Name: Dot’s Chicken Noodle Casserole Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 12 oz uncooked wide egg noodles; 6 tablespoons salted butter, divided; 1/2 onion, finely chopped; 1 clove garlic, minced; 1/4 cup all-purpose flour; 1 cup milk; 2 cups chicken broth; 4 oz cream cheese, softened and cubed; 1 1/2 cups frozen peas and carrots; 1 1/2 cups cheddar cheese, grated; 3 cups cooked chicken, chopped or shredded; 1 cup panko bread crumbs; Kosher salt, to taste; Freshly ground black pepper, to taste

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Introduction

Dot’s Chicken Noodle Casserole is a comforting and creamy dish perfect for family dinners. It combines tender chicken, wide egg noodles, and a cheesy sauce topped with a buttery panko crust. This casserole is both hearty and easy to prepare, making it a delicious go-to recipe.

A close-up view of a baked casserole in a clear glass dish with a spoon lifting a portion near the center. The dish has three visible layers: a top layer of golden brown and crunchy breadcrumbs covering the surface, a middle layer of creamy light yellow cheese sauce mixed with small, colorful pieces of vegetables including green peas, orange carrots, and light brown mushrooms, and a bottom layer of twisted pasta noodles in a soft, off-white color. The overall texture looks creamy and cheesy with a slight crisp on top. The background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz uncooked wide egg noodles
6 tablespoons salted butter, divided
1/2 onion, finely chopped
1 clove garlic, minced
1/4 cup all-purpose flour
1 cup milk
2 cups chicken broth
4 oz cream cheese, softened and cubed
1 1/2 cups frozen peas and carrots
1 1/2 cups cheddar cheese, grated
3 cups cooked chicken, chopped or shredded
1 cup panko bread crumbs
Kosher salt and freshly ground black pepper, to taste

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with nonstick spray. Set aside.
Step 2: Bring a large pot of salted water to a boil and cook the egg noodles according to the package directions. Drain well and set aside, being careful not to overcook.
Step 3: In a large skillet or heavy-bottomed pot, melt 2 tablespoons of butter over medium-high heat. Add the finely chopped onion and minced garlic, cooking until soft and fragrant, about 5 minutes while stirring frequently.
Step 4: Add 2 more tablespoons of butter to the skillet. After it melts, stir in the flour and cook for about 1 minute, stirring or whisking constantly to form a roux.
Step 5: Gradually pour in the milk and chicken broth, stirring continuously. Cook until the sauce bubbles and thickens.
Step 6: Stir in the softened cream cheese until fully melted and incorporated. Season with kosher salt and freshly ground black pepper to taste. Remove from heat.
Step 7: Add the cooked noodles, chopped chicken, cheddar cheese, and frozen peas and carrots to the sauce. Stir gently to combine and adjust seasoning if needed.
Step 8: Transfer the mixture to the prepared baking dish and spread evenly.
Step 9: Melt the remaining 2 tablespoons of butter. Mix the melted butter with the panko bread crumbs, then sprinkle evenly over the casserole.
Step 10: Bake uncovered in the preheated oven for 25–30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Step 11: Let the casserole rest for a few minutes before serving. Enjoy warm.

Tips & Variations

Use freshly shredded cheddar cheese for better melting and flavor.
Substitute frozen peas and carrots with fresh vegetables like broccoli or green beans for a different texture.
Add a pinch of smoked paprika or cayenne pepper to the sauce for a mild smoky heat.
For a crispier topping, broil the casserole for 2-3 minutes after baking, watching carefully to avoid burning.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, about 15-20 minutes. You can also microwave individual servings, but the topping may lose its crispness.

How to Serve

A white plate holds a single, thick serving of creamy pasta casserole with about four layers visible. The bottom layer shows small chunks of light-colored chicken mixed with green peas and orange carrot pieces. Above that, there is a layer of pale yellow cooked pasta shells coated in a rich, smooth white cheese sauce. The top layer consists of a golden-brown, crumbly breadcrumb topping that adds texture and sits unevenly over the pasta. The plate is set on a white marbled surface with a blue-stripe cloth partially underneath. In the background, there is a glass baking dish filled with the same pasta casserole, showing the same creamy texture and golden breadcrumb crust. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of noodles?

Yes, you can use other sturdy noodles like rotini, penne, or even egg noodles of different widths. Just make sure not to overcook them during boiling, as they will cook further in the oven.

Is it possible to make this casserole ahead of time?

Absolutely. You can assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.