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Chicken Cheese Casserole

This chicken cheese casserole recipe is creamy, cheesy, and packed with tender chicken in a rich, flavorful sauce. It's baked until golden and bubbly with plenty of melted cheese, making it the perfect comfort food for family dinners or meal prep.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Course: dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts, cooked and diced
  • 3 cups cooked egg noodles
  • 2 tablespoons butter
  • 1 small onion diced
  • 3 garlic cloves minced
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups shredded sharp cheddar cheese divided
  • ½ cup shredded mozzarella cheese
  • 2 tablespoons chopped fresh parsley

Method
 

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  2. Cook the egg noodles according to the package directions until just al dente. Drain and set aside.
  3. Melt the butter in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes until softened.
  4. Stir in the garlic and cook for 30 seconds until fragrant.
  5. Sprinkle the flour over the onion mixture and cook for 1 minute, stirring constantly.
  6. Gradually whisk in the chicken broth and milk until smooth. Simmer for 3 to 5 minutes until the sauce begins to thicken.
  7. Stir in the garlic powder, onion powder, salt, black pepper, 1½ cups cheddar cheese, and the mozzarella cheese until the sauce is smooth.
  8. Fold in the cooked chicken and egg noodles until evenly coated.
  9. Transfer the mixture to the prepared baking dish and sprinkle with the remaining cheddar cheese.
  10. Bake for 20 to 25 minutes, or until the cheese is melted and bubbling. Let the casserole rest for 5 to 10 minutes, garnish with fresh parsley, and serve.

Notes

  • Cook the noodles just until al dente since they'll continue to soften while baking. This helps prevent a mushy casserole.
  • Shred the cheese from a block instead of using pre-shredded cheese. It melts more smoothly and creates a creamier sauce.
  • If the sauce becomes too thick before mixing in the noodles, whisk in a splash of chicken broth or milk until it reaches a creamy consistency.
  • Add cooked broccoli, peas, spinach, or sautéed mushrooms to make the casserole more filling without changing the cooking time.
  • The casserole can be assembled up to a day in advance. Cover and refrigerate, then bake as directed, adding 10 to 15 minutes if baking straight from the refrigerator.