This Chicken Noodle Casserole is sure to hit the spot, especially if you’re looking to feed a family, satisfy that comfort food craving, or have leftovers to last the week. No canned cream of anything in this casserole. It’s from scratch and 100 percent delicious.

Photography Credit: Sally Vargas

Made with chicken cooked in broth, celery, onions, and chopped pimentos from a jar, this creamy Chicken Noodle Casserole completely trumps the tuna version my mother fed me as a child. She used canned tuna, spaghetti, peas, and cream of something soup.

Granted, I’m sure it was quick and easy, but I wish she had made this Chicken Noodle Casserole instead.

My Chicken Noodle Casserole is super creamy, thanks to a sauce I made from stock thickened with beurre manie (butter and flour) and sour cream. I finished the casserole with a blanket of melted cheddar on top, wide egg noodles underneath, and moist chunks of chicken throughout. It is impossible to stop eating it.

All of this flavor and gustatory satisfaction, without a can of soup in sight.

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CHICKEN NOODLE CASSEROLE WITHOUT CANNED SOUP

Why did I wait so long to make a noodle casserole? To be honest, I was more than a little turned off by canned soup (MSG, too much sodium, not very fresh tasting). In this recipe, I was determined to make it easy-ish—not instant, but not overly complicated either—without a can of soup.

I poached two chicken breast halves in stock for extra flavor, and while the chicken was cooling, I added diced onions and celery (more flavor) and simmered them in the stock.

Instead of dragging out another pot to make a roux, I thickened the stock with a mixture of butter and flour—an old French trick called beurre manie, used to thicken broths. It comes in handy when you don’t want to make a roux. No canned soup needed.

SAVE TIME: USE ROTISSERIE CHICKEN

Yes, you can use rotisserie chicken or use leftover chicken to make the casserole. You will need two to three cups cooked chicken, cut into bite-size pieces. Skip step two in the recipe and cook the onion and celery (step five) in three cups of good quality broth.

WHAT TO SERVE WITH CHICKEN NOODLE CASSEROLE?

This casserole is so rich that something green makes the perfect pairing.

Try any vegetable side dish such as glazed carrots with a hefty squeeze of lemon and some chopped parsley, steam-fried mixed vegetables, or sautéed spinach.

If you’re craving something crunchy, make a green salad or a romaine and kale salad tossed with vinaigrette.

To keep it simple, steamed broccoli or green beans would also do the trick.

STORING AND FREEZING CHICKEN NOODLE CASSEROLE

The casserole can be assembled and refrigerated for up to three days before heating and serving. You will need to bake it longer—for 35 to 40 minutes—to bring it to temperature. Cover it loosely with foil for the first 20 minutes. If it looks dry, sprinkle it with a few tablespoons of milk.

It can also be frozen for up to three months: Cool the casserole completely and cover with a layer of plastic wrap and then foil. Thaw overnight in the refrigerator.

Leftovers will keep for three to four days in the refrigerator.

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