If you are craving a comforting, hearty dish that feels like a warm hug on a plate, the Creamy Chicken Noodle Casserole with Peas, Corn, and Cheddar Recipe is exactly what you need. This casserole effortlessly combines tender egg noodles, succulent shredded chicken, and a luscious cream sauce that’s enriched with fresh herbs and sharp cheddar cheese. Bright green peas and sweet corn kernels add pops of color and natural sweetness, making this dish as visually appealing as it is delicious. Whether it’s a family dinner or a potluck favorite, this recipe is sure to become a treasured classic in your kitchen.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating a truly unforgettable Creamy Chicken Noodle Casserole with Peas, Corn, and Cheddar Recipe. Each component plays a vital role, balancing flavors, textures, and colors to create that perfect bake everyone will rave about.
- 3 cups dry egg noodles: The soft, al dente noodles provide the hearty base that holds all the flavors together beautifully.
- 3 tablespoons unsalted butter (divided): Used both for sautéing vegetables and creating that irresistible golden breadcrumb topping.
- ½ onion (chopped): Adds a mild sweetness and aromatic depth when sautéed.
- 2 carrots (chopped): Bring a gentle crunch and natural sweetness to brighten the casserole.
- ½ teaspoon kosher salt: Enhances all the flavors without overpowering the dish.
- 2 cloves garlic (minced): Infuses the casserole with a fragrant, savory punch.
- 1 teaspoon chopped fresh thyme: Adds fresh herbal notes that complement the chicken beautifully.
- 1 teaspoon chopped fresh rosemary: Provides a woody, piney scent that elevates the flavor profile.
- 10.5 ounces cream of chicken soup: Acts as the creamy base that makes this dish so comforting and rich.
- 1½ cups heavy cream (room temperature): Gives that silky texture and luxurious mouthfeel.
- 3-4 cups shredded cooked chicken: The star protein, tender and ready to soak up all the delicious sauce.
- 1½ cups frozen peas: Add a burst of sweetness and vibrant color.
- 1½ cups frozen corn: Offers a subtle crunch and natural sugary notes to balance the mix.
- ¾ cup breadcrumbs: Combined with butter, they deliver a crisp, golden crust.
- 1 cup freshly shredded cheddar cheese: Melts indulgently on top for that irresistible cheesy finish.
How to Make Creamy Chicken Noodle Casserole with Peas, Corn, and Cheddar Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F so it’s ready right when your casserole is assembled. Meanwhile, boil the egg noodles just until they are al dente—the perfect texture to hold up in a casserole without getting mushy.
Step 2: Sauté the Vegetables
Melt 1 tablespoon of unsalted butter in a large oven-safe skillet over medium heat. Add the chopped onions and carrots along with kosher salt, sautéing until they soften and their natural sweetness comes forward. This step builds the flavor base of the casserole and infuses the dish with wonderful aromatics.
Step 3: Add Herbs and Garlic
Next, stir in the minced garlic, fresh thyme, and rosemary. Let them cook together for about a minute until fragrant. These herbs bring a garden-fresh uplift that beautifully complements the creamy chicken and noodles.
Step 4: Create the Creamy Sauce
Stir in the cream of chicken soup and heavy cream, mixing until smooth. The combination ensures an irresistibly creamy texture that binds the ingredients together perfectly.
Step 5: Combine Chicken and Vegetables
Add your cooked shredded chicken, peas, corn, and the al dente noodles right into the skillet. Give everything a good stir to completely coat the ingredients in the rich sauce. Taste and adjust the seasoning with salt if needed to ensure every bite is perfectly seasoned.
Step 6: Prepare the Topping
Melt the remaining 2 tablespoons of butter and mix it with the breadcrumbs in a small dish. This buttery breadcrumb mixture will bake up crispy and golden, adding a delightful crunch to every serving.
Step 7: Assemble and Bake
Sprinkle the breadcrumb mixture evenly over the casserole, then top with freshly shredded cheddar cheese. Pop it into the oven and bake for 20 to 25 minutes until the breadcrumbs turn a gorgeous golden brown and the casserole bubbles invitingly around the edges.
How to Serve Creamy Chicken Noodle Casserole with Peas, Corn, and Cheddar Recipe
Garnishes
Consider adding a sprinkle of fresh chopped parsley or a few thyme leaves on top for a fresh pop of green and a subtle herbal aroma that echoes the flavors inside. A few cracked black pepper flakes can add just the right little hint of spice to elevate the dish further.
Side Dishes
This casserole is truly a full meal on its own but pairs wonderfully with crisp green salads dressed in a light vinaigrette or steamed vegetable sides like green beans or broccoli. A warm baguette or garlic bread also makes a perfect companion to sop up the creamy sauce.
Creative Ways to Present
For a rustic, family-style meal, serve straight from the skillet. For dinner parties, transfer to a large decorative casserole dish and garnish with extra cheese and fresh herbs. You can also portion servings into individual ramekins for a charming personal touch that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors meld even more as it rests, making reheated servings just as delightful as fresh.
Freezing
This Creamy Chicken Noodle Casserole with Peas, Corn, and Cheddar Recipe freezes well both before and after baking. For best results, freeze in a freezer-safe container, leaving space at the top for expansion, and consume within 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat individual servings in the microwave or warm the whole casserole in a 350°F oven until heated through. To maintain a crispy topping, consider reheating uncovered for the final few minutes, or briefly broil until golden again.
FAQs
Can I use different types of noodles for this casserole?
Absolutely! While egg noodles are classic for their tender texture and ability to absorb sauce, you can substitute with rotini, penne, or even wide pasta like pappardelle. Just make sure to cook them al dente to avoid mushiness.
Is it possible to make this casserole vegetarian?
Yes! Swap the chicken for hearty vegetables like mushrooms, zucchini, or use a plant-based chicken substitute. Also, replace the cream of chicken soup with cream of mushroom or cream of celery soup to keep the creamy texture.
What if I don’t have fresh herbs? Can I use dried?
Dried herbs can work in a pinch! Use about one-third of the amount of fresh herbs called for, since dried herbs are more concentrated. Add them while sautéing to allow flavors to bloom.
Can I prepare this casserole a day ahead?
Definitely. Assemble everything except the breadcrumb and cheese topping, cover, and refrigerate overnight. Add the topping and bake right before serving for a fresh-from-the-oven taste.
How do I get the perfect crunchy topping?
The key is melting the butter first and mixing it with the breadcrumbs before sprinkling on top. This ensures they brown evenly in the oven. For an extra touch, mix in some grated Parmesan or a pinch of smoked paprika for depth.
Final Thoughts
There is something so satisfying about tucking into a creamy, cheesy casserole that’s loaded with tender chicken, sweet veggies, and comforting noodles. This Creamy Chicken Noodle Casserole with Peas, Corn, and Cheddar Recipe not only hits that nostalgic comfort food spot, but it also brings wonderful freshness and vibrant textures to the table. I promise once you make it, you’ll want to keep it in regular rotation for effortless weeknight dinners or cozy weekend gatherings. So go ahead — dive in and savor every creamy, cheesy, veggie-packed bite!
Print
Creamy Chicken Noodle Casserole with Peas, Corn, and Cheddar Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Chicken Noodle Casserole is a comforting and creamy dish perfect for family dinners. Featuring tender shredded chicken, al dente egg noodles, fresh vegetables, and a rich sauce made with cream of chicken soup and heavy cream, it’s topped with a crispy breadcrumb and cheddar cheese crust baked to golden perfection.
Ingredients
Pasta
- 3 cups dry egg noodles
Vegetables and Herbs
- ½ onion, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
Dairy and Fats
- 3 tablespoons unsalted butter (divided, ⅜ stick)
- 1½ cups heavy cream (room temperature)
- 1 cup freshly shredded cheddar cheese
Other Ingredients
- ½ teaspoon kosher salt
- 10.5 ounces cream of chicken soup (1 can)
- 3–4 cups shredded cooked chicken
- 1½ cups frozen peas
- 1½ cups frozen corn
- ¾ cup breadcrumbs
Instructions
- Preheat oven: Preheat the oven to 375°F to prepare for baking the casserole later.
- Cook noodles: Boil the egg noodles according to package directions until al dente. Drain well and set aside.
- Sauté vegetables: Melt 1 tablespoon of unsalted butter in a large oven-safe skillet over medium heat. Add chopped onion, carrots, and ½ teaspoon kosher salt. Sauté until softened, about 5-7 minutes.
- Add garlic and herbs: Stir in minced garlic, chopped thyme, and rosemary. Cook for about 1 minute until fragrant.
- Make sauce: Stir in the cream of chicken soup and heavy cream. Combine thoroughly, heating the mixture through gently.
- Add main ingredients: Fold in the shredded cooked chicken, frozen peas, frozen corn, and cooked noodles. Stir well to combine. Taste and season with additional salt if needed.
- Prepare breadcrumb topping: In a small dish, melt the remaining 2 tablespoons of butter and mix it with the breadcrumbs until evenly coated.
- Top casserole: Sprinkle the breadcrumb mixture evenly over the casserole, then cover with the shredded cheddar cheese.
- Bake: Place the skillet in the oven and bake for 20-25 minutes until the breadcrumbs are golden brown and the casserole is bubbling hot.
Notes
- Use freshly shredded cheddar cheese for best melting and flavor.
- Ensure noodles are cooked al dente to prevent sogginess after baking.
- Leftover cooked chicken works perfectly for this recipe.
- Feel free to swap frozen peas and corn with other vegetables like green beans or bell peppers.
- For a crispier topping, broil the casserole for the last 2 minutes, watching carefully to avoid burning.
