Chicken Noodle Casserole (No canned Soup)

This delicious from-scratch chicken egg noodle casserole recipe is loaded with flavor. A protein-packed family favorite!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 50

Total Time 55

Servings

Calories 548kcal

Author Amee

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.

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

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.

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 11x8",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.