Description
An elegant, velvety Creamy Chicken Casserole that balances silkiness with a golden, crisp top, delivering layered textures and refined comfort.
Ingredients
Scale
- 12 oz wide egg noodles, cooked al dente and drained (about 4 cups)
- 3 cups cooked shredded chicken (rotisserie or poached)
- 3 tbsp unsalted butter, room temperature
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 2 tbsp all-purpose flour
- 1/2 cup dry white wine or extra chicken broth
- 2 cups low-sodium chicken broth
- 1 cup whole milk plus 1/2 cup heavy cream (warmed slightly)
- 4 oz cream cheese, softened
- 1/2 cup sour cream (room temperature)
- 1 tsp Dijon mustard
- 1 tsp finely chopped fresh thyme (or 1/4 tsp dried)
- Salt and freshly ground black pepper, to taste
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan (or Gruyère)
- 3 tbsp unsalted butter, melted
- 1 tbsp fresh parsley, finely chopped
Instructions
- Preheat the oven to 375°F (190°C). Butter a 9×13-inch baking dish and set aside.
- Sauté aromatics: In a large skillet over medium heat, melt 3 tbsp butter. Add the diced onion and sauté until translucent and glossy, about 4–5 minutes. Stir in garlic for 30 seconds until fragrant.
- Build the roux and deglaze: Sprinkle the flour over the onions, stirring to form a paste and cook 1 minute to eliminate raw flour taste. Pour in the white wine or a splash of broth to deglaze the pan.
- Add liquids: Gradually whisk in the warm chicken broth, then the warmed milk and cream. Whisk constantly until the mixture thickens into a smooth, glossy sauce—about 4–6 minutes.
- Enrich and season: Reduce heat to low. Whisk in the softened cream cheese, sour cream, Dijon, and thyme until fully incorporated. Taste and season with salt and pepper.
- Combine: Fold the cooked noodles and shredded chicken into the sauce, ensuring even coating. Transfer the mixture to the prepared baking dish and smooth the top.
- Prepare topping: In a bowl, combine panko, grated Parmesan, melted butter, and parsley. Sprinkle evenly over the casserole.
- Bake: Place casserole in the oven and bake for 20–25 minutes, until the topping is golden-brown and the edges bubble. For an extra-crisp finish, broil for 1–2 minutes—watch closely.
- Rest: Let rest 5–7 minutes before serving to set the sauce and make slicing clean.
Notes
Use day-old chicken or roast a whole chicken for deeper flavor. Toast panko lightly before topping for enhanced crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg