Chicken Noodle Mushroom Casserole
A creamy crowd-pleasing casserole you’ll turn to again and again.
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You might think if you’ve had one noodle casserole you’ve had them all, but I can promise you that this Chicken Noodle Mushroom Casserole sets itself apart from the rest. See, it’s not just about the noodles or the creaminess, or that it’s a great use for leftover rotisserie chicken… it’s all of those things, yes, but it’s also chock full of earthy, savory mushrooms. It’s a family-friendly casserole that feels a little bit more grown-up, and no matter your age, you’ll appreciate the crispy, buttery, breadcrumb topping.
One thing I love about this casserole is that it’s creamy as can be, but it doesn’t rely on any cans of condensed soup to get that creaminess. Instead, it uses a roux to thicken up a mixture of chicken stock, milk, heavy cream, and sour cream which ends up as a sauce that finds the perfect balance of richness and flavor.
That sauce is mixed with shredded chicken, egg noodles, plenty of sliced mushrooms, and just enough mozzarella cheese to bind everything together but not overwhelm the dish.
A touch more mozzarella goes on top along with the aforementioned breadcrumbs because if I’m making a casserole, it’s pretty much always going to get a breadcrumb topping.
It ends up golden brown and crisp on the top, but tender and creamy throughout. Since mozzarella is mild and milky in flavor, it accents the creaminess instead of taking away from it and you’re left with a casserole that is more about the velvety sauce than it is about the cheese pulls.
Cheese pulls have their time and place but this bake is a celebration of mushrooms and noodles, rounded out by hearty chicken and all tucked into a delicious creamy herb and garlic kissed sauce.
Chicken Noodle Mushroom Casserole
Yield(s): Serves 6
15m prep time
30m cook time
you're making mealtime meaningful.
Ingredients
- 12 oz wide egg noodles
- 3 cups cooked, shredded chicken
- 4 cups mushrooms, sliced
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups whole milk
- 1 cup chicken stock
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 cup sour cream
- 2 cups mozzarella cheese, grated and divided
- 2 tablespoons breadcrumbs
- 1 tablespoon butter, melted
- Kosher salt and freshly ground black pepper, to taste
Preparation
- Preheat oven to 350°F.
- In a large pot of salted boiling water, cook egg noodles according to package directions. Drain and set aside.
- In a large saucepan over medium heat, melt the butter. Whisk in flour and continue whisking 1 to 2 minutes, until raw flour taste is cooked out.
- Gradually whisk in milk, chicken stock, and heavy cream. Whisking frequently, cook until mixture comes to a bubble and thickens, about 10 minutes. Stir in garlic powder, onion powder, and thyme. Season with salt and pepper.
- Remove from heat and stir in sour cream, chicken, noodles, mushrooms, and 1/2 cup of the mozzarella. (You can stir together in the casserole dish if your pan isn't big enough.)
- Transfer mixture to a casserole dish and top with remaining mozzarella cheese. Mix together melted butter and breadcrumbs and sprinkle over the top. Bake until bubbly and lightly golden, about 30 minutes.
- Let rest 5 minutes before serving. Enjoy!