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Our easy Chicken Noodle Casserole recipe is the ultimate kid-friendly comfort food! It is made from scratch with a simple white sauce combined with chicken and egg noodles and baked with cheese on top.
Classic Chicken Noodle Casserole, done right.
Classic Chicken Noodle Casserole, done right.I love to reinvent the classics and everyhting about this easy Chicken Noodle Casserole is better than Grandmas! The homemade sauce is key–no canned soups, or other processed ingredients–just wholesome, real ingredients that everyone usually has on hand.
It's definitely a picky eater approved recipe that my entire family loves. It has all of the flavors we love from Chicken Noodle Soup but even more of a “comfort food” vibe, with the pasta and and cheese. It's a great one for feeding a crowd, or perfect for a meal train for a friend. I also like to to meal prep this recipe with roasted vegetables.
For more comfort-food classics try our Cheese Enchiladas, Chicken Casserole, Meatloaf, Instant Pot Pasta and Meatballs, Hamburger Gravy, Fettuccine Alfredo, or American Goulash!
How to make Chicken Noodle Casserole:
Combine: Cook egg noodles according to package instructions. Make the sauce by melting butter in an extra large saucepan. Add flour, salt, pepper, garlic powder, and dried basil, then stir and cook for 1-2 minutes. Whisk in chicken broth slowly, stirring until thickened. In a separate mixing bowl, combine cottage cheese, egg, ½ cup parmesan, and 1 cup mozzarella.
Bake: add chicken, noodles, and cheese mixture, stirring to combine. Transfer to a large casserole dish and bake. Cool for 10-15 minutes before serving.
Serve With:
- Broccoli Salad
- Roasted Vegetables
- Whole Roasted Cauliflower
- Balsamic Roasted Carrots
- Wedge Salad
- French Green Beans
Make Ahead and Freezing Instructions:
To Make Ahead: Prep the entire chicken noodle bake up to 24 hours in advance, just slightly undercook the egg noodles. Assemble then cover tightly with foil and keep in the refrigerator. Let sit on the counter for 30 minutes before baking as instructed.
To Freeze: Undercook the noodles and only boil them for 4 minutes then follow the recipe to assemble and bake. Allow it to cool completely then cover with a double layer of aluminum foil and keep in the freezer for up to 2 months. Bake from frozen for 1 ½ hours (still covered with foil). Take the foil off and bake for an additional 20-40 minutes until hot and bubbly.
More Must-Make Chicken Recipes:
- Chicken Pot Pie
- Slow Cooker Chicken Tacos
- Easy Roast Chicken
- Garlic Chicken
- Grilled Chicken Sandwich
- Chicken Gyros
- Boursin Pasta
- Chow Mein
Chicken Noodle Casserole
Equipment
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.
- Sauce: 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.
- Cheese layer: In a large mixing bowl stir together cottage cheese, egg, 1 cup of mozzarella cheese, and ½ cup parmesan cheese.
- Combine: Add chicken, noodles and cheese mixture to the saucepan and stir to combine. Taste and add additional salt, pepper or dried basil, if needed.
- Bake: 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe December 2017. Updated March 2020, November 2023 and January 2025.
Original recipe inspired from Betty Crocker.
Want to make this for my sister who needs gluten free.
Is there a way to substitute something else in place of the flour?
Laura, never really cooked before this virus changed our eating habits. I have a very finicky hubby at home, any substitute for the cottage cheese? Will it work without?
You could just put extra regular cheese and an extra splash of milk. The end result may not be as saucy.
I want to try this tonight but don’t have any egg noodles. Do you think spaghetti would work?
Sure! Any noodles will work.
Excellent!! Topped it with French Fried Onions. My family loved it!
Yum! Going to add cheese when I make it!! Can’t wait!
Any suggestions for a substitute on the cottage cheese? Similar recipes call for mayo or cream… maybe something along those lines? (I’m sure it’s better with the cottage cheese, but… coronavirus is keeping me from dashing out to the store to get it!) Thanks!
I was wandering the same. Maybe ricotta?
I want to know if ricotta could be substituted as well
Sure!
I used cream cheese because hubby will not eat cottage cheese and although, I trick him at times I thought he would be able to decipher the cottage cheese hahaha! I will let yall know how it turned out🙂
Crazy good. I am part of a group in our church that provides meals when people are in need. I made it for my family first. It is definitely a keeper. I understand it freezes well. Also a plus.
I didn’t have mozzarella cheese at that time but cheddar worked. Other than that, I pretty much followed the recipe. Wasn’t sure about the cottage cheese, but it was perfect, I did throw a few toasted bread crumbs on top which one review suggested.
Hey Lauren, Single guy here, mid 50’s, I love to cook. I overwintered an Italian Flat leaf , so this worked out well
This was a great recipe, thanks so much
I always think I am the best cook in the room. This was so good and simple. I will resist making changes. I wanted to use cheddar cheese, I didn’t, cottage cheese seems crazy, it was perfect. Chicken broth, no cream??? I used bone chicken broth. It was outstanding. No one I. The house could ask for a different dinner. Bread crumbs on top? Maybe next time. 🙏
Loved this casserole and will save it as a “keeper”. The cottage cheese works! One little thing I changed and this made it go over the top… mixed 3/4 cup Panko bread crumbs with 2 tablespoons of melted butter and sprinkled over top before baking. Love the taste/crunch.