Chicken Mushroom and Noodle Casserole

Creamy, comforting, and packed with flavor, this Chicken Mushroom and Noodle Casserole is the ultimate one-dish dinner perfect for cozy weeknight meals or gatherings. Tender egg noodles are combined with juicy rotisserie chicken, earthy cremini mushrooms, and vibrant green peas, all coated in a rich, homemade cream sauce made with cream cheese and sharp cheddar. Topped with a golden, crispy layer of buttery panko breadcrumbs, this casserole offers a perfect balance of creamy and crunchy textures. Ready in just an hour, this hearty casserole is a crowd-pleaser that's as easy to prepare as it is delicious. Serve it with a side salad or crusty bread for a complete, satisfying meal the whole family will love.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 12 oz egg noodles
• 4 tbsp unsalted butter
• 1 medium, diced yellow onion
• 3 cloves, minced garlic
• 8 oz, sliced cremini mushrooms
• 3 tbsp all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 4 oz, softened cream cheese
• 3 cups, shredded rotisserie chicken
• 1 cup frozen peas
• 1.5 cups shredded sharp cheddar cheese
• 1 cup panko breadcrumbs
• 1 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp, chopped (optional for garnish) parsley

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set aside.

Step 2

Cook the egg noodles according to the package instructions until al dente. Drain and set aside.

Step 3

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 1 minute.

Step 4

Add the sliced mushrooms to the skillet and cook until softened and lightly browned, about 5-6 minutes. Remove from skillet and set aside.

Step 5

In the same skillet, melt the remaining 2 tablespoons of butter. Sprinkle the flour over the melted butter and whisk to combine, cooking for 1-2 minutes to eliminate the raw flour taste.

Step 6

Slowly pour in the chicken broth while whisking continuously to avoid lumps. Stir in the heavy cream and bring the sauce to a gentle simmer, cooking until thickened, about 3-4 minutes.

Step 7

Stir in the softened cream cheese until fully melted and combined. Season the sauce with salt and black pepper.

Step 8

Add the cooked mushrooms, shredded chicken, frozen peas, and cooked egg noodles to the sauce. Mix until everything is well-coated.

Step 9

Transfer the mixture to the prepared casserole dish and spread it out evenly. Sprinkle the shredded cheddar cheese over the top.

Step 10

In a small bowl, mix the panko breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the cheese layer.

Step 11

Bake the casserole in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbling.

Step 12

Remove from the oven and let it rest for 5 minutes before serving. Garnish with chopped parsley, if desired.

Nutrition Facts

Serving size	(2411.0g)

Amount per serving	% Daily Value*
Calories	4213.9

Total Fat 289.0g	0%
Saturated Fat 150.2g	0%
Polyunsaturated Fat 8.7g
Cholesterol 1216.4mg	0%
Sodium 6777.4mg	0%
Total Carbohydrate 201.3g	0%
Dietary Fiber 19.6g	0%
Total Sugars 29.2g
Protein 199.3g	0%

Vitamin D 16.2IU	0%
Calcium 1637.3mg	0%
Iron 17.3mg	0%
Potassium 3476.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.9%

Protein: 19.0%

Carbs: 19.2%