How To make Chicken Noodle Casserole

Chicken Noodle Casserole

This is a classic feed-a-crowd recipe that is a wonderful way to use up leftover chicken (or turkey). Comfort food to the extreme, this hearty casserole warms the heart and tummy with its creamy goodness. Recipe and more at

Love & Best Dishes: Chicken Noodle Casserole Recipe

Chicken Noodle Casserole Recipe - This easy casserole recipe with chicken is a great easy family meal recipe that everyone is sure to love.
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Creamy Chicken Noodle Casserole

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This 30-minute chicken noodle casserole has all of the comforting magic of the classic soup, but it's even creamier and heartier with a crunchy topping.

Chicken Noodle Casserole

Chicken Noodle Casserole
4 Bone-in, skin-on Chicken Breasts
Salt and Pepper to taste
1/2 stick (4 tablespoons) Butter
2 cups chopped Celery
2 cups chopped Bell Pepper
2 cups chopped Onion
1 to 2 tablespoons chopped pickled Jalapenos (optional)
(3) 12-ounce packages Large Egg Noodles (I use No-Yolks)
(2 to 3) 10.5-ounce cans Cream of Mushroom Soup
4-ounce jar chopped Pimentos with the juice
1 14.5-ounce can Chicken Broth
Zest of a Lemon plus the Juice
1-pound Velveeta cut into chunks for easier melting
Shredded Cheddar for topping
Place chicken into a pot and just cover with water plus 1 Teaspoon Salt. Bring to a boil and turn down on medium and let cook for 45 minutes until chicken is tender and renders a nice broth. Strain broth and return to the pot. Debone the chicken and chop or shred and place to the side. In a skillet sauté the celery, bell pepper, onion, jalapenos, and a dash of salt and pepper in butter until softened approximately 5 minutes. Then add the jar of Pimentos, mushroom soup, can of chicken broth, Lemon zest and juice. Stir together well and set aside. Bring the strained broth to a boil and cook the packages of noodles in it until al dente. Be sure not to overcook your pasta so it won't fall apart in the casserole. Pour the cooked pasta into the soup mixture plus the chicken stir together well. Stir in the Velveeta and let sit for a few to melt and stir together well. Pour into a baking casserole dish and top with shredded cheddar. Bake at 350 Degrees F until the cheese melts and it is bubbly.
Serve with garlic bread or bread sticks and a salad.

Chicken Noodle Casserole

You can prepare this delicious creamy chicken noodle casserole. Do you enjoy Tuna Noodle Casserole? You can prepare a similar casserole with this recipe.

You can find the written recipe at CopyKat.com.

Chicken Noodle Casserole - easy comfort food! | The Recipe Rebel

PRINTABLE RECIPE & NUTRITION INFO:

Ingredients
▢3 cups uncooked egg noodles (190 grams)
▢¼ cup unsalted butter
▢1 teaspoon minced garlic
▢1 teaspoon Italian seasoning
▢½ teaspoon salt
▢¼ teaspoon onion powder
▢¼ teaspoon black pepper
▢¼ cup all purpose flour
▢2 cups low sodium chicken broth
▢¾ cup heavy cream
▢2 cups frozen peas and carrots
▢2 cups cooked, chopped chicken
▢60 grams saltine or Ritz crackers (about 18 crackers)
▢1 tablespoon unsalted butter (melted)

Instructions
Cook noodles according to package directions, undercooking by 1 minute. Drain and rinse under cold water to stop the cooking process.
Meanwhile, make your sauce. In a large skillet over medium heat, melt your butter.
Add garlic, Italian seasoning, salt, onion powder and pepper and cook 1 minute.
Stir in flour until no white remains.
Whisk in broth and cream and cook until thickened, about 3-4 minutes.
In a large, greased baking dish (9x13), combine cooked egg noodles, sauce, frozen peas and carrots and cooked chicken.
Crush crackers in a medium zip top bag. Stir in 1 tablespoon butter and sprinkle over the top of the casserole.
Bake at 350 degrees F for 20 minutes or until bubbly (to prep ahead, simply prepare up to the point of the crackers and top with crackers just before baking).