This Chicken Noodle Casserole!!!

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Savor the comfort of chicken noodle soup in casserole form with this light, flavorful meal, best served with a side of crusty bread and a green salad…

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Ingredients  [ For 6 to 8 people ]    [   Preparation time : 35 minute  –  Cooking time : 25 minutes  ]

  • 2 cups uncooked egg noodles
  • 2 cups cooked, shredded chicken
  • 1 (10 oz.) package frozen peas and carrots
  • 1 (10 oz.) package frozen corn
  • 1 cup milk
  • 1 (10 oz.) can cream of chicken soup
  • 1 (10 oz.) can cream of mushroom soup
  • salt and pepper, to taste
  • 1/2 Tablespoon dried minced onion
  • 2 Tablespoons melted butter
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning (optional)

Preparation Method

  1. Heat oven to 350°F. Spray bottom and sides of 13×9-inch (3-quart) glass baking dish with cooking spray. Cook and drain egg noodles as directed on package.
  2. In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Cook celery, onions, carrots and garlic in butter 6 to 7 minutes or until vegetables are tender.
  3. Add 2 1/2 cups of the chicken broth, the thyme, salt and pepper to skillet; heat to boiling. In a small measuring cup, beat remaining 1/2 cup chicken broth and the flour with the whisk. Stir into hot chicken broth mixture in skillet. Simmer and stir 1 to 2 minutes or until mixture thickens slightly. Remove from heat; stir in whipping cream and shredded chicken.
  4. Add cooked egg noodles to baking dish; stir in the chicken mixture until mixed well. Cover; bake 30 to 35 minutes or until casserole is heated through.
  5. Meanwhile, in 8-inch nonstick skillet, melt remaining 2 tablespoons butter over medium heat. Cook bread crumbs in butter 3 to 4 minutes, stirring frequently, until golden brown. Remove from heat; stir in Parmesan cheese. Sprinkle over baked casserole. Garnish with chopped parsley before serving.


Enjoy it!!




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