✨ This elegant yet easy casserole turns simple ingredients into a showstopping meal perfect for entertaining. Tender chicken, creamy sauce, and a golden crispy topping come together in this make-ahead wonder that’ll have guests begging for the recipe!
✨ Why This Recipe Shines
✔ Impressive enough for special occasions but simple enough for weeknights
✔ Creamy without canned soup – scratch-made sauce elevates the flavor
✔ Crispy, buttery topping adds irresistible texture
✔ Feeds a crowd – easily doubles for potlucks
✔ Make-ahead friendly – assemble hours before baking
🧑🍳 Ingredients
Main Components
-
3 cups cooked chicken (rotisserie works great)
-
8 oz wide egg noodles
-
2 tbsp butter
-
1 small onion, diced
-
8 oz mushrooms, sliced
-
2 garlic cloves, minced
Cream Sauce
-
3 tbsp butter
-
3 tbsp flour
-
2 cups whole milk
-
1 cup chicken broth
-
½ cup sour cream
-
1 tsp Dijon mustard
-
1 tsp thyme
-
½ tsp paprika
-
Salt & pepper to taste
Topping
-
1 cup panko breadcrumbs
-
½ cup grated Parmesan
-
2 tbsp melted butter
-
2 tbsp chopped parsley
👩🍳 Step-by-Step Instructions
1. Prep Components
-
Cook noodles 1 minute less than package directs, drain
-
Sauté onion and mushrooms in butter until golden, add garlic
2. Make the Sauce
-
Melt butter, whisk in flour to make a roux
-
Gradually whisk in milk and broth until smooth
-
Simmer until thickened, then stir in sour cream and seasonings
3. Assemble
-
In greased 9×13″ dish, combine noodles, chicken, mushrooms, and sauce
-
Mix topping ingredients and sprinkle evenly over casserole
4. Bake & Serve
-
Bake at 375°F for 25-30 mins until bubbly and golden
-
Let rest 5 mins before serving
💡 Chef’s Secrets
✅ For extra richness – swap ½ cup milk for heavy cream
✅ Make ahead – refrigerate assembled casserole up to 24 hours (add 10 mins baking)
✅ Freezer tip – freeze before baking (thaw overnight before cooking)
✅ Crispier topping – broil last 2 minutes (watch carefully!)