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–+ servings

Cozy Creamy Chicken Noodle Casserole (From Scratch)

Tender shredded chicken, ribbon egg noodles, and sweet garden vegetables tossed in a luscious, velvety homemade cream sauce—completely made from scratch without canned condensed soups—and crowned with a golden, buttery panko parmesan crust. Pure 100% Halal comfort food perfection.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 generous servings
Course: Casserole, dinner, Family Comfort Meals
Cuisine: American Classics, Home Cooking
Ingredients Method

Ingredients
  

Wide Egg Noodles & Wholesome Chicken (100% Halal Wholesome)
  • 12 oz Wide ribbon egg noodles Cooked al dente, about 6-7 minutes
  • 4 cups Cooked chicken breast or thighs Shredded or diced (roasted or rotisserie style)
  • 1 ½ cups Sweet green peas Frozen or fresh
  • 1 cup Carrots Finely diced
  • 1 cup Celery ribs Finely diced
  • 1 medium Yellow onion Finely chopped
  • 4 cloves Fresh garlic Minced
Velvety Homemade Cream Sauce (No Canned Soup)
  • 4 tablespoon Unsalted farm butter Divided
  • ⅓ cup All-purpose flour For roux
  • 2 ½ cups Rich low-sodium chicken broth Halal certified
  • 1 ¼ cups Heavy cream or whole milk Warmed
  • 1 teaspoon Dijon mustard Halal compliant, enhances richness
  • 1 teaspoon Dried thyme Or poultry seasoning blend
  • ½ teaspoon Garlic powder
  • ½ teaspoon Onion powder
  • 1 teaspoon Fine sea salt Adjust to taste
  • ½ teaspoon Freshly cracked black pepper
  • 1 cup Sharp white cheddar or mozzarella Freshly grated
Crispy Buttered Panko Herb Topping
  • 1 cup Panko breadcrumbs For signature light crunch
  • 3 tablespoon Unsalted butter Melted
  • ⅓ cup Parmesan cheese Finely grated
  • 2 tablespoon Fresh flat-leaf parsley Finely chopped for garnish

Method
 

Boil Noodles & Sauté Aromatics
  1. Preheat oven to 375°F (190°C). Lightly grease a deep 9x13-inch baking dish with butter or olive oil.
  2. Bring a large pot of salted water to a rolling boil. Cook the wide egg noodles for 1 to 2 minutes less than package instructions (about 6 minutes) until just shy of al dente. Drain, rinse lightly with cool water to halt cooking, and set aside.
  3. In a large Dutch oven or deep skillet, melt 4 tablespoons of butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 6 to 7 minutes until tender and fragrant. Stir in minced garlic and cook for 1 minute until aromatic.
Make Luscious Homemade Cream Sauce
  1. Sprinkle the flour over the sautéed vegetables. Stir continuously for 1 to 2 minutes to cook out the raw flour taste.
  2. Slowly pour in the chicken broth in a steady stream while whisking briskly to prevent lumps. Whisk in the heavy cream, Dijon mustard, dried thyme, garlic powder, onion powder, salt, and black pepper.
  3. Bring the sauce to a gentle simmer over medium heat, stirring frequently, until thickened and velvety, about 3 to 4 minutes. Remove skillet from heat and fold in the shredded cheddar cheese until smoothly melted.
Assemble, Top & Bake to Golden Perfection
  1. Gently fold the cooked egg noodles, shredded chicken, and green peas directly into the creamy sauce until every ribbon is thoroughly coated.
  2. Transfer the mixture into the prepared 9x13-inch baking dish, spreading evenly.
  3. In a small bowl, combine panko breadcrumbs, melted butter, and grated parmesan cheese. Scatter evenly across the top of the casserole.
  4. Bake uncovered at 375°F (190°C) for 20 to 25 minutes, until bubbling vigorously around the edges and the panko topping is deeply golden brown and crunchy.
  5. Let rest for 5 minutes before serving to let the luscious cream sauce set slightly. Garnish with chopped fresh parsley and serve warm!

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