AI-generated serving inspiration; not a photograph of a tested recipe.
A quick stovetop sauce replaces canned condensed soup in this family-style casserole. Undercook the noodles slightly before baking so they can absorb a little sauce and still keep their shape.
An original demonstration recipe, not independently kitchen-tested. Images are AI-generated serving inspiration, not photographs of tested recipes. Our editorial approach.
Why you’ll love this recipe
The cream sauce uses basic pantry ingredients.
A crumb topping adds contrast to the soft filling.
Ingredient notes
Use chicken that is already fully cooked.
A shallow baking dish gives more crisp topping.
Equipment you’ll need
9-by-13-inch baking dish
Saucepan
Whisk
Helpful cooking tips
Whisk liquid into the flour gradually to avoid lumps.
Check the center temperature rather than relying on browned crumbs.
Make it your own
Variations
Add 1/2 cup shredded cheddar to the sauce.
Substitutions
Use diced cooked turkey instead of chicken.
What to serve with it
Serve with a lemony green salad.
Storage, freezing & reheating
In the refrigerator
Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
In the freezer
Freeze cooled portions in sealed freezer containers for up to 2 months for best quality. Thaw overnight in the refrigerator.
To reheat
Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
Frequently asked questions
Can I assemble it ahead?
Yes. Refrigerate the assembled filling for up to 1 day, then add crumbs before baking. A cold casserole takes longer; bake until the center reaches 165°F / 74°C.
Let’s get cooking
Easy Chicken Casserole
Cooked chicken, peas, and noodles bake under a crisp crumb topping in a simple cream sauce.
Prep time
20 min
Cook time
30 min
Total time
55 min
Rest / cool
5 min
Servings
6
Difficulty
Easy
Cuisine
American home cooking
Original demonstration recipe, developed with AI assistance and not independently kitchen-tested.
Equipment
9-by-13-inch baking dish · Saucepan · Whisk
Ingredients
US customary measurements. Check off ingredients as you go.
Step-by-step instructions
Heat oven to 375°F / 190°C. Grease a 9-by-13-inch baking dish. Cook noodles 2 minutes less than package instructions; drain.
Melt 2 tbsp butter in a saucepan over medium heat. Stir in flour for 1 minute. Gradually whisk in broth and milk.
Simmer, whisking, for 4–5 minutes until slightly thick. Stir in garlic powder, salt, and pepper.
Combine sauce, noodles, cooked chicken, and peas in the dish. Melt remaining butter and mix with breadcrumbs; scatter over the top.
Bake 25–30 minutes until bubbling, golden, and 165°F / 74°C in the center. Rest 5 minutes before serving.
Cook’s notes
Whisk liquid into the flour gradually to avoid lumps.
Check the center temperature rather than relying on browned crumbs.
Store: Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
Reheat: Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
The Everyday Table · https://theeverydaytable.xyz/recipes/easy-chicken-casserole.php
A reliable food thermometer takes the guesswork out of cooking. Choose sturdy measuring cups and lidded, shallow containers for leftovers. Use the pan size listed in the recipe for the best fit.
