Chicken Noodle Casserole
Servings: 6 servings
Calories: 356cal
Equipment
Ingredients
- 12 oz extra wide egg noodles
- 4 ½ Tbsp unsalted butter
- ¼ cup all-purpose flour PLUS 2 Tbsps
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp dried thyme
- ½ tsp freshly ground black pepper or to taste
- 1 tsp sea salt or to taste
- 3 cups low sodium chicken stock
- 1 ½ cups milk 2% or whole milk
- ½ cup heavy whipping cream
- 1 ½ cup frozen peas and carrots
- 3 cups cooked chicken cubed
- parsley optional as garnish
Instructions
- Preheat oven to 350 degrees.
- Bring a large pot of generously salted water to boil. Boil egg noodles just until al dente.
- While the noodles are boiling chop the chicken and prepare and measure the butter, flour, and spices.
- Drain the egg noodles and set aside. In the same large pot, melt the butter. Add the flour and cook on medium heat, stirring with a wooden spoon until it becomes golden.
- Gradually add the chicken stock, milk, cream, and spices and stir to combine.
- Whisk the mixture on medium-high heat for about 5 minutes or until it thickens.
- Remove the pan from the heat and add in the noodles, chicken, peas, and carrots.
- Stir all the ingredients together.
- Transfer the mixture to a buttered 9x13 baking dish. Bake for 30 minutes or until bubbling.
- Serve the casserole garnished with fresh chopped parsley if desired.
Video
Notes
- Cook the noodles only until al dente as they will continue to cook in the oven. They will be mushy if overcooked. Also be sure that you boil the noodles in a generous amount of salt, at least 1 tablespoon or the dish will lack flavor.
- If you have a bit more time you can use fresh garlic and onions.
- There is no need to thaw the frozen vegetables before adding them to the casserole. Thawing them will only turn them unattractive and dull in color making the dish less appetizing.
- You can use leftover chicken for this recipe, grocery store rotisserie chicken or you can cook 2 chicken breasts (seasoned to taste) while the noodles are boiling.
- You can place your 9x13 baking dish on a baking sheet before placing in the oven in the event that any of the casserole bubbles over it won’t run down into your oven making a mess.
- This casserole can be assembled a day ahead and refrigerated. It can then be baked after bringing it to room temperature. An unbaked casserole can also be frozen for up to 3 months and then baked again after being brought to room temperature.
- Leftovers can be stored in an airtight container for 3-4 days and reheated in the microwave.
Nutrition
Serving: 1serving | Calories: 356cal | Carbohydrates: 14g | Protein: 28g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 538mg | Potassium: 464mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3995IU | Vitamin C: 4mg | Calcium: 114mg | Iron: 2mg