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Easy Weeknight Chicken Noodle Casserole with Crunchy Topping

A close-up of a creamy slice of chicken noodle casserole with a crispy, golden brown topping.
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Make this creamy, classic chicken noodle casserole for a simple, satisfying family dinner. Using rotisserie chicken keeps prep fast, and the crunchy topping adds great texture.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 cup milk
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups cooked, shredded chicken (rotisserie chicken works well)
  • 2 cups wide egg noodles, cooked according to package directions
  • 1 cup frozen mixed vegetables, thawed
  • 1 cup shredded cheddar cheese
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons melted butter

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Heat olive oil in a large skillet over medium heat. Add onion, celery, and carrots. Cook until softened, about 5 to 7 minutes. Add garlic and cook for 1 minute more until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 1 minute.
  4. Gradually whisk in the chicken broth until the mixture thickens slightly.
  5. Stir in the cream of chicken soup, milk, parsley, salt, and pepper. Bring the sauce to a gentle simmer, stirring until smooth. Remove from heat.
  6. In a large bowl, combine the cooked chicken, cooked egg noodles, thawed mixed vegetables, and the creamy sauce. Mix well.
  7. Pour the mixture into your prepared baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
  8. In a small bowl, combine the panko breadcrumbs and melted butter. Sprinkle this mixture over the cheese layer.
  9. Bake for 20 to 25 minutes, or until the casserole is bubbly and the topping is golden brown and crisp.
  10. Let the casserole rest for 5 minutes before you serve it.

Notes

  • For an extra savory flavor base, sauté the onion, celery, and carrots in 1 tablespoon of butter instead of oil.
  • If you do not have rotisserie chicken, cook 1 pound of boneless, skinless chicken breasts and shred them before using.
  • To make this a cheesy chicken casserole, add an extra 1/2 cup of your favorite cheese, like Monterey Jack, into the sauce mixture.

Nutrition

Find it online: https://carlacooking.com/chicken-noodle-casserole-easy-weeknight-dinner/