This warm and comforting Chicken Noodle Casserole is easy and filling. It’s a healthy meal you’ll feel great about serving your family any night of the week.
Comforting and Filling
This past week was pretty chilly here in Dallas so I took advantage of the opportunity to make one more warm and comforting meal before the Texas heat arrives. Because when it does arrives, the last thing you usually want to eat when it’s 100° outside is a hot meal. I take that back! I would actually eat this Chicken Noodle Casserole anytime of year. It is so fresh and healthy yet still comforting and filling. We were all begging for more! It makes for such a great dinner because it’s a complete meal in itself that is so easy to prepare.
I love how simple, fresh ingredients come together to make the best casseroles. Filling pasta, hearty chicken, fresh vegetables, creamy milk and simple seasonings. It doesn’t get any easier or yummier than this. It’s a healthy, delicious meal you’ll feel great about serving to your family.
Chicken Noodle Casserole Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- Dried whole wheat ribbon noodles
- Butter
- All-purpose flour
- Milk
- Red bell pepper
- Green bell pepper, chopped
- Sliced white mushrooms
- Medium yellow onion
- Cooked chicken, chopped
- Kosher salt
- Black pepper
- Panko bread crumbs
Supplies:
- 2-quart baking dish
- Nonstick cooking spray
How to Make Chicken Noodle Casserole
- First, preheat oven to 375°F. While the oven heats, spray a 2 quart baking dish with cooking spray; set aside. Cook noodles according to package directions. Drain well.
- Meanwhile, melt butter in a medium saucepan. Stir in flour and cook, stirring constantly, for 1 minute or until the mixture bubbles but does not brown. Slowly pour milk into flour mixture, stirring constantly, until thick and bubbly, about 3 to 5 more minutes. Remove from heat, cover and set aside.
- Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add peppers, mushrooms, onions, 1 teaspoon salt and 1/2 teaspoon pepper and cook for about 7 minutes, or until mushrooms give up their liquid.
- In a large bowl or pot, add pasta, chicken, and sautéed vegetables and toss to combine. Pour reserved white sauce over and stir until mixture is completely coated. Season with salt and pepper to taste. Pour into the prepared baking dish.
- Next, in a medium bowl, mix together panko bread crumbs and remaining 1 tablespoon olive oil. Sprinkle panko over evenly over top of casserole and bake for 25 minutes, or until hot and bubbly.
More Family-Friendly Comfort Food
Talk about hot and hearty! These Homestyle Chicken & Dumplings combine fluffy dumplings and flavorful chicken in every creamy bite! This Broccoli Cheddar Chicken Soup is a comforting soup that’s packed with fresh broccoli, shredded chicken and creamy cheese. It makes for the perfect dinner on a chilly night! This Chicken Parmesan Casserole is so easy, so flavorful and always a favorite. Gather the family around the table for the comfort of a hot, delicious meal with my Crowd-Pleasing Turkey Lasagna. Fresh herbs, creamy cheeses, and ground turkey make this pasta dish a labor of love that everyone will enjoy.
If you make this Chicken Noodle Casserole, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 
I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Chicken Noodle Casserole
- Prep Time: 25 mins
- Cook Time: 25 mins
- Total Time: 50 mins
- Yield: 8
- Category: Meals
Description
Warm and comforting chicken noodle casserole that’s easy and perfect for any night of the week!
Ingredients
- 2 and 1/2 cups dried whole wheat ribbon noodles
- 4 tablespoons (1/2 stick) butter
- 1/4 cup all-purpose flour
- 2 and 1/2 cups milk
- 3 tablespoons extra virgin olive oil, divided
- 1/2 medium red bell pepper, chopped
- 1/2 medium green bell pepper, chopped
- 6 white mushrooms, sliced
- 1/2 medium yellow onion, chopped
- 3 cups cooked chicken, chopped
- salt and pepper, to taste
- 3/4 cup panko bread crumbs
Instructions
- Preheat oven to 375°F. Spray a 2 quart baking dish with cooking spray; set aside. Cook noodles according to package directions. Drain well.
- Meanwhile, melt butter in a medium saucepan. Stir in flour and cook, stirring constantly, for 1 minute or until the mixture bubbles but does not brown. Slowly pour milk into flour mixture, stirring constantly, until thick and bubbly, about 3 to 5 more minutes. Remove from heat, cover and set aside.
- Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add peppers, mushrooms, onions, 1 teaspoon salt and 1/2 teaspoon pepper and cook for about 7 minutes, or until mushrooms give up their liquid.
- In a large bowl or pot, add pasta, chicken, and sautéed vegetables and toss to combine. Pour reserved white sauce over and stir until mixture is completely coated. Season with salt and pepper to taste. Pour into the prepared baking dish.
- In a medium bowl, mix together panko bread crumbs and remaining 1 tablespoon olive oil. Sprinkle panko over evenly over top of casserole and bake for 25 minutes, or until hot and bubbly.
Hi Maegan – do you really put 1 TABLESPOON salt in this?
In a large bowl or pot, add pasta, chicken, and sautéed vegetables and toss to combine. Pour reserved white sauce over and stir until mixture is completely coated. Season with 1 tablespoon salt and 1 teaspoon pepper. Pour into the prepared baking dish.
Sheila
Hi Sheila! Thanks for bringing this to my attention. It should be salt and pepper to taste. I just updated the recipe. It is a rather large casserole with ingredients that need lots of sauce to bring all of the flavors together so if you like your dishes to be well salted, it will be close to 1 tablespoon once salted to taste. Hope this helps and that you enjoy!
Looks delicious!