When you’re craving a large pan of comforting, cheesy goodness, this Traeger Cheesy Chicken Casserole delivers. Tender grilled chicken is cubed and mixed with wide egg noodles, a creamy savory sauce, and plenty of melty cheese. It cooks right in the pellet grill for a subtle smoky flavor, but it works equally well in the oven if you prefer.
Traeger Smoked Cheesy Chicken Casserole
I grew up in the Midwest, where many of these baked, comforting dishes are called a “hot dish.” This version leans into that tradition but skips the canned “cream of” soups in favor of a real, homemade sauce made from a roux, broth, and cream. The result is richer and more homemade-tasting than anything from a can.
This casserole is a weeknight favorite because it comes together quickly, uses just one main pan, and pleases a crowd. It bakes until the noodles are tender, the sauce is creamy, and the cheese is perfectly melted and golden on top. Serve it with a crisp green salad or some steamed vegetables for a complete meal.
The recipe is flexible: add steamed broccoli, roasted mushrooms, or sautéed onions and peppers for extra vegetables. If you like a crunchy finishing touch, sprinkle crushed crackers or panko mixed with a little melted butter over the cheese before the final few minutes of cooking.
Recipe Shopping List
Below is a concise shopping list for this cheesy chicken casserole. For exact quantities, see the ingredients list further down.
- Butter
- All-purpose flour
- Chicken bouillon or stock
- Garlic and Italian herb seasoning (fresh or concentrated bouillon style)
- Mushroom bouillon or mushroom powder (optional)
- Pepper and onion powder
- Whipping cream
- Extra-wide egg noodles
- Shredded cheese (cheddar blends work well)
- Cooked chicken, diced
- Fresh parsley for garnish
How To Make This Recipe
This overview gives you the basic steps so you know what to expect. Follow the full instructions below when you’re ready to cook.
- Preheat your pellet grill (or oven) to 350°F.
- Make the sauce by creating a butter roux, whisking in broth and seasonings, and simmering until slightly thickened. Stir in heavy cream off the heat.
- Combine uncooked extra-wide egg noodles, diced cooked chicken, most of the shredded cheese, and the sauce in a lightly greased, oven- or grill-safe baking dish. Make sure noodles are mostly submerged.
- Bake in the pellet grill (or oven) until noodles are tender, about 20–30 minutes; stir once halfway through. Add remaining cheese and finish until melted.
- Serve hot, sprinkled with fresh parsley. Crusty bread and a green salad make great accompaniments.
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Recipe FAQ
Can you make this in the oven?
Yes. This casserole works beautifully in a 350°F oven. You can also finish it on the stovetop if you prefer to avoid heating your grill or oven.
What’s the best way to store and reheat leftovers?
Cover leftovers with foil or transfer them to an airtight container and refrigerate for up to 4–5 days. Reheat gently in the microwave or in a 325°F oven until warmed through; avoid overheating to keep noodles from becoming too soft.
Can you use a different type of noodle?
Extra-wide egg noodles are ideal for texture and soak up the sauce nicely, but you can substitute other sturdy pasta shapes if needed. Adjust cooking time as required.
More Great Casseroles
- Traeger Biscuit and Gravy Casserole
- Skillet Pierogi Casserole
- Traeger Tater Tot Casserole
- Traeger Philly Cheesesteak Casserole
- Traeger Ham and Cheese Scalloped Potato Casserole
- Traeger Steak and Potato French Onion Casserole
- Find more easy casserole ideas in the recipe collection.
Recipe: Traeger Cheesy Chicken Casserole
Yield: 8 servings • Prep Time: 10 minutes • Cook Time: 45 minutes • Total Time: 55 minutes
Ingredients
- 1/2 cup salted butter
- 1/3 cup all-purpose flour
- 6 cups water (or low-sodium chicken stock)
- 4 teaspoons chicken bouillon (or equivalent concentrated chicken stock)
- 1 teaspoon garlic bouillon or 1–2 cloves fresh garlic, minced
- 1 teaspoon Italian herb seasoning
- 1 teaspoon mushroom bouillon (optional)
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1 cup whipping cream (heavy cream)
- 16-ounce bag extra-wide egg noodles
- 4 cups diced cooked chicken
- 16 ounces shredded cheese (cheddar blend recommended)
- 1 teaspoon fresh chopped parsley, for garnish
Instructions
- Preheat the pellet grill or oven to 350°F.
- In a large saucepan or Dutch oven, melt the butter over medium-low heat. Whisk in the flour and cook 3–4 minutes, stirring frequently, to make a roux.
- Slowly whisk in the water (or stock) and add the bouillon seasonings, pepper, and onion powder. Raise the heat to medium and simmer, whisking frequently, until the sauce thickens slightly.
- Remove the saucepan from the heat and stir in the whipping cream.
- Lightly grease a 10×13-inch high-sided, grill- or oven-safe baking dish. Add the uncooked egg noodles, diced cooked chicken, and three-quarters of the shredded cheese. Pour the sauce over and stir so the noodles are mostly submerged.
- Place the dish in the preheated grill or oven. Cook about 20 minutes, then stir and check the noodle doneness. Top with remaining cheese and continue cooking until noodles are tender and cheese is melted, about 10–15 more minutes.
- Remove from heat, sprinkle with fresh parsley, and serve hot with a crisp salad or crusty bread.
Notes & Tips
- Substitute chicken stock for water and bouillon for a more straightforward pantry version.
- Stir in steamed broccoli or roasted vegetables for added color and nutrition.
- For a crunchy topping, mix crushed butter crackers or panko with melted butter and sprinkle on top before the final bake.
- Leftovers reheat well but store for no more than 4–5 days.
Nutrition (estimate per serving)
Calories: 708 • Total Fat: 53g • Saturated Fat: 28g • Cholesterol: 210mg • Sodium: 954mg • Carbohydrates: 22g • Fiber: 1g • Protein: 36g
This hearty, creamy cheesy chicken casserole is perfect for family dinners, potlucks, or any night you want comforting, crowd-pleasing food from the grill or oven.