The ultimate comfort food that brings everyone to the table! This easy, homemade casserole is packed with tender egg noodles, juicy chicken, and a rich, cheesy white sauce. One bite, and it’ll be a new family favorite!
- 12 oz egg noodles (cooked just until al dente)
- ½ cup butter
- ½ cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper (freshly ground is best!)
- ¼ tsp garlic powder
- 1 tsp dried basil
- 4 cups low-sodium chicken broth
- 24 oz cottage cheese (small curd)
- 1 large egg (beaten)
- 2 cups shredded mozzarella cheese (divided)
- ¾ cup grated parmesan cheese (divided)
- 4 cups cooked chicken (chopped)
- Fresh parsley for garnish (optional)
Cook the Noodles
Bring a large pot of water to a boil. Cook egg noodles until just al dente (or even 1-2 minutes less). Drain, rinse with cold water, and set aside. Pro Tip: The noodles will continue cooking in the oven, so don’t overdo it!
Make the Sauce
Preheat your oven to 350°F (175°C).
In a large saucepan, melt butter over medium heat.
Stir in the flour, salt, pepper, garlic powder, and dried basil. Cook for 1-2 minutes, stirring constantly.
Gradually whisk in the chicken broth, about 1 cup at a time, stirring until smooth and thickened (this takes about 5-10 minutes). Remove from heat.
Mix the Cheesy Layer
In a large bowl, mix together:✅ Cottage cheese✅ Beaten egg✅ 1 cup mozzarella cheese✅ ½ cup parmesan cheese
Combine Everything
Add the chopped chicken, cooked noodles, and cheese mixture into the saucepan with the creamy sauce.
Stir until everything is well coated. Give it a taste—add more salt, pepper, or basil if needed!
Bake to Perfection
Transfer the mixture to a 9x13-inch baking dish (or keep it in an oven-safe pan).
Sprinkle the remaining mozzarella and parmesan cheese on top.
Bake uncovered for 30-40 minutes, until the top is golden brown and bubbly.
Let it rest for 10-15 minutes before serving (this helps everything set).
Make-Ahead & Freezing Tips
Make Ahead: Assemble up to 24 hours in advance, slightly undercook the noodles, cover tightly, and refrigerate. Let sit at room temp for 30 minutes before baking.
Freezing: Undercook the noodles (boil only 4 minutes), assemble, and bake. Cool completely, cover with double aluminum foil, and freeze for up to 2 months. To reheat, bake from frozen at 350°F for 1.5 hours covered, then remove the foil and bake another 20-40 minutes until bubbly.
Gluten-Free? No Problem!
Swap out the egg noodles and flour for your favorite gluten-free versions—same creamy, dreamy results!
Final Thoughts
This creamy, cheesy Chicken Noodle Casserole is pure comfort in a dish. Perfect for weeknight dinners, meal prepping, or freezing for later. Make it once, and you’ll be hooked!
Love this recipe? Try adding a pinch of paprika for extra warmth or swapping mozzarella for cheddar for a sharper bite!
Bon appétit!