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Chicken and Mushroom Noodle Casserole with Crispy Topping

Chicken and mushroom noodle casserole bakes creamy egg noodles, tender chicken, and savory mushrooms under a crisp panko topping. It comes together in a 9x13-inch baking dish and bakes until bubbling with a golden crust.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 1 cooking spray for coating
  • 4 qt water
  • 1 tbsp kosher salt
  • 10 oz wide egg noodles
  • 1 tbsp olive oil
  • 8 oz cremini mushrooms sliced
  • 1 yellow onion small, finely diced
  • 2 cloves garlic minced
  • 2 can (10.5 oz) condensed cream of mushroom soup
  • 1 cup sour cream
  • 0.5 cup milk
  • 1 tsp dried thyme
  • 0.5 tsp black pepper
  • 2.5 cup cooked chicken shredded or diced
For the topping
  • 3 tbsp unsalted butter melted
  • 1 cup panko breadcrumbs

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

Make the casserole
  1. Preheat the oven to 350°F.
  2. Lightly coat a 9x13-inch baking dish with cooking spray.
  3. Bring the water and kosher salt to a boil in a 6-quart pot.
  4. Add the noodles and cook according to package directions until al dente, then drain.
  5. Heat the olive oil in a 12-inch skillet over medium heat.
  6. Add the mushrooms and onion and cook for 7–9 minutes, stirring occasionally, until the mushrooms’ liquid has evaporated and the onion is tender.
  7. Add the garlic and cook for 30 seconds.
  8. In a 6-quart bowl, whisk together the soup, sour cream, milk, thyme, and black pepper.
  9. Fold in the chicken, mushroom mixture, and drained noodles until evenly coated.
Make the topping
  1. Stir the panko into the melted butter until evenly moistened.
Assemble and bake
  1. Transfer the noodle mixture to the prepared baking dish and spread it evenly.
  2. Sprinkle the panko mixture over the top.
  3. Bake uncovered for 30–35 minutes, until the topping is golden, the casserole is bubbling, and the center reaches 165°F.
  4. Let the casserole rest for 10 minutes before serving.

Notes

For a crisp topping, spread the panko mixture evenly over the casserole. Refrigerate leftovers for 3–4 days; freezing is an option, though the creamy texture may change slightly. For a gluten-free version, use gluten-free egg noodles, condensed soup, and panko.