Chicken Noodle Casserole

Chicken Noodle Casserole is an easy comfort dish that takes just 30 minutes to whip up! All of your favorite elements of chicken noodle soup are mixed together and baked to perfection beneath a crunchy layer of buttery breadcrumbs.

Chicken Noodle Casserole Recipe

This one pot chicken noodle casserole recipe is a must make! It’s been a staple in my weeknight dinner routine for years and my family never gets tired of it. If you love classic Chicken Noodle Soup, you’ll love this one too! You know all of those classic chicken noodle soup elements? They all get baked to warm perfection beneath buttery panko breadcrumbs. It’s super easy to make in just 30 minutes and always hits the spot! Plus, we’re using pre-cooked chicken here to make things even easier. This is a great way to use up any leftover chicken and veggies you have sitting around your fridge. I also really love that this recipe is loved by the picky eaters at my table. Sneaking protein and veggies onto their plates is always a huge win for me! 

Check out more of my favorite casserole recipes like classic Tuna Casserole and Chicken Pot Pie Casserole and Chicken and Rice Casserole. 

How to Make Chicken Noodle Casserole:

• Cook the veggies. Melt butter in a pan over medium-low heat. Add the carrots, celery, and onion. Stir to coat everything with melted butter. Cover the lid and let the veggies cook until softened, stirring occasionally, for about 6 minutes. 
• Make it flavorful. Stir garlic into the pot and cook for about 30 seconds. Stir in the thyme, ground mustard, cumin, cayenne, flour, and salt and pepper to taste. Stir constantly to cook the flour for about 2 minutes. 
• Add broth. Pour in the broth, continuing to stir constantly until smooth. 
• Cook the noodles. Add the noodles and shredded chicken to the pan. Simmer and keep stirring until the noodles are cooked through for about 8-10 minutes. 
• Make the topping. Keep in mind that this step is optional! You can simply enjoy the dish as is if you’d like. If you want to make the topping, just combine the melted butter in a medium bowl with the panko, parsley, and salt. Spread the mixture all over the top of the noodles and place under the broiled. Let it cook for just a few minutes until golden brown. 

Storing and Reheating

Let your leftovers fully cool prior to storing in an airtight container in the fridge for 3-4 days. Reheat in the microwave for 30 seconds at a time until warmed all the way through. 

Ingredient Notes

• Veggies – The carrots, celery, and onion should be diced small. This casserole cooks quickly, and you want to make sure the veggies have time to become soft. I used baby carrots, but you can use about 2 medium/large whole carrots diced as well. For the celery, it was about 2-3 stalks depending on size.
• Chicken – You can do a rotisserie chicken if you’re short on time. We like to use this Instant Pot Shredded Chicken or this easy Crockpot Shredded Chicken.
• Yellow Onion – You can swap this with a white onion if that’s what you already have on hand. 
• Chicken Broth – I recommend using low sodium chicken broth. That way, you can add more salt if needed and better control the amount of sodium in your casserole. 
• Egg Noodles – Be careful not to overcook these! If they cook for too long they’ll turn mushy pretty quickly. 
• Panko Breadcrumbs – These have the BEST crunch but you can also use regular or Italian seasoned breadcrumbs if you wish.
• Adding Cheese: Once the noodles are cooked, you can stir in 1 cup of your favorite cheese (I like cheddar or parmesan) before adding the topping.

Enjoy!

~Nichole

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5 from 16 votes

One Pot Chicken Noodle Casserole

By Nichole

One Pot Chicken Noodle Casserole is so simple to make from scratch in just 30 minutes!  We love this comforting casserole that tastes just like chicken noodles!

Prep 15 minutes mins

Cook 20 minutes mins

Total 35 minutes mins

Servings 6

Ingredients 

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FOR THE CASSEROLE:

• ▢ 4 Tablespoons Butter
• ▢ 1 Small Yellow Onion Chopped
• ▢ 3 Stalks Celery Diced
• ▢ 1/2 Cup Diced Carrots
• ▢ 3 Cloves Garlic Minced
• ▢ 1 Tablespoon Dried Thyme
• ▢ 1/2 teaspoon Ground Mustard
• ▢ 1/4 teaspoon Ground Cumin
• ▢ 1/4 teaspoon Cayenne Pepper
• ▢ 1/4 Cup All Purpose Flour
• ▢ Salt & Pepper to taste
• ▢ 4 Cups Chicken Broth
• ▢ 12 Ounces Egg Noodles
• ▢ 3 Cups Cooked Shredded Chicken

FOR THE TOPPING:

• ▢ 2 Tablespoons Butter Melted
• ▢ 1 Cup Panko Breadcrumbs
• ▢ 1 Tablespoon Chopped Parsley Dried or Fresh
• ▢ Pinch Salt

Instructions 

FOR THE CASSEROLE:

• Melt the butter in a large and deep oven safe pan or dutch oven over medium-low heat.
• Add in the diced carrots, celery, and onion and stir to coat with butter. Cover the pot with a lid and allow the vegetables to cook, stirring occasionally for 6 minutes.
• Remove the lid and add the garlic to the pot, stir constantly for about 30 seconds.
• Add the thyme, ground mustard, cumin, cayenne, flour, and salt and pepper to taste to the pot.
• Cook stirring constantly for 2 minutes to cook the flour.
• Slowly pour in the chicken broth while stirring constantly until smooth.
• Add the noodles and shredded chicken to the pan. Simmer, stirring occasionally to submerge the noodles under the broth until cooked through, about 8-10 minutes.
• Serve immediately as is, or follow directions to make the topping and bake.

FOR THE TOPPING:

• Preheat the oven to broil/high.
• Combine the melted butter in a medium bowl with the panko, parsley, and salt.
• Pour the casserole mixture into a 9×13 inch baking dish. Top the casserole evenly with the breadcrumb mixture and broil for 2-3 minutes just until golden brown.

Video

Notes

NOTE ON EQUIPMENT:
This recipe was made using a 12 inch, deep, oven safe skillet. You can also use a dutch oven. If you don’t have either, you can pour into a 9×13 inch baking dish before adding the topping, then bake.

NOTE ON SUBSTITUTIONS/ADDITIONS:
Vegetable broth will work in place of chicken broth.
You can add 1 cup of your favorite shredded cheese to this casserole if desired. Stir in after the noodles are cooked, before adding the topping.
If you don’t have Panko, you can use regular plain or Italian breadcrumbs for the topping.

Nutrition

Calories: 386kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course

Cuisine: American

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