Real Recipes From Real Home Cooks ®

chicken noodle casserole

a recipe by
Beth Pierce
Old Monroe, MO

No canned soup homemade Chicken Noodle Casserole with onions, carrots, and broccoli in an easy to make smooth and creamy sauce. All topped with sharp cheddar and buttery breadcrumbs and baked to perfection.

serves 4
prep time 15 Min
cook time 40 Min
method Stove Top

Ingredients For chicken noodle casserole

  • 3 Tbsp
    vegetable oil
  • 1 1/4 lb
    boneless skinless chicken breasts cut in bite size pieces
  • 8 oz
    egg noodles
  • 1
    medium onion chopped
  • 2
    carrots peeled and chopped
  • 3 clove
    garlic minced
  • 3 Tbsp
  • 3 Tbsp
  • 2 1/2 c
    low sodium chicken broth
  • 3/4 c
    whole or 2% milk
  • 1/2 tsp
    poultry seasoning
  • 1/4 tsp
    fresh ground black pepper
  • 1/8 tsp
  • salt to taste
  • 1
    crown broccoli steamed and chopped
  • 1 c
    cheddar cheese
  • 2 Tbsp
    melted butter
  • 2/3 c

How To Make chicken noodle casserole

  • 1
    Preheat oven to 375 degrees.
  • 2
    Heat 2 tablespoons oil in large pot over medium heat. Brown chicken on both sides. Plate it and set it aside for a little bit.
  • 3
    Meanwhile cook the egg noodles according to package instructions and drain well.
  • 4
    If necessary add remaining tablespoon oil to the pot that you cooked the chicken in. Add the onions and carrots cooking until the onions are soft; approximately 7 minutes. Reduce the heat to low and add the garlic. Cook for 1 minute stirring constantly. Plate the veggies and set them aside.
  • 5
    Melt the butter in the pot over medium low heat. Whisk in the flour and continue cooking for 2-3 minutes while whisking. Slowly whisk in the chicken broth and milk alternating between the two. Whisk in the poultry seasoning, black pepper, and nutmeg. Continue cooking until smooth and slightly thickened. Season with salt and pepper to taste.
  • 6
    Meanwhile steam the broccoli in the microwave for 2-2 1/2 minutes. Add the cooked chicken, cooked veggies, and broccoli to the chicken sauce and stir gently to coat. Spoon into a 9×13 inch casserole dish, top with half the shredded cheese. Combine the melted butter and breadcrumbs and sprinkle over the cheese. Then top with the remaining shredded cheese. Bake for 15-20 minutes or until the cheese is melted and the casserole is lightly browned.
  • 7
    NOTES Cut your chicken into small thin bite size pieces versus chunks. They will cook through faster and more evenly. This is a little more work than the canned soup version of this casserole but it tastes so much better. Canned soup is so bland to me and it all tastes the same. You can use Panko breadcrumbs, Italian breadcrumbs, or even homemade breadcrumbs. For a change of pace swap out the cheddar cheese for gouda, gruyere, or edam. Bake just until the cheese is melted, the top is lightly browned, and the casserole is heated through. Do not overbake as the noodles will become overcooked and soak up too much of the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at a reduced power until heated through.