Chicken and Mushroom Noodle Casserole

OH HEEEEEY, remember me?





Chicken and Mushroom Noodle Casserole / Bev Cooks

Well I have food for you. We all good now?

Thought so.

And it’s super fall-ish and cozy for your mouth!

I knew you’d forgive me for being gone so long.

It’s a casserole o’ chicken and mushroom and noodle glory. Let’s peep it.

Chicken and Mushroom Noodle Casserole / Bev Cooks

All the basics! But I kept it simple and luscious with a rotis. Which you’ll shred until your soul bleeds jubilation.

And sliced mushrooms! Which you’ll sauté until your eyes pour waves of unruly glee.

Egg noodles! Because we’re classic.

Frozen peas! Because tradition.

Shredded cheddar! Because WE AREN’T ANIMALS.

Cream cheese! Keepin’ you on your piggies. (<–sorry about the way I just said that.)

Chicken and Mushroom Noodle Casserole / Bev Cooks

And you can do this stuff at the same time, ya know. Shred while the mushrooms sauté.

Start that cream sauce and keep it on a low simmer.

Stare at the egg noodles and know that true carb happiness is en route.

You got this.

Chicken and Mushroom Noodle Casserole / Bev Cooks

AND HARK. The egg noodles are dry! I’m playing a risky little game, I know. But they will soon be covered in sauce, a bit of boiling water, and will be tightly covered and baking while you watch Friends reruns. All is well, man.

Chicken and Mushroom Noodle Casserole / Bev Cooks

Cheese. Obviously.

Chicken and Mushroom Noodle Casserole / Bev Cooks

And here you go, boo.

It’s like, 40 minutes in the oven – 20 COVERED, then 20 uncovered and crackered.

We should start a band called Uncovered and Crackered! No one likes us.

Believe it or not, those egg noodles get perfectly tender (except for the very few that poke out the top and aren’t covered in any liquid. Those don’t really soften. So when you get a rando crunch, don’t send the cops after me. I already have to wash my hair and I can’t deal with anything else today.)

Chicken and Mushroom Noodle Casserole / Bev Cooks

It is seriously so good. The cream sauce is comforting, but elegant. It’s not gloppy and gloopy and gleepy (<–?) at all. Everything is nestled and chicken-y and mushroom-y and pea-y and cheesy-y and it’s your new favorite fall cassie.

That’s what I call casseroles. Cassie. You may certainly punch me.

Chicken and Mushroom Noodle Casserole / Bev Cooks

Make! Make! MAKE.

Chicken and Mushroom Noodle Casserole
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  • 1 rotisserie chicken, shredded (bones and skin discarded)
  • 1 Tbs. extra-virgin olive oil
  • 1 (8 oz) package sliced mushrooms, lightly rinsed
  • 1 (12 oz) bag of egg noodles
  • 1 cup frozen peas
  • 2 Tbs. butter
  • 2 Tbs. all-purpose flour
  • 3 cups milk
  • 4 oz softened cream cheese
  • 1 Tbs. fresh lemon juice
  • 1/2 cup hot boiling water
  • 15 multi grain crackers (or your favorite!) pulsed in a mini food processor until it makes crumbs
  • 2-3 cups shredded cheddar cheese
  • Coarse salt


  1. Preheat oven to 400.
  2. Heat the oil in a medium skillet over medium high heat. Season with salt, and sauté the mushrooms until they darken and become tender, about six minutes.
  3. In a medium pot, melt the two Tbs. butter. Once the butter starts to foam, whisk in the flour, until it becomes a paste, just a few seconds. Slowly add the milk and keep whisking for a few minutes, as the cream sauce thickens. Add in the room temp cream cheese and whisk until it thickens even more. Add a large pinch of salt and 1 Tbs. lemon juice. Taste it. Need anything? More salt? Get it right, babe.
  4. Arrange the dry noodles in the bottom of a casserole dish. An 8x13 is perfect! Layer about three cups of the shredded chicken over the noodles, and sprinkle in the sautéd mushrooms and peas. Pour the cream sauce over the noodles and chicken, along with half a cup of boiling water. Make sure all of the noodles are submerged in the liquid. Sprinkle the cheese over the dish, cover and bake for 20 minutes. Uncover and sprinkle on the crushed crackers. Bake another 20 minutes, or until the cheese is starting to brown and bubble.
  5. Serve family style and IMMEDIATELY. Like now.
  6. Serves 4!

Chicken and Mushroom Noodle Casserole / Bev Cooks

So like, you really don’t remember me?

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16 Responses to Chicken and Mushroom Noodle Casserole

  1. CJ | A Well-Read Tart October 9, 2018 at 10:23 am #
    I love any dinner that includes rotisserie chicken. Less work for me! And, mushrooms are everything!
  2. Hallie Sawyer October 9, 2018 at 11:19 am #
    Yummo and perfect for the kind of weather we're having.
  3. alison prescott October 9, 2018 at 12:09 pm #
    we remember you !!!! as long as you keep us in cassies (really?) we'll remember you.
  4. Nancy October 9, 2018 at 12:35 pm #
    Looks yum! What I want to know is what Aaron eats since a lot of your stuff is cheesy? Certainly you all eat the stuff you prep for your posts. Well, it must not be "you all" if Aaron despises cheese. Just wondering how that all works out because these are the things I think about :)
    • Bev Weidner October 10, 2018 at 6:56 am #
      You know, he just scoots the cheese over! Most of it melts just right on the top, so he'll scoot it over and dig out the unders. I said unders.
  5. Becky October 9, 2018 at 4:36 pm #
    Turns out it was Canadian Thanksgiving this past weekend so this baby just became Turkey and Mushroom Noodle Cassie. And I'm not even sorry.
  6. Kristine E Roody October 9, 2018 at 7:23 pm #
    THANK YOU for posting a casserole recipe that doesn't start with "1 can of cream of *whatever* soup"!!! That always tells me who to stay away from! Love your sense of humor, love that you actually talk (write) just like I do when it's going on in my head. Thank you for being you! This looks amazing and I'm going to give it a try! (do I get to say 'thank you' again????!!!)
    • Bev Weidner October 10, 2018 at 6:55 am #
      Awww well thank you for this, Kristine! You made my day. :)
  7. Amanda October 9, 2018 at 10:50 pm #
    Hey Bev Would this be ok to prep before swim lessons and put in the oven to cook when we get home? Or would it not work out? Debating making it tomorrow night for a post swim meal, but can’t decide if it needs to all be done step by step without breaks.
    • Bev Weidner October 10, 2018 at 6:55 am #
      Hey! I feel like you could totally prep this and then come later. Absolutely! Just cover it in the fridge while you're at swim lessons. Good to go!
  8. Steph October 10, 2018 at 8:02 am #
    This looks delicious!! I'm going to be "that person", do you have a suggestion of something that could replace the mushrooms? I can't think of a veggie that would work well in this and thought it was worth asking for any suggestion you may have. I'm one of those crazy people that does not like mushrooms.... but I know I would love the rest of this perfect casserole! :)
    • Bev Weidner October 10, 2018 at 4:54 pm #
      Honestly, I'd just leave them out! Make it easy on your life. Hope you love it!
      • Steph October 11, 2018 at 3:39 pm #
        That's exactly what I did for dinner last night! It was so good! Even my extra picky eater loved it. Great recipe! Thanks so much!
  9. Tracy December 3, 2018 at 7:15 pm #
    This was DELICIOUS ❤️ Do you think there would be a way to freeze it? I would assume after baking? Maybe without the cheese and topping then put those on then reheat?
    • Bev Weidner December 4, 2018 at 9:21 am #
      So glad you loved it! I think freezing would be just fine!

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