Cheesy Chicken Noodle Casserole That Disappears Before Everyone Sits Down
There are potluck dishes that sit quietly on the table waiting to be noticed, and then there are the ones that cause a small stampede the moment the lid comes off. This cheesy chicken noodle casserole is firmly in the second category. With tender egg noodles, juicy shredded chicken, and a bubbling golden cheese crust that gets beautifully browned in the oven, it is the kind of comfort food that feels like a warm hug on a plate.
The beauty of this casserole is how completely unpretentious it is. There are no fancy techniques, no hard-to-find ingredients, and no stress. It is the kind of recipe that gets handed down through families because it simply works, every single time. Whether you are feeding a crowd, bringing something to a gathering, or just trying to get dinner on the table on a weeknight, this dish delivers every time.
Ingredients
- 3 cups cooked shredded chicken (rotisserie chicken works perfectly)
- 12 ounces wide egg noodles
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup shredded mozzarella cheese
- 2 tablespoons butter, cut into small pieces
Method
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch glass baking dish with cooking spray or butter and set it aside.
- Cook the egg noodles in a large pot of salted boiling water according to package directions, but pull them about one minute before they are fully done since they will continue cooking in the oven. Drain well and return them to the pot.
- In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, sour cream, and chicken broth. Whisk until smooth and well blended.
- Stir in the garlic powder, onion powder, salt, black pepper, and fresh parsley. Mix to combine.
- Add the shredded chicken and 1 cup of the cheddar cheese to the soup mixture. Stir everything together until evenly coated.
- Add the drained egg noodles to the bowl and gently fold everything together until the noodles are well coated in the creamy mixture.
- Transfer the mixture into the prepared baking dish and spread it out into an even layer.
- Sprinkle the remaining cup of cheddar cheese and all of the mozzarella cheese evenly over the top. Dot the surface with the small pieces of butter.
- Cover the dish tightly with aluminum foil and bake for 25 minutes.
- Remove the foil and continue baking for an additional 15 to 20 minutes, or until the cheese on top is bubbling and deeply golden brown in spots.
- Remove from the oven and let the casserole rest for about 5 minutes before serving. Garnish with fresh chopped parsley and serve hot.
Tips for the Best Results
Using a rotisserie chicken not only saves time but also adds extra flavor to the dish. Simply pull the meat apart with two forks and you are ready to go. If you prefer to cook your own chicken, poaching boneless chicken breasts in seasoned broth gives you wonderfully tender, flavorful meat.
Do not skip the resting period after the casserole comes out of the oven. Those few minutes allow everything to set up slightly so the dish holds together better when served and the flavors settle into each other beautifully.
If you want an even deeper golden crust, switch your oven to the broil setting for the last two to three minutes of cooking, keeping a close eye on it to make sure the cheese does not burn. That extra step gives you those gorgeous dark, caramelized spots on top that make the whole dish look irresistible.
Make-Ahead and Storage
This casserole is an excellent make-ahead dish. Assemble everything up to the point of baking, cover tightly with foil, and refrigerate for up to 24 hours. When you are ready to bake, add about 10 extra minutes to the covered baking time since it will be starting cold. Leftovers keep well in an airtight container in the refrigerator for up to four days and reheat beautifully in the microwave or in a low oven with a splash of chicken broth to keep things creamy.
