Creamy Chicken and Noodles Casserole Recipe

Introduction

This comforting chicken and noodles recipe combines tender chicken, creamy mushroom sauce, and hearty egg noodles for a classic homemade meal. With simple ingredients and straightforward steps, it’s perfect for a satisfying weeknight dinner.

Ingredients

• 2 ½ cups chicken broth
• ½ cup half and half (half milk/half cream)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon mustard powder
• ½ teaspoon parsley
• ½ teaspoon oregano
• 1 large boneless skinless chicken breast
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 1 tablespoon olive oil
• ¾ lb. egg noodles
• 3 tablespoons butter
• 3 tablespoons flour
• 1 (10.5 oz.) can cream of mushroom soup
• 2 cups frozen vegetables
• 1 cup cheddar cheese, shredded
• 1 cup sharp white cheddar cheese, shredded

Instructions

1. Step 1: Combine chicken broth, half and half, Worcestershire sauce, onion powder, garlic powder, mustard powder, parsley, and oregano in a bowl. Set aside.
2. Step 2: Slice the chicken breast lengthwise into 2-3 thinner pieces. Pat dry and season both sides with Italian seasoning, salt, and pepper.
3. Step 3: Heat olive oil in a pan over medium-high heat. Cook the chicken slices for 4-5 minutes per side until golden brown. Remove from pan, let rest for 10 minutes, then cut into bite-sized pieces.
4. Step 4: Bring salted water to a boil and cook the egg noodles according to package instructions. Drain and set aside.
5. Step 5: In the same pan, melt butter over medium heat. Whisk in flour and cook for 2 minutes, until the mixture browns slightly and the raw flour smell is gone.
6. Step 6: Slowly add the chicken broth mixture in splashes, stirring continuously to keep the sauce thick.
7. Step 7: Stir in the cream of mushroom soup, bring to a gentle simmer, and cook for about 10 minutes to reduce slightly.
8. Step 8: Add frozen vegetables and cook for 5 minutes until heated through.
9. Step 9: Reduce heat to low and stir in both cheddar cheeses until melted. Return the chicken pieces to the pan.
10. Step 10: Add the cooked noodles and toss gently to combine. Allow the noodles to absorb the sauce for a few minutes before serving.

Tips & Variations

• Use fresh vegetables like peas or carrots instead of frozen for added texture and color.
• Swap the cream of mushroom soup for cream of chicken soup for a slightly different flavor.
• To make it lighter, substitute the half and half with whole milk and use reduced-fat cheese.
• Adding a splash of white wine to the sauce can deepen the flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles?

Yes, wide egg noodles work best, but you can substitute with other pasta shapes like rotini or fettuccine. Adjust cooking times accordingly.

Is it possible to make this recipe gluten-free?

Absolutely. Use gluten-free flour for the roux and gluten-free noodles. Also, check that the cream of mushroom soup is gluten-free or use a homemade version.

Creamy Chicken and Noodles Casserole Recipe

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★★★★★

4.7 from 118 reviews

• Author: Sophie
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This comforting Chicken and Noodles recipe features tender seared chicken breast combined with creamy mushroom sauce, tender egg noodles, and mixed frozen vegetables, all enriched with a blend of sharp white and cheddar cheeses. The dish is seasoned with Italian herbs and a medley of spices for a flavorful, hearty one-pan meal perfect for any day of the week.

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Ingredients

Scale 1x2x3x

Broth Mixture

• 2 ½ cups chicken broth
• ½ cup half and half (half milk/half cream)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon mustard powder
• ½ teaspoon parsley
• ½ teaspoon oregano

Chicken

• 1 large boneless skinless chicken breast
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 1 tablespoon olive oil

Noodles and Sauce

• ¾ lb. egg noodles
• 3 tablespoons butter
• 3 tablespoons flour
• 1 10.5 oz. can cream of mushroom soup
• 2 cups frozen vegetables
• 1 cup cheddar cheese (shredded)
• 1 cup sharp white cheddar cheese (shredded)

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Instructions

1. Prep Work: In a bowl, combine the chicken broth, half and half, Worcestershire sauce, onion powder, garlic powder, mustard powder, parsley, and oregano. Set this mixture aside to use later in the sauce.
2. Cook the Chicken: Slice the chicken breast lengthwise into 2-3 thinner pieces. Pat dry and season both sides with Italian seasoning and salt and pepper. Heat olive oil over medium-high heat in a pan, then sear the chicken slices for 4-5 minutes on each side until golden brown. Remove from pan and let rest for 10 minutes before cutting into bite-sized pieces.
3. Cook the Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until al dente. Drain the noodles and set aside.
4. Make the Roux: In the same pan used for the chicken, melt the butter over medium heat. Sprinkle the flour evenly into the melted butter and whisk continuously for about 2 minutes until the flour smell dissipates and the roux begins to lightly brown.
5. Add Broth Mixture and Soup: Gradually pour in the reserved chicken broth mixture in small splashes, stirring constantly to maintain a thick, smooth sauce. Stir in the can of cream of mushroom soup. Bring the sauce to a gentle bubble and let it simmer for about 10 minutes until it reduces slightly.
6. Add Vegetables: Add the frozen vegetables to the simmering sauce and cook for 5 minutes, allowing them to heat through thoroughly.
7. Incorporate Cheese and Chicken: Lower the heat to low, then stir in both the shredded cheddar and sharp white cheddar cheeses until melted and combined. Add the cooked chicken pieces back into the sauce and stir gently to combine.
8. Combine with Noodles and Serve: Add the cooked egg noodles to the pan and stir well to coat them with the creamy sauce. Allow the dish to sit for a few minutes so the noodles absorb more flavor. Serve warm and enjoy!

Notes

• Use freshly shredded cheese for better melting and flavor compared to pre-shredded cheese.
• For a lower-fat version, substitute half and half with milk and use reduced-fat cheese.
• Feel free to swap frozen vegetables for fresh veggies like peas, carrots, or broccoli.
• Resting the chicken after cooking helps retain its juices and keeps it tender.
• To make this recipe gluten-free, use gluten-free flour and gluten-free pasta alternatives.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Keywords: Chicken and noodles, creamy chicken pasta, comfort food, easy chicken dinner, egg noodle recipe, weeknight meal