Creamy Chicken Casserole for a Crowd
Perfect for feeding a hungry crowd, this Creamy Chicken Casserole is the ultimate comfort food with a rich and indulgent twist. Featuring tender shredded chicken, perfectly cooked egg noodles, and a luscious homemade cheese sauce, this casserole offers a symphony of flavors in every bite. The topping, a golden crust of breadcrumbs and Parmesan, adds a delightful crunch, balancing the creamy interior. Ready in just an hour and yielding 12 generous servings, this dish is ideal for potlucks, family gatherings, or weeknight dinners. With simple pantry staples like chicken broth, heavy cream, and cheddar cheese, this recipe is both convenient and satisfying. Serve hot, garnished with fresh parsley, for a hearty, crowd-pleasing meal that feels like a warm hug on a plate.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken breasts
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups heavy cream
- 2 cups shredded cheddar cheese
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 16 ounces egg noodles
- 1 cup breadcrumbs
- 1 cup grated Parmesan cheese
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set aside.
Bring a large pot of water to a boil. Cook egg noodles according to package instructions until al dente. Drain and set aside.
While the noodles are cooking, season the chicken breasts with a little salt and pepper. In a large skillet, heat 2 tablespoons of butter over medium heat. Sear the chicken on both sides until golden brown and cooked through, about 4-5 minutes per side. Remove from skillet, let it cool slightly, and shred into bite-size pieces.
In the same skillet, melt the remaining 4 tablespoons of butter over medium heat. Whisk in the flour to create a roux and cook for 1-2 minutes to remove the raw flour taste.
Gradually add the chicken broth, whisking constantly to create a smooth sauce. Slowly stir in the heavy cream. Simmer until thickened, about 3-4 minutes.
Add the garlic powder, onion powder, salt, and black pepper to the sauce. Stir in the shredded cheddar cheese until melted and smooth.
In a large mixing bowl, combine the cooked egg noodles, shredded chicken, and the creamy sauce. Mix well to coat evenly.
Transfer the mixture into the prepared casserole dish, spreading it out evenly.
In a small bowl, mix the breadcrumbs and grated Parmesan cheese. Sprinkle this mixture evenly over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Garnish with fresh parsley if desired and serve hot. Enjoy!
Nutrition Facts
Calories |
621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 774 mg | 34% | |
| Total Carbohydrate | 37.1 g | 14% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 1.8 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 375 mg | 8% | |
*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.
