Some evenings call for a dinner that feels like a warm hug. This comforting chicken noodle casserole transforms the familiar flavours of homemade chicken soup into a rich, oven-baked dish with a deliciously crunchy topping.

Filled with tender chicken, vegetables, creamy cheddar sauce and fresh dill, it makes six generous servings and takes just 55 minutes from start to finish.

What You’ll Need

- 225g dried wide egg noodles

- 4 tbsp unsalted butter

- 1 small yellow onion, finely chopped

- 1 large celery stalk, finely chopped

- 2 garlic cloves, finely chopped

- ¼ cup plain flour

- 2 cups low-sodium chicken stock

- 2 cups whole milk

- 2 tsp Dijon mustard

- 1 tbsp finely chopped fresh dill, plus extra for serving

- 2 cups grated mature white cheddar, divided

- 3 cups shredded cooked chicken

- 280g frozen peas and carrots, thawed

- 1 sleeve Ritz firecracker, crushed

- 1 tbsp extra-virgin olive oil

- Salt and freshly ground black pepper

1. Prepare The Noodles

Preheat the oven to 200°C (400°F), positioning the rack in the centre.

Bring a large saucepan of generously salted water to the boil. Add the egg noodles and cook according to the packet instructions until al dente, stirring occasionally.

Drain thoroughly and return the noodles to the saucepan. They should retain a little firmness, as they will continue cooking once the casserole goes into the oven.

2. Make The Creamy Sauce

Melt the butter in a large ovenproof frying pan over medium-high heat. Add the chopped onion and celery, season with a generous pinch of salt and pepper, and cook for approximately seven minutes until tender.

Stir in the garlic and flour, cooking for another minute until fragrant. Gradually pour in the chicken stock, followed by the milk, stirring continuously to create a smooth sauce.

Bring to a gentle simmer and cook for approximately 12 minutes, stirring frequently, until the sauce is thick enough to coat the back of a spoon.

3. Combine The Ingredients

Remove the pan from the heat. Stir in the Dijon mustard, fresh dill and one cup of grated cheddar, allowing the cheese to melt into the warm sauce.

Season with ¾ teaspoon of salt and a little freshly ground black pepper.

Add the cooked noodles, shredded chicken and thawed vegetables. Gently stir until everything is evenly coated in the creamy sauce.

The Dijon mustard adds a subtle sharpness, while the fresh dill brings a fragrant contrast to the rich cheese and tender chicken.

4. Add The Crunchy Topping

Combine the crushed Ritz firecracker, olive oil and remaining cup of cheddar in a medium bowl.

Scatter the mixture evenly over the chicken and noodles, creating a generous topping that will turn beautifully golden in the oven.

Transfer the ovenproof pan to the centre rack. If your pan is not oven-safe, use a suitable baking dish instead.

5. Bake Until Golden

Bake for 20–25 minutes, until the creamy sauce is bubbling around the edges and the firecracker topping has developed a golden-brown crust.

Remove the casserole from the oven and leave it to cool slightly before finishing with an extra sprinkling of fresh dill.

Serve while warm, allowing everyone to enjoy the contrast between the silky noodles, tender chicken and crunchy, cheesy topping. Any leftovers can be refrigerated in an airtight container for up to three days.

With its creamy texture, familiar flavours and wonderfully crisp finish, this comforting casserole is an inviting choice for busy weeknights and relaxed family dinners.