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Overhead view of Chicken Noodle Casserole showing the wavy egg noodles and glossy ivory sauce under a golden crust.

Chicken Noodle Casserole: The Ultimate Creamy Comfort Food with a Golden Panko Crust

A luxurious Chicken Noodle Casserole featuring wide egg noodles and tender chicken in a glossy ivory bechamel, topped with a crispy, toasted golden-brown panko crust and fresh parsley.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Casserole Ingredients
  • 12 oz wide wavy egg noodles 340g
  • 3 cups cooked white meat chicken 450g, cubed
  • 6 tbsp unsalted butter 85g, divided
  • 1/4 cup all-purpose flour 30g
  • 2 cups whole milk 480ml
  • 1 cup chicken stock 240ml
  • 1 tsp sea salt 6g
  • 1/2 tsp black pepper 3g
  • 1.5 cups panko breadcrumbs 90g
  • 1/4 cup fresh parsley 15g, finely chopped

Equipment

  • 1 9x13 inch white rectangular ceramic baking dish Essential for even baking and presentation.
  • 1 Large Pot For boiling noodles.
  • 1 Heavy-Bottomed Saucepan For preparing the bechamel sauce.
  • 1 Wire whisk Ensures a smooth ivory sauce.

Instructions
 

Preparation
  1. Preheat oven to 375°F (190°C). Boil egg noodles for 2 minutes less than the package directions until par-cooked. Drain and set aside.
  2. In a saucepan, melt 3 tbsp butter. Whisk in flour for 1-2 minutes until a pale straw-colored paste forms.
  3. Slowly whisk in milk and chicken stock. Simmer until the sauce becomes a thick, glossy ivory cream. Season with salt and pepper.
  4. In a white ceramic dish, toss cubed chicken and noodles with the ivory sauce until fully coated.
  5. Melt remaining 3 tbsp butter and mix with panko. Spread evenly over the casserole to create a pebbled texture.
  6. Bake for 20-25 minutes until the top is toasted golden-brown. Scatter finely chopped parsley over the hot casserole before serving.

Notes

Par-boil the noodles to ensure they don't get soggy during the bake.
Use a broiler for 60 seconds at the end for an extra-deep golden panko crust.
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