Chicken noodle casseroles work well for weeknight dinners and family meals. They use basic ingredients and come together without much fuss. This list has 12 versions that focus on hearty portions and familiar flavors. You can pick ones that match what you have in the pantry. Each recipe includes clear steps to follow.
Tips for Hearty Chicken Noodle Casseroles
These quick pointers keep the noodles tender and the sauce creamy in every batch.
Cook Noodles Until Just Tender
Boil egg noodles for 1 to 2 minutes less than the package says. They finish cooking in the oven and stay firm.
Shred Chicken While Warm
Pull or dice cooked chicken when it is still slightly warm. Warm meat absorbs more seasoning from the sauce.
Taste the Sauce Before Assembling
Season the soup or gravy mixture with salt, pepper, and a pinch of thyme. The noodles and chicken can mute flavors during baking.
Grease the Baking Dish Well
Coat the dish with butter or oil, especially the corners. This stops the bottom layer from sticking and drying out.
Cheesy Broccoli Chicken Noodle Casserole
This cheesy broccoli chicken noodle casserole combines tender chicken, egg noodles, and broccoli in a creamy cheddar sauce. It makes a solid choice for weeknight dinners when you want a filling meal with some vegetables built in. The finished dish has a rich, savory flavor and a slight crunch from the breadcrumb topping.
It works well for family meals or when you need leftovers that hold up in the fridge. The broccoli stays bright and the cheese sauce stays smooth without separating during baking.
Serves 4 people.
Ingredients
- 8 oz egg noodles
- 1 lb boneless skinless chicken breasts
- 3 cups broccoli florets
- 2 cups shredded cheddar cheese, divided
- 10.5 oz cream of chicken soup
- 1/2 cup milk
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup panko breadcrumbs
- 2 tbsp butter, melted
Instructions
- Preheat the oven to 375°F. Lightly grease a 9×13 baking dish.
- Bring a large pot of salted water to a boil. Add the egg noodles and cook until just tender. Drain and set aside.
- Place the chicken breasts in a skillet with enough water to cover. Simmer until cooked through, about 15 minutes. Remove, shred or dice the chicken, and set aside.
- Steam the broccoli florets for 3 to 4 minutes until bright green and still firm. Drain and set aside.
- In a large mixing bowl, stir together the cream of chicken soup, milk, garlic powder, salt, pepper, and 1 1/2 cups of the cheddar cheese. Add the cooked noodles, chicken, and broccoli. Mix until evenly coated.
- Spread the mixture into the prepared baking dish. Top with the remaining 1/2 cup cheddar cheese.
- In a small bowl, combine the panko breadcrumbs with the melted butter. Sprinkle evenly over the casserole.
- Bake for 20 to 25 minutes until the cheese is bubbly and the topping is golden. Let it rest for 5 minutes before serving.
Extra Tips
Steam the broccoli briefly so it keeps some texture after baking. If you need to make the dish ahead, assemble everything up to the breadcrumb step, cover, and refrigerate for up to one day before baking. Leftovers reheat well in the oven at 350°F with a splash of milk stirred in to loosen the sauce.Course: Main Course Cuisine: American Equipment: Large Pot, Skillet, Mixing Bowl, Baking Dish
Creamy Mushroom and Thyme Chicken Noodle Casserole
This version brings earthy mushrooms and fresh thyme into a rich cream sauce that coats every strand of noodle and piece of chicken. It feels special enough for a weekend meal yet simple enough to pull together on a weeknight when you want something warm and filling.
The finished casserole has a velvety texture with tender bites of chicken and soft noodles throughout. The thyme adds a gentle herbal note that pairs well with the savory mushrooms without overpowering the dish.
Serves 4 people.
Ingredients
- 8 oz egg noodles
- 2 cups shredded cooked chicken
- 10 oz cremini mushrooms, sliced
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1 tbsp fresh thyme leaves
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F and lightly grease a 9×9-inch baking dish.
- Cook the egg noodles in a large pot of salted boiling water until just al dente, then drain and set aside.
- Melt the butter in a large skillet over medium heat. Add the mushrooms and onion and cook until the mushrooms release their liquid and begin to brown.
- Stir in the garlic and cook for one minute more.
- Sprinkle the flour over the vegetables and stir for one minute to form a roux.
- Slowly whisk in the chicken broth, then add the heavy cream, thyme, salt, and pepper. Simmer until the sauce thickens slightly.
- Remove the skillet from the heat and stir in the shredded chicken and cooked noodles until everything is evenly coated.
- Transfer the mixture to the prepared baking dish and sprinkle the Parmesan cheese evenly over the top.
- Bake for 20-25 minutes until the edges are bubbling and the cheese has melted and lightly browned.
Extra Tips
Use fresh thyme rather than dried for the brightest flavor. If the sauce seems too thick before baking, add a splash of broth. Leftovers reheat well in a covered dish at 350°F with a little extra broth stirred in to loosen the sauce.Course: Main Course Cuisine: American Equipment: Large Pot, Large Skillet, 9×9 Baking Dish
Spicy Buffalo Chicken Noodle Casserole with Celery
This casserole brings the bold flavor of buffalo wings into a cozy baked dish. The heat from the sauce pairs with tender noodles and chicken, while celery adds a fresh crunch that keeps each bite balanced. It works well for weeknight dinners or casual gatherings when you want something hearty but still simple to put together.
The finished dish has a creamy base with a spicy kick and visible pieces of celery throughout. It stays satisfying without needing extra sides.
Serves 4 people.
Ingredients
- 8 oz egg noodles
- 2 cups shredded cooked chicken
- 1 cup chopped celery
- 1/2 cup buffalo wing sauce
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 2 tbsp chopped celery for garnish
Instructions
- Preheat the oven to 375°F and lightly grease a 9×9 inch baking dish.
- Cook the egg noodles in a large pot of boiling water until just tender, then drain and set aside.
- In a large mixing bowl, stir together the cream of chicken soup, milk, buffalo wing sauce, garlic powder, and salt until smooth.
- Add the shredded chicken, 1 cup chopped celery, and cooked noodles to the bowl. Mix until everything is evenly coated.
- Spread the mixture into the prepared baking dish and sprinkle the shredded cheddar cheese evenly over the top.
- Bake for 25 minutes until the cheese is melted and the edges are bubbling.
- Remove from the oven and let it rest for 5 minutes before sprinkling with the remaining chopped celery.
Extra Tips
Stir the celery in during mixing so it softens slightly while baking but still keeps some bite. If you want less heat, reduce the buffalo sauce to one-third cup and add an extra splash of milk. Leftovers reheat well in the microwave with a damp paper towel on top to keep the noodles from drying out.Course: Main Course Cuisine: American Equipment: Large pot, Mixing bowl, 9×9 inch baking dish
Bacon Ranch Chicken Noodle Casserole
This casserole combines tender chicken and egg noodles with smoky bacon and tangy ranch seasoning for a filling meal. It works well on busy weeknights or when feeding a small group that wants something warm and satisfying. The texture stays creamy inside with bits of crispy bacon throughout.
The flavors lean savory and a little tangy from the ranch, balanced by melted cheese on top.
Serves 4 people.
Ingredients
- 8 ounces egg noodles
- 2 cups shredded cooked chicken
- 8 slices bacon
- 1 ounce packet ranch seasoning mix
- 10.5 ounce can cream of chicken soup
- 1 cup milk
- 1/2 cup sour cream
- 1 1/2 cups shredded cheddar cheese
- 2 tablespoons chopped green onions
Instructions
- Cook the egg noodles in a large pot of boiling water until just tender, then drain and set aside.
- While the noodles cook, fry the bacon in a skillet over medium heat until crisp. Remove the bacon to a plate, let it cool slightly, and crumble it into pieces.
- In a large mixing bowl, stir together the cream of chicken soup, milk, sour cream, and ranch seasoning mix until smooth.
- Add the drained noodles, shredded chicken, and most of the crumbled bacon to the bowl. Mix until everything is evenly coated.
- Spread the mixture into a greased 8×8 baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
- Bake at 350 degrees F for 25 minutes, or until the cheese is melted and the edges are bubbling.
- Remove from the oven and top with the remaining crumbled bacon and chopped green onions before serving.
Extra Tips
Fry the bacon until quite crisp so it keeps some crunch after baking. If you want a milder ranch flavor, start with half the seasoning packet and taste the sauce before mixing in the noodles. Leftovers reheat well in the microwave with a splash of milk stirred in to loosen the sauce.Course: Main Course Cuisine: American Equipment: Large pot, Skillet, Mixing bowl, 8×8 baking dish
Lemon Herb Chicken Noodle Casserole with Asparagus
This casserole combines tender egg noodles, shredded chicken, and fresh asparagus in a light lemon herb sauce. The bright citrus and earthy herbs keep the dish from feeling heavy while still delivering the cozy baked texture of a classic noodle casserole.
It suits busy weeknights or casual weekend meals when you want something satisfying yet a little fresher than traditional creamy versions.
Serves 4 people.
Ingredients
- 8 ounces egg noodles
- 2 cups cooked chicken, shredded
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- Zest and juice of 1 lemon
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 375°F. Cook the egg noodles in a large pot of salted water until just al dente, then drain and set aside.
- Melt the butter in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the flour and cook for another minute to form a roux. Slowly whisk in the chicken broth, lemon zest, and lemon juice. Add the thyme, oregano, salt, and pepper. Simmer the sauce for 3 to 4 minutes until it thickens slightly.
- Add the shredded chicken, asparagus pieces, and cooked noodles to the skillet. Stir gently until everything is coated in the sauce.
- Transfer the mixture to a greased 9×9-inch baking dish. Sprinkle the Parmesan cheese evenly over the top.
- Bake for 20 to 25 minutes until the top is lightly golden and the asparagus is tender. Remove from the oven and sprinkle with fresh parsley before serving.
Extra Tips
Blanch the asparagus for 1 minute before adding it if you prefer a brighter green color and slightly firmer bite. Leftovers reheat well in a 350°F oven with a splash of broth stirred in to loosen the sauce. Skip extra cheese on top if you want the lemon flavor to stay more prominent.Course: Main Course Cuisine: American Equipment: Large Pot, Large Skillet, 9×9 Baking Dish
Italian Sun-Dried Tomato Chicken Noodle Casserole
This casserole combines tender chicken with tangy sun-dried tomatoes and plenty of melted cheese. The Italian seasoning and creamy sauce give the noodles a rich flavor that feels satisfying on a cool evening. It works well for weeknight meals or when you want a simple dish that still feels special.
It has a hearty texture from the soft noodles and chunks of chicken, balanced by the chewy tomatoes and golden cheese crust on top.
Serves 4 people.
Ingredients
- 8 ounces egg noodles
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 375 degrees F and lightly grease a 9 by 13 inch baking dish.
- Bring a large pot of salted water to a boil and cook the egg noodles until just tender. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook until lightly browned on all sides.
- Stir in the garlic, Italian seasoning, and sun-dried tomatoes. Cook for one minute until fragrant.
- Pour in the chicken broth and heavy cream. Simmer for 3 to 4 minutes until the sauce thickens slightly. Season with salt and pepper.
- Remove the skillet from heat and stir in the cooked noodles until evenly coated.
- Transfer the mixture to the prepared baking dish. Sprinkle the mozzarella and Parmesan evenly over the top.
- Bake for 20 minutes until the cheese is melted and lightly golden. Let it rest for 5 minutes, then scatter fresh basil over the top before serving.
Extra Tips
Use the oil from the sun-dried tomato jar in place of olive oil if you want a stronger tomato flavor. Leftovers reheat well in a covered skillet with a splash of broth to loosen the sauce. If the chicken seems dry after baking, stir in a little extra cream right before serving.Course: Main Course Cuisine: Italian Equipment: Large pot, Large skillet, 9×13 baking dish
Smoky Paprika Chicken Noodle Casserole with Peas
This casserole brings together tender chicken, wide egg noodles, and sweet peas in a creamy sauce that gets its depth from smoked paprika. The flavor leans savory and slightly smoky, with a bit of cheese to round it out. It works well for weeknight dinners when you want something filling that still feels homey.
It also travels nicely to potlucks or makes a good make-ahead option for busy evenings. The peas add a pop of color and freshness against the richer elements.
Serves 4 people.
Ingredients
- 8 ounces egg noodles
- 1 pound boneless skinless chicken breasts
- 1 cup frozen peas
- 2 teaspoons smoked paprika
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F and lightly grease a 9×9-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the egg noodles until just al dente, then drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the chicken breasts, season with salt and pepper, and sprinkle with the smoked paprika. Cook until the chicken is browned and cooked through, about 6-7 minutes per side. Remove from the skillet and shred or dice into bite-sized pieces.
- In the same skillet, add the diced onion and cook until softened, about 4 minutes. Stir in the garlic and cook for 1 minute more.
- Add the cream of chicken soup and milk to the skillet. Stir until smooth, then season with additional salt and pepper if needed.
- Combine the cooked noodles, shredded chicken, frozen peas, and sauce in a large bowl. Mix gently until everything is coated.
- Transfer the mixture to the prepared baking dish and sprinkle the shredded cheddar cheese evenly over the top.
- Bake for 20-25 minutes until the cheese is melted and the edges are bubbling. Let it rest for 5 minutes before serving.
Extra Tips
Stir the frozen peas in straight from the bag so they stay bright and firm after baking. If you want a stronger smoky note, add an extra half teaspoon of paprika to the sauce before mixing. Leftovers reheat well in the oven at 350°F with a splash of milk to loosen the sauce.Course: Main Course Cuisine: American Equipment: Large pot, Large skillet, 9×9-inch baking dish, Mixing bowl
Spinach Artichoke Chicken Noodle Casserole
This casserole turns the creamy flavors of spinach artichoke dip into a full meal with chicken and noodles. It suits busy weeknights when you need something warm and filling that still feels a little special. The finished dish has tender egg noodles coated in a rich sauce with chunks of chicken, spinach, and artichokes, plus a light crunchy top.
Serves 4 people.
Ingredients
- 8 ounces egg noodles
- 2 cups cooked chicken, shredded
- 1 (14-ounce) can artichoke hearts, drained and quartered
- 10 ounces frozen spinach, thawed and squeezed dry
- 8 ounces cream cheese, softened
- 1 cup milk
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup panko breadcrumbs
Instructions
- Preheat the oven to 375°F and lightly grease a 9×9-inch baking dish. Cook the egg noodles in a large pot of boiling water until just tender, then drain and set aside.
- In a large mixing bowl, beat the cream cheese with the milk, minced garlic, salt, and pepper until smooth. Stir in half the mozzarella and all the Parmesan.
- Add the shredded chicken, squeezed spinach, and quartered artichoke hearts to the cream cheese mixture and fold until evenly combined.
- Add the drained noodles to the bowl and toss gently until everything is coated in the sauce.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining mozzarella and the panko breadcrumbs over the top.
- Bake for 25 to 30 minutes until the cheese is melted and the breadcrumbs are lightly golden. Let the casserole rest for 5 minutes before serving.
Extra Tips
Squeeze the spinach very well so the casserole stays thick instead of watery. Rotisserie chicken works well here and saves time. Leftovers reheat nicely in a 350°F oven with a splash of milk stirred in to loosen the sauce.Course: Main Course Cuisine: American Equipment: Large pot, Mixing bowl, 9×9 baking dish
Southwestern Corn and Pepper Chicken Noodle Casserole
This casserole brings bold Southwestern flavors to a classic comfort dish. Corn and peppers add sweetness and a little crunch, while spices give the chicken and noodles a warm kick. It works well for busy weeknights or casual gatherings when you want something filling without much fuss.
The finished dish has a creamy base, tender noodles, and a golden cheese topping. Every bite balances hearty chicken with the bright taste of peppers and corn.
Serves 4 people.
Ingredients
- 8 ounces egg noodles
- 1 pound boneless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 bell peppers, diced
- 1 1/2 cups frozen corn
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 cup sour cream
- 1/2 cup chicken broth
- 2 cups shredded Mexican cheese blend
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375 degrees. Cook the egg noodles in a large pot of salted water until just tender, then drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook until lightly browned and cooked through, about 6 to 8 minutes. Season with salt and black pepper.
- Add the diced onion and bell peppers to the skillet. Cook for 4 minutes until the vegetables begin to soften.
- Stir in the frozen corn, chili powder, and cumin. Cook for another 2 minutes until the corn is warmed.
- Remove the skillet from heat. Stir in the sour cream, chicken broth, cooked noodles, and 1 cup of the shredded cheese until everything is evenly coated.
- Transfer the mixture to a greased baking dish. Sprinkle the remaining cup of cheese over the top.
- Bake for 20 minutes until the cheese is melted and bubbly. Let it rest for 5 minutes before serving.
Extra Tips
Use a mix of red and green bell peppers for the best color and flavor contrast. If the mixture seems thick after adding the sour cream, add an extra splash of broth before baking. Leftovers reheat well in the microwave with a damp paper towel over the top to keep the noodles from drying out.Course: Main Course Cuisine: Mexican Equipment: Large Pot, Large Skillet, Baking Dish
Garlic Parmesan Chicken Noodle Casserole with Carrots
This casserole combines tender chicken, soft egg noodles, and sweet carrots in a creamy garlic Parmesan sauce. It works well for busy weeknights when you want a filling meal that comes together with pantry staples and leftover chicken. The finished dish has a rich, savory flavor with a light crunch from the baked cheese topping.
Serves 4 people.
Ingredients
- 8 ounces egg noodles
- 2 cups cooked chicken, diced
- 3 carrots, peeled and sliced
- 4 cloves garlic, minced
- 2 cups milk
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9×9 baking dish. Cook the egg noodles in a large pot of boiling water until just tender, then drain and set aside.
- Melt the butter in a skillet over medium heat. Add the minced garlic and sliced carrots, cooking for 4 to 5 minutes until the carrots begin to soften.
- Stir in the flour, salt, and pepper. Cook for one minute, then slowly whisk in the milk. Continue stirring until the sauce thickens, about 3 minutes.
- Remove the skillet from heat and stir in the grated Parmesan cheese until melted. Add the cooked noodles and diced chicken, mixing until everything is evenly coated.
- Transfer the mixture to the prepared baking dish and sprinkle the shredded mozzarella evenly over the top. Bake for 20 to 25 minutes until the cheese is golden and the casserole is bubbling at the edges.
Extra Tips
For a stronger garlic flavor, let the minced garlic cook an extra minute before adding the flour. Leftovers reheat well in a 350-degree oven with a splash of milk stirred in to loosen the sauce. If you want a crispier top, switch the oven to broil for the final two minutes.Course: Main Course Cuisine: American Equipment: Large pot, Skillet, 9×9 baking dish, Whisk
Rich Tomato Basil Chicken Noodle Casserole
This version brings bright tomato flavor and fresh basil to a classic chicken noodle bake. It works well for weeknight dinners when you want something hearty without much fuss. The finished dish has tender noodles, juicy chicken, and a light tomato sauce that holds everything together.
The basil adds a clean note that balances the richness of the cheese topping. Serve it straight from the baking dish with a simple green salad on the side.
Serves 4 people.
Ingredients
- 8 ounces egg noodles
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup tomato sauce
- 2 cups cooked chicken, shredded
- 1/4 cup fresh basil, chopped
- 1 cup shredded mozzarella cheese
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375 degrees. Bring a large pot of salted water to a boil and cook the egg noodles until just al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for 1 minute more.
- Pour in the diced tomatoes with their juice and the tomato sauce. Season with salt and pepper. Simmer the mixture for 5 minutes to let the flavors blend.
- Add the shredded chicken and chopped basil to the skillet. Stir until the chicken is evenly coated and heated through.
- Combine the cooked noodles with the tomato chicken mixture in the skillet or a large bowl. Transfer everything to a greased 9×9 baking dish and sprinkle the mozzarella evenly over the top.
- Bake for 20 minutes until the cheese is melted and the edges are bubbling. Let the casserole rest for 5 minutes before serving.
Extra Tips
Fresh basil loses its bright flavor if added too early, so stir it in only after the sauce has simmered. Leftovers reheat well in a 350 degree oven with a splash of water or broth to keep the noodles from drying out. If you prefer a stronger tomato taste, use fire roasted diced tomatoes in place of regular ones.Course: Main Course Cuisine: Italian Equipment: Large pot, Large skillet, 9×9 baking dish
Cozy Onion and Celery Chicken Noodle Casserole
This casserole puts onion and celery front and center for a simple, savory dish that feels like a warm bowl of chicken noodle soup in baked form. It comes together quickly with pantry staples and works well on busy weeknights or when you want something soothing without much effort.
The finished dish has tender noodles, juicy chicken, and soft vegetables in a light creamy sauce, finished with a crisp breadcrumb topping for contrast.
Serves 4 people.
Ingredients
- 8 ounces egg noodles
- 2 cups cooked shredded chicken
- 1 large onion, diced
- 3 celery stalks, diced
- 1 (10.5 oz) can cream of chicken soup
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
- 1/2 cup breadcrumbs
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
- Bring a large pot of salted water to a boil and cook the egg noodles until just al dente, then drain and set aside.
- Melt the butter in a skillet over medium heat. Add the diced onion and celery and cook for 5 minutes until softened.
- In a large mixing bowl, combine the cooked noodles, shredded chicken, sautéed onion and celery, cream of chicken soup, chicken broth, salt, and pepper. Stir until evenly mixed.
- Spread the mixture into the prepared baking dish and sprinkle the shredded cheddar cheese evenly over the top.
- Top with the breadcrumbs and bake for 25 minutes until the cheese is melted and the breadcrumbs are golden.
- Remove from the oven and sprinkle with fresh parsley before serving.
Extra Tips
Use rotisserie chicken to save time and keep the chicken moist. If the mixture seems too thick before baking, add an extra splash of broth. Leftovers reheat well in the microwave with a damp paper towel over the top to restore creaminess.Course: Main Course Cuisine: American Equipment: Large pot, Skillet, 9×13 baking dish, Mixing bowl
