Chicken Noodle Casserole

5 from 1 vote

Chicken Noodle Casserole takes all the cozy flavors of chicken noodle soup and turns them into a creamy, cheesy bake with tender chicken, plenty of veggies, and a crunchy topping!

Prep Time25

Cook Time25

Total Time50

Course: Dinner

Cuisine: American

Keyword: chicken casserole with noodles, Chicken Noodle Casserole, chicken noodle casserole recipe

Servings: servings

Author: Chelsea Lords

Cost: $9.54

Equipment

Casserole dish 9 x 13-inch
Medium pot nonstick

Ingredients

12 ounces rotini pasta 4 cups, see note 1
3 tablespoons unsalted butter
1/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried parsley
1/4 teaspoon celery seed optional
2 teaspoons chicken bouillon powder
Salt and pepper
4 cups whole milk see note 2
2 teaspoons Dijon-style mustard optional
2 cups sharp Cheddar cheese divided, see note 3
1-1/2 cups cooked chicken diced rotisserie or leftover cooked chicken
1 (12-ounce) bag frozen peas and carrots
1 cup frozen corn
3/4 cup breadcrumbs and 2 tablespoons butter, optional topping, see note 4

US - Metric

Instructions

Preheat oven to 350°F. Generously grease a 9x13-inch casserole dish. Measure the milk and set aside. Take frozen peas and carrots plus corn from the freezer and let stand at room temp for now. We want all these ingredients to come close to room temperature.
Generously salt pasta water (I add 1 tsp fine sea salt to every 4 cups of water). Cook pasta according to package directions, subtracting 1 minute. Drain, allow to slightly cool, then pour directly into the prepared casserole dish. (Don’t rinse.)
Optional Topping: Meanwhile, prepare topping if desired (see note 4).
Add the butter to a nonstick pot over medium heat. Once melted, add all the seasonings plus salt and pepper (to taste; I add 1 tsp salt and 1/2 tsp pepper). Stir. Then, sprinkle flour on top and briskly whisk until the mixture forms a dough. Cook, whisking constantly for 1 minute. Very gradually pour in 1/2 cup of milk, whisking constantly until mixture forms a smooth paste. Gradually add remaining milk, 1/2 cup at a time, while whisking briskly and constantly.
Increase heat to high. Bring sauce to a boil, stirring frequently so the sauce doesn’t catch. Boil for 3 minutes and reduce heat to a gentle simmer until sauce is nicely thickened. (Sauce should be thick enough that you can draw a path across the back of a spoon and it stays; this takes about 5–8 minutes.) Remove from heat and let cool for 2 minutes. Add Dijon mustard and 1-1/2 cups Cheddar cheese and stir gently until melted.
Add diced chicken, frozen peas, carrots, and corn to the prepared casserole dish. Pour the sauce over all; then stir until everything is nicely coated. Smooth everything into an even layer. Sprinkle remaining 1/2 cup Cheddar evenly over everything. Top evenly with the panko topping.
Bake 25 minutes until top is golden and edges are bubbling. Serve immediately!

Video

Notes

Note 1: Most packages of penne pasta are either 12 ounces (perfect amount for this recipe!) or 16 ounces. If you get a 16-ounce package, remove 1 and 1/4 packed cups (use in a different recipe). The remaining left in the package is 12 ounces (or 4 cups)—just the right amount for this recipe.

Note 2: This is intended to be a creamy recipe, and the lower-fat milk choices won’t achieve the right texture. That said, you can use 1% or 2% (for a less creamy dish). Unfortunately, skim milk or a dairy milk alternative don’t work the same in this recipe.

Note 3: Use sharp or extra-sharp cheese for a richer flavor, and always shred it yourself! Pre-shredded cheese has a powder coating that affects texture and melting. If your sauce lacks flavor, it may need a touch more salt.

Note 4: Optional topping: Melt 2 tablespoons butter in a large skillet over medium-high heat. Once melted, add in panko and salt; I add a heaping 1/4 teaspoon. Stir constantly until lightly browned, then sprinkle over the casserole. (Don’t want to use stovetop/pan? Just melt butter in the microwave and mix panko through with salt.)

Nutrition Note: Nutrition information does not include the panko topping.

Nutrition