This chicken noodle casserole has the flavor of chicken alfredo but feels more casual. It’s a perfect family dinner or potluck dish!
Hello there! Today I’m bringing you a scrumptious, comforting casserole recipe. I should take a minute to apologize to my regular readers for being a bit behind on new recipes lately. We have been building a house, and I’ve been pretty preoccupied with planning furniture and the move. I can’t really tell you how excited I am to move in later this month!
Our new house has a bigger kitchen than I’ve ever had before. We’re currently in an apartment with a very modest kitchen. I miss my gas stove! It took me a few weeks to get used to cooking on an electric stove, but I think I’ve got the hang of it now. What kind do you have at home?
You don’t need a big kitchen or fancy stove to make this chicken noodle casserole. You just need a stovetop, oven, deep skillet, and simple baking dish. If you are on a gluten-free diet like me, you can still make this recipe! Simply sub gluten-free flour and noodles if you need to. (That’s what I do!)
This dinner takes about 20 minutes of active cooking time, and then you can pop it in the oven for another 20 minutes or so while you go on about your business. It reheats well too for leftovers or if you want to make it ahead of time. I know this chicken pasta casserole will be a hit at your house. Be sure to pin it or save it on Facebook to remember it :)
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Chicken Noodle Casserole
This chicken noodle casserole has the flavor of chicken alfredo but feels more casual. It’s a perfect family dinner or potluck dish!
- Total Time: 40 minutes
- Yield: 6 1x
Ingredients
- 12 oz uncooked wide egg noodles or bite-sized gluten free noodles
- 2 tablespoons butter
- 1/2 medium onion diced
- 2 cloves garlic minced or crushed
- 2 boneless, skinless chicken breasts cut into bite-sized pieces
- 1 1/2 cups frozen peas and carrots
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons all purpose flour gluten-free OK
- 2 1/2 cups milk
- 1 1/2 cups shredded Italian blend cheese
Topping
- 2 tablespoons butter
- 1/2 cup breadcrumbs gluten-free OK
- 1/2 cup shredded Italian blend cheese
Instructions
- Bring a pot of lightly salted water to a boil. Preheat oven to 375 degrees F. Spray a 9 x 13″ baking dish with cooking spray, and set aside.
- Cook pasta according to package directions, and drain.
- While pasta cooks, melt butter in a large skillet over medium high heat. Add onion and garlic, and saute for about 3 minutes.
- Add chicken, peas and carrots, poultry seasoning, salt, and pepper. Stir fry until cooked through, about 5-7 minutes.
- Add flour, and stir to coat the chicken. Add about 1/2 cup milk, and stir until smooth. Slowly pour in remaining milk, stirring constantly, to keep mixture smooth. Bring to a simmer.
- Stir in cheese, and continue to simmer until all cheese is melted. Turn off heat. Stir in cooked pasta until combined well, and transfer to prepared baking dish.
- For the Topping
- Melt butter in a microwave-safe dish in the microwave (or on the stove if you prefer). Stir breadcrumbs into the melted butter.
- Sprinkle 1/2 cup cheese over the pasta in the baking dish, and sprinkle the breadcrumbs over the cheese. Bake in preheated oven for 20 minutes or until top is golden brown and edges are bubbly. Serve right away.
- Prep Time: 20
- Cook Time: 20
Three More Casserole Recipes To Love:
jane says
2 chicken breasts – that could be anywhere from 4oz per breast to 16 oz per breast – what is recommended?
Day R says
Hi, what kind of breadcrumbs please?
Thanks!
Raquel says
I decided on my own and put it in the oven uncovered, came out perfect! family loved it. Delicious and easy recipe, thanks again!
Raquel says
Hello thank you for this simple and yummy sounding recipe. Excuse my experience in this department should this be put in the oven covered or uncovered?
Mary says
Andi thanks for your response on when to put in peas and carrots, plan on making this weekend!!
Debbie Caraballo says
What a post! From this creamy chicken recipe, to the 20 Mexican casseroles! I loved those a lot, being a native Texan. Can’t wait to make the Taco Salad Casserole! Thanks, Andi!
Andi Gleeson says
Thanks so much, Debbie! I’m glad you enjoyed the recipes. I think you’ll really like the Taco Salad Casserole, but you might want to add a little more heat if you like spicy food like me! I have to make my food pretty mild for the kids, and I always have hot sauce at the table :) Have a good weekend!
Denise Thrasher says
Hi Andi, this recipe looks creamy and delicious. I can’t wait to try it! I notice on the chicken casserole recipe you have the peas and carrots added to the recipe at two different times. Once at step 4 when you add the chicken and once at step 6 after the cheese is melted. Which one is it? I know added them at either step will work but as early as step 4 might make the the peas and carrots mushy by the time the casserole comes out of the oven. Help!
Mary says
I agree Andi with a previous person, I want to make this but not sure when to add the peas and carrots can you give us a response?
Andi Gleeson says
Hi, Mary! Sorry about my mistake. It works either way, but I recommend adding them with the chicken just to give the carrots time to get a little softer. I changed the recipe to add them in the earlier step, which is why it was in there twice. Thanks for letting me know!
Mel Raschke says
It was super yummy here in Southern California. LOL
Andi Gleeson says
Sorry for the mistake! I changed the recipe after I wrote it to add the peas and carrots earlier. Since the casserole doesn’t have to bake long, it gives the carrots time to get a little softer. Thanks for pointing it out. I fixed it now!