Chicken Noodle Soup Casserole

This Chicken Noodle Soup Casserole is the definition of comfort food! A perfect weeknight dinner!This Chicken Noodle Soup Casserole is the definition of comfort food! A perfect weeknight dinner!


You guys, I’ve had a song stuck in my head for the last few days.  SO ANNOYING.

Primarily annoying . . . because I DON’T KNOW WHAT SONG IT IS!

I’m guessing that this is the definition of getting old.  Having a song stuck in your head, or like the idea of a song, and not being able to actually remember the damn song.

This Chicken Noodle Soup Casserole is the definition of comfort food! A perfect weeknight dinner!

So normally when this happens, and yes, I’m that old, it’s happened before.  Normally when this happens, I have at least like a sequence of four or five words that I can google and get the name of the song and play it and then the incessant itching in my brain stops.  But this time?  No, not so much.  Just the tune, sort of and like three words . . . that weren’t actually in ANY SEQUENCE!

(If it seems like I’m yelling about this it’s because I AM.  I’m going all Louis Black on you.)

This Chicken Noodle Soup Casserole is the definition of comfort food! A perfect weeknight dinner!

So I texted my husband in a huff, because seriously if it was going to keep me awake at night, it had to be dealt with.

Do I have more important things that I should be doing?  ABSOLUTELY.

Anyway.  I texted Nathan:

“I have a song stuck in my head but I can only think of the melody and not the lyrics and I want to listen to it but I don’t know what to google.  It’s making me crazy.  Google needs a feature where I can hum a tune into it and then it finds the song.”

He responded:

“There’s an app for that.”

Seriously.  There is.

This Chicken Noodle Soup Casserole is the definition of comfort food! A perfect weeknight dinner!

That bad news?

It turns out that if I had to save my life by humming, the results would be . . . . sad.

The good news?

If I had to save my life by baking a casserole that tastes like Chicken Noodle Soup, I would be made the Queen of England.

This Chicken Noodle Soup Casserole is the definition of comfort food! A perfect weeknight dinner!

Chicken Noodle Soup Casserole!  The noodles are boiled in chicken stock to really deepen the flavor of the casserole and give it that traditional chicken noodle soup taste.  Then I threw in some bay leaves for good measure, celery, carrots, and chicken (#duh).  I made a nice roux to get it all creamy, added some cheese and baked her up.  And my picky pickerson eaters crowned me the Queen of England.  The End.

Some notes on this recipe

  • The noodles are cooked in chicken stock, I like just using chicken stock base, because it’s cheaper, so when the water for the pasta came to a boil, I just threw in like 6 teaspoons.
  • When I tell you to slowly pour in the liquid after making your roux (the point in the recipe where you’ve mixed in the flour and are about to pour in the milk), I don’t mean a slow pour, I mean approximately a tablespoon of liquid, stir it in like crazy, approximately a tablespoon more and stir some more.  That’s the only way to get the bad boy to thicken.
  • Nathan hates onions, so this casserole has no onions.  It should have onions.  Throw in a diced smallish one with your celery and carrots.
  • Make sure to taste the sauce once you add all the milk, that way you will know how much salt and pepper to add.


Chicken Noodle Soup Casserole


  • 8 oz fussilli cooked in chicken broth
  • 2 bay leaves
  • 3 TBSPs unsalted butter
  • 3 celery stalks, diced
  • 3 medium carrots, diced
  • 3 cloves garlic, minced
  • 2 TBSPs all purpose flour
  • 1 cup milk (I used skim)
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • salt and pepper, to taste
  • 2 cups cooked shredded chicken
  • 1 1/2 cups shredded mozzarella, divided


  1. Preheat your oven to 425 degrees. Spray a 9 by 9 casserole dish with cooking spray and set aside.
  2. Cook the pasta in chicken stock with two bay leaves thrown into the water according to package directions. Drain and set aside.
  3. Melt the butter over medium low heat in a large sauce pan. Add the celery, carrots and garlic to the pan. Cook until the veggies are soft and tender.
  4. Add the flour to the pan, mixing it in to make a paste. Very slowly add the milk, approximately a tablespoon of milk at a time, waiting until the last bit of milk was completely combined before adding the next bit.
  5. Once all the milk is mixed in, add the thyme and basil. Then season to taste with salt and pepper. Stir in the chicken, cooked noodles, and and one cup of the cheese. Pour the mixture into the greased casserole dish and top with the remaining 1/2 cup of cheese.
  6. Bake for 10 minutes.

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This Chicken Noodle Soup Casserole is the definition of comfort food! A perfect weeknight dinner!


  1. Lisa Chryst says

    Hi! Just made this recipe tonight….it was great!! Just a note that there isn’t a step to add the pasta. Also this recipie half-ed really well. Literally cut everything in half. I also used penne instead. It really was delicious!!!! Thanks!!!

    • says

      Oh my gosh, Lisa! I’m so sorry! I am the Queen of missing steps/ingredients in recipes. I feel like I do it with every other recipe. Eeeek! Thank goodness for kind readers like you who point it out. I’m so glad you liked it!

  2. Rebecca P says

    Made this tonight and it went over pretty well. I ended up using 16oz rotini just b/c it’s what I had, and homemade chicken stock. With that much pasta it filled a 9×13, so I upped the flour to 3T and more cheese :).
    The amount of basil and thyme were a bit much for us since they weren’t simmered or anything, so next time I will cut it in half.
    Already have this recipe put into our rotation of recipes! Love the flavors of chicken noodle soup, but isn’t always appreciated during the warm months, this is the perfect answer!

  3. says

    Yum-O! As a previous reader indicated, this is ideal for this time of the year – when you might not want hot soup, though I like soup ALL year long. I used light cream (because that’s what I had instead of milk) and added some fresh basil and thyme from my herb garden. This is definitely a keeper! I think I will eventually try different cheeses, too – just to see how they taste.

    ps Hope you eventually remembered the song!
    Fully Alive recently posted…Me First!My Profile

    • says

      I’m so glad you liked it! Thank you so much for taking the time to come back and leave this comment! I don’t do a lot of repeats from my blog, one of the downsides to this job, but this comment makes me remember how good this casserole was and makes me want to make it again!

  4. Nicole says

    This looks awesome! I would like to use a 9×13 pan. (My family would laugh at a 9×9 pan! 😉 ) Should I just double the sauce and cheese? (I can eye ball the veggies…) Thanks! Can’t wait to try this!

    • says

      Ha! I would think for this recipe that the bigger pan and doubling it will work totally fine, just keep an eye on it because I’m not sure what the cooking time will be without doing it myself, you know?

      • Nicole says

        It turned out fantastic! SO YUMMY! I used the same stock I used to cook my chicken to boil the noodles and I added onions to the veggies (my kids love them.) I used my stove to oven pan so it was super easy! Definitely a keeper, thanks!

  5. Angela Woodworth says

    Fixed this tonight it was delicious my family loved it! Changed one thing when sautéing the vegetables I waited till they were close to done and then added the Italian seasoning and basil cooking it till vegetables were tender instead of adding it just before putting in the oven.

  6. Karin says

    I just recently stumbled across this recipe and have now made it for my family twice. We all love it!! This one will be repeated often. Thanks!

  7. Savanna says

    Just about to put this into the oven and wanted to let you know that you didnt include when to turn the heat off the stove. Smells delicious and can’t wait to eat it!

  8. Sarah says

    This recipe looks great and not too complicated for someone like me, who is not too experienced in the kitchen. I was just wondering what piece and quantity of the chicken you used to get 2 cups worth. Thanks, looking forward to trying this!

  9. says

    Just made this with our leftover Thanksgiving turkey and it was amazing! My toddler even gobbled it up. My husband immediately asked that it be added to our regular meal rotation. I did cheat a bit and use the Trader Joes mirepoix mix just to make it quicker. Perfect weeknight meal!
    Karen recently posted…Thank youMy Profile

  10. Jen says

    Would substituting peas for the celery work? If so what qty would you suggest, frozen or in a can and if frozen, should I cook them first? Thanks!!

    • says

      Peas would be a great sub Jen! I would use frozen, don’t thaw it, use about 1/2 a cup to a cup and toss it in when you toss in the chicken. Let me know how it turns out!

    • says

      Brandy, it’s been a while since I made this guy, but I think it would freeze pretty well. I also have a TON of soup recipes that I think would freeze well. Good luck with baby #3! I love having three!

  11. Amy B says

    Why do you use cheese, as that is not an ingredient usually in chicken noodle soup? Is it possible to make this without any cheese, or is it necessary for cohesion or flavor?

    • says

      I used cheese because that is a basic ingredient in casseroles, and this is like a fusion of the soup and a casserole. You could definitely try it without cheese, I love experimenting with recipes, but I personally don’t think it would be as good.

  12. says

    A friend of mine made this for me right after I had a baby. She assembled the casserole, wrote the cooking instructions on top of the aluminum foil, and told me I could keep it in the refrigerator until I was ready to cook it. So perfect. I had to get the recipe and now I make it for people who are sick or just had a baby, too. It’s easy to double the recipe, and you can freeze it, too.

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