Creamy Chicken Noodle Casserole

Serving Size: 6

A comforting and delicious casserole featuring chicken, veggies, tons of cheese and of course always smooth, firm and delicious No Yolks noodles.


  • 1 cup panko bread crumbs
  • salt and pepper, to taste
  • 1 Tbsp butter, melted
  1. Combine topping ingredients and set aside.


  • 1.5 Tbsp all-purpose flour
  • 0.5 cup Parmesan cheese, grated
  • 1 package (8 ounces) light cream cheese, softened
  • 1 thyme sprig
  • 1 Quart (32 ounces) chicken broth
  • 1 tsp garlic powder
  • 1 small onion, chopped
  • 3 medium carrots, peeled and sliced
  • 2 ribs celery, chopped
  • 1 package (8 ounces) sliced fresh mushrooms (2 cups)
  • 1 Tbsp olive oil
  • 6 Ounce (2 ¼ cups) NO YOLKS® Extra Broad noodles
  • 2 cooked chicken breasts, chopped (about 2 cups)
  1. Preheat oven to 400°F. Add olive oil to a 7-quart stock pot, and sauté mushrooms, celery, carrots, onions and garlic powder for 3-4 minutes over medium heat. Add chicken broth and thyme sprig and bring to a boil, stirring occasionally. Add cream cheese, Parmesan and noodles. Stir until well blended.
  2. Sprinkle flour over top of mixture. Stir and cook for 1-2 minutes, or until mixture begins to thicken. Fold in chicken.
  3. Pour into a 3-quart casserole dish. Sprinkle on reserved topping mixture.
  4. Bake uncovered 15 minutes. Remove from oven and let stand 10 minutes.