If you’re craving comfort food that wraps you up in a big, warm hug, you need to try this Chicken Paprika Egg Noodle Casserole. Creamy, savory, with a pop of paprika and tender chicken tucked among hearty egg noodles, it’s a dish that brings the family running to the table. Whether it’s a busy weeknight or a lazy Sunday, this casserole is my absolute go-to for making everyone feel at home. The blend of tender chicken, smoky and sweet paprikas, and a crunchy, buttery topping makes every bite just irresistible. You’ll want to add this recipe to your rotation, trust me!
Ingredients You’ll Need
One of the many reasons I love this dish is its lineup of simple, no-fuss ingredients. Each one plays a star role — from the hearty noodles to the bold paprikas and creamy soup, every component adds its own special touch to the Chicken Paprika Egg Noodle Casserole.
- Wide egg noodles (12 oz): Their gentle texture soaks up all the creamy goodness and gives every bite that satisfying mouthfeel.
- Unsalted butter (2 tablespoons): Perfect for sautéing and adding a rich, mellow flavor base to the casserole.
- Yellow onion, diced (1 medium): Adds subtle sweetness and a savory layer that balances out the creamy sauce.
- Garlic, minced (2 cloves): Lends aromatic depth and a little punch to the dish — don’t skip it!
- Cooked shredded chicken (3 cups): Great use for rotisserie or leftover chicken, making this casserole extra convenient.
- Sweet paprika (1 teaspoon): Brings color and delicate sweetness — you’ll notice its warmth right away.
- Smoked paprika (1/2 teaspoon): Adds depth and a hint of smokiness that takes the flavor over the top.
- Salt (1/2 teaspoon): Just enough to round out all the flavors.
- Black pepper (1/4 teaspoon): Gives a gentle bite and balances the creamy notes.
- Cream of chicken soup (10.5 oz can): The secret to the luscious, comforting sauce that brings everything together.
- Sour cream (1 cup): Adds tang and extra creaminess for that ultimate comfort factor.
- Chicken broth (1/2 cup): Loosens the casserole mixture so it stays beautifully moist.
- Shredded cheddar cheese (1 cup): Melts into the casserole for pockets of gooey, cheesy happiness.
- Fresh parsley, chopped (1/4 cup): It’s not just a garnish — it brings freshness and a pop of green to the finished dish.
- Breadcrumbs (1/2 cup): The perfect topper for an irresistibly crunchy and golden finish.
- Melted butter (2 tablespoons, for topping): Mixes with the crumbs to create a buttery, restaurant-worthy crust.
How to Make Chicken Paprika Egg Noodle Casserole
Step 1: Prep the Oven and Dish
Start by preheating your oven to 350°F (175°C) and lightly greasing a 9×13-inch casserole dish. This little extra step ensures nothing sticks and sets you up for easy serving later. Taking a moment to prep your baking dish makes everything easier — and trust me, you’ll appreciate a fuss-free cleanup!
Step 2: Cook the Egg Noodles
Bring a large pot of salted water to a boil and cook your wide egg noodles until al dente, following the package instructions. Be careful not to overcook; you want them pleasantly firm so they don’t turn mushy while baking. Once they’re ready, drain well and set aside — they’ll be soaking up the flavorful sauce in just a minute.
Step 3: Sauté Onions and Garlic
Grab a large skillet and melt 2 tablespoons of unsalted butter over medium heat. Toss in the diced onion, letting it sizzle and soften for about 4–5 minutes. When it turns translucent and sweet, stir in the minced garlic for another quick 30 seconds. This aromatic base fills your kitchen with the coziest smells — a sure sign something delicious is coming!
Step 4: Mix the Filling
In an extra-large mixing bowl, combine the cooked noodles, shredded chicken, sautéed onion and garlic, sweet and smoked paprikas, salt, pepper, cream of chicken soup, sour cream, chicken broth, shredded cheddar cheese, and fresh parsley. Stir everything together until blended and thoroughly coated. You’ll notice it already smells incredible, and the colors pop thanks to the paprika and parsley!
Step 5: Assemble and Top the Casserole
Pour the creamy mixture into your prepared casserole dish, spreading it out evenly. In a small bowl, mix together the breadcrumbs and 2 tablespoons of melted butter. Sprinkle this mixture generously over the top for that soon-to-be-crispy, buttery crust that everyone fights over.
Step 6: Bake to Golden Perfection
Pop your casserole into the oven and bake for 25–30 minutes. You’ll know it’s done when it’s bubbling around the edges and the topping is a gorgeous golden brown. Let it cool for a few minutes before serving; this helps everything settle so you get tidy, delicious servings of Chicken Paprika Egg Noodle Casserole — and nobody burns their tongue!
How to Serve Chicken Paprika Egg Noodle Casserole
Garnishes
A handful of extra chopped parsley scattered over the top just before serving gives a fresh, bright finish. If you love a little extra color, a sprinkle of smoked paprika makes each serving irresistibly inviting.
Side Dishes
This hearty casserole pairs wonderfully with a crisp green salad or roasted vegetables. Steamed green beans or buttery peas are perfect alongside Chicken Paprika Egg Noodle Casserole, cutting the richness and adding balance to your plate.
Creative Ways to Present
For a special touch, spoon the casserole into individual ramekins for a dinner party, or stuff leftovers into bell peppers before baking. The colors are beautiful and it adds a touch of fun to the classic Chicken Paprika Egg Noodle Casserole experience.
Make Ahead and Storage
Storing Leftovers
Leftover casserole keeps wonderfully in the fridge. Just cover it tightly with foil or transfer it to an airtight container. Stored this way, Chicken Paprika Egg Noodle Casserole stays fresh and tasty for up to four days, making lunchtime a breeze!
Freezing
Want to freeze it? Assemble everything up to the baking step, then wrap the casserole tightly in plastic wrap and foil. Stash it in the freezer for up to three months. When you’re ready, thaw overnight in the fridge and bake as usual — so easy for last-minute dinners!
Reheating
To bring back that just-baked comfort, reheat leftovers in a 350°F oven, covered with foil for about 20 minutes, or until hot. Uncover for the last few minutes if you want to crisp up the top again. A quick zap in the microwave works fine too, but the oven keeps the topping crunchier.
FAQs
Can I use rotisserie chicken?
Absolutely! Rotisserie chicken is a lifesaver here. Just remove the skin, shred the meat, and use it right in this Chicken Paprika Egg Noodle Casserole for amazing flavor and convenience.
Is there a way to make this casserole lighter?
You can definitely swap in low-fat sour cream and reduced-fat cheddar cheese, and use a lighter version of cream of chicken soup. The result will be a bit less rich but still comforting and delicious.
Can I prep Chicken Paprika Egg Noodle Casserole ahead of time?
Yes, you can assemble everything a day in advance, cover, and store in the fridge. Wait to add the breadcrumb topping until just before baking, for the best crunch!
Can I add other veggies?
Of course! Sautéed mushrooms or peas are perfect, but you can also toss in bell peppers, spinach, or even steamed broccoli for added color, nutrition, and extra flavor.
What’s the best way to shred chicken?
Use two forks to pull cooked chicken breasts or thighs apart, or toss cooked chunks into a mixer with a paddle attachment for super-fast and even shredding. Either method will give you great results in your Chicken Paprika Egg Noodle Casserole.
Final Thoughts
There’s something magical about bringing a hot, bubbling Chicken Paprika Egg Noodle Casserole to the table; it’s the kind of meal that guarantees smiles. The mix of creamy, cheesy, and smoky-sweet flavors always wins hearts, and the ease of prep makes it a keeper. Give it a try — and get ready for requests for seconds!
Print
Chicken Paprika Egg Noodle Casserole Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken Paprika Egg Noodle Casserole is a comforting and flavorful dish that is perfect for family dinners. Creamy and delicious, this casserole is a crowd-pleaser that can be made ahead of time for easy reheating.
Ingredients
Main Ingredients:
- 12 oz wide egg noodles
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 3 cups cooked shredded chicken
Seasonings:
- 1 teaspoon sweet paprika
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce:
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1/2 cup chicken broth
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley
Topping:
- 1/2 cup breadcrumbs
- 2 tablespoons melted butter (for topping)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
- Cook noodles: Cook egg noodles according to package instructions, then drain and set aside.
- Sauté onions and garlic: In a skillet, melt butter, sauté onion until soft, then add garlic.
- Combine ingredients: In a bowl, mix noodles, chicken, onion mixture, seasonings, soup, sour cream, broth, cheese, and parsley.
- Assemble casserole: Transfer mixture to casserole dish.
- Add topping: Mix breadcrumbs and melted butter, then sprinkle over casserole.
- Bake: Bake for 25-30 minutes until bubbly and golden.
- Serve: Allow to cool slightly before serving.
Notes
- Add sautéed mushrooms or peas for extra flavor.
- This casserole is perfect for make-ahead dinners and reheats well.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 105mg
