Creamy Chicken Noodle Casserole

Some nights, a casserole is perfect for dinner. I love to make this rich and creamy chicken noodle casserole with a few veggies. It's a warm meal, filling, and delicious! I have to admit that the cheesy and creamy sauce is my favorite.

A few years ago, I found a tasty recipe over on Our Best Bites. I made the casserole following their directions the first time, but after making it again and again I have changed the recipe a bit. This is my personal take on their recipe (which was their take on another recipe). That's the nice thing about recipes - you try it out, change it a bit to fit your taste, then make it your own.

Today I'm sharing my recipe with you. It is a great pasta dish for when you want something different than red sauce with your noodles. I am joining 30+ other bloggers to bring you our favorite pasta dishes. Find links to their dishes at the end of this recipe.

This post contains affiliate links. I will receive a small portion of any sale, at no extra expense to you, in exchange for advertising products.

Creamy Chicken Noodle Casserole

Now it's time for the recipe. These flavors are amazing and I could eat this every week! I hope you like it as much as our family does.

Ingredients for Creamy Chicken Noodle Casserole

2 T butter

1/3 onion - chopped (I use sweet onions)

1/2 bell pepper (we like the sweetness of the red & orange) - chopped

6 oz mushrooms - halved and sliced

3 T butter

3 T flour

1 1/2 cup chicken broth/stock

1 1/2 cup half and half or milk

4 oz chopped chicken - bite size pieces

1/3 cup shredded cheddar cheese (medium or sharp)

1/4 pound white american cheese - rough chop (bought at the deli counter)

salt and pepper to taste

10 - 12 oz wide egg noodles (it depends on how deep your casserole dish is)

water

Note: I have made this with milk quite a few times and half and half once. The rich and creamy flavor of the sauce is enhanced when you use the half and half instead of regular milk. It still tastes very good with the milk too.

Cooking Tools

• Cutting Board
• Knife
• Frying Pan
• Wooden Spoon
• Whisk
• Glass Measuring Cup
• Large Saucepan
• 9 x 13 casserole dish

Directions

Veggies 

Chop your onion into small pieces (use this tip for tear-free chopping). Melt 1 tablespoon of butter in a large frying pan over medium heat. Saute the onion for about 3 minutes, until slightly softened.

While the onion is cooking, chop your pepper into bite size pieces. I love the way the pepper looks! It's so bright and fresh.

Add your peppers to the onions and stir to prevent burning.

Slice your mushrooms while the onions and peppers cook until soft. Put the pepper & onion mixture into a bowl. 

Melt 1 T butter over medium heat and add the mushrooms. Cook for about 4 minutes, until the mushrooms are soft and some of the liquid has been released. Put the mushrooms in the bowl with the peppers and onions.

Noodles

In a large pot, boil enough water for your noodles. Cook your egg noodles for about 6 minutes. You don't want them cooked completely because they will continue to cook in the oven. Rinse with cold water and place in a  greased 9x13 casserole dish.

Add the sauteed veggies to the top, trying to spread them evenly.

Sauce

Now it's time to make the rich and creamy sauce for your casserole. We will start by melting 3 T of butter over medium heat in the frying pan you used for the vegetables. Add 3 T of flour and whisk until smooth. Cook for 2 minutes - this cooks the mixture so the sauce doesn't taste like flour.

Slowly add about 1/3 of your chicken broth to the pan. This will make the flour mixture extra thick, but it will thin out as you add more liquid. Keep whisking the whole time. Then add 1/3 of your cream, whisking still. You will alternate back and forth with the broth and cream until you have used all of it.

You will let the sauce cook and thicken for a few minutes. Add the chopped chicken to the sauce and cook for about 6 minutes. At this point, I add the shredded cheese and the bits of American cheese. Whisk this together until smooth.

Pour the sauce over the noodles, then gently stir to combine. Cover with aluminum foil and cook at 350 degrees for 20 minutes. Remove the foil and cook for another 10 minutes, until bubbly. Remove from the oven and let sit for 10 minutes. That will cause the sauce to thicken nicely.

That's it! Your casserole is ready for you to enjoy.

Serve on it's own or with your favorite vegetable. You will have a delicious, rich, and creamy casserole to eat. If you are lucky, there will be some tasty leftovers. Eat as a late night snack or lunch the next day. 

If you are looking for other pasta recipes, I have a great list for you! I joined with some other bloggers to bring you the ultimate list of tasty pasta recipes. My mouth has been watering as I've looked over some of these dishes. Visit a few and you might find a new favorite for your family!

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