Creamy Chicken Noodle Casserole
A comforting, creamy casserole perfect for busy weeknights or cozy family dinners.
Equipment
- Medium Saucepan
- Mixing Bowl
- Baking Dish
Ingredients
- ¼ cup Butter Salted
- ¼ cup Flour All-purpose
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼ teaspoon Dried Thyme Leaves
- 2 cups Chicken Broth
- 1 cup Heavy Cream
- ½ teaspoon Salt
- 3 cups Cooked Egg Noodles
- 2 cups Cooked and Shredded Chicken
- 1 cup Frozen Peas Optional
- 1 cup Grated Cheese Optional, for topping
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a medium saucepan over medium heat, melt the salted butter. Sprinkle in the all-purpose flour, garlic powder, onion powder, and dried thyme. Stir continuously for about 1-2 minutes.
- Step 3: Gradually whisk in the chicken broth. Keep stirring to avoid lumps. Once it’s nice and creamy, stir in the heavy cream and salt. Allow the sauce to simmer for a few more minutes until it’s thickened to your liking.
- Step 4: In a large mixing bowl, combine the cooked egg noodles, shredded chicken, and frozen peas if you’re using them. Pour the creamy sauce over the noodles and chicken. Gently mix everything until it’s evenly coated.
- Step 5: Pour your chicken noodle mixture into a greased 9×13 inch baking dish. If you want extra cheesy goodness, sprinkle the grated cheese on top of the casserole.
- Step 6: Place the casserole in your preheated oven and bake for about 25-30 minutes, or until the top is bubbly and golden brown.
Notes
For a quicker option, you can use rotisserie chicken instead of cooking your own. Feel free to add other veggies like carrots or corn for added nutrition. If you want a crunchy topping, consider adding crushed crackers or breadcrumbs mixed with a little melted butter.