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Plated serving of chicken noodle soup casserole with a fork and side salad

Chicken Noodle Soup Casserole

A baked twist on classic chicken noodle soup, featuring tender egg noodles, shredded chicken, and a creamy sauce topped with golden cheese and crispy breadcrumbs.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 12 oz egg noodles
  • 3 cups cooked , shredded halal chicken
  • 2 tablespoons butter
  • 1 small onion , diced
  • 2 celery stalks , diced
  • 2 carrots , diced
  • 3 cloves garlic , minced
  • 1/3 cup all-purpose flour
  • 3 cups halal chicken broth
  • 1 cup milk
  • 1 cup halal cream of chicken soup
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • Salt and black pepper , to taste
  • 1 cup shredded cheddar cheese
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon olive oil

Equipment

  • Large pot
  • Large skillet
  • 9x13-inch baking dish
  • Whisk
  • mixing bowl

Method
 

  1. Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. Cook egg noodles until just shy of al dente; drain and set aside.
  3. Sauté onion, celery, and carrots in butter until softened.
  4. Add garlic and cook 30 seconds.
  5. Stir in flour and cook 1 minute.
  6. Whisk in broth and milk until smooth.
  7. Add cream of chicken soup, thyme, and parsley; simmer until thickened.
  8. Season with salt and pepper.
  9. Fold in noodles and shredded chicken.
  10. Transfer to baking dish and top with cheese.
  11. Combine breadcrumbs with olive oil and scatter over cheese.
  12. Bake uncovered 20-25 minutes until golden and bubbling.
  13. Rest 5-10 minutes before serving.