mixture in if using) combine the broth mixture, shredded chicken, cooked noodles, and cheese until combined.
- Pour the pasta mixture into a greased 9×13 inch dish, or cook right in your dutch oven.
- Mix together the bread crumbs and melted butter in a small bowl and sprinkle over the chicken mixture.
- Bake in preheated oven 20 minutes, until hot and bubbly.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.