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Creamy Chicken Noodle Casserole

A comforting dish featuring tender chicken, creamy sauce, and perfectly cooked egg noodles, perfect for family gatherings or weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz Egg Noodles These noodles capture the creamy sauce.
  • 1.5 lbs Boneless Skinless Chicken Breast Tender pieces of chicken provide protein.
  • 2 tbsp Olive Oil Adds richness for sautéing.
  • 2 tbsp Unsalted Butter Elevates flavor and creaminess.
  • 1 tsp Salt Essential for seasoning.
  • 1 tsp Pepper Enhances natural flavors.
  • 1 tsp Garlic Powder Adds warmth and depth.
  • 1 tsp Onion Powder Balances richness.
  • 1 tsp Paprika Adds smokiness and color.
  • 1 medium Yellow Onion Gives sweet background flavor.
  • 2 stalks Celery Adds texture.
  • 2-3 cloves Garlic, minced Provides aromatic flavor.
  • 1 cup Frozen Peas Nutritious and colorful.
  • 1 cup Frozen Carrots Nutritious and adds sweetness.
  • 1 cup Frozen Corn Colorful and sweet.
  • 1/3 cup All-Purpose Flour Used to thicken the sauce.
  • 3 cups Chicken Broth Adds moisture and flavor.
  • 1 cup Heavy Cream or Half and Half Creates the creamy texture.
  • 1 tbsp Fresh Parsley, optional For garnish.

Method
 

Preparation
  1. Cook the Noodles: Bring a large pot of salted water to a vigorous boil. Add the egg noodles and cook until al dente according to package instructions. Drain and set aside.
  2. Brown the Chicken: In a large skillet, combine olive oil and butter over medium heat. Add the diced chicken, seasoned with salt and pepper. Sauté until golden-brown and cooked through. Remove from skillet and set aside.
Cooking
  1. Sauté the Aromatics: In the same skillet, add remaining butter, diced onion, and chopped celery. Cook until softened, then add minced garlic and cook for an additional 30 seconds.
  2. Add the Veggies: Stir in the frozen peas, carrots, and corn. Cook for 2 minutes until heated through.
  3. Make the Creamy Sauce: Dust vegetable mixture with flour and stir for about a minute. Gradually add chicken broth and heavy cream while stirring continuously until smooth. Simmer for 4-5 minutes to thicken.
Combine and Serve
  1. Return the browned chicken and the cooked noodles to the skillet. Toss gently until everything is coated in the creamy sauce. Garnish with fresh parsley before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days, or freeze portions for longer storage. Reheat gently to maintain creaminess.