Nothing beats a big pot of homemade chicken noodles soup..except chicken noodle casserole! This casserole is total comfort food! Veggies, noodles, and chicken make a filling, family-friendly weeknight meal!
And if it’s more comfort food you are after, try this Chicken Pot Pie!
I don’t know about your family, but my family is rather lukewarm on casseroles. Now, part of this is because I am a food blogger, so by the time my family sits down to eat the food I have photographed, everything is cold. Casseroles don’t often reheat well.
For my family, the best kind of casserole is the kind that is hot when it is served and doesn’t yield any leftovers (we aren’t a leftovers kind of family). For me, the best kind of casserole is easy to make and doesn’t have any fancy ingredients. This chicken noodle casserole fits all our requirements!
What Do I Need To Make This Chicken Noodle Casserole?
- Olive oil
- Frozen mixed veggies (carrots, onions, celery)
- Garlic
- Chicken breast
- Salt
- Oregano
- Basil
- Chicken broth
- Egg noodles, cover cook and about 15-20 minutes or until al dente
- Milk
- Flour
- Frozen Peas
How Do I Make Chicken Noodle Casserole?
STEP ONE – Heat olive oil in a large deep skillet over medium heat. Add frozen veggies and cook until tender. Stir in garlic. Cook another minute, then remove veggies and set aside.
STEP TWO – Add oil again to the same skillet. Add 3 cups of cubed chicken. Season the chicken with salt, dried oregano, and dried basil. Cook until the chicken is no longer pink, remove the chicken and set aside.
STEP THREE – Add the chicken broth to the skillet and bring to a boil. Add egg noodles and cook until al dente about 15 minutes.
STEP FOUR – While the pasta is cooking, whisk together milk and flour. Slowly pour milk mixture into the pasta along with frozen peas. Reduce heat and cook until the mixture begins to thicken. Stir in reserved chicken and veggies in with the cooked noodles; serve.
Does Chicken Noodle Casserole Freeze Well?
Yes, this casserole does freeze well. To freeze, pour the prepared casserole into either a baking dish or a freezer-safe container. Allow the mixture to cool completely before coving with a lid or with aluminum foil.
When needed, allow the mixture to thaw completely. Place the casserole in a Dutch oven, adding a little milk or chicken broth to thin it out and make it saucy again. You can also heat the casserole in 350 degree preheated oven for about 15-20 minutes but stir in a little liquid to prevent the casserole from drying out.
Chicken Noodle Casserole Recipe Tips
- I used a really deep and wide skillet for this recipe. If you do not have a skillet that will work, then cook your veggies and chicken in a large skillet, and then cook your pasta in a Dutch oven or large stockpot, then combine everything before serving.
- Any frozen veggie mix will work with this recipe, I used what I preferred.
- When it comes to the chicken, try to cut your chicken into consistent, bite-sized pieces. This will ensure that the chicken cooks at the same rate.
- Rotisserie chicken is a wonderful alternative to cooked chicken, it makes life so easy!
- I prefer to avoid cream of chicken soups or any condensed soup for that matter. I find that using the milk and flour method thickens my casserole nicely without adding extra sodium.
- I love using the egg noodles, they are thick and hearty and are what you find in chicken noodle soup. But any noodle will work in this recipe.
- Feel free to add shredded cheddar cheese to your casserole if you are up for something a little cheesier!
- With a few substitutions, you can easily turn this recipe into a Chicken Cordon Bleu Casserole!
What Goes With Chicken and Noodle Casserole?
This soup that eats like a meal is pretty darn filling. You don’t much on the side. I am always a huge fan of salads like this lemony kale salad, and this spinach salad. But you could keep things even simpler by just serving homemade bread, or biscuits.
Skillet Recipes
Skillet White Chicken Lasagna
Greek yogurt and Parmesan cheese make the sauce extra rich and creamy while mushrooms and fresh spinach give this dish a vitamin boost!
Skillet Turkey Tetrazzini
An easy turkey tetrazzini that is filled with a rich, cheesy cream sauce, veggies and delicious turkey. A simple week night meal!
Chicken Noodle Casserole
Nothing beats a big pot of homemade chicken noodles soup..except chicken noodle casserole! This casserole is total comfort food! Veggies, noodles, and chicken make a filling, family-friendly weeknight meal!
Ingredients
- 3 teaspoons olive oil, divided
- ½ cup mixed veggies (carrots, onions, celery)
- 2 cloves garlic,
- 3 cups diced chicken
- ½ teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 32 oz container chicken broth
- 1 lb bag egg noodles,
- 1 ½ cups milk
- 2 tablespoons flour
- 1 cup peas
Instructions
- Heat 2 teaspoons of olive oil in a large deep skillet over medium heat. Add frozen veggies and cook until tender. Stir in garlic. Cook another minute, then remove veggies and set aside.
- Add remaining oil to the same skillet. Add cubed chicken. Season the chicken with salt, dried oregano, and dried basil. Cook until the chicken is no longer pink, remove the chicken and set aside.
- Add the chicken broth to the skillet and bring to a boil. Add egg noodles and cook until al dente about 15 minutes.
- While the pasta is cooking, whisk together milk and flour. Slowly pour milk mixture into the pasta along with frozen peas. Reduce heat and cook until the mixture begins to thicken. Stir in reserved chicken and veggies in with the cooked noodles; serve.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 351Total Fat 14gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 9gCholesterol 94mgSodium 899mgCarbohydrates 30gFiber 3gSugar 3gProtein 25g
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