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Dot’s Chicken Noodle Casserole Recipe

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★★★★★

4.6 from 57 reviews

Dot’s Chicken Noodle Casserole is a comforting, creamy dish featuring tender wide egg noodles, shredded chicken, and a savory sauce made with cream cheese, milk, and chicken broth. Enhanced with peas and carrots and topped with a buttery panko breadcrumb crust, this casserole is perfect for a family-friendly dinner that combines classic flavors and textures in a baked, golden finish.

Ingredients

Scale

Noodles and Pasta

  • 12 oz uncooked wide egg noodles

Sauce

  • 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

Add-ins

  • 1 1/2 cups frozen peas and carrots
  • 1 1/2 cups cheddar cheese, grated
  • 3 cups cooked chicken, chopped or shredded

Topping

  • 1 cup panko bread crumbs
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with nonstick spray to prevent sticking.
  2. Cook Noodles: Bring a large pot of salted water to a boil. Add the wide egg noodles and cook according to package instructions until al dente, being careful not to overcook. Drain the noodles and set aside.
  3. Sauté Aromatics: In a large skillet or heavy-bottomed pot, melt 2 tablespoons of the butter over medium-high heat. Add the finely chopped onion and minced garlic and cook, stirring often, until they become soft and fragrant, about 5 minutes.
  4. Create Roux: Add an additional 2 tablespoons of butter to the skillet and melt it. Stir in the all-purpose flour and cook for 1 minute more while whisking constantly to form a roux, which will thicken the sauce.
  5. Add Liquids and Thicken Sauce: Gradually pour in the milk and chicken broth while continuously stirring. Heat the mixture until it begins to bubble and thicken.
  6. Melt Cream Cheese and Season: Stir in the softened cubed cream cheese into the thickened sauce until fully melted and smooth. Season the sauce with kosher salt and freshly ground black pepper to taste. Remove the pan from the heat.
  7. Combine Main Ingredients: Stir in the cooked noodles, chopped or shredded chicken, grated cheddar cheese, and frozen peas and carrots into the sauce until everything is evenly coated and combined. Taste and adjust seasoning as needed.
  8. Prepare Topping: Melt the remaining 2 tablespoons of butter and mix it thoroughly with the panko breadcrumbs, ensuring the crumbs are well coated.
  9. Assemble Casserole: Transfer the noodle mixture into the prepared 9×13-inch baking dish, spreading it out evenly. Sprinkle the buttered panko breadcrumb mixture evenly over the top to create a crunchy topping.
  10. Bake: Place the casserole in the preheated oven and bake for 25-30 minutes or until the top is golden brown and the casserole is bubbly around the edges.
  11. Serve: Remove from oven and let it cool slightly before serving to allow the casserole to set. Enjoy the warm, creamy chicken noodle casserole.

Notes

  • Be careful not to overcook the noodles during boiling to maintain their texture after baking.
  • You can use freshly shredded or leftover cooked chicken for convenience.
  • For a crispier topping, broil the casserole for 2-3 minutes at the end of baking, watching closely to avoid burning.
  • This casserole can be assembled a day ahead and refrigerated; bake when ready.
  • To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend and use gluten-free panko or crushed gluten-free crackers for the topping.

Keywords: chicken noodle casserole, creamy chicken casserole, baked noodle dish, comfort food, cheesy chicken casserole

Find it online: https://todayquickmeals.com/dots-chicken-noodle-casserole-recipe/