Chicken Noodle Casserole is a creamy, comfort dinner made with tender chicken, noodles and vegetables baked in a velvety sauce before being baked under a crunchy panko crust. So easy and delicious.
Preheat oven to 375˚F. Coat a 9x13 inch baking dish with nonstick cooking spray. Set aside.
Boil noodles to al dente or for 6 minutes until they’re still slightly firm in the middle. Drain and set aside.
Heat the olive oil in a skillet over medium heat.
Add the onion and cook until softened. Stir in the mushrooms and cook until starting to brown.
Stir in the garlic and cook for 1 minute.
Cool slightly and transfer to a large bowl.
Stir in the vegetables, chicken, noodles and Italian seasoning.
In a medium saucepan, melt the butter over medium heat. Stir in the cornstarch and cook for 1-2 minutes until a paste consistency.
Whisk in the chicken stock and bring to a boil. Continue to boil until slightly thickened.
Turn the heat to low and whisk in the half and half. Continue to cook until thickened.
Stir in the cheese, onion powder, garlic powder, salt, nutmeg, cayenne, and pepper. Remove from the heat.
Add the noodle mixture to the baking dish and pour the sauce over top to coat.
Sprinkle with the panko breadcrumb topping.
Transfer to the oven and bake for 30 minutes or until the casserole is golden and bubbling.
Remove from the oven and allow to rest for 5-10 minutes before serving.
Notes
Chicken Noodle Casserole can be made up to 2 days in advance, cover and refrigerator until ready to bake. Save the crumb topping until right before you bake it in the oven to avoid sogginess.