Comforting Chicken Noodle Casserole with a simple homemade white sauce, cheese, chicken and egg noodles. My family loves this creamy, cheesy, easy recipe!
This kid-friendly dinner is a win for the whole family! Some of my other favorite comfort foods include Chicken and Broccoli Alfredo Stuffed Shells, Slow Cooker Creamy Ranch Pork Chops, and Chicken pot pie
I love so many things about this recipe, but particularly that it’s a dinner my entire family loves, it makes a ton, so I like to meal prep lunch the next day with roasted veggies on the side, and it’s freezer friendly!
How to make easy Chicken Noodle Casserole:
1. Cook egg noodles.
2. Make white sauce. Melt butter in an extra large saucepan. Add flour, salt, pepper, garlic powder, and dried basil. Cook, stirring, for 1-2 minutes. Slowly whisk in chicken broth, stirring until mixture thickens.
3. Mix everything together. Add remaining ingredients; chicken, noodles and cheese mixture and stir to combine. Bake in the pot, if desired, or pour into a large casserole dish. Add a sprinkle of additional cheese on top.
5. Bake it until the cheese is golden and the mixture is bubbling at the edges. Allow it to cool for at 10-15 minutes before serving, to allow it some time to set.
Ideas to serve chicken casserole with:
Make ahead and Freezing Instructions:
To make ahead: You can make this recipe up to 24 hours ahead of time. Slightly undercook the egg noodles. Assemble, cover tightly with foil and refrigerate. Bake as directed (you may need to add 10-15 minutes to the baking time).
To freeze: only boil noodles for 4 minutes. Assemble and bake according to directions, and allow to cool. Cover really well with a double layer of aluminum foil and freeze for up to 2 months. When ready to eat, bake from frozen for 1 ½ hours (still covered with foil.) Then uncover and bake for another 20-40 minutes or so, or until it’s hot and bubbly.
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Recipe
Chicken Noodle Casserole
Ingredients
- 12 ounces egg noodles , cooked al dente
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1 teaspoon dried basil
- 4 cups low-sodium chicken broth
- 24 ounces cottage cheese , small curd
- 1 large egg , beaten
- 2 cups shredded mozzarella cheese , divided
- 3/4 cup freshly grated parmesan cheese , divided
- 4 cups cooked chicken , chopped
- fresh chopped parsley for garnish, optional
Instructions
- Cook egg noodles in a large pot of boiling water, just until al dente, or even 1-2 minutes less. (The noodles will continue to cook later, when baked). Drain, rinse with cold water and set aside. Preheat oven to 350 degrees F.Â
- Melt butter in an extra large saucepan over medium to medium high heat. Add flour, salt, pepper, garlic powder, dried basil. Cook, stirring, for 1-2 minutes.
- Slowly whisk in chicken broth, about a cup at a time, until mixture is thickened, about 5-10 minutes. Remove from heat.
- In a large mixing bowl stir together cottage cheese, egg, 1 cup of mozzarella cheese, and ½ cup parmesan cheese.
- Add chicken, noodles and cheese mixture to the saucepan and stir to combine. Taste and add additional salt, pepper or dried basil, if needed.
- Pour mixture into a 9×13’’ baking dish (or you can bake it right in an oven-safe saucepan it is in). Top with remaining mozzarella and parmesan cheese.
- Bake, uncovered, for 30-40 minutes or until golden on top and bubbly. Cool for 10-15 minutes before serving.
Notes
Nutrition
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I originally shared this recipe December 2017. Updated March 2020 with process photos, make ahead and freezing instructions.
Recipe inspired from here.
Have you tried this recipe?!
RATE this recipe and COMMENT below! I would love to hear your experience.
Tasty! Will add peas and mushrooms next and maybe carrots. Delicious. Makes a TON.
This is a great recipe that makes a very large batch! I appreciate that it doesn’t call for creamed soups, something my stomach just can’t handle. Definitely a keeper for us!
3/18/2022 – used 1/4 c butter, 4 c homemade veggie broth, 4 t McKays “chicken” seasoning, 12 oz. cottage cheese and 12 oz. (Ricotta was out of cottage cheese), fake “chicken”, no pepper or parsley (didn’t have parsley and don’t care for pepper). Placed in 2 oval casserole dishes-one to freeze. Husband loved flavor and “chicken” substitute but I’d prefer without the fake “chicken.” Too much sauce. Very soupy. Needs more noodles . Our vegetarian changes may have altered the thickness so will reduce veggie broth next time. Spouse suggested possibly adding cauliflower and broccoli; we served on side.
Great recipe that we will definitely make again. Thank you for posting.
Hello! I was wondering if switching out the cottage cheese with cream cheese be okay? I’m trying to use items I already have and I have everything, besides the cottage cheese. Thank you!
Lauren hasn’t personally tested this but thinks it will work! Please let us know how it turns out for you! Thanks for checking out the recipe.
Absolitvely posilutely amazing!!! I used combo of mozzarella and pizza cheese.
Wow! This is REALLY GOOD. It takes time and lots of dishes but well worth it. It made a ton, so I will portion it out so my husband and I can reheat it in the microwave during the week. Thanks for this great recipe!
Made it for my big family, kids and grandkids and everyone loved it!! Wanted the recipe!
Thank you!!
My family loves this recipe as is.
I also made one for the neighbors.
Everyone asks for the recipe.
Don’t change a thing!
So glad I found this recipe. I’ve made 4 times over the last six months. I always add some veggies to the mix and change up the chicken for ham sometimes. My husband loves this dish.
I recommend seasoning the chicken when cooking otherwise th dish is bland. I also added frozen peas & carrots….