Chicken Noodle Casserole Crumble (Printable Version)

Creamy chicken and noodles combined with sautéed vegetables and a golden buttery crumb topping.

# What You'll Need:

→ Proteins

01 - 2 cups cooked chicken breast, shredded

→ Pasta

02 - 8 ounces egg noodles

→ Vegetables

03 - 1 medium onion, finely diced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 1 cup frozen peas

→ Sauce

07 - 2 cups chicken broth
08 - 1 cup whole milk
09 - 2 tablespoons unsalted butter
10 - 2 tablespoons all-purpose flour
11 - 1 teaspoon garlic powder
12 - ½ teaspoon dried thyme
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper

→ Crumble Topping

15 - 1 cup panko breadcrumbs
16 - ½ cup grated Parmesan cheese
17 - ¼ cup unsalted butter, melted
18 - 2 tablespoons chopped fresh parsley (optional)

# Directions:

01 - Preheat the oven to 375°F. Grease a 9 x 13-inch baking dish.
02 - Cook egg noodles according to package instructions until just al dente. Drain and set aside.
03 - Melt 2 tablespoons butter in a large skillet over medium heat. Add onion, carrots, and celery; sauté for 5 to 6 minutes until softened.
04 - Sprinkle flour over the vegetables and stir constantly for 1 minute. Gradually whisk in chicken broth and milk. Cook, stirring continuously, until sauce thickens, about 4 to 5 minutes.
05 - Stir in garlic powder, dried thyme, salt, and black pepper. Add shredded chicken and frozen peas; remove from heat.
06 - Combine the cooked noodles with the sauce mixture and transfer evenly into the prepared baking dish.
07 - Mix panko breadcrumbs, grated Parmesan, melted butter, and chopped parsley in a bowl. Sprinkle evenly over the casserole.
08 - Bake for 25 to 30 minutes until the casserole is bubbly and the topping is golden brown.
09 - Allow the dish to rest for 5 minutes prior to serving.

# Expert Advice:

01 -
  • It uses up leftover chicken without tasting like leftovers.
  • The crumble on top gets so crispy it disappears first.
  • You can prep it ahead and just bake it when people show up.
02 -
  • If you skip greasing the dish, the edges will stick and you'll lose the best crispy bits.
  • Whisking the broth in slowly prevents lumps, I learned this after serving grainy sauce once and never forgot.
  • Don't overbake it or the noodles on top will dry out, pull it as soon as the crumble turns golden.
03 -
  • Toast the panko in a dry pan for a minute before mixing it with the butter for even more crunch.
  • If the top is browning too fast, tent it loosely with foil for the last 10 minutes.
  • Let the casserole rest those full 5 minutes, it makes scooping and serving so much easier.

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