Chicken Noodle Casserole
This hearty Chicken Noodle Casserole is a comforting and satisfying dinner the whole family will enjoy. Made with tender egg noodles, shredded chicken, lots of veggies, and a savory cream sauce. We top it with buttery panko crumbs for the ultimate comfort food supper.
Ingredients
- 2 tbso olive oil, divided
- 2 medium size chicken breast see notes for precooked chicken
- 1 small yellow onion, diced small, about 3/4 cup
- 12 ounce bag frozen peas and carrots or favorite veggie blend
- 2 celery stalks diced small, about 1/2 cup
- 3 1/2 cups dry wide egg noodles, cooked al dente, do not rinse Follow manufactures instructions
- 1/2 tsp dried rosemary
- 1 tsp dried thyme
- 1/2 tsp ground sage
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 cup 2% milk or half and half
- 1 tsp each salt and pepper, plus more for seasoning chicken
- 1 1/2 cups shredded cheddar cheese
- 1 cup panko bread crumbs
- 2 tbsp melted butter
- 1/4 cup grated parmesan cheese
- fresh chopped parsley for garnish
Instructions
Preheat oven to 375℉. If you don't have an oven safe skillet, spray a 9×13-inch baking dish with non-stick cooking spray.
- Heat a large skillet (if oven safe, make sure it's 12-inches round with 3-inch deep sides) to medium heat. Add 1 tablespoon of olive oil. Season chicken breast on both sides with a little salt and pepper then place in hot skillet with olive oil. Cook 5-7 minutes on each side until an internal temperature reaches 165℉.
- Remove the cooked chicken from the pan and shred or dice into small pieces. Set aside until ready to use.
- Add remaining 1 tbsp olive olive to hot pan and sauté onions and celery until softened, about 3-4 minutes. Stir in garlic and cook another 1-minute. Add frozen veggies and seasonings and cook just until heated through, about 2-3 minutes.
- Once veggies are heated through, turn off the heat and add cream of chicken soup, sour cream, milk, cheese, and cooked chicken. Stir to combine then fold in cooked egg noodles until all the noodles are coated in the cream sauce. Smooth out in a single layer.
- In a small bowl combine panko crumbs, parmesan cheese, and butter. Scatter the crumb mixture over the top of the noodles. Bake in the oven for 30-minutes or until the panko crumbs are light golden brown. Top with fresh parsley and serve!
Notes
Tips:
Short-cuts-
Use a precooked rotisserie chicken from the grocery store for a faster and easier meal prep. If I have this on my meal plan for the week, I will often times slow cook 2-3 chicken breasts over the weekend and use in meals like this during the week to save time.
While freshly shredded and grated cheese is always better, save a little time with a quality store-bought shredded or grated cheese. It will still be delicious!
Make ahead and freeze-
Follow the cooking instructions for Chicken Noodle Casserole. Before adding the panko crumbs, transfer the chicken and noodle mixture to a 9×13-inch baking dish sprayed with non-stick cooking spray. I like to have disposable baking ware in this case and it makes clean up a breeze! These are also great to have on hand if your sharing a meal with someone in need. Top the noodles with the panko mixture and cover with two layers of foil. Freeze for up to 4 months.
Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.
| Nutrition Facts | |
|---|---|
| Servings: 6 | |
| Amount per serving | |
| Calories | 643 |
| % Daily Value* | |
| Total Fat 35.7g | 46% |
| Saturated Fat 17.2g | 86% |
| Cholesterol 138mg | 46% |
| Sodium 883mg | 38% |
| Total Carbohydrate 44.1g | 16% |
| Dietary Fiber 3.7g | 13% |
| Total Sugars 7g | |
| Protein 37.4g | |
| Vitamin D 6mcg | 31% |
| Calcium 452mg | 35% |
| Iron 3mg | 19% |
| Potassium 634mg | 13% |