Creamy Chicken Casserole is the ultimate weeknight comfort food. It's loaded with tender chicken, egg noodles, and a rich, cheesy sauce that’s pure heaven in every bite. Topped with crispy panko and parmesan for a golden finish, this is a satisfying meal your family will request again and again.
In my kitchen, comfort food never goes out of season—and this Creamy Chicken Noodle Casserole recipe is the kind of cozy, crowd-pleasing dinner that always hits the spot.
When I tested this recipe, I set out to create an indulgent yet easy version with juicy chicken, tender egg noodles, and a rich, creamy cheese sauce. I wanted something that tipped its hat to my Cream Cheese Chicken Casserole, but was a little different. This recipe delivers.
For the perfect side dish, try serving this casserole with one of my favorites: Sautéed Asparagus, Sautéed Brussels Sprouts, or Blackstone Asparagus. This casserole is also nicely balanced by this Kale Salad with Tahini Dressing.
Let's Talk Ingredients
Egg noodles are the classic choice for chicken noodle casserole, but rotini, penne, or gluten-free pasta all work just as well. Yellow or white onions give great flavor, and shallots add a subtle sweetness if you want to change it up.
Fresh thyme gives the best flavor, but I’ve used both dried and Italian seasoning when I didn’t have fresh herbs on hand, and they both worked. Half-and-half makes the sauce rich and creamy, though whole milk works in a pinch.
Use full-fat cream cheese for the smoothest texture.
Step by Step
Tips and Tricks for Creamy Chicken Casserole
- Use rotisserie chicken to save time on busy nights.
- Cook noodles just until al dente—they’ll soften more in the oven.
- Don’t skip the flour—it thickens the sauce for that perfect creamy texture.
- For added flavor, stir in sautéed mushrooms, baby peas, or sautéed spinach.
- Swap panko for crushed Ritz crackers for a buttery crunch.
- Freeze leftovers in individual portions for easy pasta lunches.
Creamy Chicken Casserole
Ingredients
- 1 tablespoon avocado or olive oil
- 1 pound boneless skinless chicken cut into cubes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 16 ounces egg noodles
- 2 tablespoons butter
- 1 small onion chopped fine
- 2 teaspoons minced garlic
- 1 teaspoon fresh chopped thyme
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 2 cups half and half
- 4 ounces cream cheese diced
- 8 ounces cheddar cheese shredded
- ½ cup panko breadcrumbs
- ½ cup grated Parmesan
- For topping: parsley
Instructions
- Preheat oven to 350°F. Spray a 13 x 9-inch casserole dish with cooking spray.
- Heat the oil in a large Dutch oven over medium-high heat. Add the chicken and sprinkle with salt and pepper. Cook for 8 minutes, until the chicken is brown. Remove the chicken from the Dutch oven.
- Meanwhile, cook the pasta in salted water according to package directions. Drain.
- Heat the butter in the duct oven and add the onion. Cook for 6 minutes. Add the garlic, thyme, and flour and cook for another minute. Pour half and half of the chicken broth into it.
- Heat to a simmer, and then stir in the cream cheese and cheddar cheese. Reduce the heat to low, and whisk until the cheese is melted, about 3 minutes.
- Add the chicken and pasta to the pan and stir to combine.
- Transfer to the prepared casserole dish, and top with breadcrumbs and parmesan.
- Cook for 30 minutes, until golden and bubbly.
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