Recipe Review

This Cheesy Chicken Soup Casserole Is the Ultimate Comfort Food

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This amazing casserole has all the flavors and cozy, nostalgic comfort of chicken soup, but it’s thick and cheesy and you can eat it with a fork. It almost looks like baked macaroni and cheese and chicken soup had a baby. It has the blistered, melted cheese crust of great mac and cheese, and it’s loaded with peas, chicken, and carrots.

To start, boil a package of egg noodles until al dente, then drain them and set them aside. The author says to use frozen egg noodles, because they hold their shape in the casserole better than dried noodles do. 

Sauté some leeks, diced onions, and carrots in a bit of olive oil on the stove. Cook them all until the carrots are done as much as you normally like your carrots. I’d let them cook for a while, because I love mushy carrots in my chicken soup, but if you like them firm or even crunchy, you can shorten the cooking time. 

Add flour, thyme, and parsley to the pot and let it cook in the oil until browned. Then add garlic powder, onion powder, salt, chicken stock, and milk. Bring it to a boil, then let it simmer to thicken it. Once it’s thick enough to coat a spoon, stir in the noodles, cubed cooked chicken, shredded mozzarella, cheddar, and Parmesan. 

Put everything into an oven-proof dish and cover it with shredded mozzarella, then bake it for about 20 minutes, or until the top is golden and bubbling. Get ready to eat it immediately. 

Get the recipe: Cheesy Chicken Soup Casserole from Bakers Royale

Credit: Joe Lingeman

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