Creamy baked pasta with tender chicken, mushrooms, and a golden breadcrumb topping.
Drain canned chicken thoroughly and break into bite-sized pieces to avoid large chunks. Do not overcook the pasta; it will soften further during baking.
For a richer sauce, substitute half the chicken broth with heavy cream or whole milk. The casserole can be assembled up to 4 hours ahead, covered, and refrigerated; add 5 minutes to baking time if baking from cold.
Ingredients
Scale
Measurement units
- 8 oz egg noodles
- water
- 5 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 ½ cups chicken broth
- ½ cup whole milk
- salt
- black pepper
- 2 cans (12.5 oz each) canned chunk chicken
- 8 oz sautéed mushrooms (Fresh mushrooms sautéed in butter until golden; omit if unavailable)
- 1 cup frozen peas
- casserole mixture
- ¾ cup panko breadcrumbs
Ingredients
Scale
Measurement units
- 8 oz egg noodles
- water
- 5 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 ½ cups chicken broth
- ½ cup whole milk
- salt
- black pepper
- 2 cans (12.5 oz each) canned chunk chicken
- 8 oz sautéed mushrooms (Fresh mushrooms sautéed in butter until golden; omit if unavailable)
- 1 cup frozen peas
- casserole mixture
- ¾ cup panko breadcrumbs
Instructions
Cook the pasta
Bring salted water, salted to a boil in a large pot, then add egg noodles (8 oz), cooked and cook until just tender, stirring occasionally.
Drain egg noodles (8 oz), cooked in a colander and set aside.
Equipment: Large pot, Colander
Make the cream sauce
Melt unsalted butter (3 tbsp) in a medium saucepan over medium heat, then whisk in all-purpose flour (3 tbsp) to form a smooth paste.
Gradually whisk in chicken broth (1 ½ cups) and whole milk (½ cup), stirring constantly until the sauce thickens and no lumps remain.
Season the sauce with salt and black pepper, ground to taste, then remove from heat.
Equipment: Medium saucepan, Whisk
Assemble the casserole
Preheat the oven to 350°F.
In a large bowl, combine the cooked egg noodles, cooked and drained, cream sauce, canned chunk chicken (2 cans (12.5 oz each)), drained and broken into bite-sized pieces, sautéed mushrooms (8 oz), and frozen peas (1 cup).
Transfer the mixture to a 9×13 inch baking dish and spread evenly.
In a small bowl, combine panko breadcrumbs (¾ cup) and melted unsalted butter (2 tbsp), melted, then sprinkle over the casserole.
Equipment: 9×13 inch baking dish
Bake the casserole
Bake at 350°F until the topping is golden brown and the casserole is heated through.
Remove from the oven and let rest for 5 minutes before serving.
Before you cook
Cook notes
- • Drain canned chicken thoroughly and break into bite-sized pieces to avoid large chunks.
- • Do not overcook the pasta; it will soften further during baking.
- • The casserole can be assembled up to 4 hours ahead, covered, and refrigerated; add 5 minutes to baking time if baking from cold.
- • For a richer sauce, substitute half the chicken broth with heavy cream or whole milk.
- • Sautéed mushrooms add earthy depth; fresh mushrooms are preferable to canned.
- • Breadcrumb topping can be prepared separately and sprinkled on just before baking to ensure crispness.
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