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.
- 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.
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.
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.
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.