Chicken Noodle Casserole

Classic Creamy Chicken Noodle Casserole. Ditch the can and make your own cream of mushroom soup from scratch. It's really easy! This satisfying creamy chicken and noodle dish is just like the one mom used to make.

  • Prep time: 20 minutes
  • Cook time: 25 minutes
  • Yield: 6 to 8 servings


  • 3 cups uncooked egg noodles
  • 5 tablespoons unsalted butter, divided
  • 1 large shallot, minced
  • 3/4 cup minced cremini mushrooms
  • 3 tablespoons all-purpose flour
  • 1/2 cup chicken or vegetable broth, plus more if needed
  • 1 cup whole milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 4 cups, loosely packed, cooked shredded chicken breast (from 2 whole chicken breasts or 1 pound raw chicken)
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup Panko bread crumbs


1 Preheat oven to 400F.

2 Cook the noodles: Bring a large pot of water to a boil. Salt generously and add the egg noodles. Cook until al dente, or according to package directions. Strain and set aside.

3 Cook the shallots and mushrooms: In a 10-inch skillet over medium heat, melt 3 tablespoons of the butter (save the remaining 2 tablespoons for later). Add the shallots and sauté until softened and translucent, about 5 minutes. Add the minced mushrooms, and cook until they start to soften and shrink, 4 to 5 minutes.

Cooking shallots and mushrooms for Chicken Noodle Casserole

4 Make the sauce: Sprinkle the flour over the mushrooms and shallots, and stir to coat completely. Cook until the flour turns into a thick paste, in about 2 minutes.

Slowly whisk in the broth, followed by the milk. Continue whisking until the mixture is smooth and creamy. Bring to a simmer and allow it to thicken, 5 to 7 minutes. The finished sauce should be creamy and loose; if it seems to thick, stir in up to a half cup additional broth.

Making homemade cream of mushroom soup for easy chicken and noodles Scratch mushroom soup for easy Chicken and Noodles Creamy mushroom soup for creamy Chicken and Noodles Homemade mushroom soup for easy Chicken and Noodles

5 Assemble the casserole: In a 3-quart casserole dish, combine the mushroom sauce, shredded chicken, cooked egg noodles, and cheeses and stir until mixed. Spread out into an even layer.

Assembling Chicken Noodle Casserole in dish Layering Chicken Noodle Casserole in dish Chicken Noodle Casserole being assembled in baking dish

6 Top the casserole with buttered breadcrumbs: In a small dish, microwave the last 2 tablespoons of butter for 20 to 30 seconds, until melted. Stir in the Panko crumbs to coat with butter. Sprinkle the buttered breadcrumbs over the top of the casserole.

7 Bake the casserole for 25 to 30 minutes. Cover loosely with a sheet of aluminum foil if the panko topping is browning too quickly. When done, the edges of the casserole should be bubbling.

8 Cool briefly, then serve. Leftovers will keep refrigerated for about a week. Reheat in the microwave or a low oven.

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  • Kelly

    I made this thought and it was delicious! I read the comments before making it and since some people said there didn’t seem to be enough sauce, I made a few changes.

    First, I used 10 oz of egg noodles since I wasn’t sure exactly how much 3 cups would be.

    For the sauce, I used 8 oz diced mushrooms, 4 Tbsp butter, 3 1/2 Tbsp flour, 3/4 c chicken broth (plus an extra splash) and 1 1/2 c milk. I also added 1/2 tsp garlic powder, 1/4 tsp onion powder and 1 tsp Italian seasoning to the sauce. This didn’t take too long to thicken up once it started to simmer. After it was thickened to my liking, I removed the pan from the heat and stirred some grated (instead of shredded) parmesan. This resulted in an EXCELLENT sauce.

    I stirred the noodles, chicken and sauce together in the pan, topped that with the shredded cheddar, then topped that with the breadcrumbs.

    Based on how I made this, with the alterations, I will definitely be making it again! I think the recipe is a great base and can be adjusted to your own liking too.


  • Nikki

    Sad! I have made a TON of recipes from this site – a reliable source for me – this was my first ever Simply Recipes flop. I hope you can re-work the recipe as the proportions are off and I am having to re-do the sauce to make enough and it is not over an hour to prep.


    • Emma Christensen

      Thanks for the feedback, Nikki! So sorry that the recipe didn’t work out for you.

  • Cindy

    Could the problem with the proportions be in the ingredient list–what is 3 cups of uncooked noodles? A weight for the noodles would be more accurate. Thanks!

  • Kim

    The proportions for me were off and ended up with a sticky mess, not enough liquid. I am thinking there may be a misprint in the recipe, where it is printed the chicken broth at 1/2c but the picture shows the cook adding a whole cup. Didn’t notice the proportions were off until everything was combined. Ended up adding more broth to everything in the dish and eating it as is because I ran out of time. I couldn’t recoup the texture but it was still tasty!

    • Emma Christensen

      Hi, Kim! Thank you so much for the feedback, though I’m really sorry that the dish didn’t turn out for you! I discussed it with Megan, the author, and we’ve adjusted the recipe to add up to a half cup of additional broth if needed for a loose, creamy sauce. The recipe post has been updated. Thanks again!

  • samantha

    Do I have to cook the raw chicken first and then mix?

  • Heather

    If I wanted to skip the homemade sauce — how much canned cream of mushroom soup (not condensed) would I need?

    • Emma Christensen

      Heather — I’d estimate about 1 1/2 to 2 cups? You want enough that the noodles and chicken are well-coated, but not so much that they’re swimming in it. Hope that helps!

  • Melissa

    What vegetables (if any) would you recommend adding for a little more nutrition?

    • Emma Christensen

      Oooh! I love the idea of adding some veggies! I’d recommend onions, celery, carrots, and mushrooms.

  • Marta @ What should I eat for breakfast today

    I saw the picture and I new that I need to make it, so tempting. It wasn’t popular in Poland at all, but it makes me even more curious.

  • Megan {Country Cleaver}

    Hi Laura, Yes, you can freeze this! I would freeze it “uncooked”. you will need to extend the baking time if you bake it from frozen, and times will vary. Good luck!

  • Laura

    Looks delicious! Do you think I could freeze it cooked? What about uncooked?