Old Fashioned Chicken Noodle Casserole
A comforting baked chicken noodle casserole with creamy mushroom sauce and buttered crumb topping. Egg noodles and tender chicken are bound in a savory sauce made from chicken stock, milk, and sauteed aromatics, then baked until bubbly and golden. Perfect for weeknight family dinners or casual gatherings. This version stays true to classic preparation with fresh mushrooms and homemade sauce rather than canned soup bases.
Ingredients
- 3 cup chopped cooked chicken
- 2 cup dry egg noodles, cooked
- 2 tablespoon butter
- 1 cup onion, chopped
- ½ cup celery, chopped
- ¼ cup all-purpose flourcornstarch0.75:1gluten-freegluten-free
conf:4
- 1 ½ cup chicken stock or broth
- 1 ½ cup milk
- 1 teaspoon kosher salt
- ¼ teaspoon white pepper
- ¼ teaspoon poultry seasoning
- ½ teaspoon dried thyme
- ½ pound mushrooms, fresh, or canned and drained
- ½ cup crackers or dried bread crumbs, crushedpanko breadcrumbs1:1crunchier toppingadds gluten
conf:5
- 1 tablespoon butter, melted
Instructions
- 1
Preheat oven to 350 F. Butter or spray a 2 quart casserole dish.
- 2
Cook noodles 1 minute less than package directions until al dente. Drain and set aside.
- 3
Melt butter in large skillet over medium heat. Add onion and celery, cook until softened, about 3 minutes.
- 4
Sprinkle flour over vegetables and stir constantly for about 2 minutes.
- 5
Slowly add chicken broth while stirring until smooth and well combined.
- 6
Repeat process with milk, stirring until incorporated.
- 7
Add salt, white pepper, poultry seasoning, thyme, and mushrooms. Cook for 1 minute.
- 8
Fold in chicken and cooked noodles. Add more broth if needed to achieve desired consistency.
- 9
Transfer mixture to prepared casserole dish.
- 10
Combine crushed crackers with melted butter. Sprinkle evenly over casserole.
- 11
Bake uncovered until bubbly, heated through, and topping is browned, 20 to 25 minutes.
Tips
Cook noodles slightly under package time so they remain firm after baking and don't turn mushy during the casserole cooking process.
Make a true roux by cooking flour with butter for 2 minutes before adding liquids. This prevents lumps and creates a silky sauce.
Add broth and milk slowly while whisking constantly to build a smooth, lump-free sauce foundation.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered in 350 F oven until warmed through, about 15-20 minutes.
Assemble casserole through step 9, cover, and refrigerate up to 8 hours before topping and baking. Add 5-10 minutes to baking time if baking from cold.
Serve directly from casserole dish while hot. Pairs well with simple green salad, steamed vegetables, or dinner rolls. Works for casual family meals, potlucks, or weeknight dinners.
Common Mistakes
Don't skip cooking noodles al dente; overcooking leads to mushy casserole after baking.
Don't add milk and broth too quickly or at once; whisk slowly to prevent lumps in sauce.
Don't skip the roux cooking step; uncooked flour creates pasty texture instead of silky sauce.
Don't cover casserole while baking or topping won't brown and crisp.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use rotisserie chicken instead of cooked chicken?
Yes. Shred rotisserie chicken and measure to 3 cups. It adds excellent flavor and saves cooking time. Skin and bones are removed.
What if my sauce is too thick or too thin?
Adjust consistency with additional chicken broth to thin or let simmer longer to thicken. Recipe notes this adjustment is normal. Add slowly and taste as you go.
How long can I keep leftovers and can I freeze this casserole?
Refrigerate covered up to 3 days. Freezing is not recommended; cream-based sauces separate and noodles become mushy when thawed. Eat fresh or refrigerated.