Creamy Chicken Noodle Bake

Creamy Chicken Noodle Bake

Tender egg noodles and shredded chicken bake in a rich, creamy sauce under a golden crumb topping.

Total 55 min Makes 8 servings Calories 462/serving

Dietary

Nut free

Allergens

Dairy, Eggs, Wheat

This casserole layers cooked egg noodles, shredded chicken, and a creamy sauce studded with peas and carrots, then finishes under a buttery breadcrumb topping. It bakes up bubbling and golden, making it a comforting weeknight dinner or an easy dish to bring to a potluck.

Ingredients

  • 12 ounces egg noodles
  • 3 cups cooked chicken, shredded
  • 4 tablespoons unsalted butter
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 1/2 cups whole milk
  • 1 cup sour cream
  • 1 cup frozen peas and carrots
  • 1 1/2 cups shredded cheddar cheese
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cup panko breadcrumbs
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons fresh parsley, chopped

Method

  1. Bring a large pot of salted water to a boil and cook the egg noodles until just al dente, about 6 to 7 minutes. Drain and set aside.

  2. Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.

  3. In a large saucepan over medium heat, melt the butter and cook the onion until softened, about 4 minutes.

  4. Add the garlic and cook until fragrant, about 30 seconds.

  5. Sprinkle in the flour and whisk constantly, cooking for 1 minute to form a smooth paste.

  6. Gradually whisk in the chicken broth and milk, then cook, stirring often, until the sauce thickens, about 5 minutes.

  7. Remove from heat and stir in the sour cream, thyme, salt, and pepper until smooth.

  8. Fold the cooked noodles, shredded chicken, peas and carrots, and 1 cup of the cheddar cheese into the sauce until evenly combined.

  9. Pour the mixture into the prepared baking dish and spread into an even layer.

  10. Sprinkle the remaining 1/2 cup cheddar cheese evenly over the top.

  11. In a small bowl, toss the panko breadcrumbs with the melted butter and scatter over the casserole.

  12. Bake until the topping is golden and the sauce is bubbling at the edges, about 25 to 30 minutes.

  13. Let the bake rest for 10 minutes, then sprinkle with fresh parsley before serving.

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    Creamy Chicken Noodle Bake

    This casserole layers cooked egg noodles, shredded chicken, and a creamy sauce studded with peas and carrots, then finishes under a buttery breadcrumb topping. It bakes up bubbling and golden, making it a comforting weeknight dinner or an easy dish to bring to a potluck.

    55 min 8 servings 462 cal

    Ingredients

    • 12 ounces egg noodles
    • 3 cups cooked chicken, shredded
    • 4 tablespoons unsalted butter
    • 1 small yellow onion, diced
    • 2 cloves garlic, minced
    • 1/3 cup all-purpose flour
    • 2 cups chicken broth
    • 1 1/2 cups whole milk
    • 1 cup sour cream
    • 1 cup frozen peas and carrots
    • 1 1/2 cups shredded cheddar cheese
    • 1 teaspoon dried thyme
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 3/4 cup panko breadcrumbs
    • 2 tablespoons unsalted butter, melted
    • 2 tablespoons fresh parsley, chopped

    Method

    1. 1

      Bring a large pot of salted water to a boil and cook the egg noodles until just al dente, about 6 to 7 minutes. Drain and set aside.

    2. 2

      Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.

    3. 3

      In a large saucepan over medium heat, melt the butter and cook the onion until softened, about 4 minutes.

    4. 4

      Add the garlic and cook until fragrant, about 30 seconds.

    5. 5

      Sprinkle in the flour and whisk constantly, cooking for 1 minute to form a smooth paste.

    6. 6

      Gradually whisk in the chicken broth and milk, then cook, stirring often, until the sauce thickens, about 5 minutes.

    7. 7

      Remove from heat and stir in the sour cream, thyme, salt, and pepper until smooth.

    8. 8

      Fold the cooked noodles, shredded chicken, peas and carrots, and 1 cup of the cheddar cheese into the sauce until evenly combined.

    9. 9

      Pour the mixture into the prepared baking dish and spread into an even layer.

    10. 10

      Sprinkle the remaining 1/2 cup cheddar cheese evenly over the top.

    11. 11

      In a small bowl, toss the panko breadcrumbs with the melted butter and scatter over the casserole.

    12. 12

      Bake until the topping is golden and the sauce is bubbling at the edges, about 25 to 30 minutes.

    13. 13

      Let the bake rest for 10 minutes, then sprinkle with fresh parsley before serving.