Chicken Noodle Casserole
Chicken Noodle Casserole
Ingredients
Base
- 2 tablespoons salted butter
- 1 small onion (diced)
- 2 ribs celery (diced)
- 2 medium carrots (diced)
- 6 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon poultry seasoning
- ½ teaspoon salt
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon black pepper (to taste)
- 3 cups chicken broth
- 1 cup milk
- 4 ounces cream cheese (block, not spreadable)
- 1 cup shredded sharp cheddar cheese (4 oz)
- 15 ounces medium egg noodles (1 package )
- 4 cups cooked shredded chicken (or chopped chicken)
- 1 ½ cups frozen peas (thawed)
Topping
- ½ cup shredded cheddar cheese (2 oz)
- ⅔ cup Panko bread crumbs
- 2 tablespoons melted butter
Instructions
- 1
Preheat the oven to 350°F. Grease a 9×13 baking dish and set aside.
- 2
In a medium saucepan, add 2 tablespoons butter and melt over medium heat. Stir in onion, celery, and carrot, cooking until softened, about 5 minutes.
- 3
Add flour, garlic powder, poultry seasoning, salt, thyme, and pepper, and cook for an additional 2 minutes.
- 4
Gradually add broth and milk, whisking after each addition until smooth. Cook over medium heat until bubbly and thickened.
- 5
Remove from the heat and stir in cream cheese and cheddar cheese until melted and smooth.
- 6
Cook the egg noodles 1 minute less than directed on the package. Drain well. Combine chicken, noodles, peas, and sauce. Transfer the mixture to the prepared baking dish.
- 7
Combine topping ingredients and sprinkle over noodles.
- 8
Bake for 25 to 30 minutes or until heated through and golden on top.
Preparation
Sauce
Assembly
Baking
Nutrition
Per serving (based on 8 servings)



