Description
This Chicken Noodle Casserole transforms a classic soup into a hearty, one-pan dinner that’s pure comfort on a plate. Skip the drive-thru and treat your family to this creamy, cheesy delight tonight!
Ingredients
Scale
- 8 oz (225g) egg noodles, medium width
- 3 cups (450g) cooked chicken, shredded or diced
- 2 tablespoons (30g) unsalted butter
- 1 medium onion, finely diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 3 tablespoons (24g) all-purpose flour
- 2 cups (480ml) chicken broth, low-sodium preferred
- 1 cup (240ml) whole milk
- 1 cup (113g) frozen peas
- 8 oz (225g) sharp cheddar cheese, shredded and divided
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- Salt and pepper to taste
- ½ cup (30g) panko breadcrumbs
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish. Cook egg noodles 2 minutes less than package directions, then drain and rinse with cold water.
- In a large skillet, melt butter over medium heat. Add onions, carrots, and celery, cooking for 5-7 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- Sprinkle flour over vegetables and stir constantly for 1 minute. Gradually pour in chicken broth while whisking, then slowly add milk, continuing to whisk.
- Bring mixture to a gentle simmer and cook 3-4 minutes until thickened. Add thyme, parsley, salt, and pepper to taste.
- Fold in cooked chicken, frozen peas, and ¾ cup of the shredded cheddar until cheese melts. Gently incorporate the cooked noodles.
- Transfer mixture to prepared baking dish. Top with remaining cheese and panko breadcrumbs. Optional: drizzle with 1 tablespoon melted butter.
- Bake uncovered for 25-30 minutes, until bubbling and golden brown. Broil for final 1-2 minutes if desired for perfect browning.
- Let rest 5-10 minutes before serving for easier portioning.