Chicken Noodle Casserole

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Chicken Noodle Casserole is a great weeknight meal that comes together in a cinch! Using shredded chicken, cheddar cheese, mixed vegetables and egg noodles and tossed together with a creamy sauce, this is sure to make it to your monthly rotation. The whole family will love it and you’ll love how quickly this meal comes together! Want more casserole ideas? Check out my entire section of chicken casseroles!

What are Panko Breadcrumbs?

Japanese Panko Breadcrumbs are FAR superior to regular breadcrumbs and that is because they are made from crustless bread that is processed into flakes and then dried, thus making for a larger, flakier breadcrumb that is crispier and lighter. The crumbs don’t pack together when coating the food or as a topping, resulting in a breading or buttery casserole topping that stays super crispy.

What Kind of Chicken is Best for Shredding?

I like to use boneless skinless chicken breast or boneless skinless chicken thighs. The meat in both is naturally moist and is easy to shred. I also like to use leftover rotisserie chicken when we have had that earlier in the week. It’s a great way to repurpose the leftover chicken.

How to Make Chicken Noodle Casserole

For full recipe details, including ingredients needed and measurements, see the printable recipe card down below. Here is step by step what you can expect when making this Chicken Noodle Casserole:

Cook Noodles Al Dente

Bring a large pot of salted water to boil. Cook egg noodles according to package directions for al dente and drain. Set aside.

Make the Sauce

In a medium pot, over medium heat whisk butter, flour, and seasonings to form a roux. Cook a couple minutes, whisking frequently. 

Add chicken broth and bring to a boil, whisking until no lumps remain. 

Lower heat and add half & half and sour cream. Taste and adjust seasonings.

Add the Noodles, Chicken, Veggies + Cheese

Combine sauce with cooked noodles, frozen veggies, chicken and cheese and leave on heat just until heated through. 

Make the Topping

Preheat oven to 425° F. Transfer casserole mixture to an oven safe dish if needed.

In a small bowl combine panko bread crumbs, melted butter, parsley and cheese. Sprinkle bread crumb mixture over top of casserole, evenly distributing. 

Bake + Serve

Bake for 10-15 minutes or until top is browned and casserole is bubbly! Serve warm and enjoy!

Side Dish Ideas to Serve with Chicken Noodle Casserole

This meal checks a lot of the boxes for a balanced meal, but if you’re wanting to add a little more to the dinner table, consider these ideas:

• Garlic Bread or Dinner Rolls – can’t go wrong with bread! Also great to use bread to get all the extra casserole sauce off your plate.
• Roasted Brussels Sprouts or Oven Roasted Asparagus – more veggies are always a good idea!
• Caprese Salad – the freshness of this salad can’t be beat!

Storage + Make Ahead Directions

Allow any leftovers to cool completely to room temperature. Store in an airtight container and in the fridge for up to 4-5 days.

To Make Ahead – assemble casserole as recipe instructions indicate up until baking. Place plastic wrap over the top of the casserole and store in the fridge until ready to bake. Then bake as the directions read.

To Reheat – microwave in 30 second intervals until heated through.

To Freeze – wrap in plastic wrap really well or in a freezer safe container with good fitting lid to prevent freezer burn. This casserole will stay fresh in the freezer for up to 3 months. Allow to thaw overnight in the fridge.

More Chicken Recipes to Try!

• Chicken Parmesan
• Crockpot Italian Chicken Pasta
• Chicken Quesadillas
• Crispy Chicken Wraps
• Sous Vide Chicken Breasts
• Tuscan Chicken

I highly recommend adding this to your dinner rotation…you’ll love the ease of this quick delicious meal! Let me know in the comments what you think and please give it a star rating! Have a great day, friends!