This hearty Chicken Noodle Casserole brings comfort food to a whole new level in just 50 minutes. Combining tender chicken and satisfying noodles, this family-friendly dish packs 31g of protein per serving while keeping the prep work simple.
Perfect for busy weeknights, this creamy casserole strikes an ideal balance of flavors and textures. At 431 calories per portion, it’s a complete meal that’ll have everyone asking for seconds.
Ingredients for Chicken Noodle Casserole
- Egg Noodles: 12 ounces, cooked al dente for perfect texture
- Butter & Flour: 1/2 cup each, creates a smooth, creamy base
- Seasonings: 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp garlic powder, 1 tsp dried basil
- Chicken Broth: 4 cups low-sodium, adds rich flavor
- Cheese Mixture: 24 oz cottage cheese, 2 cups mozzarella, 3/4 cup parmesan
- Chicken: 4 cups cooked and chopped
- Additional Items: 1 beaten egg, fresh parsley for garnish
Step-by-Step Instructions
- Noodle Prep: Cook noodles slightly under al dente, rinse with cold water to stop cooking
- Oven Ready: Preheat to 350°F for perfect baking
- Sauce Base: Create a roux with butter, flour, and seasonings, cooking for 1-2 minutes
- Broth Integration: Gradually whisk in broth until thickened (5-10 minutes)
- Cheese Mixture: Combine cottage cheese, egg, and portions of mozzarella and parmesan
- Final Assembly: Mix chicken, noodles, and cheese mixture into sauce
- Baking: Transfer to 9×13″ dish, top with remaining cheese, bake 30-40 minutes until golden
- Resting: Let stand 10-15 minutes before serving for best results
Cooking Techniques
Making a roux (the butter and flour mixture) is key to this casserole’s creamy sauce. Keep stirring as you cook it for those 1-2 minutes – this gets rid of the flour taste and creates a smooth base.
When you add the chicken broth, pour it in slowly while whisking. This prevents lumps and helps create that silky sauce we’re after!
Make-Ahead & Storage Tips
This casserole is perfect for busy weeknights! You can make it up to 24 hours ahead – just keep it covered in the fridge before baking. Once baked, leftovers stay good in the fridge for 3-4 days.
For freezing, wrap it well and store for up to 3 months. To reheat, pop it in the oven at 350°F until hot in the middle (about 20-25 minutes from fridge-cold).
Easy Substitutions
No egg noodles? Regular pasta works great – try penne or rotini! Cottage cheese can be swapped with ricotta for a different texture. Short on time? Use rotisserie chicken instead of cooking your own.
If you want to skip the dried basil, Italian seasoning makes a tasty alternative. For a lighter version, try reduced-fat cheeses and whole wheat pasta.
Serving Suggestions
This cozy casserole shines with a fresh side salad or steamed green vegetables. A piece of crusty garlic bread is amazing for soaking up the creamy sauce! For extra color and flavor, sprinkle some fresh parsley on top just before serving.
Let it rest for those 10-15 minutes after baking – this helps the sauce set up nicely and makes serving much easier.
Chicken Noodle Casserole
Equipment
- 9×13 inch baking dish
- Large saucepan
- Large mixing bowl
Ingredients
- 12 ounces egg noodles cooked al dente
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 1/4 teaspoon garlic powder
- 1 teaspoon dried basil
- 4 cups chicken broth low-sodium
- 24 ounces cottage cheese small curd
- 1 large egg beaten
- 2 cups mozzarella cheese shredded, divided
- 3/4 cup parmesan cheese freshly grated, divided
- 4 cups chicken cooked, chopped
Instructions
- Cook egg noodles in a large pot of boiling water, just until al dente, or even 1-2 minutes less. (The noodles will continue to cook later, when baked). Drain, rinse with cold water and set aside.
- Preheat oven to 350 degrees F.
- Melt butter in an extra large saucepan over medium to medium high heat. Add flour, salt, pepper, garlic powder, dried basil. Cook, stirring, for 1-2 minutes.
- Slowly whisk in chicken broth, about a cup at a time, until mixture is thickened, about 5-10 minutes. Remove from heat.
- In a large mixing bowl stir together cottage cheese, egg, 1 cup of mozzarella cheese, and ½ cup parmesan cheese.
- Add chicken, noodles and cheese mixture to the saucepan and stir to combine. Taste and add additional salt, pepper or dried basil, if needed.
- Pour mixture into a 9×13” baking dish (or you can bake it right in an oven-safe saucepan it is in). Top with remaining mozzarella and parmesan cheese.
- Bake, uncovered, for 30-40 minutes or until golden on top and bubbly. Cool for 10-15 minutes before serving.
