Chicken Noodle Casserole with Parmesan Cheese

Chicken Noodle Casserole

Diana Rattray

Ratings (13)
  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
613 Calories
36g Fat
39g Carbs
32g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy chicken noodle casserole makes a delicious family meal or potluck dinner offering. 

Serve this hearty chicken and noodle casserole with biscuits and broccoli salad or a simple tossed salad.


  • 8 ounces egg noodles (uncooked)
  • 8 tablespoons butter
  • 1 cup sliced mushrooms (about 4 ounces)
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth (preferably unsalted or low salt)
  • 1 cup milk
  • 1/4 cup pimiento (chopped and drained)
  • Kosher salt (to taste)
  • Freshly ground black pepper (to taste)
  • 2 cups chicken (cooked diced)
  • 1/3 cup Parmesan cheese (grated)

Steps to Make It

  1. Cook the noodles according to the package directions; drain thoroughly.

  2. Heat the oven to 350 F.

  3. Butter a shallow 2 1/2-quart casserole.

  4. In a large skillet, melt the butter in a large skillet or saute pan over low heat; saute the mushrooms. Blend in the flour, stirring until smooth. Cook, stirring, for 2 minutes.

  5. Gradually add the chicken broth, milk, and pimiento, stirring constantly until sauce is thickened. Taste and add kosher salt and freshly ground black pepper, to taste.

  6. In the prepared casserole dish, combine the cooked and drained noodles, the diced chicken, and sauce mixture. Sprinkle Parmesan cheese over the top.

  7. Bake for 20 to 25 minutes.

Tips and Variations

  • Instead of egg noodles, make the dish with cooked and drained spaghetti, macaroni, or another type of pasta.

  • Omit the mushrooms and reduce the butter to 6 tablespoons.

  • Saute about 1/2 to 1 cup of onions or a mixture of onions, celery, and carrots in the butter before adding the flour.