This creamy chicken noodle casserole is made from scratch (no canned soup!) and promises to never be dry. Egg noodles, chunks of white meat chicken and peas in an easy creamy homemade sauce are topped with a crispy parmesan breadcrumb topping.
Mr. Simon has a handful of favorite childhood meals. One of those recipes is Chicken Supreme Casserole. But, like a lot of classic casserole it calls for canned soup. Now, there ain’t no shame in the canned soup game, but for me, from-scratch is a little more my speed.
Good news is it’s not that much harder to make your own creamy sauce and you probably already have the ingredients on hand to make it happen. Butter. Flour. Milk. Bam! You’ve got a creamy soup base.
How to make Creamy Chicken Noodle Casserole from Scratch (easy peasy!)
The hardest part of this recipe is sautéing onions (I promised it was easy!) Once you do that, the rest is downhill from there.
- Saute the onions
- Make a quick creamy sauce in the same pot (it makes enough sauce to keep your casserole from being dry!)
- Then toss in chicken, peas and noodles.
- Top it with parmesan breadcrumbs, bake, and enjoy!
Pro Tips for Casseroles
Want to avoid those shriveled, greyish green peas in your casserole? Be sure to keep the peas in the freezer until you’re ready to add them to the casserole. They’ll cook while the casserole bakes and won’t be overcooked.
Finally, something I don’t have to remember to defrost ahead of time!
Speaking of planning ahead. If you want a shortcut for this recipe, you know that rotisserie chicken at the grocery store in the deli section? Better yet, the pre-shredded rotisserie chicken? You can use that instead of cooking fresh chicken breasts and dicing them.
The original version of Chicken Supreme Casserole called for diced green pepper. Ryan swears he doesn’t remember the peppers, so I leave them out. If you want ’em, just add 1/2 cup.
Can’t find panko breadcrumbs? Regular will do or crush up some buttery Ritz crackers into a breadcrumb mix.
What to serve with Chicken Noodle Casserole
Other Egg Noodles RecipesPrint
Homemade Chicken Noodle Casserole has noodles, chunks of white meat chicken and peas in an easy creamy sauce, topped with a crispy parmesan breadcrumb topping make this a wonderful weeknight meal.
- 1/2 white or yellow onion, diced
- 2 Tbs butter
- 1/4 tsp garlic salt
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 Tbs all purpose flour
- 3/4 cup chicken or vegetable broth
- 1 cup milk
- 1. 5 cups sour cream
- 16 oz chicken, cooked and diced
- 4oz wide egg noodles (measured dry and prepared according to package)
- 5 oz (1 cup) frozen peas, still frozen
- 1/4 cup grated parmesan cheese
- 1/2 cup panko bread crumbs
- Preheat oven to 350F
- Melt 2 Tbs butter in a medium-sized saucepan over medium heat and add 1/2 diced onion, 1/4 tsp garlic salt, 1/2 tsp salt and 1/4 tsp ground black pepper. Saute 5 to 7 minutes, until the onion is softened and fragrant.
- Add 2 Tbs all purpose flour to the softened onions and stir to combine, cooking for one minute.
- Next, slowly pour in the 3/4 cup chicken broth and 1 cup milk, and bring to a simmer, stirring constantly. Then add in the 1.5 cups sour cream.
- Once the mixture has thickened, remove it from the heat and fold in the 16 oz cooked diced chicken breast, cooked egg noodles, and the frozen peas.
- Pour the mixture into a 2 quart baking dish and sprinkle 1/4 cup grated parmesan cheese and 1/2 cup panko breadcrumbs evenly over the top of the casserole.
- Cover the casserole with aluminum foil and bake for 30 minutes covered at 350F.
- After 30 minutes, remove the foil. The casserole should be bubbling along the edges. Let the casserole cook for an additional 15 minutes uncovered until the top is golden brown.
- Serve hot!
- This is best done in a 2 quart baking dish.
- The peas should be frozen when they’re added so that they remain green through the baking process.
Keywords: chicken noodle, egg noodles, casserole, chicken casserole, peas
Using frozen peas