Chicken Noodle Casserole Recipe

Name: Chicken Noodle Casserole
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 8
Ingredients: 2 pounds skin-on, bone-in chicken breast; 4 cups low-sodium chicken broth; 4 black peppercorns; 3 1/2 teaspoons salt, divided; 1 bay leaf; 2 parsley sprigs, divided; 12 ounces extra-wide egg noodles; 1/2 medium onion, finely chopped; 2 stalks celery, finely chopped; Pinch of ground black pepper; 4 tablespoons (1/2 stick) unsalted butter, at room temperature; 6 tablespoons all-purpose flour; 1/3 cup whole milk; 1/3 cup sour cream; 1 (4-ounce) jar chopped pimentos, drained; 2 cups (8 ounces) grated sharp cheddar cheese

Chicken Noodle Casserole Without Canned Soup

Why did I wait so long to make a noodle casserole? To be honest, I was more than a little turned off by canned soup (MSG, too much sodium, not very fresh tasting). In this recipe, I was determined to make it easy-ish—not instant, but not overly complicated either—without a can of soup.

I poached two chicken breast halves in stock for extra flavor, and while the chicken was cooling, I added diced onions and celery (more flavor) and simmered them in the stock.

Instead of dragging out another pot to make a roux, I thickened the stock with a mixture of butter and flour—an old French trick called beurre manie, used to thicken broths. It comes in handy when you don’t want to make a roux. No canned soup needed.

Creamy Chicken Noodle Casserole in a white baking dish with a silver spoon. — Simply Recipes / Sally Vargas

Save Time: Use Rotisserie Chicken

Yes, you can use rotisserie chicken or use leftover chicken to make the casserole. You will need two to three cups cooked chicken, cut into bite-size pieces. Skip step two in the recipe and cook the onion and celery (step five) in three cups of good quality broth.

What to Serve With Chicken Noodle Casserole?

This casserole is so rich that something green makes the perfect pairing.

Try any vegetable side dish such as glazed carrots with a hefty squeeze of lemon and some chopped parsley, steam-fried mixed vegetables, or sautéed spinach.
If you’re craving something crunchy, make a green salad or a romaine and kale salad tossed with vinaigrette.
To keep it simple, steamed broccoli or green beans would also do the trick.

Storing and Freezing Chicken Noodle Casserole

The casserole can be assembled and refrigerated for up to three days before heating and serving. You will need to bake it longer—for 35 to 40 minutes—to bring it to temperature. Cover it loosely with foil for the first 20 minutes. If it looks dry, sprinkle it with a few tablespoons of milk.

It can also be frozen for up to three months: Cool the casserole completely and cover with a layer of plastic wrap and then foil. Thaw overnight in the refrigerator.

Leftovers will keep for three to four days in the refrigerator.

More Great Comfort Food Casseroles

Chicken Noodle Casserole

Prep Time 40 mins

Cook Time 30 mins

Total Time 70 mins

Servings 6 to 8 servings

To substitute rotisserie chicken or leftover chicken: Use 2 to 3 cups cooked chicken, cut into bite-size pieces. Skip step 2 in the recipe and cook the onion and celery (step 5) in 3 cups of good quality broth.

2 pounds skin-on, bone-in chicken breast
4 cups low-sodium chicken broth
4 black peppercorns
3 1/2 teaspoons salt, divided
1 bay leaf
2 parsley sprigs, divided
12 ounces extra-wide egg noodles
1/2 medium onion, finely chopped
2 stalks celery, finely chopped
Pinch ground black pepper
4 tablespoons (1/2 stick) unsalted butter, at room temperature
6 tablespoons all-purpose flour
1/3 cup whole milk
1/3 cup sour cream
1 (4-ounce) jar chopped pimentos, drained
2 cups (8 ounces) grated sharp cheddar cheese

Preheat the oven to 375°F.

Brush or spray a 4-quart (9x13-inch) shallow baking dish with oil.
Cook the chicken:

In a wide, deep saucepan, place the chicken breasts skin side down, and add the peppercorns, 1/2 teaspoon salt, bay leaf, and 1 parsley sprig. Pour the stock over the chicken (the breasts should be covered; if not, add enough water to cover by 1/2-inch).

Bring to a simmer, uncovered, over medium-high heat. (Bubbles should appear around the edges of the pot, but not in the center.)

Adjust the heat, if needed, to maintain a low simmer, and cook the chicken, skimming the foam off the top with a spoon as necessary, for 15 to 18 minutes, or until a thermometer inserted into the thickest part of the chicken registers 165°F. With tongs, transfer the chicken to a plate to cool.

When cool, shred the chicken into bite-size pieces. Discard the skin and bones.

Sally Vargas
While the chicken cooks, boil the noodles:

Fill a large pot with water, add the remaining 3 teaspoons of salt and bring it to a boil. Add the noodles and cook for 2 minutes fewer than the package directions indicate. (This prevents the noodles from becoming overcooked when baked in the casserole.) Shut off the burner, drain the pasta and return it to the pot. In the end, you will add the finished sauce to the pot of noodles.
Make the beurre manie:

In a small bowl, stir the softened butter and flour together until well combined. It will look a little like paste.
Cook the vegetables and make the sauce:

Pour the stock through a fine mesh strainer into a bowl. You will use it make the sauce. Discard the solids. Measure 3 cups of stock and return it back to the saucepan. (Freeze any leftover stock and save it for another use.)

Add the onion, celery, and pepper to the saucepan with the stock, and bring the stock to a simmer over medium heat. Cook for 5 minutes or until the vegetables soften.

A few tablespoons at a time, whisk in the beurre manie until the clumps melt into the stock and the stock thickens slightly. Bring the sauce to a boil while whisking constantly for about 2 minutes to cook the flour. Whisk in the milk and sour cream.

The sauce should look like cream soup; it is not as thick as béchamel. Taste and add more salt and pepper, if you like.

Sally Vargas

Sally Vargas
Assemble the casserole:

Pour the sauce over the noodles and stir to coat. Add the shredded chicken and drained pimentos. Transfer to the baking dish and top with the grated cheese.

Sally Vargas

Sally Vargas
Bake and serve the casserole:

Bake for 20 to 25 minutes, or until the sauce bubbles and the cheese melts. If you like a slightly crunchy top, run the casserole under the broiler for 3 to 5 minutes, or until the cheese is golden. If desired, chop the remaining sprig of parsley and sprinkle it over the top.

Nutrition Facts (per serving)
487	Calories
23g	Fat
20g	Carbs
48g	Protein

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	487
% Daily Value*
Total Fat 23g	30%
Saturated Fat 12g	59%
Cholesterol 159mg	53%
Sodium 984mg	43%
Total Carbohydrate 20g	7%
Dietary Fiber 1g	4%
Total Sugars 2g
Protein 48g
Vitamin C 14mg	70%
Calcium 261mg	20%
Iron 3mg	15%
Potassium 530mg	11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.