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Chicken Egg Noodle Casserole
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!
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min🔥 Cook: 30 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking dish
- oven
- dutch oven
- whisk
- skillet
📝 Preparation Steps
1
Prep: Preheat the oven to 350°F. Lightly spray a 9×13 baking dish with nonstick cooking spray.
2
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:
3
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.
unsalted butter2 tablespoonsmelted butter1 tablespoonolive oil, (divided)3 tablespoonsextra virgin olive oil1 tablespoonmilk2 cupscornstarch1 tablespoon
4
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.
chicken bouillon2 teaspoons
5
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.
6
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.
7
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.
unsalted butter2 tablespoonsmelted butter1 tablespoonolive oil, (divided)3 tablespoonsextra virgin olive oil1 tablespoon
8
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.
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