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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.
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!
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.
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….