There’s something about a warm, cheesy casserole that sinks right into your soul. This one pot chicken noodle casserole is exactly that kind of dish—comfort food without the fuss. It’s a meal that calls for slowing down, even if just for a moment, and letting the rich aromas of garlic, thyme, and melting cheese fill the kitchen.
I remember the first time I made this. The house smelled like a cozy bakery, with the subtle hint of rosemary mixing in. I was halfway through stirring the noodles when my phone buzzed, and I absentmindedly dropped the spoon for a second. That moment of distraction somehow made me pause and realize how little time I usually take to enjoy cooking. By the time the cheese melted into the sauce, I was ready to dive in, even if I hadn’t set the table yet. It’s not fancy, but it’s real—just like those evenings when you’re juggling everything else and still want something satisfying on the table.
Why You’ll Love It:
- Everything cooks in one pot, so cleanup is minimal—a real win when you’re tired.
- The creamy sauce and melted cheese feel indulgent but come together without complicated steps.
- It’s hearty and filling, but not heavy, balancing fresh vegetables with tender chicken and noodles.
- It’s simple—and that’s kind of the point. No need for a long list of ingredients or special techniques.
If you’re worried about timing, the recipe is forgiving—you can stir gently if you get called away, and leftovers reheat beautifully with a splash of milk to keep it creamy.
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One Pot Chicken Noodle Casserole
- Total Time: 45 minutes
- Yield: 6 1x
Description
A comforting and easy one pot chicken noodle casserole featuring tender chicken, egg noodles, creamy sauce, and melted cheese all cooked together for a delicious, hassle-free meal.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 medium carrots, peeled and sliced
2 celery stalks, sliced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon black pepper
1/2 teaspoon salt
2 cups cooked chicken, shredded or diced
3 cups low sodium chicken broth
1 cup whole milk
8 ounces wide egg noodles, uncooked
1 cup shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
Instructions
Heat olive oil in a large deep skillet or Dutch oven over medium heat.
Add diced onion, minced garlic, sliced carrots, and sliced celery to the skillet. Sauté for 5-7 minutes until vegetables are softened.
Sprinkle dried thyme, dried rosemary, black pepper, and salt over the vegetables. Stir to combine.
Add the butter to the skillet and let it melt completely.
Sprinkle the flour over the vegetables and butter mixture. Stir continuously for 2 minutes to cook the flour and form a roux.
Slowly pour in the chicken broth while stirring constantly to avoid lumps. Then add the whole milk and continue stirring until the mixture is smooth.
Bring the liquid to a gentle boil, then add the uncooked egg noodles and shredded chicken to the pot.
Reduce heat to medium-low and simmer uncovered for 12-15 minutes, stirring occasionally, until the noodles are tender and most of the liquid is absorbed.
Remove the skillet from heat and stir in the shredded cheddar cheese, mozzarella cheese, and Parmesan cheese until melted and well combined.
Let the casserole sit for 5 minutes before serving to thicken slightly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Kitchen Notes: This casserole comes together best in a sturdy skillet or Dutch oven where you can sauté and simmer without switching pots. I usually serve it with a side of crisp green salad or some steamed broccoli to balance the richness. Sometimes I toss in a handful of frozen peas or swap cheddar for a sharper cheese if I’m feeling adventurous, but honestly, the original combo works so well that I don’t always bother to experiment. For a bit of crunch, breadcrumbs sprinkled on top before the last few minutes under the broiler aren’t a bad idea, though I haven’t tested this with the recipe exactly.
FAQ
Can I use leftover chicken? Absolutely. Shredded or diced cooked chicken fits perfectly here.
What if I don’t have all the cheeses? Just use what you have—sharp cheddar is the most important for flavor, but mozzarella and Parmesan add nice texture and depth.
Is it freezer-friendly? It’s best fresh or refrigerated. Freezing can change the texture of the noodles and sauce.
Ready to bring easy comfort to your table? This casserole doesn’t ask for much but gives back a lot. Dig in and enjoy the kind of warmth that only home-cooked food can offer.