Chicken Noodle Casserole Recipe
Chicken Noodle Casserole Recipe
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Chicken Noodle Casserole
Creamy, satisfying layers of chicken, carrots, peas, and egg noodles tossed together with other pantry staple ingredients create this quick and easy dinner casserole everyone will be asking for seconds on.
RECIPE AND INSTRUCTIONS HERE -
Ingredients
12 oz extra wide egg noodles
4 1/2 Tbsp unsalted butter
1/4 cup all-purpose flour PLUS 2 Tbsps
1 tsp onion powder
1 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp freshly ground black pepper or to taste
1 tsp sea salt or to taste
3 cups low sodium chicken stock
1 1/2 cups milk 2% or whole milk
1/2 cup heavy cream
1 1/2 cup frozen peas and carrots
3 cups cooked chicken cubed
parsley optional as garnish
Instructions
Preheat oven to 350 degrees.
Bring a large pot of generously salted water to boil. Boil egg noodles just until al dente.
While the noodles are boiling chop the chicken and prepare and measure the butter, flour, and spices.
Drain the egg noodles and set aside. In the same large pot, melt the butter. Add the flour and cook on medium heat, stirring with a wooden spoon until it becomes golden.
Gradually add the chicken stock, milk, cream, and spices and stir to combine.
Whisk the mixture on medium-high heat for about 5 minutes or until it thickens.
Remove the pan from the heat and add in the noodles, chicken, peas, and carrots.
Stir all the ingredients together.
Transfer the mixture to a buttered 9x13 baking dish. Bake for 30 minutes or until bubbling.
Serve the casserole garnished with fresh chopped parsley if desired.
Notes
Cook the noodles only until al dente as they will continue to cook in the oven. They will be mushy if overcooked. Also be sure that you boil the noodles in a generous amount of salt, at least 1 tablespoon or the dish will lack flavor.
If you have a bit more time you can use fresh garlic and onions.
There is no need to thaw the frozen vegetables before adding them to the casserole. Thawing them will only turn them unattractive and dull in color making the dish less appetizing.
You can use leftover chicken for this recipe, grocery store rotisserie chicken or you can cook 2 chicken breasts (seasoned to taste) while the noodles are boiling.
You can place your 9x13 baking dish on a baking sheet before placing in the oven in the event that any of the casserole bubbles over it won’t run down into your oven making a mess.
This casserole can be assembled a day ahead and refrigerated. It can then be baked after bringing it to room temperature. An unbaked casserole can also be frozen for up to 3 months and then baked again after being brought to room temperature.
Leftovers can be stored in an airtight container for 3-4 days and reheated in the microwave.
MeMe's Recipes | Chicken and Noodle Casserole
Who doesn't love a good chicken casserole? Easy recipe that is hardy and super tasty.
#memesrecipes #shineforjesus #chickencasserole #chickennoodles #casserolerecipe
Original film date: 7/12/21
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 | Delish
This creamy casserole will warm your soul.
DIRECTIONS
1. Preheat oven to 400 degrees F.
2. In a medium bowl, stir together soup, water (or milk), seasonings, and vegetables. Fold in chicken and noodles. Pour into a 1.5-quart casserole dish.
3. Bake until the vegetables are fork-tender, 20 to 25 minutes. Serve.
INGREDIENTS
1 can cream of chicken soup
1/2 c. water or milk
1/2 tsp. garlic powder
1 tsp. dried thyme
1/2 tsp. Black pepper
1/2 c. chopped carrots
1/2 c. chopped celery
1/2 white onion, diced
1 c. cooked, shredded chicken
1 12-oz package wide egg noodles, cooked and drained
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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).