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Potluck Chicken and Noodle Casserole


Chicken and noodles are baked with cheese and a flavorful homemade sauce in this easy casserole. To make it even faster, use two purchased rotisserie chickens in this recipe.

Prep Time: 12 minutes

Cook Time: 30 minutes

Cook Chicken: 30 minutes

Total Time: 1 hour, 12 minutes

Yield: Serves 6


  • 4 to 6 chicken breast halves, bone in
  • 2 ribs celery with tops
  • 1/2 teaspoon dried leaf thyme
  • 1/2 teaspoon dried parsley flakes
  • 1 whole medium onion
  • 8 ounces wide noodles
  • 4 ounces butter
  • 4 tablespoons all-purpose flour
  • reserved chicken broth
  • 2 teaspoons Worcestershire sauce
  • Salt and pepper to taste
  • 1/4 cup dry sherry
  • 16 ounces shredded American cheese or "Classic Melts" blend, divided
  • 2 cans (4 ounces each) mushrooms, drained and chopped
  • paprika


Cook chicken with celery, celery tops, thyme, and one whole onion in enough water to cover. Remove from heat to let cool. When meat is cool enough to handle, remove skin and bones. Cut meat into bite-size pieces; reserve broth. Cook noodles in salted water for as directed on the package.

Make sauce. Melt butter; quickly stir in the flour and add enough chicken broth to make a thick sauce (about 1 1/2 to 2 cups). Add Worcestershire sauce, salt and pepper, sherry, half of the cheese, and mushrooms. Cook until thickened. Place a layer of noodles in a buttered 13x9x2-inch baking dish. Add a layer of chicken and a layer of sauce. Repeat layers ending with the chicken. Sprinkle remaining cheese evenly over the top then sprinkle with paprika. Bake chicken casserole in a 350° oven for 20 minutes, until hot and bubbly.

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