My family asks for this creamy chicken casserole by name. Tender chicken and egg noodles are toss in a from-scratch cheese sauce thickened with cream cheese. The top bakes up crisp and golden with panko and parmesan. No canned soup required. Just a weeknight dinner you can have on the table in an hour.
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.
Why I Build the Sauce from Scratch
There is nothing wrong with making a chicken casserole with a can of cream of chicken soup. I just like a chicken white sauce casserole more with a homemade sauce. And it only takes about ten minutes.
I tested it both ways, and the from-scratch sauce won with my family by a landslide. It is brighter and less salty.
Let's Talk Ingredients
I make this easy creamy chicken casserole with egg noodles, but rotini, penne, or gluten-free pasta all work.
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.
What to Serve With Creamy Chicken Casserole
I like to keep the sides light with this one. Sautéed asparagus and sautéed Brussels sprouts both show up on my table next to this. And if you are craving a salad, my kale salad with tahini dressing is perfect.
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.
Make Ahead and Storage
If you want to make the casserole a day ahead, I recommend holding off on the topping. Cover it and refrigerate it.
About an hour before serving, pull it out of the fridge and let it sit at room temperature. Add the topping just before cooking
If you are short on time, put it in the oven cold and let it preheat with the oven. This prevents the cold dish from cracking.
You can keep leftovers in the fridge for three or four days. Reheat in the oven at 325°F, or in the microwave.
You can also freeze, baked or unbaked, for up to a month. Thaw overnight in the fridge before cooking.
FAQs
Can I use rotisserie or leftover chicken?
Absolutely. It is a great shortcut. Skip the first step. Stir in about three cups of shredded or cubed chicken when you add the pasta.
Why did my cheese sauce turn grainy?
This happens when the heat is too high, or the cheese goes in too quickly. When it is time to add the cheese, keep the heat low and whisk until it melts. Cheese you shred yourself melts smoother than pre-shredded bags, so keep this in mind.
Creamy Chicken Casserole with Egg Noodles (No Soup)
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 ½ 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 Dutch oven and add the onion. Cook for 6 minutes. Add the garlic, thyme, and flour and cook for another minute. Pour half and half and the chicken broth into it.
- Heat to a simmer, and then add 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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