Chicken Noodle Soup Casserole

Chicken Noodle Soup Casserole

Serves: 12 people
Cooking Time: 1 hour
Chicken Noodle Soup Casserole


  • 12 ounces egg noodles, cooked just under al dente
  • 1/2 cup butter
  • 3 garlic cloves, minced
  • 1/2 yellow onion, diced
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried basil
  • 4 cups low-sodium chicken broth
  • 24 ounces cottage cheese, small curd
  • 1 large egg, beaten
  • 2 cups shredded mozzarella cheese, divided
  • 3/4 cup freshly grated parmesan cheese, divided
  • 4 cups cooked chicken, cubed
  • Fresh parsley leaves, for garnish (optional)


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  1. Cook egg noodles in a large pot of boiling water, just until al dente, or even 1-2 minutes less. (The noodles will continue to cook later when baked). Drain, rinse with cold water, and set aside.
  2. Preheat the oven to 350 degrees F.
  3. In a large mixing bowl stir together cottage cheese, egg, 1 cup of mozzarella cheese, and 1/2 cup parmesan cheese. Set aside.
  4. Melt butter in an extra-large saucepan over medium to medium-high heat. Add onion. Saute until translucent. Add in garlic, and saute until fragrant, about 1 minute.
  5. Add flour, salt, pepper, garlic powder, dried basil. Cook, stirring, for 1-2 minutes.
  6. Slowly whisk in chicken broth, about a cup at a time, until mixture is thickened, about 5-10 minutes. Remove from heat.
  7. Add chicken, noodles, and cheese mixture to the saucepan and stir to combine. Taste and add additional salt, pepper, or dried basil, if needed.
  8. Pour mixture into a 9x13’’ baking dish (or you can bake it right in an oven-safe saucepan it is in). Top with remaining mozzarella and parmesan cheese.
  9. Bake, uncovered, for 30-40 minutes or until golden on top and bubbly.
  10. Cool for 10-15 minutes before serving. Garnish with chopped parsley.