Creamy Chicken Noodle Skillet Casserole – One-Pot Comfort Food

There’s something so comforting about a warm, creamy chicken noodle dish—especially one that’s ready in under an hour.

This Chicken Noodle Skillet Casserole brings together juicy shredded chicken, tender egg noodles, and a creamy veggie-packed sauce, all in one hearty meal.

I love how it feels like a hug in a bowl—perfect for family dinners, chilly evenings, or even a cozy meal-prep option during the week.

Why I Love This Recipe

Creamy, hearty, and totally satisfying

Comes together in just one pot (less cleanup!)

Great use for leftover or rotisserie chicken

Full of veggies for extra nutrition

Kid-friendly and perfect for weeknights

What You’ll Need (Ingredient Highlights)

Cooked shredded chicken – You can use leftover roasted chicken or rotisserie for convenience.

Wide egg noodles – These add the perfect chewy bite and soak up the creamy sauce.

Fresh veggies – Onion, celery, carrots, and garlic create a flavorful base.

Chicken broth & heavy cream – Make a rich, velvety sauce.

Frozen peas and corn – Easy, colorful, and naturally sweet.

Grated Parmesan – Adds a nutty, salty finish.

Fresh parsley – For a bright, fresh touch at the end.

Pro Tips Before You Start

Undercook your noodles slightly—they’ll finish softening in the skillet without turning mushy.

Use rotisserie chicken to save time.

Don’t skip the flour step—it thickens the sauce and gives it that classic casserole texture.

Want a golden finish? Sprinkle extra cheese and broil for 2–3 minutes.

Make it ahead—this dish reheats beautifully the next day.

How to Make Chicken Noodle Skillet Casserole

Step 1: Cook the noodles

Bring a large pot of salted water to a boil and cook the egg noodles until just al dente. Drain and set aside.

Step 2: Sauté the aromatics

In a deep skillet or Dutch oven, melt butter over medium heat.

Add the diced onion, celery, and carrots.

Cook until tender—about 8 to 10 minutes.

Stir in the minced garlic and cook for 1–2 minutes more.

Step 3: Make the roux

Sprinkle the flour over the vegetables and stir well.

Cook for 1–2 minutes to eliminate the raw flour taste.

Step 4: Create the creamy sauce

Gradually whisk in chicken broth and heavy cream.

Keep stirring until smooth. Add thyme, sage, salt, and pepper.

Bring to a simmer and cook until thickened—about 5 minutes.

Step 5: Add chicken and veggies

Stir in the shredded chicken, peas, and corn.

Let everything heat through for about 3–4 minutes until bubbling and warm.

Step 6: Combine with noodles

Add the cooked egg noodles to the skillet and gently fold them in until well coated with the sauce.

Step 7: Finish with cheese and herbs

Remove from heat and stir in Parmesan cheese and chopped parsley.

Taste and adjust seasoning if needed.

What to Serve It With

Warm crusty bread or dinner rolls

A simple green salad with lemon vinaigrette

Steamed green beans or roasted broccoli

A glass of iced tea or crisp white wine

Variations / Substitutions

Swap the protein – Use turkey, ham, or cooked sausage.

Go low-carb – Replace noodles with cooked cauliflower or zoodles.

Add mushrooms – Sauté with the onions for umami flavor.

Dairy-free? – Use plant-based cream and skip the Parmesan.

Make it spicy – Add red pepper flakes or a dash of hot sauce.

Storage & Leftovers

To store: Let cool completely, then transfer to an airtight container.

Refrigerate for up to 3 days.

To reheat: Warm in the microwave or on the stovetop over low heat.

Add a splash of broth or cream if needed.

To freeze: Freeze in portions in freezer-safe containers for up to 2 months.

Thaw overnight in the fridge before reheating.

FAQs

Can I use rotisserie chicken in this recipe?
Yes! Rotisserie chicken is perfect here and saves tons of time.

Can I use different pasta?
Absolutely. Penne, rotini, or shells also work—just make sure they’re cooked al dente.

How do I make it extra cheesy?
Add a handful of shredded cheddar or mozzarella at the end—or bake it with cheese on top!

Can I make this ahead?
Yes, just prepare and refrigerate. Reheat gently when ready to serve.

Is this recipe freezer-friendly?
Definitely. Freeze cooled portions and reheat later for quick meals.

What veggies can I add or swap?
Try green beans, mushrooms, spinach, or bell peppers for variety.

Can I make this gluten-free?
Yes—use GF pasta and a gluten-free flour substitute for the roux.

Final Thoughts

This Chicken Noodle Skillet Casserole is one of those dishes that always brings comfort.

It’s filling, flavorful, and endlessly adaptable.

I’ve made it for weeknights, snow days, and even sick days—it never fails to warm both the belly and the heart.

Make a big batch—you’ll be grateful for the leftovers!