When you want to clean out your leftovers you make this creamy, comforting chicken noodle casserole is the kind of dish that wins hearts at first bite. Tender egg noodles and juicy chicken are wrapped in a rich, savory sauce infused with garlic, shallots, and fragrant thyme. The addition of sun-dried tomatoes brings a bold, slightly tangy depth that elevates this classic comfort food into something truly unforgettable.
Finished with a crispy golden topping of panko breadcrumbs and Parmesan cheese, this casserole delivers the perfect balance of creamy and crunchy in every bite. It’s an ideal way to transform leftover chicken into a cozy, family-friendly meal that feels both indulgent and easy enough for a weeknight dinner.
Prep Time: 30 mins
Cook Time: 30 mins
Cool Time: 5 mins
Total Time: 1 hr 5 mins
Servings: 8
Ingredients
- 6 ounces wide egg noodles
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup finely chopped shallots
- 1 tablespoon minced garlic
- 1 pinch red pepper flakes (or to taste)
- 1 tablespoon minced fresh thyme
- 1/4 cup all-purpose flour
- 1 (14.5 ounce) can low sodium chicken broth
- 3/4 cup whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon chicken bouillon granules
- 2/3 cup oil-packed sun-dried tomatoes, drained and chopped
- Salt and freshly ground black pepper to taste
- 2 1/2 cups chopped cooked chicken
- 3/4 cup freshly grated Parmesan cheese, divided
- 1/2 cup panko breadcrumbs
- Fresh basil sprigs for garnish (optional)
Directions
- Preheat your oven to 350°F (180°C) and lightly grease a 2-quart baking dish.
- Bring a large pot of salted water to a boil. Cook the egg noodles until just shy of al dente, about 1–2 minutes less than package instructions. Drain, rinse with cold water, and set aside.
- In a large skillet over medium heat, warm the olive oil and butter. Once the butter is melted, add the shallots and cook until softened, about 2 minutes.
- Stir in the garlic, red pepper flakes, and thyme. Cook until fragrant, about 30 seconds to 1 minute.
- Sprinkle in the flour and cook, stirring constantly, until it begins to bubble, about 2 minutes.
- Gradually whisk in the chicken broth, milk, and heavy cream. Add the chicken bouillon granules and sun-dried tomatoes. Season with salt and pepper, then cook until the sauce thickens, about 4–5 minutes.
- Add the cooked chicken, noodles, and 1/2 cup of the Parmesan cheese. Stir until everything is evenly coated.
- Transfer the mixture into the prepared baking dish and spread it out evenly.
- In a small bowl, combine the remaining Parmesan cheese with the panko breadcrumbs. Sprinkle the mixture evenly over the casserole.
- Bake for about 30 minutes, or until the top is golden brown and the casserole is bubbling.
- Let cool for 5 to 10 minutes before serving. Garnish with fresh basil if desired.