Go Back
Baked Chicken Noodle Casserole Recipe

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.