The “Marry Me” chicken trend started because people joked this dish was so good it could lead to a proposal. Now imagine all those amazing flavors packed into a cozy casserole with tender egg noodles and a golden, bubbly top. This one-pan wonder has become a weeknight hero for busy families everywhere. It looks fancy but comes together without much fuss. The creamy sauce, sun-dried tomatoes, and Parmesan cheese create something truly special that everyone at the table will love.
What makes this casserole so irresistible
There’s something magical about the combination of ingredients in this dish. The creamy sauce wraps around every noodle while chunks of tender chicken make it hearty and filling. Sun-dried tomatoes add little bursts of tangy sweetness that cut through the richness perfectly. Fresh thyme brings an earthy note that ties everything together. When you pull this casserole from the oven, the cheese on top gets slightly crispy while the inside stays creamy and comforting. It’s the kind of meal that makes the whole house smell amazing.
The original Marry Me Chicken recipe calls for cooking chicken breasts in a skillet with a creamy sauce. This casserole version takes those same beloved flavors and turns them into something even more practical. Adding egg noodles stretches the dish further, making it perfect for feeding a hungry crowd. The panko breadcrumb topping mixed with Parmesan creates a satisfying crunch that contrasts beautifully with the creamy pasta underneath. It’s comfort food at its finest without being overly complicated.
The ingredients you need to gather first
Before starting any recipe, getting all your ingredients ready makes the cooking process so much smoother. For this casserole, you’ll need about six ounces of wide egg noodles. Grab some olive oil and butter since using both adds richness to the sauce. Shallots work better than regular onions here because they’re milder and slightly sweet. You’ll also need fresh garlic, red pepper flakes for a tiny kick, and fresh thyme. Don’t skip the sun-dried tomatoes packed in oil since they’re essential to that signature Marry Me taste.
The sauce comes together with all-purpose flour, chicken broth, whole milk, and heavy cream. A little chicken bouillon adds extra savory depth that makes everything taste better. Freshly grated Parmesan cheese is a must since it melts much smoother than the pre-shredded kind from a bag. For the topping, panko breadcrumbs give that perfect golden crunch. Finally, you’ll need about two and a half cups of cooked chicken. Rotisserie chicken works great here and saves you tons of time on a busy weeknight.
Using leftover or rotisserie chicken saves time
One of the best things about this recipe is how it turns leftover chicken into something spectacular. Did you roast a chicken on Sunday? Perfect. Got some grilled chicken from yesterday’s dinner? That works too. Even those grocery store rotisserie chickens become the star of this dish. Simply shred or chop the meat into bite-sized pieces. This shortcut cuts your prep time dramatically since you skip the whole cooking-raw-chicken step. It’s a brilliant way to use up what’s already in your fridge.
If you’re starting with raw chicken, a high-protein version of this recipe suggests cooking diced boneless chicken breasts in olive oil until just done. Don’t overcook them at this stage since they’ll continue cooking in the oven later. Brown the pieces on medium-high heat for about five to seven minutes, stirring occasionally. Once they’re no longer pink inside, set them aside while you make the sauce. This method ensures juicy, tender chicken in every bite of your finished casserole.
Building the creamy sauce step by step
The sauce is really what makes this casserole unforgettable. Start by melting butter with olive oil in a large skillet over medium heat. Once the butter stops sizzling, add your finely chopped shallots. Cook them for about two minutes until they turn soft and translucent. Then add minced garlic, a pinch of red pepper flakes, and fresh thyme. Stir for just thirty seconds to one minute until you can smell that amazing garlic aroma. Be careful not to burn the garlic since it turns bitter quickly.
Now comes the important part. Sprinkle flour over everything and stir constantly for about two minutes. This step cooks out the raw flour taste and creates the base for a thick sauce. Slowly pour in the chicken broth while whisking to prevent lumps. Add the milk and heavy cream, then stir in the chicken bouillon and chopped sun-dried tomatoes. Keep stirring until the sauce thickens enough to coat the back of a spoon. Season with salt and pepper to your liking at this point.
Cooking the noodles just right matters
Here’s a tip that makes all the difference in your final dish. Cook the egg noodles for one or two minutes less than what the package says for al dente. Why? Because the noodles will continue cooking in the oven and absorbing liquid from the sauce. If you cook them fully before baking, they’ll end up mushy and overcooked. Nobody wants soggy noodles ruining their beautiful casserole. Bring a big pot of salted water to a rolling boil and watch the clock carefully.
Once the noodles are slightly underdone, drain them immediately and rinse with cold water. This stops the cooking process right away. Drain them again thoroughly so you don’t add extra water to your sauce. Wide egg noodles work best for this recipe because the creamy sauce clings to their broad surfaces perfectly. If you can’t find wide egg noodles, fettuccine or pappardelle make good substitutes. Some people even use penne or rotini, though the traditional wide noodles give the most authentic result.
Putting everything together before baking
Now comes the fun part where everything becomes one delicious casserole. Preheat your oven to 350 degrees Fahrenheit and grease a two-quart baking dish. Add your cooked chicken and drained noodles to the skillet with the sauce. Stir in about half a cup of the grated Parmesan cheese. Mix everything together gently until the noodles and chicken are completely coated in that gorgeous creamy sauce. Pour this mixture into your prepared baking dish and spread it out evenly.
For the topping, combine the remaining Parmesan cheese with panko breadcrumbs. Sprinkle this mixture evenly over the top of the casserole. This creates that irresistible golden crust everyone fights over. Pop the dish into the center of your preheated oven and bake for about thirty minutes. You’ll know it’s done when the edges are bubbling and the top turns a beautiful golden brown. Let it rest for five to ten minutes before serving since this helps the sauce set up properly.
Ways to change up the basic recipe
Once you’ve mastered the basic version, feel free to make it your own. Add vegetables like sautéed mushrooms, bell peppers, or roasted red peppers along with the shallots. Fresh spinach stirred in at the end adds color and nutrients. Want it extra cheesy? Mix some mozzarella, Gruyère, or white cheddar with the Parmesan topping. Some families add crispy crumbled bacon or browned sausage for extra heartiness. These additions turn an already great dish into something customized for your family’s preferences.
There’s even an easy dump-and-bake version that uses cream cheese instead of making a traditional sauce. Just layer dry pasta, cooked chicken, seasonings, sun-dried tomatoes, spinach, and chicken broth in a baking dish. Place a block of cream cheese on top, cover with foil, and bake at 400 degrees for thirty minutes. Stir everything together, add mozzarella on top, and bake another ten to fifteen minutes. It’s incredibly simple for those nights when you’re short on time.
Making this casserole ahead of time
Life gets busy, and meal prepping can be a lifesaver during hectic weeks. This casserole is perfect for making ahead. Assemble everything in the baking dish, cover it tightly, and refrigerate for up to twenty-four hours. When you’re ready to eat, let the dish sit at room temperature for about twenty to thirty minutes before baking. This takes the chill off so it bakes more evenly. The casserole might need a few extra minutes in the oven since it’s starting cold.
You can also freeze the unbaked casserole for up to three months. Wrap it well in plastic wrap and then foil to prevent freezer burn. When you want to serve it, thaw overnight in the refrigerator before baking as directed. This makes it perfect for new parent meals, bringing to friends who need dinner, or just having a backup plan in the freezer. Having homemade comfort food ready to go whenever you need it is pretty amazing.
Storing and reheating your leftovers
Good news if you have leftover casserole. It actually tastes even better the next day after all the flavors have had time to meld together. Let any remaining casserole cool to room temperature before storing. Transfer it to an airtight container and keep it in the refrigerator for up to three days. You can also freeze leftovers in individual portions for quick lunches later. Just make sure everything is properly sealed to maintain freshness and prevent freezer odors from getting in.
Reheating is easy and gives you that just-baked taste again. For the best results, reheat portions in a 325-degree oven for fifteen to twenty minutes until warmed through. This method keeps the topping crispy. In a hurry? The microwave works fine for individual servings. Heat for one to two minutes, stirring halfway through. Add a splash of milk if the sauce seems too thick after reheating. Either way, you’ll have a satisfying meal that tastes almost as good as fresh from the oven.
This Marry Me Chicken Noodle Casserole brings together everything people love about comfort food in one easy dish. Whether you’re feeding your family on a Tuesday night or impressing guests at a dinner party, this recipe delivers. The combination of tender chicken, creamy sauce, tangy tomatoes, and crispy cheese topping creates something truly memorable. Make it once and it might just become your new go-to meal that everyone requests again and again.
Marry Me Chicken Noodle Casserole
Course: Main CourseCuisine: American8
servings30
minutes30
minutes367
kcalThis creamy casserole combines tender chicken, egg noodles, sun-dried tomatoes, and Parmesan in a dish so good it might just inspire a proposal.
Ingredients
6 ounces wide egg noodles
2 tablespoons olive oil
2 tablespoons unsalted butter
1 cup finely chopped shallots
1 tablespoon minced garlic
1 pinch red pepper flakes, or to taste
1 tablespoon minced fresh thyme
¼ cup all-purpose flour
1 (14.5 ounce) can low sodium chicken broth
¾ cup whole milk
½ cup heavy cream
½ teaspoon chicken bouillon granules
⅔ cup oil-packed sun-dried tomatoes, drained and chopped
Salt and freshly ground black pepper to taste
2½ cups chopped cooked chicken
¾ cup freshly grated Parmesan cheese, divided
½ cup panko breadcrumbs
Fresh basil sprigs for garnish (optional)
Directions
- Preheat your oven to 350 degrees Fahrenheit and grease a 2-quart baking dish with cooking spray or butter. Bring a large pot of salted water to a rolling boil over high heat. This prep work ensures everything is ready when you need it.
- Cook the egg noodles in the boiling water for 1 to 2 minutes less than the package directions recommend for al dente. Drain the noodles and rinse them with cold water to stop the cooking process. Drain again thoroughly and set aside in a bowl.
- Heat olive oil and butter in a large nonstick skillet over medium heat. When the butter stops sizzling, add the chopped shallots and cook, stirring frequently, until softened, about 2 minutes. Add the minced garlic, red pepper flakes, and fresh thyme, then cook until the garlic becomes fragrant, about 30 seconds to 1 minute.
- Sprinkle the flour over the shallot mixture and stir constantly for about 2 minutes until the flour bubbles and turns slightly golden. This step cooks out the raw flour taste and creates the base for a smooth sauce. Keep stirring to prevent any burning.
- Slowly pour in the chicken broth while whisking continuously to prevent lumps from forming. Add the milk, heavy cream, chicken bouillon granules, and chopped sun-dried tomatoes. Season with salt and pepper to taste. Continue cooking and stirring until the sauce thickens, about 4 to 5 minutes.
- Add the cooked chicken, drained noodles, and ½ cup of the grated Parmesan cheese to the skillet. Stir everything together until well combined and the noodles are evenly coated with the creamy sauce. Pour this mixture into the prepared baking dish and spread it out evenly.
- Combine the remaining ¼ cup Parmesan cheese with the panko breadcrumbs in a small bowl. Sprinkle this mixture evenly over the top of the casserole. This topping will create a golden, crispy crust as it bakes in the oven.
- Bake the casserole in the center of the preheated oven until bubbly around the edges and lightly browned on top, about 30 minutes. Remove from the oven and let it cool for 5 to 10 minutes before serving. Garnish with fresh basil sprigs if desired and serve warm.
Notes
- Use rotisserie chicken or any leftover cooked chicken to save time. Simply shred or chop it into bite-sized pieces.
- Freshly grated Parmesan cheese melts much smoother than pre-shredded. It’s worth the extra effort for the best results.
- If using dry-packed sun-dried tomatoes instead of oil-packed, soften them in warm water for 10 minutes before chopping.
- This casserole can be assembled up to 24 hours ahead. Cover and refrigerate, then let sit at room temperature for 20-30 minutes before baking.
Frequently Asked Questions
Q: Can I use chicken thighs instead of chicken breast?
A: Absolutely! Boneless, skinless chicken thighs work great in this casserole. They’re actually more forgiving and stay juicy even if slightly overcooked. Just dice them the same way you would chicken breasts and cook until no longer pink before adding to the sauce.
Q: What can I substitute for sun-dried tomatoes?
A: While sun-dried tomatoes are key to the signature Marry Me taste, you could use roasted red peppers for a milder option. Cherry tomatoes halved and roasted until slightly shriveled also work. Just know the taste will be different from the original recipe.
Q: Can I make this casserole gluten-free?
A: Yes! Swap the egg noodles for your favorite gluten-free pasta and use gluten-free all-purpose flour to thicken the sauce. Make sure your chicken broth and bouillon are certified gluten-free since some brands contain gluten.
Q: Why did my sauce turn out lumpy?
A: Lumpy sauce usually happens when liquid is added too quickly to the flour. Next time, add the broth very slowly while whisking constantly. If lumps form, you can strain the sauce through a fine mesh sieve or blend it briefly with an immersion blender to smooth it out.
