Chicken Mushroom and Noodle Casserole
Creamy, comforting, and packed with flavor, this Chicken Mushroom and Noodle Casserole is the ultimate one-dish dinner perfect for cozy weeknight meals or gatherings. Tender egg noodles are combined with juicy rotisserie chicken, earthy cremini mushrooms, and vibrant green peas, all coated in a rich, homemade cream sauce made with cream cheese and sharp cheddar. Topped with a golden, crispy layer of buttery panko breadcrumbs, this casserole offers a perfect balance of creamy and crunchy textures. Ready in just an hour, this hearty casserole is a crowd-pleaser that's as easy to prepare as it is delicious. Serve it with a side salad or crusty bread for a complete, satisfying meal the whole family will love.
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Recipe Information
Ingredients
- 12 oz egg noodles
- 4 tbsp unsalted butter
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 8 oz, sliced cremini mushrooms
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 4 oz, softened cream cheese
- 3 cups, shredded rotisserie chicken
- 1 cup frozen peas
- 1.5 cups shredded sharp cheddar cheese
- 1 cup panko breadcrumbs
- 1 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp, chopped (optional for garnish) parsley
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set aside.
Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 1 minute.
Add the sliced mushrooms to the skillet and cook until softened and lightly browned, about 5-6 minutes. Remove from skillet and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter. Sprinkle the flour over the melted butter and whisk to combine, cooking for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the chicken broth while whisking continuously to avoid lumps. Stir in the heavy cream and bring the sauce to a gentle simmer, cooking until thickened, about 3-4 minutes.
Stir in the softened cream cheese until fully melted and combined. Season the sauce with salt and black pepper.
Add the cooked mushrooms, shredded chicken, frozen peas, and cooked egg noodles to the sauce. Mix until everything is well-coated.
Transfer the mixture to the prepared casserole dish and spread it out evenly. Sprinkle the shredded cheddar cheese over the top.
In a small bowl, mix the panko breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the cheese layer.
Bake the casserole in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbling.
Remove from the oven and let it rest for 5 minutes before serving. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
4214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.0 g | 371% | |
| Saturated Fat | 150.2 g | 751% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 1216 mg | 405% | |
| Sodium | 6777 mg | 295% | |
| Total Carbohydrate | 201.3 g | 73% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 29.2 g | ||
| Protein | 199.3 g | 399% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1637 mg | 126% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3476 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
