Comforting and easy Chicken Noodle Casserole recipe with a simple homemade white sauce, cheese, chicken, and egg noodles. My entire family enjoys every bite of this meal.

Want more kid-friendly recipes? Try these Pizza Quesadillas, Crispy Bean and Cheese Burritos, Mini Meatloaf, or Chicken Pot Pie!

A bowl of Chicken and Noodle Casserole, made from scratch, with a spoon inside for serving.

What I love about this recipe:

A winner with everyone: it’s not often that everyone in our family of six loves what I made for dinner, but this Chicken Noodle Casserole is a big exception. It has those cozy and delicious flavors we all love from chicken noodle soup, but made even more “comfort food” worthy in casserole form.

Leftovers: It makes a ton, so I like to meal prep lunch the next day with roasted veggies on the side, or freeze the leftovers for another meal.

How to make easy Chicken Noodle Casserole:

Cook Egg Noodles.

Make Sauce and Cheese Mixture: Melt butter in an extra large saucepan then add flour, salt, pepper, garlic powder, and dried basil. Cook, stirring, for 1-2 minutes. Slowly whisk in chicken broth, stirring until mixture thickens. In a large mixing bowl, stir together cottage cheese, egg, 1 cup of mozzarella cheese, then ½ cup parmesan cheese.

Two images showing a creamy homemade sauce in a sauce pan, and a glass bowl filled with mozzarella cheese, cottage cheese, parmesan cheese, and an egg on top.

Combine: Add remaining ingredients; chicken, noodles and cheese mixture then stir to combine. Bake in the pot, if desired, or pour into a large casserole dish.

Two images showing an old fashioned chicken and egg noodles recipe with all the ingredients combined in a pot, and then poured in a 9x13 baking dish.

Bake: Add a sprinkle of additional cheese on top and bake until the cheese is golden and the mixture is bubbling at the edges. Allow this cheesy chicken noodle casserole to cool for at 10-15 minutes before serving, to allow it some time to thicken as it cools.

An easy Chicken Noodle Casserole recipe in a glass 9x13 dish, fresh out of the oven.

Serve With:

Make Ahead and Freezing Instructions:

To Make Ahead: You can make this old fashioned chicken and noodles casserole up to 24 hours ahead of time. Slightly undercook the egg noodles then assemble, cover tightly with foil and refrigerate. Remove from fridge 30 minutes before baking.

To Freeze: Only boil noodles for 4 minutes then 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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A ceramic bowl filled with chicken noodle casserole with a silver spoon in it and another bowl in the background.
Prep 20 minutes
Cook 30 minutes
Total 50 minutes
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  • 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 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.


Make Ahead 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).
Freezing Instructions: 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.


Calories: 431kcalCarbohydrates: 28gProtein: 31gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 124mgSodium: 730mgPotassium: 346mgFiber: 1gSugar: 2gVitamin A: 556IUVitamin C: 0.002mgCalcium: 223mgIron: 2mg

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I originally shared this recipe December 2017. Updated March 2020 and November 2023

Original Recipe inspired from Betty Crocker.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

5 from 187 votes (163 ratings without comment)

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Recipe Rating


  1. 5 stars
    Made this for the 2nd time and we just wolfed it down tonight. It is sooo good, loved by all. I am thankful my family of 6 still had enough for leftovers tomorrow.

  2. 5 stars
    So I made this and it was AMAZING! A few things, it makes a lot!!! I have enough for another meal and I gave the other half to my parents and it will feed them two nights. I had to change pans twice because my dishes were not big enough. I wondered about the cottage cheese but I never even knew it was there. I measured and prepared all the ingredients in the morning and put it together an hour before dinner and I’m glad I did because it did take some time to prepare. I stuck to the recipe exactly as written. All that being said though, it was PERFECT, no need to change a thing. I would however consider bread crumbs for the top like some of the reviewers down the road to mix it up. This one is a keeper!!!!

  3. What a gem of a dish! Tried this last night, and it was an absolute winner with my family too. The combination of flavors in this Chicken Noodle Casserole is like a warm hug on a chilly evening. Plus, the leftovers are a lifesaver for lunch the next day or a quick freezer meal for later

  4. 5 stars
    Love this recipe! Perfectly seasoned and doesn’t dry out after being baked. This will be my go-to noodle casserole from now on.

  5. 5 stars
    Just made this for the first time to take down to my daughter and her family today along with an apple crisp from your recipe (it’s delicious by the way!). Can’t wait for the verdict on the casserole especially by my 2 yr old grandson but judging by the look and smell of it coming out of the oven, he will love it!

  6. Made this for this first time and heading down to my daughter’s and her family today. Also made you apple crisp so we have dinner and dessert. The apple.cris is delicious – I’ve made it several times and can’t wait to sample the casserole! Will let you know my 2 yr old grandson’s take on it!

  7. 5 stars
    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!

    1. Ha ha! I looked at the photo and thought, it’s probably made with cream of chicken soup, yuck, like most dishes of this type are. I was pleasantly surprised it’s not. I haven’t tried it, the cottage cheese seems like it would be a lumpy, curdy, sour mess but everyone raves about it.

  8. 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.

  9. 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!

    1. 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.

  10. 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!

  11. My family loves this recipe as is.
    I also made one for the neighbors.
    Everyone asks for the recipe.
    Don’t change a thing!

  12. 5 stars
    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.

  13. I recommend seasoning the chicken when cooking otherwise th dish is bland. I also added frozen peas & carrots….

  14. Want to make this for my sister who needs gluten free.
    Is there a way to substitute something else in place of the flour?

  15. 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?

    1. You could just put extra regular cheese and an extra splash of milk. The end result may not be as saucy.

  16. 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!

    1. 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🙂

  17. 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.

  18. 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

  19. 5 stars
    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. 🙏

  20. 5 stars
    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.

  21. I made this for a group for lunch. Everyone enjoyed it. I was going to add peas and carrots for color and a little more nutrition but forgot. Oops. Broccoli would be good as well. I will make this again.

  22. Cheesy and delicious, added a little extra seasoning and used gluten Free Pasta and flours! Perfect hit for the family

  23. 5 stars
    Made this for my family (husband and 9 year old twins) and it was a mega hit!! Pretty easy to make using ingredients that you probably already have! Thanks for the delicious meal idea!

  24. 5 stars
    I made this tonight and it came out delicious! The only change was that I added celery. I think it would be really good with beef as well. Great recipe! Thanks

  25. 5 stars
    I followed this recipe exactly as written and found it’s everything a weeknight dinner should be -easy, without sacraficing flavor. Thanks for sharing this great recipe!

  26. 5 stars
    This was delicious, I made it tonight and we loved it. I think next time I will add some more seasonings just to bump up the flavor a bit, but the texture was great. Just enough sauce and cheese to make it creamy and yummy. I think more herbs would be nice. Thanks for a great recipe, it does taste better from scratch.

  27. Looks delicious.
    Question- the photo shows an orange cheese topping (almost like a cheddar), which is what enticed me. But in the video the casserole looks much whiter and wetter. Which is more accurate? Could you maybe make a cheddar version, instead of mozzarella and parmesan? Just wondering. Thanks.

    1. You could substitute cheddar for the mozzarella if you want. In the photos, the mozzarella and parmesan are golden from baking in the oven.

  28. 5 stars
    Made some slight changes but was a hit. Very easy to make and assemble. I really liked the fact I can freeze for a later time & pop in the oven. I made more than enough to freeze for next time.

  29. 5 stars
    Hi Lauren. My wife and I are in our late 40’s and learned Canning about 10 years ago. Our garden keeps us busy and then well fed during the winter with all we have “Put up”. This year we also pressure canned 20qts & 10pts of chicken. We wanted to try our results with something other than the run of the mill condensed soup recipes, so after a brief search, we found yours. Having a fully stocked harvest, I also threw in some of our corn, beans, spinach, shrooms, and of course the chicken. It was sublime! I also toasted some crumbled vegetable Ritz crackers in duck fat to add a bit of crunch to the top. Fantastic recipe and a fitting showcase for all of our toil. Will make often this Michigan winter. Thank you taking the time to share it with everyone.
    Best wishes,
    Steven & Trina

  30. Really good casserole. Followed recipe but used regular chicken broth as it is what I had on hand. Mine needed less salt and more noodles but no one cared because the flavor was delicious! It’s a keeper.

  31. 5 stars
    This casserole was delicious! I didn’t have any fresh chicken on hand so I used canned chicken (so easy!). I was able to make two 8 x 8 casseroles, one with chicken and one without (for my teen who doesn’t eat meat), so this recipe pleased everyone. This is undoubtedly going to become one our new favorite dinner recipes. Thank you!

    1. Hi Caroline, I just updated the recipe with freezing instructions! I would bake it first, then freeze it.

  32. 5 stars
    Made this last night, was a big hit. I did make some changes: cut the amount of butter in half, sautéed half an onion, finely chopped and 3 carrots chopped in it, until soft. Added half the flour, then 2 cups chicken broth and 1 cup pasta water. Used a 16 oz package of cottage cheese(thats what was in the fridge) and added ~1 cup thawed frozen peas to the cheese mixture. It was so good that the request went out to put this on the list of regular dinner meals.
    Many thanks for an outstanding recipe!

  33. Hi Lauren, the baking temp is missing from this recipe when you print it out! Can’t wait to try it tonight! I’ve got my sister-in-law hooked on your site too!