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An extreme close-up shot of the cheesy, bubbly topping of the freshly baked chicken and noodle casserole.

Creamy Chicken Casserole: The Ultimate Comfort Food Recipe

This Creamy Chicken Casserole is the ultimate comfort food! Made with a simple from-scratch cream sauce, tender chicken, and a cheesy topping, it's a family-friendly dinner that's perfect for any weeknight. Easy, delicious, and guaranteed to please.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz egg noodles or other short pasta
  • 4 tbsp unsalted butter
  • 1 large onion diced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth low sodium
  • 1.5 cups whole milk
  • 4 cups cooked chicken shredded (rotisserie chicken works well)
  • 1 cup frozen peas
  • 2.5 cups sharp cheddar cheese shredded and divided
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried thyme
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground

Equipment

  • 1 9x13 inch baking dish
  • 1 Large skillet or Dutch oven

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Cook pasta according to package directions until al dente (about 2 minutes less than the package directs). Drain and set aside.
  3. In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery and sauté for 5-7 minutes, until softened. Stir in the minced garlic and cook for 1 more minute until fragrant.
  4. Sprinkle the flour over the vegetables and stir for 1 minute to cook out the raw flour taste.
  5. Slowly whisk in the chicken broth until smooth, then whisk in the milk. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally, until the sauce has thickened.
  6. Remove from heat. Season with garlic powder, onion powder, thyme, salt, and pepper. Stir in 1.5 cups of the shredded cheddar cheese until melted and smooth.
  7. Add the cooked pasta, shredded chicken, and frozen peas to the sauce. Stir until everything is well combined.
  8. Pour the mixture into the prepared baking dish. Top with the remaining 1 cup of cheddar cheese.
  9. Bake for 20-25 minutes, or until the casserole is hot and bubbly. Let it rest for 5-10 minutes before serving.

Notes

Tip 1: Use a block of sharp cheddar and grate it yourself for the creamiest, smoothest sauce.
Tip 2: Undercooking the pasta is key to preventing a mushy casserole, as it will continue to cook in the oven.
Tip 3: For a crunchy topping, mix 1/2 cup of Panko breadcrumbs with 2 tablespoons of melted butter and sprinkle over the cheese before baking.