Creamy Noodle Casserole
Get ready to savor the ultimate comfort food with this Creamy Noodle Casserole—an irresistible blend of tender egg noodles, rich cream sauce, and hearty shredded chicken, all baked to golden perfection. This dish is loaded with wholesome vegetables like carrots, celery, and peas, adding bursts of color and nutrients to every bite, while cream cheese and heavy cream deliver a luscious, velvety texture. Finished with a bubbly layer of melted cheddar and crunchy panko breadcrumbs, this casserole is perfect for cozy family dinners or meal prep. With simple pantry staples and a prep time of just 20 minutes, this easy-to-make recipe is sure to become your go-to weeknight classic. Serve it with a fresh green salad or crusty bread for a satisfying, homestyle meal. Perfect keywords: creamy noodle casserole, easy casserole recipes, comfort food dinners, cheesy casseroles, chicken noodle bake.
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Recipe Information
Ingredients
- 12 oz egg noodles
- 2 tbsp unsalted butter
- 1 medium yellow onion, diced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups chicken or vegetable broth
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 2 cups shredded cheddar cheese
- 1 tsp dried parsley
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup panko breadcrumbs
- 1 tbsp olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish.
Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion, carrot, and celery. Cook for 5-7 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the cooked vegetables and stir to coat evenly. Cook for 1-2 minutes to toast the flour.
Gradually whisk in the chicken or vegetable broth and heavy cream, stirring constantly to prevent lumps. Bring the mixture to a simmer and let it thicken slightly, about 3-4 minutes.
Add the softened cream cheese and stir until completely melted and incorporated.
Stir in the shredded chicken, frozen peas, parsley, salt, and black pepper. Cook for another 2-3 minutes to heat through.
Combine the cooked egg noodles with the creamy chicken and vegetable mixture. Transfer everything to the prepared casserole dish and spread evenly.
Sprinkle the shredded cheddar cheese over the top.
In a small bowl, toss the panko breadcrumbs with olive oil. Sprinkle the breadcrumbs over the cheese layer.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and the casserole is bubbling around the edges.
Let the casserole cool for 5 minutes before serving. Enjoy your creamy noodle casserole!
Nutrition Facts
Calories |
786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 1066 mg | 46% | |
| Total Carbohydrate | 58.1 g | 21% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 5.7 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 348 mg | 27% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 422 mg | 9% | |
*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.
