Chicken Noodle Casserole Crumble (Print version)

Comforting chicken and noodles with a golden crumble topping, perfect for hearty gatherings.

# Ingredient List:

→ Proteins

01 - 2 cups cooked chicken breast, shredded

→ Pasta

02 - 8 oz egg noodles

→ Vegetables

03 - 1 medium onion, finely diced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 1 cup frozen peas

→ Sauce

07 - 2 cups chicken broth
08 - 1 cup whole milk
09 - 2 tbsp unsalted butter
10 - 2 tbsp all-purpose flour
11 - 1 tsp garlic powder
12 - ½ tsp dried thyme
13 - ½ tsp salt
14 - ¼ tsp black pepper

→ Crumble Topping

15 - 1 cup panko breadcrumbs
16 - ½ cup grated Parmesan cheese
17 - ¼ cup unsalted butter, melted
18 - 2 tbsp chopped fresh parsley (optional)

# How To Make It:

01 - Preheat oven to 375°F. Grease a 9 x 13-inch baking dish.
02 - Cook egg noodles according to package instructions until just al dente. Drain and set aside.
03 - Melt 2 tablespoons of butter in a large skillet over medium heat. Add diced onion, carrots, and celery; sauté for 5 to 6 minutes until tender.
04 - Sprinkle flour over vegetables and stir for 1 minute. Gradually whisk in chicken broth and milk, cooking until sauce thickens, about 4 to 5 minutes.
05 - Stir in garlic powder, thyme, salt, and pepper. Incorporate shredded chicken and frozen peas; remove from heat.
06 - Mix cooked noodles with sauce mixture thoroughly, then transfer to prepared baking dish.
07 - Combine panko breadcrumbs, grated Parmesan, melted butter, and chopped parsley in a bowl. Evenly sprinkle over noodle mixture.
08 - Bake uncovered for 25 to 30 minutes until bubbling and topping is golden brown.
09 - Allow casserole to stand for 5 minutes before serving.

# Expert Advice:

01 -
  • The crumble topping gets ridiculously crispy and golden while the filling stays creamy underneath—it's textural magic.
  • You can have it on the table in under an hour, which means weeknight dinners that taste like you actually tried.
  • It feeds a crowd without requiring you to hover over the stove the whole time, leaving you free to set the table or pour a drink.
02 -
  • Don't skip the roux step—cooking the flour in the butter and then gradually adding liquid is what keeps the sauce silky instead of grainy.
  • Al dente pasta is non-negotiable because the noodles keep softening in the oven; overcooked pasta at the start means mush at the table.
  • The crumble topping goes on just before baking, not before refrigeration, or it gets soggy and loses all its textural appeal.
03 -
  • Use rotisserie chicken if time is tight—it shreds easily and tastes just as good as homemade in a dish this rich.
  • Melting your topping butter right before mixing keeps the breadcrumbs from turning into paste and ensures they bake up light and crispy.

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