Skillet Chicken Noodle Casserole is a family-friendly dish made with rotisserie chicken, vegetables, and egg noodles, topped with cheese, and baked in the oven. It’s like homemade chicken noodle soup in a casserole form!
Skillet Chicken Noodle Casserole
This casserole started with my chicken noodle soup recipe. Then, it evolved into a skillet casserole with all of the same great flavors of the popular soup. It will be your go-to meal on cold winter days that your entire family will enjoy. It is not only comfort food, but it is packed with chicken and vegetables to really satisfy.
Ingredients & Substitutions
Vegetables: I used carrots, onions, and celery in the casserole. But, feel free to add your favorite vegetables to the mix.
Thyme: Yes, there is a distinct flavor from the thyme that you will get in every bite. If you are not a fan, you could leave it out or use a lesser amount. I used dried thyme; if using fresh thyme, you will need about a tablespoon.
Chicken Stock: You can use either chicken stock or broth in this recipe. If you don’t have any stock on hand, make your own!
Chicken: Rotisserie chicken is great to have on hand to use in recipes like this one. You can buy a rotisserie chicken at the store and shred it, find it already shredded, or make your own. This recipe is also a great one to use up the leftover chicken you have.
Noodles: If you have time, make your own egg noodles for the recipe. It doesn’t take long and is only a few ingredients. Or, if not making your own, I still prefer egg noodles in the casserole. Some of the noodles will have a slight crunch after being baked, but we actually loved that!
Cheese: Don’t forget to sprinkle some cheese on top before baking. If you don’t want to add cheese, you could leave it off. Want more cheese? Pile it on! Or, sprinkle breadcrumbs or crushed Ritz crackers over the top.
Can I Double the Recipe?
Sure! When we tested the recipe as written, it was gone rather quickly. So, if you have a large family, you will definitely want to double the recipe. Simply bake the mixture in a 9×13-inch baking dish instead of the skillet.
Can I Make this Ahead of Time?
Yes! If you get everything put together, without the cheese, you can freeze the casserole to be made later. Place the ingredients in a disposable aluminum foil baking dish. Cover it with both plastic wrap and aluminum foil. Label and date the packaging; it will last up to 3 months in the freezer. When ready to bake, let it thaw in the refrigerator overnight. Then, top it with cheese and bake.
How to Store Skillet Chicken Noodle Casserole
After baking the casserole, let it cool to room temperature. Then, cover the leftovers and store them in the refrigerator for up to three days.
Skillet Chicken Noodle Casserole
- ¼ cup (½ stick / 56 g) unsalted butter
- 1 large carrot, peeled, diced (about 1 cup)
- 1 small yellow onion, diced (about ½ cup)
- 2 stalks celery, diced (about 1 cup)
- 2 teaspoons garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon ground pepper
- 2 tablespoons all-purpose flour
- 2 cups (480 g) chicken stock
- 1 cup (245 g) whole milk
- 3 cups (420 g) rotisserie chicken, finely shredded
- 2 cups uncooked egg noodles
- 1½ cups (169.5 g) mild cheddar cheese, shredded
- parsley, for garnish
- Preheat the oven to 375°F.
- In 12-inch, oven-safe skillet over medium heat, melt the butter.
- Add carrots, onion, and celery. Cook, stirring occasionally for 6-8 minutes, or until the vegetables are slightly softened.
- Add garlic, thyme, salt, and pepper. Cook for 1 minute.
- Sprinkle the flour over the vegetable mixture; stir until combined.
- While gently stirring, slowly pour in the chicken stock and milk. Bring the sauce to a simmer, and allow it to simmer for 10 minutes.
- Remove from heat and add the chicken and noodles. Stir everything together, gently pressing the noodles down, making sure they are completely covered by the liquid. Top with shredded cheese.
- Bake for 30-35 minutes, or until the noodles are cooked and the cheese is hot and bubbling.
- Garnish with parsley and serve.
Did you make this recipe?
You can tag me at @iamhomesteader.
So far so good! It’s in the oven..
out of milk had to substitute plus doubled recipe. It passed the taste test going in.
I made this last night and lo and behold I did not have any celery. So I had to leave it out. I threw in some celery seed instead. It was absolutely delicious, but next time celery goes in!
Made it last week, and only 1/2 for 2. Next time it will be all of it. Delicious, as majority of your recipes are my go to.
Sounds wonderful, can’t wait to make it. Diane
Delicious!! I used Oregano instead of Thyme. I also noticed my noodles were not covered well so I added about 2 more cups of chicken broth on top before the cheese & it was perfect!!
I have not gotten to try this recipe yet but it looks delicious and easy to make, and I love to read recipes, so thank you for your wonderful website!
I haven’t tried this yet but it does sound delicious. Seems pretty straightforward to make and not so time-consuming. Looking forward to making and serving this dish. Thank you for this creation.
I think this will be a side for thanksgiving. Hubby doesn’t like turkey so this may be perfect. I’ll try it out this week with home made noodles.