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The Boat Shed Kitchen

Creamy Chicken Noodle Skillet Casserole

This Creamy Chicken Noodle Skillet Casserole is hearty, satisfying, and perfect for weeknights. With tender chicken, a rich herb-infused sauce, and plenty of veggies, it’s a full meal in one pan that tastes like you spent hours—but takes under an hour to make.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked shredded chicken
  • 8 ounces wide egg noodles
  • 1½ tablespoons butter
  • 1 medium onion diced
  • 1½ celery stalks diced
  • 2 carrots peeled and diced
  • 2½ cloves garlic minced
  • ¼ cup all-purpose flour
  • 2 cups chicken broth
  • 1 ½ cups heavy cream
  • 1 teaspoon dried thyme
  • ½ teaspoon dried sage
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup frozen peas
  • 1 cup frozen corn
  • ½ cup grated Parmesan cheese
  • ¼ cup chopped fresh parsley

Method
 

  1. Cook egg noodles in salted water until al dente. Drain and set aside.
  2. In a large skillet or Dutch oven, melt butter. Sauté onion, celery, and carrots until tender.
  3. Add garlic and cook 1–2 minutes.
  4. Sprinkle flour over veggies, stir, and cook 1–2 minutes.
  5. Gradually add broth and cream, whisking until smooth.
  6. Stir in thyme, sage, salt, and pepper. Simmer until thickened.
  7. See full steps with tips & photos → https://theboatshedcafe.com/creamy-chicken-noodle-skillet-casserole/

Notes

  • Rotisserie chicken makes this recipe even faster.
  • If the sauce is too thick, add a splash of broth or cream.
  • Add mushrooms or spinach for more veggie variety.