Casserole. Probably the most loaded word. It comes with memories of cream of mushroom soup, prepackaged food made into something else and disappointing potlucks. I wish I could refer to this as something else, but the bottom line is that it’s a casserole. However, do not worry, it is not the casserole of your childhood. For this chicken noodle casserole, we are using real, whole ingredients. And the funny thing about real, whole ingredients: when you use those, everything tastes how it should.
The casserole horrors of yesteryear
I have heard of some seriously terrible casseroles. And I won’t reveal from who so as to not hurt their mother’s feelings. One person told me of this burrito casserole they grew up on. In fact, it was an ultimate favorite. You line up frozen burritos in a 9×13 pan and then top with cans of cream of mushroom soup and shredded cheddar cheese. W H A T. Then there’s the chicken cheese casserole with chicken breast, cream of chicken soup, sour cream, canned cheese soup and shredded cheese. I CANNOT EVEN. Because of these atrocities, I find that I must do my part to change the reputation of casseroles. This chicken noodle casserole has sauteed vegetables, thyme, chicken thigh, egg noodles and the most flavorful cream sauce made with real cream. Topped with buttered panko and yowza, you’re in business.
Everyone’s favorite
I think this chicken noodle casserole is on the top 5 favorite things my family loves. And now that I think about it, their other favorites are chicken pot pie, creamy chicken and rice soup and chicken noodle soup. I think we are seeing a trend. The favorites around here
Notes on preparation
- The recipe calls for six boneless, skinless chicken thighs. Yes, that probably seems like a lot. But I like this chicken noodle casserole to be totally loaded. If you don’t want to use that many chicken thighs, go ahead and cut that in half. You will still have plenty of chicken in it. You could use chicken breast, but just take my word for it that chicken thigh is better.
- Do you ever use Better Than Bouillon? For a long time, I wouldn’t use it thinking it was too much of a shortcut. I know, totally lame. I have wised up and learned that it’s the thing that can take a dish to the next level. Add a teaspoon to this when you add the cream and chicken stock. It intensifies the flavor just right.
Chicken Noodle Casserole
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
Description
Do you like chicken noodle soup? Then you will love chicken noodle casserole. It is the same flavors of chicken noodle soup, but made more comforting, creamy and substantial.
Ingredients
- 2 tablespoons extra virgin olive oil
- 6 boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon kosher salt
- 6 garlic cloves, minced
- ½ yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery ribs, diced
- 1 teaspoon kosher salt
- 2 teaspoons dried thyme
- ⅓ cup all-purpose flour
- 3 cups low-sodium chicken stock
- 1 cup heavy cream
- 1 pound wide egg noodles, cooked according to package directions
- ¼ cup unsalted butter, melted
- 1 cup panko bread crumbs
- 1 teaspoon kosher salt
Instructions
-
Set oven to 375 degrees F. Butter the inside of a 9×13 inch pan, being sure to cover the sides and the bottom well.
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In a large skillet over medium high heat, add olive oil. Once heated, add chicken, salt and garlic. Saute until chicken is cooked through, about 10 minutes. Transfer chicken to a plate, being sure to leave all oil and rendered chicken fat in the pan. Add onion, carrots, celery, salt and thyme to the pan. Saute until vegetables are softened, about 10 minutes. Add the chicken back to the pan and sprinkle the flour over the top. Stir well, being sure everything is coated in flour. Saute, stirring often, until flour smell is gone, about 5 minutes. Pour in chicken stock and cream. Stir often and bring to a simmer. Mixture should thicken slightly. Add cooked egg noodles and stir well. Pour into prepared pan.
- In a small bowl, combine melted butter, panko bread crumbs and salt. Mix well and sprinkle over the top of the casserole. Bake for 20 minutes, or until the crumbs are lightly browned. Allow to cool for 10 minutes and serve.
Notes
- If you don’t have any panko breadcrumbs handy, crushed up crackers or even cornflakes work great. My husband says cornflakes are the best.
- Prep Time: 50
- Cook Time: 20
- Category: bakes and casseroles
- Method: bake
Keywords: chicken, noodles, casserole, comfort food
1 comment
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