Name: Chicken Noodle Casserole
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
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

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

Scale

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.
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