Perfect One-Pot Chicken Noodle Casserole |
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5 from 6 votes

One-Pot Chicken Noodle Casserole

Creamy One-Pot Chicken Noodle Casserole, a comforting meal for the whole family! Chicken, veggies, and egg noodles are bathed in a cheesy cream sauce and baked.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 8
Calories: 504kcal
Author: Sommer Collier


  • 1 cup chopped sweet onion
  • 1 cup chopped celery
  • 1 cup sliced carrots
  • 2 tablespoons butter
  • 1 1/2 pounds boneless chicken breast
  • 12 ounces wide egg noodles
  • 3 1/2 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1 1/2 cups frozen english peas
  • 8 ounces shredded pepper jack cheese
  • 1/2 cup heavy cream
  • 1/3 cup breadcrumbs, optional


  • Place the butter in the large oven safe saute pan and set over medium heat. Add the chopped onions, celery, and carrots. Saute for 5-8 minutes to soften.
  • Meanwhile chop the chicken breasts into small bite-size pieces. Once the veggies are softened, add the chicken, salt and thyme. Saute another 5 minutes to cook the chicken pieces partially through.
  • Add the broth and pasta. Stir to soak the pasta. Cover the pan and simmer for 6-7 minutes to cook the pasta through. Then remove the lid and stir in the frozen peas, shredded cheese, and cream. Salt and pepper to taste. Serve immediately or bake!
  • This step is entirely optional: Preheat the oven to to 350 degrees F. Sprinkle breadcrumbs over the top of the pasta. Bake for 15-20 minutes to develop a crusty top. You can transfer the pasta to a separate baking dish if you don't have an oven-safe saute pan.


Serving: 1.5cups | Calories: 504kcal | Carbohydrates: 42g | Protein: 34g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 143mg | Sodium: 1013mg | Potassium: 723mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3515IU | Vitamin C: 21.9mg | Calcium: 276mg | Iron: 2.3mg