Chicken Noodle Casserole
User Reviews
5.0
42 reviews
Excellent
Chicken Noodle Casserole
Report
Make this old-fashioned chicken and noodles casserole from scratch for an easy, wholesome dinner!
Share:
Ingredients
- 2 cups uncooked wide egg noodles
- 6 tablespoons salted butter, divided
- ½ cup diced carrots
- ½ cup diced onion
- ½ cup diced celery
- 1 clove garlic, minced
- ¼ cup all-purpose flour
- 1 cup milk
- 2 cups chicken broth
- 1 ½ teaspoons fresh thyme leaves (or ½ teaspoon dried thyme)
- 2 cups shredded, cooked chicken
- 1 cup grated sharp cheddar cheese
- 1 cup frozen peas (do not thaw)
- ¾ cup Ritz cracker crumbs (about 15 whole crackers)
- Kosher salt and ground black pepper, to taste
Add to Shopping List
Instructions
- Preheat oven to 350°F. Spray a 9 x 9-inch baking dish (or other 2 - 2 ½ -quart baking dish) with cooking spray and set aside. Cook the noodles in a large pot of salted boiling water according to package directions, just until al dente. Drain.
- Meanwhile, melt 1 tablespoon of the butter in a large skillet or Dutch oven over medium-high heat. Add the carrots, celery, onion, and garlic; sauté until soft (about 5-7 minutes).
- Reduce the heat to medium. Add 3 tablespoons of butter to the skillet and stir until the butter melts. Add the flour and whisk until blended. Gradually add the milk and the chicken broth, whisking constantly. Continue whisking and cooking until the sauce bubbles and thickens. Stir in the thyme and season with salt and pepper to taste. Remove from heat.
- In a large bowl (or in the same pot if it’s large enough), combine the sauce with the cooked noodles, chicken, cheese, and frozen peas. Transfer to the prepared dish.
- Melt the remaining 2 tablespoons of butter. Combine the melted butter with the Ritz cracker crumbs. Sprinkle buttered crumbs over top of the casserole.
- Bake the casserole (uncovered) for about 20-25 minutes, or until hot and bubbly.
Notes
- Cook the noodles just until al dente (tender, but with a firm bite). They will continue cooking in the hot sauce in the oven, and you don't want them to be mushy or overdone.
- Cook the noodles just until al dente (tender, but with a firm bite). They will continue cooking in the hot sauce in the oven, and you don't want them to be mushy or overdone.
- There's no need to thaw the peas before adding them to the dish. Just stir them in while they're still frozen -- this will help them stay nice and green in the casserole (rather than turning brown and mushy).
- There's no need to thaw the peas before adding them to the dish. Just stir them in while they're still frozen -- this will help them stay nice and green in the casserole (rather than turning brown and mushy).
Nutrition Information
Show Details
Serving
1/4 of the casserole
Calories
624kcal
(31%)
Carbohydrates
40g
(13%)
Protein
34g
(68%)
Fat
36g
(55%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
4g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
149mg
(50%)
Sodium
963mg
(40%)
Potassium
568mg
(16%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
3954IU
(79%)
Vitamin C
19mg
(21%)
Calcium
342mg
(34%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 624 kcal
% Daily Value*
| Serving | 1/4 of the casserole | |
| Calories | 624kcal | 31% |
| Carbohydrates | 40g | 13% |
| Protein | 34g | 68% |
| Fat | 36g | 55% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 149mg | 50% |
| Sodium | 963mg | 40% |
| Potassium | 568mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 3954IU | 79% |
| Vitamin C | 19mg | 21% |
| Calcium | 342mg | 34% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
Other Recipes
You'll Also Love
