Creamy Chicken Noodle Casserole Without Canned Soup (Low-Carb Option)
Learn how to make the ultimate Chicken Noodle Casserole WITHOUT Canned Soup! This easy recipe makes an irresistibly creamy homemade hot dish packed with 42 grams of protein per serving. Perfect for family dinners! Low-carb and gluten-free options.
I can’t believe I’ve kept this creamy chicken noodle casserole recipe a secret for so long! I’ve been making it for years, and my family LOVES it, so I figured it’s finally time to share it. I promise it’s worth the wait!
This casserole is just what you crave when you’re in the mood for a warm, home-cooked hot dish. It’s packed with perfectly cooked egg noodles, tender chicken, delicious mushrooms, shallots, and garlic, all bathed in a rich, creamy sauce. Finished with a layer of melty, golden Parmesan cheese, every bite is like heaven! And don’t worry –you can easily make it low-carb or gluten-free.
Best of all, it’s comfort food that you can feel good about. While classic creamy chicken noodle casserole recipes typically call for canned cream of chicken soup, this one is made entirely from scratch. Each serving is less than 500 calories and packs a generous 42 grams of protein!
You’ll love my Ham Spaghetti Casserole and Gluten Free Chicken Divan if you’re looking for more from scratch creamy casseroles. But first, make this creamy chicken noodle casserole without canned soup and watch it become a favorite in your home, too!
Recipe highlights
- No canned soup. No need for processed ingredients here –this recipe ditches the canned soup for a rich, flavorful homemade cream sauce.
- Nutritional profile. Packed with 42 grams of protein per serving and under 500 calories, this is a nutritious and delicious dish kids and adults alike will love.
- Versatile and customizable. You can easily adapt this recipe to fit your low-carb or gluten-free dietary needs.
- Crowd-pleaser. This is homemade comfort food at its finest. Whether you’re making it for a casual family dinner or a potluck, it will have everyone returning for seconds.
Ingredients you’ll need
- Egg noodles. These tender noodles provide the perfect base, soaking up all the creamy goodness. See ‘Recipe Tips and FAQs’ below for low-carb and gluten-free options.
- Olive oil. Extra-virgin olive oil is an excellent choice for sautéeing, but any light olive oil will do.
- Chicken breasts. Boneless, skinless chicken breasts cut into bite-sized pieces cook quickly and remain melt-in-your-mouth tender. If you prefer dark meat, boneless, skinless chicken thighs work too!
- Butter. It helps to brown the mushrooms, shallots, and garlic and form a rich, creamy sauce. Unsalted butter is best so you can control the seasoning.
- Aromatic vegetables. Mushrooms, shallots, and garlic form the casserole’s earthy, savory flavor base. If you don’t have shallots, a small yellow onion will work.
- Chicken broth. This savory liquid base of the sauce. Use low-sodium broth to better control the saltiness of the dish.
- Whole milk. Adds creaminess to the sauce. I use lactose-free milk, but you can use any milk you prefer. For a more decadent sauce, consider half-and-half or heavy cream.
- Chicken base. Better Than Bouillon Roasted Chicken Base is a flavor game-changer! If you can’t find it, brands like Penzey’s, Knorr, and Minor’s also work great.
- Fresh herbs. I used fresh thyme and sage, which add a lovely aromatic touch. Feel free to experiment with other herbs. Tarragon is a winner here!
- Salt and pepper. Bring all the flavors together. Remember that the broth and bouillon paste add saltiness, so adjust accordingly.
- Parmesan cheese. Freshly grated Parmesan forms a savory, cheesy crust. Store-bought pre-grated Parmesan works, too, but I recommend grating it fresh for the best flavor.
How to make creamy chicken noodle casserole with no canned soup
Step 1: Preheat and prepare. Preheat your oven to 350°F. Meanwhile, follow the package instructions to cook the egg noodles until they’re just al dente. Drain, rinse with cold water, drain again, and set aside.
Step 2: Cook the chicken. Heat a tablespoon of the olive oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until no longer pink. Remove from the skillet and set aside.
Step 3: Sauté the aromatics. Reduce the heat to medium and add the butter and the rest of the oil to the skillet. Once the butter is melted, add the mushrooms and sauté until they start to turn golden. Add the shallots and garlic and sauté for a few more minutes.
Step 4: Prepare the sauce. Stir in the flour and whisk continuously for about 2 minutes. Then, gradually add the chicken broth, milk, bouillon, and spices. Continue whisking until the sauce has thickened.
Step 5: Combine. Return the cooked chicken and noodles to the skillet. Stir in ¼ cup of the Parmesan cheese until well combined.
Step 6: Transfer and bake. If you don’t have an oven-safe skillet, transfer the creamy chicken noodle mixture to a greased baking dish. Sprinkle the remaining Parmesan cheese over the top, and bake uncovered until bubbly and golden on top. Enjoy!
Recipe tips and FAQs
- Equipment – I use my oven-safe Le Creuset frying pan for this recipe because who doesn’t love cooking a meal from start to finish in the same pan? If you don’t have a 12″ oven-safe skillet, use a regular large skillet and then just transfer the creamy chicken noodle mixture to a greased casserole dish and top with Parmesan before baking.
- Substitute rotisserie chicken – To save time, use rotisserie chicken instead of cooking the chicken from scratch. Simply shred the chicken and add it where you usually add the cooked chicken breasts in Step 5.
- Perfect egg noodles – No one enjoys mushy, overcooked egg noodles. So, it’s important to cook them until just al dente and immediately rinse them with cold water to stop the cooking process and prevent them from clumping together.
- Casserole baking tips – Cover the skillet loosely with foil if the top starts turning brown too quickly. After baking, let the casserole rest for a few minutes to allow the sauce to thicken slightly.
Variations
You can easily personalize this no-canned soup chicken noodle casserole. Here are some variations to try:
- Extra cheesy – For the ultimate mouthwatering, gooey, melty flavor, mix some shredded mozzarella, Swiss, or cheddar into the chicken and noodle mixture before baking.
- Deglaze with wine – After sautéeing the mushrooms and aromatics, add sherry cooking wine or white wine to the skillet. As soon as it starts to simmer, scrape up the brown bits on the bottom of the pan to add depth of flavor and a touch of elegance to your dish!
- Turkey noodle casserole – Utilize those Thanksgiving leftovers and swap the chicken for shredded or chopped cooked turkey!
Easy! Carba-Nada Egg Fettuccine is a great low-carb noodle swap if you’re watching your carb intake. The texture is a little different, but it still tastes delicious. You can find it in many grocery stores or online. You could also replace the egg noodles with zucchini noodles or shirataki noodles.
Absolutely! To make this casserole gluten-free, use gluten-free egg noodles or another type of gluten-free pasta you enjoy, substitute gluten-free chicken bouillon paste, and swap the regular flour with a gluten-free blend. All other ingredients are naturally gluten-free, so you’re good to go!
I haven’t tested a dairy-free version. Still, you should be able to swap in a dairy-free milk alternative, replace the butter with a vegan butter substitute, and use a dairy-free cheese instead of Parmesan to make a dairy-free chicken noodle casserole.
Storing and freezing
Storing: To store leftover chicken noodle casserole, let it cool to room temperature, then transfer it to an airtight container and refrigerate for 3-4 days.
Freezing: If freezing, allow the casserole to cool, then wrap it tightly with plastic wrap and a layer of aluminum foil. For individual portions, use airtight containers. Freeze for up to 3 months. When you’re ready, thaw it in the fridge overnight before reheating in the microwave or the oven at 350°F.
More chicken casserole recipes
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Chicken Noodle Casserole (No canned Soup)
Equipment
- 12" non-stick oven-safe skillet *you can also use a regular large skillet here, then transfer the mixture to a greased casserole dish to bake.
Ingredients
- 6 oz uncooked egg noodles *see notes for a low-carb option
- ¼ cup olive oil divided
- 2 lbs boneless skinless chicken breasts cut into bite-size pieces
- ¼ cup butter
- 8 oz mushrooms chopped
- 2 shallots chopped
- 1 clove garlic minced (I use a large clove)
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk *I use a lactose-free milk
- 1 tsp Better Than Bouillon chicken paste *highly recommended for great flavor
- 1 tsp fresh thyme chopped
- ½ tsp fresh sage chopped
- ½ tsp salt
- ¼ tsp pepper
- ¾ cup Parmesan cheese freshly grated and divided *can use the store-bought freshly grated parm
Instructions
- Preheat the oven to 350 degrees F.
- Cook the egg noodles according to the package directions for al dente, drain, rinse with cold water to stop the cooking process, drain again, and set aside.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook the chicken until no longer pink, stirring occasionally, about 5-7 minutes. Remove from the skillet and set aside.
- Reduce the heat to medium, then add the remaining olive oil and butter to the pan. Cook the mushrooms for 5-6 minutes. Add the shallots and garlic and cook a few minutes more until the shallots are soft and the mushrooms are lightly golden.
- Stir in the flour and whisk for 2 minutes, then stir in the chicken broth, milk, bouillon, and spices. Continue whisking until the sauce has thickened, about 4-5 minutes.
- Add the chicken, noodles, and ¼ cup of the Parmesan cheese. Stir until combined, then top with the remaining ½ cup of Parmesan cheese. *If you are transferring the casserole to a baking dish, spray a baking dish with olive oil spray then add the noodle mixture. Top with the cheese and bake as directed.
- Bake for 30 minutes, uncovered, until bubbly.
Notes
- Try other herbs-Feel free to switch up the thyme and sage with other herbs you enjoy. Tarragon is a winner here! Adjust to taste preference.
- Low-Carb option– Carba-Nada egg fettuccine is a great low-carb noodle swap if you are watching your carb intake. The texture is a little different, but it still tastes delicious.
- Baking options-If you are baking this recipe in a baking dish and not the skillet, an 11×8″,or 2.5 quart, casserole dish is recommended.
- Deglaze with wine – After sautéeing the mushrooms and aromatics, add a splash of sherry cooking wine or white wine to the skillet. As soon as it starts to simmer, scrape up the brown bits on the bottom of the pan to add depth of flavor and a touch of elegance to your dish!
- Turkey noodle casserole – Utilize those Thanksgiving leftovers and swap the chicken for shredded or chopped cooked turkey!
- Substitute rotisserie chicken – To save time, use rotisserie chicken instead of cooking the chicken from scratch. Simply shred the chicken and add it where you usually add the cooked chicken breasts in Step 5.
Nutrition
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