Baked Chicken Noodle Casserole
A rich and creamy baked chicken noodle casserole made from scratch—no canned soup! This easy comfort food is packed with flavor and cheesy goodness, making it perfect for a cozy family dinner.
Ingredients
- 8 oz egg noodles cooked al dente
- 2 cups cooked chicken breast shredded
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried basil
- 1 cup cottage cheese
- 1 cup shredded mozzarella cheese plus extra for topping
- 1/2 cup grated parmesan cheese
- 1 egg beaten
- Salt & pepper to taste
Instructions
- Cook the Egg Noodles: Boil a large pot of salted water, cook the noodles until just al dente, then drain and set aside.
- Make the Creamy Sauce: In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute to form a roux. Slowly add chicken broth and milk, whisking until smooth and thickened. Stir in garlic powder, onion powder, dried basil, salt, and pepper.
- Prepare the Cheese Mixture: In a mixing bowl, combine cottage cheese, beaten egg, parmesan, and 1 cup mozzarella.
- Assemble the Casserole: In a large bowl, mix together cooked chicken, egg noodles, creamy sauce, and cheese mixture until well combined.
- Bake: Transfer the mixture to a greased 9x13-inch baking dish. Sprinkle extra mozzarella on top. Bake at 375°F for 25–30 minutes, or until bubbly and golden brown.
- Serve: Let cool for 10 minutes before serving. Enjoy with a fresh salad or roasted vegetables
Notes
- For extra crunch, top with buttered breadcrumbs or crushed Ritz crackers before baking.
- This casserole can be made ahead and refrigerated for up to 24 hours before baking.
- To freeze, assemble the dish, cover tightly, and freeze for up to 2 months. Bake from frozen at 350°F for 1.5 hours (covered), then uncover and bake until hot and bubbly.