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Chicken Noodle Casserole

Creamy Chicken Noodle Casserole Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 8 oz egg noodles
  • 3 tbsp unsalted butter
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 3 tbsp all-purpose flour
  • 1 cup chicken broth
  • 1 cup whole milk
  • Salt and freshly ground black pepper
  • 2 cups shredded cooked chicken
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 cup shredded sharp cheddar cheese
  • ½ cup panko breadcrumbs
  • 1 tbsp melted butter

Method
 

  1. Preheat oven to 375°F (190°C). Boil noodles until just al dente (1 minute less than package time), drain, and set aside.
  2. Melt butter in a large skillet. Cook onion until soft, about 4 minutes. Add garlic, cook 30 seconds. Stir in flour and whisk 1 minute. Slowly whisk in broth and milk, simmer until thickened, 3 to 4 minutes. Season with salt and pepper.
  3. Remove from heat. Fold in chicken, frozen vegetables, and cheese until cheese is melted.
  4. Stir noodles into the sauce and pour into a greased 9x13-inch dish. Toss panko with melted butter and scatter over the top.
  5. Bake 20 minutes, then broil 2 to 3 minutes until topping is deep golden and bubbly. Let rest 5 minutes, then serve.

Notes

Let the casserole rest for 5 minutes before serving so it can set. If you like extra crunch, broil an additional minute, but watch it closely so the panko doesn't burn.