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CChicken Paprika Egg Noodle Casserolehicken Paprika Egg Noodle Casserole
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5 from 1 vote

Chicken Paprika Egg Noodle Casserole Recipe

Grab a fork and a spoon and get ready to dig into this cozy, comforting chicken paprika egg noodle casserole. This one-pot dish is packed full of flavor and ready in just 1 hour!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Casseroles
Cuisine: American
Servings: 6 servings
Calories: 189kcal
Author: Andrea


  • 4 tbsp unsalted butter
  • 1 cup cremini mushrooms sliced
  • 1 yellow onion diced
  • 1/2 red bell pepper diced
  • 1 celery stalk chopped
  • 3 cloves garlic minced
  • 1 tbsp paprika
  • 3 tbsp flour
  • 4 cup low-sodium chicken broth
  • 3 tbsp tomato sauce
  • 1 tomato chopped
  • 1 bay leaf
  • 1 tbsp fresh parsley minced, divided
  • 1/4 tsp fresh thyme minced*
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 (8 oz) bag egg noodles
  • 1/4 cup half and half
  • 1/2 cup low-fat sour cream
  • 2 cup rotisserie chicken
  • 1/4 cup grated parmesan


  • Preheat oven to 350 degrees.
  • In a large pot or Dutch-oven set over medium heat, melt the butter. Add the mushrooms and brown, about 4-5 minutes. Add the onion, bell pepper, celery and garlic, saute for about 4 minutes. Sprinkle the paprika and toast until fragrant. Add the flour and cook until a thick paste forms, taking care not to burn. Slowly pour in the chicken broth and whisk until a slightly thick broth forms. Add the tomato sauce, tomato, bay leaf, half of the parsley, thyme, salt and pepper. Bring mixture to a boil, add the noodles, cover and reduce heat to a low simmer. Cook until the noodles are tender, about 8-10 minutes.
  • Turn the heat off, stir in the heavy cream, sour cream and chicken. Top with parmesan and place into the oven to bake for 15-20 minutes. Remove and garnish with remaining parsley. Allow to rest for 8 minutes before serving.


*If you don't want to buy fresh thyme, use a pinch or two of dried thyme. I cooked mine in a large skillet and then transferred it to a baking dish just for the purposes of taking pictures. You can easily make this in a Dutch-oven (or any oven-proof skillet that's large enough) and transfer it directly to the oven to bake.


Serving: 6serving | Calories: 189kcal | Carbohydrates: 12g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 368mg | Potassium: 396mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1496IU | Vitamin C: 19mg | Calcium: 106mg | Iron: 1mg