It’s hard to find a dish more reminiscent of childhood for me than a good, creamy chicken noodle casserole. Easy chicken and noodles were a dinner favorite.
With winter weather still in full effect for much of the country, it’s time to bring this classic dinner back into our kitchens again.
Made from Scratch Mushroom Soup
I gave this creamy chicken and noodles recipe an update by making it with a from-scratch cream of mushroom base that doesn’t come from a can. This is simple to make in just a few minutes. All you do is whisk flour into some cooked shallots and mushrooms and then whisk in some milk and broth to make a creamy sauce.
I used brown cremini mushrooms, but you can mix and match with whatever you have available to you. Chantarelles or Portobellos are also wonderful.
Chicken Noodle Casserole RecipePrint
- 3 cups uncooked egg noodles
- 5 tablespoons unsalted butter, divided
- 1 large shallot, minced
- 3/4 cup minced cremini mushrooms
- 3 tablespoons all-purpose flour
- 1/2 cup chicken or vegetable broth, plus more if needed
- 1 cup whole milk
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 4 cups, loosely packed, cooked shredded chicken breast (from 2 whole chicken breasts or 1 pound raw chicken)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Parmesan cheese
- 1/2 cup Panko bread crumbs
1 Preheat oven to 400F.
2 Cook the noodles: Bring a large pot of water to a boil. Salt generously and add the egg noodles. Cook until al dente, or according to package directions. Strain and set aside.
3 Cook the shallots and mushrooms: In a 10-inch skillet over medium heat, melt 3 tablespoons of the butter (save the remaining 2 tablespoons for later). Add the shallots and sauté until softened and translucent, about 5 minutes. Add the minced mushrooms, and cook until they start to soften and shrink, 4 to 5 minutes.
4 Make the sauce: Sprinkle the flour over the mushrooms and shallots, and stir to coat completely. Cook until the flour turns into a thick paste, in about 2 minutes.
Slowly whisk in the broth, followed by the milk. Continue whisking until the mixture is smooth and creamy. Bring to a simmer and allow it to thicken, 5 to 7 minutes. The finished sauce should be creamy and loose; if it seems to thick, stir in up to a half cup additional broth.
5 Assemble the casserole: In a 3-quart casserole dish, combine the mushroom sauce, shredded chicken, cooked egg noodles, and cheeses and stir until mixed. Spread out into an even layer.
6 Top the casserole with buttered breadcrumbs: In a small dish, microwave the last 2 tablespoons of butter for 20 to 30 seconds, until melted. Stir in the Panko crumbs to coat with butter. Sprinkle the buttered breadcrumbs over the top of the casserole.
7 Bake the casserole for 25 to 30 minutes. Cover loosely with a sheet of aluminum foil if the panko topping is browning too quickly. When done, the edges of the casserole should be bubbling.
8 Cool briefly, then serve. Leftovers will keep refrigerated for about a week. Reheat in the microwave or a low oven.
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