There’s something about a bubbling chicken casserole that just feels like home. I remember the first time I made this one—it was on a chilly evening when the sky turned that soft gray, and I wanted something that would warm me from the inside out. The smell of sautéed onions and garlic mixed with mushrooms filled the air, and I could barely wait for it to come out of the oven. I wasn’t watching the clock perfectly; I got a little distracted folding laundry, but that’s how I know it’s real cooking, right? When I finally sat down with a forkful, the creamy sauce wrapped around tender egg noodles and chicken just hit the spot. It’s the kind of meal that makes the house feel lived in and loved.
Why You’ll Love It:
- Comfort food that feels like a warm hug without hours of fuss.
- Vegetables hidden in the mix make it easy to feel a little virtuous — even if you’re just here for the cheese.
- It’s simple — and that’s kind of the point. No need for complicated steps or rare ingredients.
- Feeds a crowd or creates plenty of leftovers, which means fewer nights staring blankly into the fridge.
If you’re a little wary about casseroles being too heavy, this one strikes a nice balance — creamy but not overwhelming. Plus, it’s forgiving if you’re not watching the timing too closely.
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Chicken Casserole with Egg Noodles
- Total Time: 55 minutes
- Yield: 6 1x
Description
A comforting and hearty chicken casserole with tender egg noodles, creamy sauce, and vegetables baked to perfection. Perfect for a family dinner or meal prep.
Ingredients
12 ounces egg noodles
2 tablespoons unsalted butter
1 medium yellow onion, diced
2 cloves garlic, minced
2 cups cooked chicken breast, shredded
1 cup sliced mushrooms
1 cup frozen peas
1 cup frozen carrots
1 can (10.5 ounces) condensed cream of mushroom soup
1 cup sour cream
1 cup chicken broth
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
Instructions
Preheat the oven to 350°F (175°C).
Cook the egg noodles according to package instructions until al dente. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic and sauté for 3-4 minutes until softened.
Add the sliced mushrooms to the skillet and cook for an additional 5 minutes until mushrooms are tender.
In a large mixing bowl, combine the cooked egg noodles, sautéed onion, garlic, and mushrooms, shredded chicken, frozen peas, and frozen carrots.
In a separate bowl, whisk together the condensed cream of mushroom soup, sour cream, chicken broth, dried thyme, salt, and black pepper until smooth.
Pour the sauce mixture over the noodle and chicken mixture. Stir gently to combine all ingredients evenly.
Transfer the mixture into a greased 9×13 inch casserole dish and spread evenly.
Sprinkle shredded cheddar cheese and grated Parmesan cheese evenly over the top.
Bake uncovered in the preheated oven for 30-35 minutes until the casserole is bubbly and the cheese is melted and golden.
Remove from the oven and let it rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Kitchen Notes: The great thing about this recipe is you don’t need fancy equipment—just a good skillet and a casserole dish will do. I usually serve it with a simple green salad to cut through the richness, but it’s also great alongside some crusty bread. Sometimes I swap frozen peas and carrots for whatever veggies I have leftover—zucchini or broccoli can sneak in without much fuss. And honestly, the cheese topping? Feel free to experiment. I haven’t tested all kinds, but sharp cheddar always adds that little zing I love.
FAQ
Can I make this ahead of time? Absolutely. Prepare everything up to baking, cover it well, and pop it in the fridge. Bake when you’re ready, just add a few extra minutes if it’s cold from the fridge.
What if I don’t have cream of mushroom soup? You can substitute with cream of chicken or even a homemade white sauce if you’re feeling adventurous.
Can I freeze leftovers? Yes, store in an airtight container and freeze for up to two months. Thaw overnight in the fridge before reheating.
Give this chicken casserole a try next time you want a quiet, comforting dinner that doesn’t require a second thought—but rewards you with plenty of warmth and flavor. Cooking doesn’t have to be complicated to be memorable.