Creamy Chicken Casserole

A baked pasta dish topped with breadcrumbs and herbs in a white rectangular dish. Next to it are a wooden spoon, a small bowl of salt, red pepper flakes, cherry tomatoes, parsley, and a checkered towel.

Creamy Chicken Casserole

Creamy Chicken Casserole is the ultimate weeknight comfort food—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.

Course Main

Cuisine American

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 626kcal

Author Wendy Polisi

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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