Some nights just demand comfort food that feels like a warm hug. That’s how I stumbled upon this chicken casserole with noodles, a dish that’s somehow both familiar and exciting every time it’s served. The kind of meal you want to curl up with — no rush, just savoring each tender bite.
I remember the first time I made this casserole. The kitchen smelled like a cozy cabin retreat, with butter sizzling in the pan and garlic mingling with mushrooms. I got a bit distracted halfway through—something about the music playing or maybe the cat weaving between my legs—but when I finally slid the bubbling dish out of the oven, the golden breadcrumbs on top made everything worth the wait. The noodles were soft yet held their shape, the chicken juicy and nestled among creamy sauce and hints of thyme. I didn’t time it perfectly, and the casserole sat a little longer than I intended, but the flavors didn’t mind. They only deepened.
It’s a dish that invites you to slow down, to pull up a chair, and maybe linger over seconds or even thirds. The kind of recipe that sticks with you—not just in your memory, but in your stomach.
Why You’ll Love It
- It’s rich and hearty without feeling heavy—comfort food with a little lightness thanks to peas and mushrooms.
- The creamy sauce keeps the noodles perfectly tender, but not mushy, if you keep an eye on baking time.
- It’s simple — and that’s kind of the point. No fuss, just layers of flavor coming together.
- Perfect for feeding a small crowd or meal prepping for a few days, though leftovers never last long in my house.
Even if you’re not a casserole person, this one might just change your mind. It’s the kind of meal that welcomes you after a long day and makes you feel like you’ve done something right.
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Chicken Casserole with Noodles
- Total Time: 65 minutes
- Yield: 6 1x
Description
A comforting and hearty chicken casserole with tender noodles, creamy sauce, and vegetables baked to perfection.
Ingredients
12 ounces egg noodles
2 tablespoons unsalted butter
1 medium onion, diced
2 cloves garlic, minced
2 cups cooked chicken, shredded
1 cup sliced mushrooms
1 cup frozen peas
1 cup shredded cheddar cheese
1 can (10.5 ounces) condensed cream of mushroom soup
1 cup sour cream
1/2 cup milk
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup bread crumbs
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 cook for 3-4 minutes until softened.
Add the minced garlic and sliced mushrooms to the skillet. Cook for another 5 minutes until mushrooms are tender.
In a large mixing bowl, combine the cooked noodles, cooked chicken, sautéed onion, garlic, and mushrooms, frozen peas, shredded cheddar cheese, cream of mushroom soup, sour cream, milk, dried thyme, salt, and black pepper. Stir until all ingredients are well combined.
Transfer the mixture to a 9×13 inch baking dish and spread evenly.
Sprinkle the bread crumbs evenly over the top of the casserole.
Bake uncovered in the preheated oven for 35-40 minutes until the casserole is bubbly and the bread crumbs are golden brown.
Remove from oven and let cool for 5 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Kitchen Notes
Don’t stress about having fancy equipment for this—just a good skillet and a baking dish will do the trick. When serving, I usually pair this with a simple green salad to cut through the richness, but it’s just as good on its own. I’ve tried swapping cheddar for mozzarella once, which gave it a milder flavor, but I’m not 100% sold on the change. Adding a pinch of smoked paprika to the breadcrumb topping once added a subtle twist, though that might not be for everyone.
FAQ
Can I make this ahead? Yes, you can assemble it a few hours before baking, just keep it refrigerated until you pop it in the oven.
What if I don’t have cream of mushroom soup? A quick homemade roux with mushrooms can work, but it won’t be quite the same creamy texture.
Can I freeze leftovers? Absolutely. Just thaw overnight in the fridge before reheating.
Give this chicken casserole with noodles a try next time you want a meal that feels like home, even if you’re only feeding yourself. You might find it becoming a quiet favorite, one spoonful at a time.