Creamy Chicken Noodle Mushroom Casserole
This Creamy Chicken Noodle Mushroom Casserole is the kind of comfort food you crave when you need something hearty but simple. Think tender chicken, perfectly cooked egg noodles, and mushrooms all wrapped up in a rich, creamy sauce that’s packed with flavor. It’s got that irresistible layer of melted mozzarella on top, with crispy, buttery breadcrumbs for a little crunch. The best part? It comes together in just about an hour, making it perfect for a busy weeknight when you want something cozy but don’t have hours to spend in the kitchen. Seriously, your family will love this one!
6 Servings
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
Want to make this recipe gluten-free? No problem at all! Just swap out the regular egg noodles for your favorite gluten-free variety (there are so many good options these days). For the roux, instead of all-purpose flour, you can use a gluten-free flour blend or even cornstarch. Both will help thicken the sauce just the same. Don’t forget to check your chicken stock and breadcrumbs to make sure they’re gluten-free, too. With these simple swaps, you’ll have all the creamy, delicious goodness of this casserole without the gluten—so everyone can enjoy!