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:
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 1/2 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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Chicken Noodle Casserole
Video
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 parsley leaves 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.
- 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 1/2 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 9x13’’ 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
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.
Welshjean says
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.
Beth says
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. 🙏
Brent Eamer says
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
Lucy Oberle says
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.
Rebecca says
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!
Adela says
Yum! Going to add cheese when I make it!! Can’t wait!