Chicken Egg Noodle Casserole

top view of chicken noodle casserole in a baking dish topped with crispy panko topping

5 from 1 vote

This Chicken Noodle Casserole is an outrageously delicious upgraded classic—all made from scratch, with a rich, creamy sauce and ZERO canned soup. It’s ultra-flavorful, ultra-creamy, and ultra-craveable—win, win, win!

Course dinner

Cuisine American

Prep Time 30

Cook Time 30

Total Time 1

Servings -8 servings

Author [email protected]

Ingredients

CASSEROLE

3 cups uncooked extra broad egg noodles
3 tablespoons olive oil, divided
2 tablespoons unsalted butter
1/3 cup all-purpose flour
2 cups milk
2 cups low sodium chicken broth, divided
1 tablespoon cornstarch
2 teaspoons chicken bouillon
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1 tsp EACH onion powder, garlic powder, dried parsley, salt
1/2 tsp EACH pepper, dried thyme
8 oz. (2 packed cups) freshly shredded sharp cheddar cheese, divided
3 oz. (1 packed cup) freshly shredded Gruyere cheese
1/2 cup full fat sour cream
2 1/2 cups shredded rotisserie chicken
1 12-ounce bag frozen peas and carrots, thawed

PANKO TOPPING (OPTIONAL)

3/4 cup panko breadcrumbs
1 tablespoon melted butter
1 tablespoon extra virgin olive oil

Instructions

Prep: Preheat the oven to 350°F. Lightly spray a 9×13 baking dish with nonstick cooking spray.
Cook Noodles: Cook the noodles 1-2 minutes short of al dente according to package instructions (for my package, this was 4 minutes). They should still be slightly too chewy, as they will continue to cook in the oven. Drain and rinse with cold water, then toss with a bit of oil to prevent sticking, and set aside. Meanwhile:
Make Roux: In a large Dutch oven, melt 2 tablespoons butter with 3 tablespoons olive oil over medium heat. Whisk in the flour, then cook, while stirring, for 2 minutes. Reduce the heat to low, then gradually whisk in the milk and 1 cup of broth, a little at a time, stirring between additions. Whisk the cornstarch into the remaining 1 cup of broth, then whisk it into the sauce.
Thicken Sauce: Add the chicken bouillon, Dijon, Worcestershire sauce, and all spices. Bring the sauce to a boil, whisking constantly, then reduce the heat to a simmer and whisk often until thickened.
Add Cheeses: Remove from the heat and whisk in 1 cup of cheddar, a handful at a time, until melted, then whisk in the Gruyere, a handful at a time, until melted. Whisk in the sour cream until blended.
Combine: Stir in the chicken, peas, and carrots. Fold in the noodles, then transfer to the prepared baking dish. Top with the remaining one cup of cheddar cheese.
Panko Topping: Melt the butter with the olive oil over medium heat in a large skillet. Add the panko and stir to coat. Continue cooking until the crumbs become golden brown, then evenly sprinkle over the cheese.
Bake: Cover the dish with foil and bake at 350°F for 30 minutes, or until hot and bubbly, with the cheese melted. Uncover and broil for a couple of minutes if desired.