Chicken Cheddar Noodle Bake with Cream Cheese and Panko
By Sloane Park
Prep
15 min
Cook
30 min
Total
45 min
Servings
8
Level
Easy
Chicken and cheddar noodle casserole is a popular choice for feeding eight people with minimal other side dishes. Shredded chicken and egg noodles are mixed with cheddar sauce and baked with panko crumbs on top to give a crispy, golden-browned edge (a delicious treat).
I cook the noodles for 2 minutes less than recommended on the package and drain them well. This prevents soggy noodles, and they will finish cooking in the dish. Shred your own cheddar cheese to use in the recipe; it melts better than store-bought shredded cheese. Soften the cream cheese before adding it to the pan and turn the heat to low. Sauce won't clump.
You'll need a 9×13-inch baking dish. Heat in a large pot and then a large pan or Dutch oven. I spread cooked noodles in the baking dish and add other ingredients to keep the noodles moist while baking until the edges of the noodles and other toppings are browned.
Let the casserole rest for 5 to 10 minutes before serving. Resting makes the liquid sauce less runny and easier to serve and eat. Resting is a helpful tip when serving casserole as a main course and when preparing casseroles to serve to others.
Why you'll love this recipe
- 1It feeds eight people when baked in a 9-by-13-inch pan. Everyone can eat the same hot dish at the same time.
- 2Noodles and chicken are served in cheese sauce with peas. Children like these ingredients.
- 3You can make the casserole ahead of time and bake it when you are ready to serve dinner.
- 4Homemade cheddar sauce without canned soup is served. Panko breadcrumbs are used as a crust topping for the skillet dish.
- 5A rotisserie chicken is one possibility. A rotisserie chicken can be part of a meal. A rotisserie chicken is precooked and can be refrigerated.
- 6It is served cold in individual servings with sauce on the noodles.
Ingredients
- •12 oz wide egg noodles
- •3 cups cooked shredded chicken (rotisserie chicken works well)
- •2 tbsp unsalted butter
- •1 medium onion (finely chopped)
- •2 cloves garlic (minced)
- •4 oz cream cheese (softened to room temperature)
- •2 cups milk
- •3 cups sharp cheddar cheese (shredded from a block)
- •1 cup frozen peas
- •½ tsp salt (or to taste)
- •¼ tsp black pepper (or to taste)
- •1 cup Panko breadcrumbs
- •¼ cup Parmesan cheese (grated)
- •3 tbsp unsalted butter (melted)
Instructions
- 1
Heat the oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- 2
Cook the egg noodles for 2 minutes less than the minimum package cooking time. Drain well and set aside.
- 3
Melt 2 tbsp unsalted butter in a large skillet or Dutch oven over medium heat. Cook the chopped onion until soft, about 5-7 minutes, then add the garlic and cook for 1 more minute until fragrant.
- 4
Turn the heat to low. Whisk in the softened cream cheese and milk until the sauce is smooth and creamy.
- 5
Gradually stir in the shredded cheddar until fully melted. Season with salt and black pepper.
- 6
Remove the skillet from the heat. Fold in the undercooked noodles, shredded chicken, and frozen peas until coated.
- 7
Transfer the noodle mixture to the prepared baking dish.
- 8
Mix the Panko breadcrumbs, grated Parmesan cheese, and 3 tbsp melted butter in a small bowl. Sprinkle the topping evenly over the casserole.
- 9
Bake for 25-30 minutes, until the topping is golden brown and the edges are bubbly. Rest for 5-10 minutes before serving.
FAQ
Nutrition (per serving)
Calories
580
Reviews
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