Chicken Noodle Casserole Recipe

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.

Course main meal chicken

Cuisine American

Keyword chicken and egg noodles, homemade chicken and noodles, how to make chicken noodles

Prep Time 15

Cook Time 40

Servings servings

Calories 903kcal

Author Beth Pierce

Ingredients

2-3 tablespoons vegetable oil
1 1/4 lb. boneless skinless chicken breasts cut in bite size pieces
8 ounces wide egg noodles
1 medium onion chopped
2 carrots peeled and chopped
3 cloves garlic minced
3 tablespoons butter
3 tablespoons all purpose flour
2 ½ cups chicken broth low sodium
3/4 cup whole or 2% milk
½ teaspoon poultry seasoning
¼ teaspoon fresh ground black pepper
⅛ teaspoon nutmeg
Salt to taste
1 crown broccoli steamed and chopped
1 cup cheddar cheese
2 tablespoons melted butter
⅔ cup breadcrumbs

Instructions

Preheat oven to 375 degrees. Spray a 9x13 inch baking dish with nonstick cooking spray.
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.
Meanwhile cook the egg noodles according to package instructions and drain well.
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.
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.
Meanwhile steam the broccoli in the microwave for 2-2 1/2 minutes. Add the cooked chicken, cooked veggies, cooked egg noodles, and broccoli to the chicken sauce and stir gently to coat. Spoon into a 9x13 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.

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.

Nutrition