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
Scale
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.
