Chicken Noodle Casserole

Prep 15 minutes

Cook 30 minutes

Preheat oven to 350°F


    • 1 (5 oz) can chunk chicken drained and flaked

    • 8 oz egg noodles

    • 6 Tbs butter divided

    • 5 Tbs flour

    • 2 ½ cups whole milk

    • ½ tsp salt plus extra to taste

    • ¼ tsp pepper

    • ½ tsp garlic powder

    • 1 tsp dried parsley optional

    • 1 ½ cups shredded cheddar cheese divided

    • ¾ cup frozen peas

    • potato chips for topping

    • fresh parsley chopped, for garnish, optional

Directions for the noodles

  • Cook according to package directions in heavily salted water, for shortest amount of time recommended.

  • Drain and transfer to baking dish. Set aside.

Directions for the sauce

  • Melt 5 Tbs butter in heavy medium saucepan over low heat. Add flour. Stir until smooth.

  • Cook 1 minute, stirring constantly until mixture bubbles and turns golden. Slowly add milk, whisking constantly. Cook over medium heat, whisking constantly, until thickened and bubbly.

  • Stir in salt, pepper, garlic powder, and dried parsley. Remove from heat. Add 1 cup shredded cheese, stirring until melted

Directions for the casserole

    • Pour sauce over drained noodles in baking dish. Add chicken and green peas and stir to combine. Bake in oven 15 minutes.

    • While casserole is baking, melt remaining Tbs butter in small bowl. Stir in breadcrumbs and large pinch of salt.

    • After casserole bakes 15 minutes, sprinkle remaining ½ cup shredded cheese on top, then sprinkle buttery breadcrumbs over cheese.

    • Return to oven and bake 5 minutes or until bubbly. Garnish with chopped parsley, if desired.

Learned about this recipe from