Chicken Noodle Soup Casserole

updated Oct 2, 2020
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Chicken Noodle Soup Casserole

This chicken noodle soup casserole has all the familiar flavors of the classic soup including gorgeous egg noodles studded with sliced onions, carrots, and celery.

Serves4

Prep15 minutes

Cook30 minutes

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Chicken noodle soup casserole
Credit: Photo: Joe Lingeman; Food Styling: Pearl Jones

Chicken noodle soup epitomizes comfort food. The combination of tender pieces of chicken, chopped veggies, and perfectly-cooked noodles is nourishment for body and soul. But while a good bowl of chicken noodle soup is hard to beat, sometimes you need something a little bit heartier. Enter the chicken noodle soup casserole: egg noodles, studded with sliced onions, carrots, and celery and topped with shredded cheddar and Parmesan cheeses, have all the same familiar flavors, with a bit more heft.

Credit: Photo: Joe Lingeman; Food Styling: Pearl Jones

3 Smart Tips For the Best Chicken Noodle Soup Casserole

  1. Start with a rotisserie chicken. To make this dinner doable on a weeknight, start with shredded rotisserie chicken instead of cooking breasts or thighs. You could also use leftover chopped chicken.
  2. Cook the noodles in chicken broth. The egg noodles are cooked in chicken broth rather than water, which infuses them with rich chicken flavor.
  3. Bake just until the cheeses melt. One of the great things about this casserole is how quickly it bakes. Because the pasta is already cooked, it only needs to bake until the cheese is melted — about 10 minutes. Avoid over-baking, which could result in overcooked noodles.

Chicken Noodle Soup Casserole

This chicken noodle soup casserole has all the familiar flavors of the classic soup including gorgeous egg noodles studded with sliced onions, carrots, and celery.

Prep time 15 minutes

Cook time 30 minutes

Serves 4

Nutritional Info

Ingredients

  • 3 tablespoons

    unsalted butter, divided

  • 8 cups

    unsalted chicken broth

  • 1 (12-ounce) package

    dried egg noodles

  • 1

    small yellow onion

  • 2

    medium carrots

  • 2

    medium celery stalks

  • 1 cup

    shredded Parmesan cheese

  • 1 cup

    shredded mild cheddar cheese

  • 1 1/2 teaspoons

    kosher salt

  • 1 teaspoon

    freshly ground black pepper

  • 1 teaspoon

    dried thyme

  • 3 cups

    shredded, cooked chicken

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 400ºF. Coat a 9x13-inch baking dish with 1 tablespoon of the unsalted butter.

  2. Pour 8 cups unsalted chicken broth into a large pot and bring to a boil over high heat. Add 1 package egg noodles and cook until al dente, 7 to 8 minutes. Meanwhile, cut 1 small yellow onion into small dice, then thinly slice 2 carrots (peel the carrots first if desired) and 2 stalks celery.

  3. When the noodles are ready, drain (set a colander into a large bowl if you want to save the broth for another use) and set aside. Melt the remaining 2 tablespoons unsalted butter in a large skillet over medium-high heat. Add the onion, carrots, and celery, and cook until softened, about 10 minutes. Meanwhile, grate until you have 1 cup Parmesan cheese and 1 cup mild cheddar cheese if needed.

  4. Add 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, and 1 teaspoon dried thyme to the skillet, and stir to combine. Remove the pan from the heat. Add the Parmesan, cheddar, noodles, and 3 cups shredded, cooked chicken, and stir to combine.

  5. Transfer the mixture to the prepared baking dish and spread into an even layer. Bake until the cheeses are melted, 10 to 12 minutes.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.