There are some meals that feel like a warm hug in a bowl, and this Chicken Noodle Casserole is certainly one of them. It’s the kind of dish we turn to on a drizzly Tuesday evening when the day has been long and we need something deeply comforting and satisfying without a lot of fuss. This recipe is my take on the one my Gran used to make, though I’ve tweaked it over the years to get it just right. It’s a beautifully balanced bake, where tender chunks of chicken and soft egg noodles are enveloped in a rich, savoury cream sauce, studded with sweet peas and earthy mushrooms.

What really makes this casserole special is the topping. We’re not just sprinkling a bit of cheese on top; we’re creating a golden crust of mature Cheddar and crunchy panko breadcrumbs, which provides a wonderful textural contrast to the creamy filling beneath. It’s the sort of meal that fills the whole house with an irresistible aroma as it bakes. This is a brilliant dish for feeding the family, as everyone seems to love it, and it works wonderfully for a casual weekend lunch with friends. If you’re looking for other satisfying chicken dishes, my Low Carb Chicken Casserole offers a lighter but equally delicious alternative.

Recipe Overview

This Chicken Noodle Casserole Recipe brings together simple, wholesome ingredients to create a truly gratifying meal. The flavour is deeply savoury, with a creamy, thyme-infused sauce coating every single piece of chicken and noodle. It’s a straightforward bake that delivers fantastic results. After testing this recipe five times, I finally found the perfect balance of creamy sauce to tender noodles, ensuring it’s never dry or stodgy.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 6 people
• Difficulty: Easy

Why You’ll Love This Chicken Noodle Casserole Recipe

• Genuine Flavour: The sauce has a real depth to it, built from sautéed onions and mushrooms, enriched with chicken stock and double cream, and seasoned with a hint of thyme and Dijon mustard. The mature Cheddar on top adds a lovely sharp finish.
• Ready in Under an Hour: From starting the prep to pulling it out of the oven, this entire dish comes together in about 45 minutes, making it achievable even on a busier evening.
• Flexible Recipe: This is a great base for using up what you have. You can swap the peas for sweetcorn, add some chopped carrots and celery, or use leftover roast chicken instead of cooking it from scratch. For another adaptable chicken meal, check out these Sticky Chicken Rice Bowls.
• Great for Family Dinners: It’s a complete meal in one dish that always gets compliments. It’s hearty, warming, and the kind of food that brings everyone to the table.
• Family Tested: My own family adores this casserole. The kids especially love the creamy noodles and cheesy topping, and it’s one of the few meals where there are never any leftovers!

Chicken Noodle Casserole Recipe

⏱️ 15 min prep  •  🍳 30 min cook  •  👥 6 servings

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Ingredients You’ll Need

For this casserole, we’re using ingredients that are easy to find at any local supermarket. I find that using a good quality chicken stock pot, like Knorr or Marigold, makes a real difference to the final flavour of the sauce. Don’t be tempted to use a low-fat cream; the richness of double cream is what makes the sauce so luxurious.

• 300g dried medium egg noodles
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 250g chestnut mushrooms, sliced
• 500g skinless, boneless chicken breasts, cut into 2cm chunks
• 50g unsalted butter
• 50g plain flour
• 600ml whole milk
• 200ml double cream
• 150ml chicken stock (made from 1 stock pot or cube)
• 1 tbsp Dijon mustard
• 1 tsp dried thyme
• 150g frozen peas
• Salt and freshly ground black pepper
• For the Topping:
• 75g panko breadcrumbs
• 100g mature Cheddar cheese, grated
• 1 tbsp unsalted butter, melted

Sara’s Tip: Panko breadcrumbs give a much lighter, crispier crunch than standard breadcrumbs. If you can’t find them, you can toast some torn-up sourdough bread and pulse it in a food processor for a great homemade alternative.

How to Make Chicken Noodle Casserole

The process for this casserole recipe is very straightforward. We build the flavours in one pan before combining everything in a baking dish for the final bake. This method ensures the sauce is flavourful and the final dish is cohesive and delicious.

1. Preheat your oven to 180°C (160°C fan) and lightly grease a 2-litre casserole or baking dish.
2. Cook the egg noodles in a large pot of salted boiling water according to the package directions, but undercook them by about 2 minutes. Drain well and set aside. This prevents them from becoming mushy in the oven.
3. While the noodles are cooking, heat the olive oil in a large, deep frying pan or sauté pan over a medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent. Add the minced garlic and sliced mushrooms and cook for another 5 minutes, until the mushrooms have released their liquid and started to brown.
4. Add the chicken pieces to the pan. Season with salt and pepper and cook for 6-8 minutes, stirring occasionally, until the chicken is golden and cooked through. Always ensure chicken is cooked to a safe internal temperature; the Food Standards Agency has excellent guidance on this. Remove the chicken and vegetable mixture from the pan and set aside.
5. In the same pan, melt the 50g of butter over a medium heat. Whisk in the plain flour and cook for 1 minute to create a roux. This will thicken the sauce.
6. Gradually pour in the milk, whisking continuously to prevent lumps. Once all the milk is incorporated, add the chicken stock and double cream. Bring to a gentle simmer, stirring often, until the sauce has thickened. This usually takes about 5 minutes. I find that letting the sauce simmer for an extra minute really helps the flavours meld together.
7. Stir the Dijon mustard and dried thyme into the sauce. Season generously with salt and black pepper to taste.
8. Return the chicken and vegetable mixture to the pan with the sauce. Add the cooked noodles and frozen peas, and stir everything together until well combined.
9. Pour the mixture into your prepared baking dish and spread it out evenly.
10. In a small bowl, mix together the panko breadcrumbs, grated Cheddar, and melted butter. Sprinkle this topping evenly over the casserole.
11. Bake for 20-25 minutes, or until the top is golden brown and the filling is hot and bubbling around the edges. Let it rest for 5 minutes before serving.

Tips From My Kitchen

• Temperature Control: When making the cream sauce, keep the heat on a medium-low. If the sauce boils too vigorously, it can split or become grainy. A gentle, steady simmer is all you need.
• The Secret Step: I learned that slightly undercooking the noodles at the start is absolutely crucial. They will continue to cook in the hot sauce in the oven and absorb all that lovely flavour without turning into mush. It’s the key to the perfect texture.
• Make-Ahead: You can assemble the entire casserole (without the breadcrumb topping) up to 24 hours in advance. Cover it tightly and store it in the fridge. When you’re ready to bake, mix and add the topping, then add an extra 10-15 minutes to the baking time to ensure it’s heated through.
• Storage: Leftovers will keep beautifully in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in the oven at 160°C (140°C fan) until piping hot.

Equipment You’ll Need

• Large pot for boiling noodles
• Colander
• Large, deep frying pan or sauté pan
• Whisk
• 2-litre casserole or baking dish

Common Mistakes to Avoid

• Overcrowding the pan: When cooking the chicken and vegetables, make sure your pan is large enough. If you overcrowd it, the ingredients will steam instead of browning, and you’ll miss out on a lot of flavour. If necessary, cook the chicken in two batches.
• Wrong temperature: Don’t be tempted to crank up the oven to speed things up. Baking at 180°C (160°C fan) allows the centre to get piping hot without burning the cheesy topping.
• Skipping the rest time: Letting the casserole stand for 5 minutes after it comes out of the oven is important. It allows the sauce to set slightly, so it doesn’t run everywhere when you serve it.

Delicious Variations to Try

One of the best things about a casserole recipe is how easy it is to adapt. Here are a few of my favourite ways to change things up:

• Spicy Version: For a bit of a kick, add 1/2 teaspoon of chilli flakes to the sauce along with the thyme. A few dashes of your favourite hot sauce also works well.
• Vegetarian Option: Replace the chicken with 400g of chestnut mushrooms and a tin of drained chickpeas or butter beans. Use a good quality vegetable stock instead of chicken stock for a hearty and satisfying meat-free meal.
• Different Protein: This recipe is fantastic for using up leftover roast turkey after Christmas. Just shred the meat and add it to the sauce at the same time as the noodles and peas. It also works well with flaked cooked ham or even salmon.

What to Serve With Chicken Noodle Casserole

This is a hearty, all-in-one meal, but a simple side dish can round it out beautifully. Here are a few suggestions:

• A Crisp Green Salad: A simple salad of mixed leaves, cucumber, and cherry tomatoes with a sharp lemon vinaigrette helps to cut through the richness of the creamy casserole.
• Steamed Green Vegetables: Tenderstem broccoli or green beans, steamed until just tender and tossed with a little butter, add a fresh, vibrant element to the plate.
• Drink Pairing: A glass of chilled, unoaked Chardonnay or a crisp Sauvignon Blanc complements the creamy sauce perfectly. For a non-alcoholic option, a sparkling elderflower pressé is a refreshing choice.

Frequently Asked Questions

Chicken Noodle Casserole Recipe

A creamy and comforting one-dish meal with tender chicken, mushrooms, and noodles in a rich sauce, topped with a crispy, cheesy panko crust. A perfect family dinner ready in about 45 minutes.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 855

Ingredients Method Notes

Ingredients

  

• 300 g dried medium egg noodles
• 2 tbsp olive oil
• 1 large onion finely chopped
• 2 cloves garlic minced
• 250 g chestnut mushrooms sliced
• 500 g skinless boneless chicken breasts, cut into 2cm chunks
• 50 g unsalted butter
• 50 g plain flour
• 600 ml whole milk
• 200 ml double cream
• 150 ml chicken stock made from 1 stock pot or cube
• 1 tbsp Dijon mustard
• 1 tsp dried thyme
• 150 g frozen peas
• Salt and freshly ground black pepper

For the Topping

• 75 g panko breadcrumbs
• 100 g mature Cheddar cheese grated
• 1 tbsp unsalted butter melted
• Genuine Flavour: The sauce has a real depth to it built from sautéed onions and mushrooms, enriched with chicken stock and double cream, and seasoned with a hint of thyme and Dijon mustard. The mature Cheddar on top adds a lovely sharp finish.
• Ready in Under an Hour: From starting the prep to pulling it out of the oven this entire dish comes together in about 45 minutes, making it achievable even on a busier evening.
• Flexible Recipe: This is a great base for using up what you have. You can swap the peas for sweetcorn add some chopped carrots and celery, or use leftover roast chicken instead of cooking it from scratch. For another adaptable chicken meal, check out these Sticky Chicken Rice Bowls.
• Great for Family Dinners: It's a complete meal in one dish that always gets compliments. It’s hearty warming, and the kind of food that brings everyone to the table.
• Family Tested: My own family adores this casserole. The kids especially love the creamy noodles and cheesy topping and it’s one of the few meals where there are never any leftovers!

Method

 

1. Preheat your oven to 180°C (160°C fan) and lightly grease a 2-litre casserole or baking dish.
2. Cook the egg noodles in a large pot of salted boiling water according to the package directions, but undercook them by about 2 minutes. Drain well and set aside. This prevents them from becoming mushy in the oven.
3. While the noodles are cooking, heat the olive oil in a large, deep frying pan or sauté pan over a medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent. Add the minced garlic and sliced mushrooms and cook for another 5 minutes, until the mushrooms have released their liquid and started to brown.
4. Add the chicken pieces to the pan. Season with salt and pepper and cook for 6-8 minutes, stirring occasionally, until the chicken is golden and cooked through. Always ensure chicken is cooked to a safe internal temperature; the Food Standards Agency has excellent guidance on this. Remove the chicken and vegetable mixture from the pan and set aside.
5. In the same pan, melt the 50g of butter over a medium heat. Whisk in the plain flour and cook for 1 minute to create a roux. This will thicken the sauce.
6. Gradually pour in the milk, whisking continuously to prevent lumps. Once all the milk is incorporated, add the chicken stock and double cream. Bring to a gentle simmer, stirring often, until the sauce has thickened. This usually takes about 5 minutes. I find that letting the sauce simmer for an extra minute really helps the flavours meld together.
7. Stir the Dijon mustard and dried thyme into the sauce. Season generously with salt and black pepper to taste.
8. Return the chicken and vegetable mixture to the pan with the sauce. Add the cooked noodles and frozen peas, and stir everything together until well combined.
9. Pour the mixture into your prepared baking dish and spread it out evenly.
10. In a small bowl, mix together the panko breadcrumbs, grated Cheddar, and melted butter. Sprinkle this topping evenly over the casserole.
11. Bake for 20-25 minutes, or until the top is golden brown and the filling is hot and bubbling around the edges. Let it rest for 5 minutes before serving.

Notes

For a variation, swap peas for sweetcorn or use leftover roast chicken. Undercooking the noodles slightly before baking is key to prevent them from getting mushy.

I really hope you enjoy making this Chicken Noodle Casserole Recipe as much as my family and I enjoy eating it. It’s a dependable, delicious meal that I’m sure will become a staple in your kitchen too. I’d love to hear how you get on – please leave a comment below to let me know how it turned out! Happy cooking, Sara.