Cheesy Chicken Noodle Casserole


  • 12 ounces egg noodles , cooked al dente
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • 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 , chopped
  • fresh parsley leaves for garnish, optional


  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 when they are baked.)
  2. Melt butter in a large saucepan over medium to medium high heat. Add flour, salt, pepper, garlic powder, dried basil. Cook, stirring, for 1-2 minutes.
  3. Slowly whisk in chicken broth, about a cup at a time, until mixture is thickened, about 5-10 minutes.
  4. Remove from heat.
  5. Preheat oven to 350 degrees F.
  6. In a large mixing bowl stir together cottage cheese, egg, 1 cup of mozzarella cheese, and 1/2 cup parmesan cheese. Add mixture from the stovetop.
  7. Fold in cooked chicken and noodles. Taste and add additional salt, pepper or dried basil, if needed.
  8. Pour mixture into a 9×13’’ baking dish. 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.

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Cheesy Chicken Noodle Casserole
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