Menu Enter a recipe name, ingredient, keyword...

Rich Creamy Parmesan Chicken Casserole


Google Ads
Rate this recipe 4.5/5 (12 Votes)
Rich Creamy Parmesan Chicken Casserole 1 Picture


  • 1 lb egg noodles
  • 1 c Parmesan cheese, divided
  • 4 T butter
  • 4 T flour
  • 2 c heavy cream
  • 15-oz can chicken broth
  • 2 c cooked chicken, roughly shredded
  • 3 egg yolks, lightly beaten
  • salt


Adapted from


Step 1

Preheat oven to 350 deg F and coat a 9 x 13 baking dish with non-stick spray.

Boil the noodles 2 minutes less than called for in the package directions.

Drain noodles and toss with 3/4 cup of the Parmesan, and set aside.

Melt butter in a large sauce pan and add the flour, stirring constantly.
Cook 2-3 minutes on low heat.

Gradually stir in the cream and broth, and cook for 5 minutes over medium heat, stirring often.

Add the chicken and cook 1 more minute.

Beat 1/4 cup of the heated sauce into the egg yolks*, then return the egg mixture to the chicken mixture.

Stir briskly for 1 minute, remove from heat, and add salt to taste.
Pour over the noodles.

Sprinkle with the 1/4 cup Parmesan and bake 20-30 minutes.

*Don't skip this bit. It's tempering the eggs. If you add the egg mixture directly to the chicken without first adding the 1/4 c. sauce to the eggs, the eggs will scramble.


Review this recipe