Most of us grew up with some version of Chicken Noodle Casserole — the cozy weeknight staple that usually started with a can of condensed soup. But Dot’s version? It’s a whole new level of comfort. This recipe skips the canned shortcuts and builds a creamy, flavorful sauce completely from scratch — still simple, but so much more satisfying.
What You’ll Need
No canned soup here, just real ingredients that come together into something truly special:
- Chicken: Pre-cooked and either shredded or chopped.
- Egg noodles: Wide ones work best.
- Butter: For that rich flavor.
- Onion & garlic: To build a savory base.
- Flour: Helps thicken the sauce.
- Milk & chicken broth: The creamy foundation of the dish.
- Cream cheese: For extra smoothness and richness.
- Peas & carrots: A bag of frozen veggies is perfect.
- Cheddar cheese: Adds that irresistible cheesy pull.
- Panko breadcrumbs: For a crisp, golden topping.
How to Make Dot’s Chicken Noodle Casserole
If you’ve ever made a homemade cheese sauce, you’ll feel right at home here. It’s easy and straightforward — no fancy techniques required.
- Cook the noodles:
Bring a large pot of salted water to a boil, cook the egg noodles just until tender, then drain and set aside. - Make the sauce:
In a large skillet or saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and garlic and cook until soft and fragrant, about 5 minutes. Stir in 2 more tablespoons of butter, then sprinkle in the flour. Stir constantly for about a minute to cook off the raw flour taste. - Add the liquids:
Slowly pour in the milk and chicken broth while whisking continuously. Let the mixture simmer until it thickens into a creamy sauce. - Stir in the cream cheese:
Add the cubed cream cheese and stir until melted and smooth. Season generously with salt and pepper. - Combine everything:
Mix the cooked noodles, shredded chicken, cheddar cheese, and frozen vegetables into the sauce. Give it a taste and adjust the seasoning as needed. - Assemble the casserole:
Transfer the mixture to a greased 9×13-inch baking dish. - Add the topping:
Melt the remaining 2 tablespoons of butter, toss it with the panko breadcrumbs, and sprinkle evenly over the top. - Bake:
Bake uncovered at 350°F for 20–25 minutes, or until hot, bubbly, and beautifully golden on top.
The Result
You’ll pull a bubbling, golden casserole from the oven that’s creamy, hearty, and full of nostalgia — but with a richer, fresher flavor than the old canned-soup versions. It’s comfort food made the way it was meant to be: warm, homemade, and absolutely crave-worthy.
Dot’s Chicken Noodle Casserole
Serves: 6
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Ingredients
- 12 oz wide egg noodles, uncooked
- 6 Tbsp salted butter, divided
- 1/2 onion, finely chopped
- 1 clove garlic, minced
- 1/4 cup all-purpose flour
- 1 cup milk
- 2 cups chicken broth
- 4 oz cream cheese, softened and cubed
- 1 1/2 cups frozen peas and carrots
- 1 1/2 cups shredded cheddar cheese
- 3 cups cooked chicken, shredded or chopped
- 1 cup panko breadcrumbs
- Kosher salt and freshly ground black pepper, to taste
Directions
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Cook noodles according to package directions; drain and set aside.
- Melt 2 Tbsp butter in a skillet over medium heat. Add onion and garlic; cook until soft.
- Stir in 2 Tbsp butter and the flour; cook 1 minute, stirring constantly.
- Gradually whisk in milk and chicken broth; cook until thickened.
- Add cream cheese; stir until melted. Season with salt and pepper.
- Combine sauce with noodles, chicken, cheddar, and vegetables. Transfer to baking dish.
- Melt remaining butter; toss with panko and sprinkle on top.
- Bake uncovered for 20–25 minutes, until hot and golden. Serve warm and enjoy!