Creamy Chicken Noodle Mushroom Casserole – Looking for something warm, comforting, and downright delicious? This Creamy Chicken Noodle Mushroom Casserole is the answer! It’s packed with tender chicken, mushrooms, and cheesy goodness, all brought together in a creamy sauce that’ll have everyone coming back for seconds. Perfect for a cozy family dinner. (Meta: Creamy Chicken Noodle Mushroom Casserole made with shredded chicken, mushrooms, egg noodles, and a cheesy cream sauce.)
The first time I made this casserole, it was one of those busy weeknights where I needed to whip up something fast but hearty. I wasn’t sure how it would turn out, but let me tell you, my husband and child loved it! They couldn’t stop asking for seconds, and now, it’s one of those go-to recipes I make whenever we crave some serious comfort food. Isn’t it the best when something that easy makes everyone so happy?
What makes this Creamy Chicken Noodle Mushroom Casserole truly special?
This casserole is comfort food at its finest. It’s got everything: tender chicken, perfectly cooked egg noodles, earthy mushrooms, and a creamy sauce that’s just rich enough without being over the top. Plus, the melted mozzarella and that crispy breadcrumb topping? Divine. What’s not to love? Oh, and did I mention it only takes 15 minutes of prep?
What You Need To Make This Creamy Chicken Noodle Mushroom Casserole Recipe?
Egg Noodles: These are the real MVPs of this casserole. Wide egg noodles are perfect because they just drink up all that creamy sauce, making every bite extra comforting. If you don’t have egg noodles on hand, you could swap them out for another pasta, but trust me—egg noodles give it that classic, cozy casserole vibe.
Cooked, Shredded Chicken: I usually grab a rotisserie chicken for this because, let’s be real, who has time to cook and shred chicken when you’re in a hurry? It saves so much time and still tastes delicious. But hey, if you’ve got leftover chicken in the fridge, even better—use that up!
Mushrooms: Mushrooms are the unsung heroes here. They bring this deep, savory flavor that balances out all the creamy richness. I usually go for cremini mushrooms, but white buttons work just as well. Don’t like mushrooms? You could skip them or even toss in some sautéed zucchini. It’s your call!
Butter: So, butter is what gives this dish that rich, indulgent base. When you mix it with the flour, it creates the roux (fancy word for thickener). The more butter, the better, right? It’s what makes the sauce creamy, and who doesn’t love a buttery dish?
Flour: Just a few tablespoons of flour, and you’ve got yourself the foundation of the sauce. It thickens everything up perfectly. No lumps allowed though, so make sure you whisk it in really well!
Whole Milk, Chicken Stock, and Heavy Cream: These three are the trifecta of creaminess. The milk makes the sauce smooth, the chicken stock adds depth, and the heavy cream? That’s what gives it that rich, velvety texture we all love. If you want to go a little lighter, you could replace the cream with more milk, but where’s the fun in that?
Mozzarella Cheese: Okay, let’s talk about the cheese. Mozzarella is the go-to here because it melts so beautifully. It’s mild but still gives that ooey-gooey factor that makes this casserole irresistible. Plus, who doesn’t love stretching out those cheesy bites?
Breadcrumbs: Don’t skip the breadcrumbs! They’re the secret to getting that golden, crispy top that contrasts so nicely with the creamy filling underneath. I like to mix them with a little melted butter so they toast up perfectly in the oven.
Garlic Powder, Onion Powder, and Thyme: These seasonings are like the background singers in your favorite song—you might not notice them right away, but they make all the difference. They add a little savory kick and warmth that rounds out the whole dish. Not a fan of thyme? Swap it for oregano or skip it entirely. You do you!
Sour Cream: Now, sour cream is what makes this casserole extra creamy but also gives it a bit of tang, which cuts through the richness. It’s that secret ingredient that takes the sauce from just good to wow. You could use Greek yogurt in a pinch, but sour cream is the way to go if you want that perfect balance.
Steps To Make Creamy Chicken Noodle Mushroom Casserole:
Preheat the oven to 350°F. You’ll want it nice and hot for when the casserole goes in, so get that oven going first.
Cook the egg noodles. Bring a big pot of salted water to a boil, toss in your egg noodles, and cook them according to the package directions—usually about 8 minutes. Drain them and set them aside. Don’t let them sit too long though, or they’ll start sticking together.
Make the creamy sauce. In a large saucepan, melt the butter over medium heat. Once it’s melted, whisk in the flour. Keep whisking for a good minute or two—this is going to cook out that raw flour taste and give you a nice, thick base for the sauce.
Whisk in the liquids. Slowly add in the milk, chicken stock, and heavy cream, whisking constantly so you don’t get any lumps. Keep whisking until the mixture starts to bubble and thicken up—this should take around 10 minutes. You want it to be smooth and creamy, thick enough to coat the back of a spoon.
Season it up. Stir in the garlic powder, onion powder, and thyme. Give it a taste and season with salt and pepper. Don’t be shy here—you want it to have some flavor!
Mix in the good stuff. Take the saucepan off the heat and stir in the sour cream, shredded chicken, cooked noodles, and mushrooms. If your pan is too small, you can do this part in the casserole dish itself—no stress! And don’t forget to stir in 1/2 cup of that mozzarella cheese. This is where things start to get really delicious.
Assemble the casserole. Pour everything into a large casserole dish and spread it out evenly. Sprinkle the remaining mozzarella cheese over the top—it’s going to get all melty and golden in the oven.
Add the topping. In a small bowl, mix together the melted butter and breadcrumbs. Then sprinkle that buttery breadcrumb mixture over the casserole. This is going to give you that perfect, crispy topping.
Bake it. Pop the casserole into the oven and bake for about 30 minutes, or until it’s bubbling and the top is golden brown. Your kitchen is going to smell amazing!
Let it rest. Once it’s out of the oven, give it a few minutes to rest before digging in. I know it’s hard to wait, but trust me—it’ll taste even better if you let it sit for just 5 minutes. Then serve and enjoy!
Tip:
Want to take this casserole to the next level? Here’s a little secret: when making the creamy sauce, don’t rush the thickening process. I know it can be tempting to crank up the heat, but slow and steady wins the race here. Let the sauce come to a gentle bubble on medium heat, stirring frequently. This way, the flavors have time to meld together, and you’ll get that perfect, velvety consistency that hugs the noodles in all the right ways. Also, don’t be afraid to get creative! If you have leftover veggies in your fridge, like spinach or even roasted peppers, toss them in. They’ll add some extra color and flavor to the dish, and who doesn’t love sneaking in a few more veggies? Oh, and here’s a trick I swear by: add a handful of grated parmesan to the sauce. It gives it a slightly sharper, savory edge that just deepens the flavor of the whole casserole. Trust me—this is one of those small details that makes a big difference!
Frequently Asked Questions:
Can I make this casserole ahead of time?
Absolutely! You can prep the entire casserole, cover it tightly with foil, and store it in the fridge for up to 24 hours before baking. When you’re ready to cook it, just pop it into the oven straight from the fridge. You may need to add a few extra minutes to the bake time to ensure it heats through completely. It’s perfect for those busy nights when you want dinner prepped ahead of time!
What can I substitute for mushrooms?
Not a mushroom fan? No worries! You can swap them out for other veggies like zucchini, bell peppers, or even spinach. They’ll still add that nice texture and flavor without the earthy mushroom taste. Just make sure to sauté them a little first to get rid of any extra moisture before adding them to the casserole.
How do I store leftovers?
Got leftovers (lucky you)? Let the casserole cool completely before transferring it to an airtight container. It’ll keep in the fridge for up to 3 days. When you’re ready to reheat, just pop a portion in the microwave or warm it up in the oven until heated through. You can even freeze it for longer storage—just thaw in the fridge overnight before reheating.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Creamy Chicken Noodle Mushroom Casserole
Ingredients
- 12 ounces of wide egg noodles
- 3 c cooked shredded chicken (leftover rotisserie chicken works great!)
- 4 c sliced mushrooms go for cremini or button mushrooms, your choice!
- 4 tbsp butter unsalted is best here
- 4 tbsp flour
- 2 c whole milk the richer, the better!
- 1 c chicken stock homemade or store-bought, either works
- 1 c heavy cream because we’re not skimping on the creamy factor
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 c sour cream adds a lovely tanginess!
- 2 c grated mozzarella cheese divided (because more cheese is always better)
- 2 tbsp breadcrumbs for that golden crunch on top
- 1 tbsp melted butter for mixing with those breadcrumbs
- Kosher salt and freshly ground black pepper to taste (season generously!)
Instructions
- First things first—preheat your oven to 350°F so it’s ready to go when you are.
- Grab a big pot and fill it with salted water. Bring it to a boil and cook those egg noodles according to the package instructions. When the noodles are cooked, drain them and set them aside for later. You don’t want them to overcook while waiting.
- Now, in a large saucepan over medium heat, melt the butter. Once it’s melted, whisk in the flour and keep whisking for a good minute or two—this is key to getting rid of that raw flour taste. You’ll want it smooth and golden.
- Slowly start adding the milk, chicken stock, and heavy cream, whisking the whole time. Let it cook for about 10 minutes, stirring frequently, until the mixture starts bubbling and thickens up nicely. Once it’s thick and creamy, stir in the garlic powder, onion powder, and thyme. Add salt and pepper to taste, adjusting until it’s just right for you.
- Take the pan off the heat and stir in the sour cream, shredded chicken, cooked noodles, mushrooms, and half a cup of the mozzarella. If your pan is feeling a little cramped, feel free to transfer the mixture into the casserole dish and mix it all together there.
- Spread everything out evenly in your casserole dish. Sprinkle the remaining mozzarella cheese over the top because, let’s be honest, you can never have too much cheese.
- In a small bowl, mix the melted butter and breadcrumbs, then sprinkle that buttery, crunchy goodness over the casserole. Now, slide it into the oven and bake for about 30 minutes, or until it’s bubbling and that top is beautifully golden.
- Once it’s out of the oven, let the casserole rest for about 5 minutes (if you can wait that long!) before serving. Then, dig in and enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
