Chicken Tenders Casserole: The Ultimate Comfort Food Mashup

Unbelievably delicious and ridiculously easy, this chicken tenders casserole combines everyone’s favorite crispy chicken with creamy, cheesy goodness in one epic dish. Ultimate comfort food that’ll have your family begging for seconds before it even hits the table!

Why This Recipe Works

• The combination of crispy chicken tenders and creamy sauce creates perfect textural contrast that keeps every bite interesting
• Using pre-cooked chicken tenders cuts down preparation time dramatically while still delivering that satisfying crunch we all love
• Three types of cheese melted throughout ensures maximum gooeyness and flavor in every single layer
• The crispy topping adds that final textural element that elevates this from simple casserole to restaurant-quality comfort food
• Perfect balance of seasonings means even picky eaters will devour this without any complaints

Ingredients

• 2 pounds frozen fully cooked chicken tenders, thawed and cut into 1-inch pieces
• 1 (16 ounce) package wide egg noodles
• 1/2 cup unsalted butter
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1/2 cup all-purpose flour
• 4 cups whole milk, warmed
• 2 cups chicken broth
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup grated Parmesan cheese
• 1 cup sour cream
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup panko breadcrumbs
• 2 tablespoons melted butter
• 2 tablespoons chopped fresh parsley

Equipment Needed

• 9×13 inch baking dish
• Large pot for boiling noodles
• Large skillet or Dutch oven
• Whisk
• Mixing bowls
• Measuring cups and spoons
• Cutting board and knife
• Wooden spoon or spatula

Instructions

Prepare the Noodles and Chicken

Bring a large pot of salted water to a rolling boil over high heat. Add the wide egg noodles and cook according to package directions until al dente, which typically takes about 8-10 minutes. You want them slightly firm since they’ll continue cooking in the oven. While the noodles cook, prepare your chicken tenders by cutting them into bite-sized pieces about 1 inch thick. Drain the noodles thoroughly but do not rinse them—the starch helps the sauce cling better. Tip: For extra flavor, you can use the chicken cooking liquid instead of water for boiling the noodles if you have it available. This step ensures your base components are ready for the creamy sauce that brings everything together perfectly.

Create the Creamy Cheese Sauce

Melt 1/2 cup of unsalted butter in a large skillet or Dutch oven over medium heat. Add the finely diced yellow onion and cook until translucent and fragrant, about 5-7 minutes. Stir in the minced garlic and cook for another 60 seconds until aromatic. Sprinkle in the all-purpose flour and whisk continuously for 2 minutes to cook out the raw flour taste. Gradually pour in the warmed whole milk while whisking constantly to prevent lumps from forming. Add the chicken broth and continue whisking until the mixture thickens noticeably, about 5-7 minutes. The sauce should coat the back of a spoon when it’s ready. Reduce heat to low before adding your cheeses.

Combine Everything in the Baking Dish

Add the Crispy Topping and Bake
In a small bowl, combine the panko breadcrumbs with 2 tablespoons of melted butter, mixing until the breadcrumbs are evenly coated and look like wet sand. Sprinkle this mixture evenly over the entire surface of the casserole, creating a golden, crunchy crust that will contrast perfectly with the creamy interior. Preheat your oven to 375°F and place the baking dish on the middle rack. Bake uncovered for 25-30 minutes, or until the topping is golden brown and the edges are bubbling vigorously. The internal temperature should reach 165°F when tested with an instant-read thermometer inserted into the center.

Rest and Serve Perfectly

Remove the casserole from the oven and let it rest for 10-15 minutes before serving. This crucial step allows the sauce to thicken slightly and makes serving much cleaner. The resting time also helps the flavors develop more depth and prevents everyone from burning their mouths on molten cheese—because nobody wants that! Sprinkle with freshly chopped parsley for a pop of color and fresh flavor. Serve directly from the baking dish with a large spoon, making sure to get through all the layers. Tip: For extra crispiness, you can broil for the final 2-3 minutes, but watch carefully to prevent burning.

Tips and Tricks

For the ultimate crispy chicken texture, consider air frying your chicken tenders instead of baking them before adding to the casserole. Set your air fryer to 400°F and cook for 8-10 minutes, shaking halfway through, until golden brown and extra crispy. This method creates chicken that maintains its crunch even after being baked in the creamy sauce. If you’re making this for a crowd, you can prepare the entire casserole up to the baking step, cover tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, remove from refrigerator 30 minutes before baking and add 5-10 minutes to the cooking time. For freezer meals, assemble completely but leave off the breadcrumb topping. Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. When ready to bake, thaw in refrigerator overnight, add topping, and bake as directed. If you want to make this gluten-free, use gluten-free noodles and substitute the flour with cornstarch or gluten-free flour blend. For the sauce thickening, mix 1/4 cup cornstarch with 1/4 cup cold milk before adding to the sauce. For dairy-free options, use plant-based butter, cheese alternatives, and coconut milk or almond milk. The key to perfect cheese sauce is to always grate your own cheese—pre-shredded cheese contains anti-caking agents that can make your sauce grainy. If your sauce seems too thick, add more warm milk a tablespoon at a time until desired consistency. For extra flavor, add a teaspoon of Dijon mustard or Worcestershire sauce to the cheese sauce. If you’re short on time, use rotisserie chicken instead of chicken tenders—just shred it and skip the cutting step. Always taste your sauce before combining with other ingredients and remember you can always add seasoning but you can’t take it out!

Recipe Variations

• Buffalo Chicken Version: Toss the chicken tenders in 1/2 cup of buffalo sauce before adding to the casserole. Use blue cheese instead of cheddar and Monterey Jack, and add 1/4 cup of crumbled blue cheese to the topping. Reduce the milk to 3 1/2 cups to account for the extra liquid from the buffalo sauce. Serve with celery sticks and ranch dressing on the side for the ultimate game day comfort food experience that will have everyone coming back for more.
• Italian Herb Twist: Substitute the paprika and cayenne with 2 teaspoons of Italian seasoning and 1/2 teaspoon of red pepper flakes. Use mozzarella and provolone cheeses instead of cheddar and Monterey Jack. Add 1/2 cup of sun-dried tomatoes and 1/4 cup of chopped fresh basil to the sauce. For the topping, mix panko with grated Parmesan and 2 tablespoons of olive oil for an authentic Italian flavor profile that transforms this into a completely different dish.
• BBQ Bacon Delight: Mix 1 cup of your favorite BBQ sauce into the cheese sauce and use smoked gouda and cheddar cheeses. Add 1 cup of cooked and crumbled bacon to the chicken and noodle mixture. Top with fried onion strings instead of breadcrumbs for extra crunch and flavor. This variation brings smoky, sweet, and savory notes that make it perfect for summer gatherings or whenever you’re craving that classic BBQ flavor in casserole form.
• Vegetable Loaded: Add 2 cups of mixed vegetables such as broccoli florets, sliced mushrooms, and diced bell peppers to the sauce when cooking the onions. Use vegetable broth instead of chicken broth for a vegetarian version. Increase the cheese by 1/2 cup to help bind the extra vegetables. This variation makes the casserole more nutritious while adding beautiful colors and different textures throughout the dish.
• Mexican Fiesta: Season the chicken with taco seasoning before cutting. Use pepper Jack cheese and add 1 can of drained green chilies and 1 cup of corn to the sauce. Substitute the egg noodles with cooked penne pasta. Top with crushed tortilla chips mixed with 1/4 cup of cotija cheese instead of breadcrumbs. Serve with lime wedges and fresh cilantro for a south-of-the-border twist that’s perfect for Taco Tuesday or any day you want some spice.

Frequently Asked Questions

Can I use raw chicken instead of pre-cooked tenders?

Absolutely! If using raw chicken, cut 2 pounds of chicken breast into 1-inch cubes and season with salt and pepper. Brown in a skillet with 1 tablespoon of oil over medium-high heat for 5-7 minutes until cooked through but not overdone. The chicken will finish cooking in the oven, so you just want to get some color on it. Make sure to pat it dry before cooking to ensure proper browning. This method actually allows for more flavor development since the chicken absorbs the seasonings better when cooked from raw.

How do I prevent my casserole from becoming too dry?

The key to moist casserole is proper sauce-to-solid ratio and not overbaking. Make sure your sauce is slightly thinner than you think it should be because the noodles will absorb liquid during baking. Cover with foil for the first 20 minutes of baking, then remove for the last 10-15 minutes to crisp the topping. If it does become dry, you can stir in 1/4 cup of warm milk or broth before serving. Also, letting the casserole rest after baking allows the sauce to redistribute throughout the dish, ensuring every bite is perfectly moist and delicious.

Can I make this recipe ahead of time?

This casserole is perfect for make-ahead meals! You can assemble everything except the breadcrumb topping up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes, add the topping, and bake as directed, adding 5-10 minutes to the cooking time. For freezing, assemble completely (without topping) and freeze for up to 3 months. Thaw in refrigerator overnight before baking. The sauce might separate slightly after freezing, but a good stir before baking will fix that.

What can I substitute for egg noodles?

You can use any short pasta that holds sauce well—penne, rigatoni, fusilli, or even elbow macaroni all work beautifully. If using gluten-free pasta, choose ones that hold their shape well like brown rice pasta or chickpea pasta. For low-carb options, try zucchini noodles or spaghetti squash, but reduce baking time to 15-20 minutes since these vegetables release more water. If using alternative pasta, cook it very al dente since it will continue cooking in the oven. The sauce-to-pasta ratio might need slight adjustment depending on the pasta shape you choose.

How long will leftovers keep in the refrigerator?

Leftovers will keep beautifully in an airtight container in the refrigerator for 3-4 days. To reheat, place individual portions in a microwave-safe dish with a tablespoon of milk or broth to prevent drying out. Cover and microwave on medium power for 2-3 minutes, stirring halfway through. For best results, reheat in a 350°F oven for 15-20 minutes until heated through. You can also freeze leftovers in portion-sized containers for up to 2 months. The texture might be slightly softer after freezing and reheating, but the flavor will still be fantastic.

Summary

This chicken tenders casserole combines crispy chicken, creamy cheese sauce, and perfect noodles topped with buttery breadcrumbs for the ultimate comfort food experience that feeds a crowd with minimal effort.