Our easy Chicken Noodle Casserole recipe is the ultimate kid-friendly comfort food! It is made from scratch with a simple white sauce combined with chicken and egg noodles and baked with cheese on top.

An easy Chicken Noodle Casserole recipe baked in a 9x13 pan with a wooden spoon scooping up a serving.

Classic Chicken Noodle Casserole, done right.

I love to reinvent the classics and everyhting about this easy Chicken Noodle Casserole is better than Grandmas! The homemade sauce is key–no canned soups, or other processed ingredients–just wholesome, real ingredients that everyone usually has on hand.

It’s definitely a picky eater approved recipe that my entire family loves. It has all of the flavors we love from Chicken Noodle Soup but even more of a “comfort food” vibe, with the pasta and and cheese. It’s a great one for feeding a crowd, or perfect for a meal train for a friend. I also like to to meal prep this recipe with roasted vegetables.

For more comfort-food classics try our Cheese Enchiladas, Instant Pot Pasta and Meatballs, Hamburger Gravy, Fettuccine Alfredo, or American Goulash!

How to make Chicken Noodle Casserole:

Combine: Cook egg noodles according to package instructions. Make the sauce by melting butter in an extra large saucepan. Add flour, salt, pepper, garlic powder, and dried basil, then stir and cook for 1-2 minutes. Whisk in chicken broth slowly, stirring until thickened. In a separate mixing bowl, combine cottage cheese, egg, ½ cup parmesan, and 1 cup mozzarella.

Two images showing a roux after chicken broth was added then parmesan, mozzarella, and cottage cheese in a mixing bowl for a chicken noodle soup casserole recipe.

Bake: add chicken, noodles, and cheese mixture, stirring to combine. Transfer to a large casserole dish and bake. Cool for 10-15 minutes before serving.

Two images showing a creamy chicken and noodles casserole freshly baked then after it's served on a plate next to a green salad.

Serve With:

Make Ahead and Freezing Instructions:

To Make Ahead: Prep the entire chicken noodle bake up to 24 hours in advance, just slightly undercook the egg noodles. Assemble then cover tightly with foil and keep in the refrigerator. Let sit on the counter for 30 minutes before baking as instructed.

To Freeze: Undercook the noodles and only boil them for 4 minutes then follow the recipe to assemble and bake. Allow it to cool completely then cover with a double layer of aluminum foil and keep in the freezer for up to 2 months. Bake from frozen for 1 ½ hours (still covered with foil). Take the foil off and bake for an additional 20-40 minutes until hot and bubbly.

More Must-Make Chicken Recipes:

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Recipe

An easy Chicken Noodle Casserole recipe baked in a 9x13 pan with a wooden spoon scooping up a serving.
Prep 20 minutes
Cook 30 minutes
Total 50 minutes
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Ingredients
 
 

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. 
  • Sauce: 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.
  • Cheese layer: In a large mixing bowl stir together cottage cheese, egg, 1 cup of mozzarella cheese, and ½ cup parmesan cheese.
  • Combine: Add chicken, noodles and cheese mixture to the saucepan and stir to combine. Taste and add additional salt, pepper or dried basil, if needed.
  • Bake: 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.

Notes

Make Ahead Instructions: Prep the dish up to 24 hours in advance, just slightly undercook the egg noodles. Assemble then cover tightly with foil and store in the fridge. Let sit on the counter for 30 minutes before baking as instructed.
Freezing Instructions: Undercook the noodles and only boil them for 4 minutes then follow the recipe to assemble and bake. Allow it to cool completely then cover with a double layer of aluminum foil and keep in the freezer for up to 2 months. Bake from frozen for 1 ½ hours (still covered with foil). Take the foil off and bake for an additional 20-40 minutes until hot and bubbly.
Gluten-Free Adaptations: Use gluten-free egg noodles, and all-purpose flour.

Nutrition

Calories: 431kcalCarbohydrates: 28gProtein: 31gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 124mgSodium: 730mgPotassium: 346mgFiber: 1gSugar: 2gVitamin A: 556IUVitamin C: 0.002mgCalcium: 223mgIron: 2mg

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I originally shared this recipe December 2017. Updated March 2020, November 2023 and January 2025.

Original recipe inspired from Betty Crocker.

This post contains affiliate links.

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Erin Radley
1 year ago

5 stars
Tasty! Will add peas and mushrooms next and maybe carrots. Delicious. Makes a TON.

Paula
1 year ago

5 stars
This is a great recipe that makes a very large batch! I appreciate that it doesn’t call for creamed soups, something my stomach just can’t handle. Definitely a keeper for us!

Ann A.
10 months ago
Reply to  Paula

Ha ha! I looked at the photo and thought, it’s probably made with cream of chicken soup, yuck, like most dishes of this type are. I was pleasantly surprised it’s not. I haven’t tried it, the cottage cheese seems like it would be a lumpy, curdy, sour mess but everyone raves about it.

Nikki
2 years ago

3/18/2022 – used 1/4 c butter, 4 c homemade veggie broth, 4 t McKays “chicken” seasoning, 12 oz. cottage cheese and 12 oz. (Ricotta was out of cottage cheese), fake “chicken”, no pepper or parsley (didn’t have parsley and don’t care for pepper). Placed in 2 oval casserole dishes-one to freeze. Husband loved flavor and “chicken” substitute but I’d prefer without the fake “chicken.” Too much sauce. Very soupy. Needs more noodles . Our vegetarian changes may have altered the thickness so will reduce veggie broth next time. Spouse suggested possibly adding cauliflower and broccoli; we served on side.
Great recipe that we will definitely make again. Thank you for posting.

Rachel Call
3 years ago

Hello! I was wondering if switching out the cottage cheese with cream cheese be okay? I’m trying to use items I already have and I have everything, besides the cottage cheese. Thank you!

Admin
3 years ago
Reply to  Rachel Call

Lauren hasn’t personally tested this but thinks it will work! Please let us know how it turns out for you! Thanks for checking out the recipe.

Lori
3 years ago

5 stars
Absolitvely posilutely amazing!!! I used combo of mozzarella and pizza cheese.

Dottie Davis
3 years ago

Wow! This is REALLY GOOD. It takes time and lots of dishes but well worth it. It made a ton, so I will portion it out so my husband and I can reheat it in the microwave during the week. Thanks for this great recipe!

Karen Vaughn
3 years ago

5 stars
Made it for my big family, kids and grandkids and everyone loved it!! Wanted the recipe!
Thank you!!

Donna
3 years ago

My family loves this recipe as is.
I also made one for the neighbors.
Everyone asks for the recipe.
Don’t change a thing!

Cooks at home
3 years ago

5 stars
So glad I found this recipe. I’ve made 4 times over the last six months. I always add some veggies to the mix and change up the chicken for ham sometimes. My husband loves this dish.

Shell i Cook
4 years ago

I recommend seasoning the chicken when cooking otherwise th dish is bland. I also added frozen peas & carrots….