Thursday, October 1, 2009

Old Fashioned Chicken Noodle Casserole

An old-fashioned casserole, probably patterned as a way to use Sunday's leftover roast chicken, is combined with a creamy sauce, mushrooms and egg noodles, for one of my favorite comfort foods.

Old Fashioned Chicken Noodle Casserole

Old Fashioned Chicken Noodle Casserole is one of those good, ole, standby recipes common to many of us, no matter where we live - a basic chicken noodle casserole - the kind that has been around for longer than I have. Simple, easy, yummy and comforting. It's a great casserole for anytime but is especially comforting on those cooler nights that are coming up.

Use fresh mushrooms when you have them, but canned work just fine too!

Chicken casseroles always taste better to me using dark meat, or a combination of both white and dark meat, rather than just white meat. My son smoked some chicken thighs and legs for my birthday so I used those this time! You can speed up prep time with this casserole by using a fully cooked, rotisserie chicken from the deli of course.

Dig in!

Looking for the stovetop version of old fashioned homestyle chicken and noodles? We've got that too - just click right here!

For more of my favorite casseroles, visit my page on Pinterest!

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Recipe: Old Fashioned Chicken Noodle Casserole

©From the Kitchen of Deep South Dish
Prep time: 15 min
Cook time: 25 min
Total time: 40 min

Yield: About 4 to 6 servings

  • 3 cups chopped, cooked chicken
  • 2 cups dry egg noodles, cooked
  • 2 tablespoons butter
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup all-purpose flour
  • 1-1/2 cups chicken stock or broth
  • 1-1/2 cups milk
  • 1 teaspoon kosher salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon poultry seasoning
  • 1/2 teaspoon dried thyme
  • 1/2 pound of fresh mushrooms or equivalent canned, drained mushrooms
  • 1/2 cup crushed crackers or dried bread crumbs
  • 1 to 2 tablespoons butter, melted

Preheat oven to 350 degrees F. Butter or spray a 2 quart casserole dish; set aside. Cook the noodles al dente, about 1 minute less than the package directions, drain and set aside.

Meanwhile, in a large skillet, melt the butter. Add onion and celery, cooking until softened, about 3 minutes. Sprinkle in the flour and continue cooking and stirring for about 2 minutes. Slowly begin adding all of the chicken broth until mixture is smooth and well combined. Repeat with milk. Add the seasonings and mushrooms and cook another minute, then add the chicken and noodles and mix. If mixture is too dry, stir in just a bit more chicken broth as needed to moisten. Turn out into the buttered casserole dish.

Combine crumbs and melted butter and sprinkle on the top of the casserole. Bake uncovered at 350 degrees for about 20 to 25 minutes, or until bubbly and heated through and topping has browned.

Add-ins: Add 1/2 cup of shredded cheese, chopped, cooked bacon, and/or 1 to 2 cups of vegetables, including broccoli, peas, carrots, mixed veggies, or any combination. Sliced almonds or chopped pecans are a nice add-in and give a little crunch. Top with fried onion (like French's) instead of bread or cracker crumbs.

Cook's Notes: Use dark meat or mixed chicken if possible. A deli rotisserie chicken makes for an easy job of this, but be mindful of the high sodium when seasoning. One whole chicken will generally yield between 3 and 4 cups of cooked chicken. If you cook your own chicken reserve the broth to use here. May substitute one can of condensed cream of mushroom soup and one can of condensed cream of chicken (okay to use reduced sodium or healthy versions), plus 1/2 cup of sour cream, for the homemade sauce. Omit the cornstarch and chicken broth, and reduce the milk to about 1/2 cup, or enough to moisten the casserole.

Tuna Noodle Casserole: Substitute 2 large (approx. 12 ounce) cans of tuna, drained and flaked, for the chicken, omit poultry seasoning and substitute Old Bay seasoning.


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Check These Recipes Out Too Y'all!

Old Fashioned Homestyle Chicken and Noodles
Basic Homemade Chicken Noodle Soup from Scratch
Grandma Mac's Homemade Chicken Spaghetti

Posted by on October 1, 2009
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  1. Oh--I wish I had seen this earlier. I just got on here to print out the chicken and dumpling bake--I think I have it memorized but I wanted to make sure!! Any way, this looks so good and it would hit the spot today as we are in the low 60's up here. I will most definitely make this soon though. Thanks for your great recipes. My family asks for the chicken and dumpling bake at least once a week or so. Sheila in NC

  2. This looks very tasty. I sure do wish the weather corresponded with the calendar. Oct. 1 did not bring cooler temperatures in my neck of the woods!

  3. That looks excellent! I'll bet my kids would love that, as would I.

  4. This looks delicious!.. Good home-cookin' comfort food!

  5. Mmmm that looks like comfort food at its best!

  6. Oh yum, this is perfect comfort food! This is going on my list of things to cook in the next couple weeks. :-)

  7. Yum! I love casseroles, and this looks absolutely delicious!

  8. I make a casserole similar to this, but I think yours sounds a bit the addition of bread crumbs on the top for some crunch!This is perfect comfort food, Mary and perfect for anytime of year.

  9. This is a traditional comfort food here in SO. Illinois. Love these types of casseroles. Thanks for another great one to add to my collection.

  10. 1. this looks so good!
    2. I just gave you an award - come check it out!

  11. even I could make this...and it looks yummy too!!! I'm hungry again...I knew I should have stopped at your other blog instead...
    I avoid this one like a makes me want to snack...but on what you made!!! lol
    I do like that you recipes are for real people and not so difficult or obscure that the average person can't do them!

  12. hey kitchen guru...I have a request...
    my latest addiction is to SNYDERS of Hanover's honey Mustare and onion pretzel bits....
    got a recipe for me to make these...and EASY recipe that is designed for people who hate cooking????
    they have a

  13. Chicken Noodle Casserole is one of my all time favs!!! You have an awesome blog that I have a feeling I'll be visiting often for good ol' comfort food.

    Thanks for stopping by my blog. :)

  14. This reminds me of my childhood but I am not sure why. It looks delicious.

  15. I made this tonight for dinner (it was a Deep South Dish night at our house, lol!) Great comfort food! It's simple and it would be so easy to diversify this recipe!

  16. This will be tomorrow's dinner. I made turkey stock tonight and this will be a perfect fit for the meat that I have left.


  17. I enjoyed preparing and eating this recipe last night. My picky family enjoyed it as well and my daughter even asked to take the leftovers for lunch today! This was a great way to use up chicken I roasted the night before. Thanks Mary for another great recipe.

  18. Hey Angela! So glad y'all enjoyed it. You can do any number of variations on this dish of course, but this is the good ole fashioned basic version that I love.

  19. Could you substitute tuna for the chicken you think? If not, might you have fabulous recipe for a tuna noodle casserole???

    1. Hi Heather! Tuna would work fabulous. Use 2 cans, drain well and flake. Time will be the same. Enjoy!!

  20. I really enjoyed making this dish. It took no time to put together and everyone loved it. I put the French fried onions on top and they gave a nice crunch. Very comforting on this cool stormy night. I read a fellow commenter asking you about putting tuna in this dish and would like to try that as well some time soon(thank you Heather). I bet that would be great too!
    As usual, I appreciate you and thank you for a most excellent dinner, we loved it!!!

  21. I made this for a Game of Thrones party tonight. I kind of got caught between recipes. Kroger had ZERO rotisserie chickens at 8:15 on a Sunday morning. I purchased a whole 3 1/2 chicken and used the stock recipe from Your Old Fashioned Home-style Chicken and Noodles, and used it and the wonderful smelling stock in place of a rotisserie chicken and stock in a box. I did throw a bag of frozen mixed veggies in, it just sounded good. The samples taste really good. We'll see what the kids and guests think shortly. I hesitate to comment on a recipe, I've changed like this, but the cooks notes do mention cooking your own chicken. Maybe it will help some other wannabe cook not make my mistakes. Buy your rotisserie chicken after 7:00 the evening before, they are half price.

  22. Can I freeze this in advance- then bake it when i am ready to eat?

    1. I'm not the biggest fan of frozen noodle casseroles, but you can, so long as noodles are covered and sauced! Otherwise the texture can change too much. Here's what I would do with this one. Prepare as above but don't bake. Cover tightly with heavy duty foil and when you're ready to bake, thaw in the fridge a day ahead, then bake, uncovered as above, watching toward the end and adding in 5 minutes or so, as needed, to cook thoroughly through, checking in the middle before removing.

  23. Very tasty. Much better than the canned soup version. Thanks for sharing the recipe.


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