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Egg Noodle Casserole

Creamy Chicken Egg Noodle Casserole Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 528
Ingredients Method Notes

Ingredients
  

  • 12 oz wide egg noodles
  • 2 tbsp unsalted butter
  • 1 small yellow onion, finely diced
  • 2 garlic cloves, minced
  • ¼ cup all-purpose flour
  • 2 cups whole milk
  • 1 cup low-sodium chicken broth
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 2 cups cooked shredded chicken
  • 1 cup frozen peas
  • 1 cup shredded sharp cheddar cheese
  • ½ cup sour cream
  • ½ cup panko breadcrumbs
  • 2 tbsp melted butter
  • ¼ cup grated Parmesan cheese

Method
 

  1. Boil the egg noodles in salted water until just tender, about 6 minutes, then drain and rinse with cold water.
  2. Sauté the onion in 2 tbsp butter over medium heat until soft, 5 minutes, then add the garlic and cook 30 seconds.
  3. Stir in the flour and cook 1 minute, then whisk in the milk and broth and simmer until thickened, 3 to 4 minutes. Off heat, stir in salt, pepper, cheddar, and sour cream until smooth.
  4. Fold the noodles, chicken, and frozen peas into the sauce, transfer to a greased 9x13 dish, and top with panko mixed with melted butter and Parmesan.
  5. Bake at 375°F for 25 minutes, then broil 2 to 3 minutes until the top is golden. Let rest 5 minutes before scooping into bowls.

Notes

Rotisserie chicken has a lot of built-in salt, so taste the sauce before adding the full amount. If you’re using cooked chicken breast that was unseasoned, you may need an extra ¼ tsp of salt. The dish needs a 5-minute rest after baking so the sauce sets up enough to serve nicely.