Chicken noodle casserole is a nostalgic dish made with chicken, egg noodles, veggies, and a creamy, homemade sauce. This filling casserole feeds up to eight and is ready in less than 45 minutes.
Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9x13 casserole dish and set aside.
Cook egg noodles according to package directions for al dente pasta. Drain, pour noodles into 9x13 pan, and set aside.
Meanwhile, in a saucepan over medium heat, add butter. Once hot and melted, add diced onions. Cook until onions begin to brown and turn translucent. Add garlic and flour, then cook for 1 additional minute.
Add chicken broth and milk, whisking continuously until incorporated and smooth. Bring to a simmer and cook until sauce has thickened slightly, about 3 to 4 minutes.
Remove from heat and add salt, pepper, thyme, peas and carrots, and shredded chicken, stirring to combine. Pour mixture over noodles and gently toss to coat.
In a separate bowl, combine bread crumbs, melted butter, and salt. Sprinkle evenly over casserole.
Bake uncovered for 15-18 minutes, or until casserole is hot and bubbling in the center. Optionally, broil for 2 minutes to brown crust on top. Do not walk away from your oven while broiling, your crust will brown quickly.
Video
Notes
* A shredded rotisserie chicken, cooked and shredded chicken breast and thighs, or canned, drained chicken will work in this recipe.
Leftovers will keep for 3-4 days in a tightly sealed container in the refrigerator. Cream based sauces and pasta do not freeze/thaw well, so I do not recommend freezing leftovers.
If substituting with table salt, reduce the listed salt by 25%.