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Chicken Noodle Casserole

A comforting and cheesy chicken noodle casserole that warms the heart and soul, perfect for busy weeknights or family gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 9 ounces egg noodles Opt for high-quality egg noodles for the best texture.
  • 2 tablespoons unsalted butter Make sure it’s at room temperature before starting.
  • 1 medium onion, diced Freshly diced onion enhances the flavor.
  • 1 rib celery, diced A great way to add crunch and depth.
  • 2 medium carrots, peeled and diced These provide sweetness and color.
  • 2 cups chicken broth Homemade or low-sodium for a healthier option works best.
  • 1/2 teaspoon garlic powder Enhances flavor without overpowering the dish.
  • 1/2 teaspoon poultry seasoning A blend that adds warmth.
  • 1/2 teaspoon salt Season to taste!
  • 1/2 teaspoon pepper Season to taste!
  • 2 tablespoons all-purpose flour This will help thicken the sauce.
  • 2 cups heavy cream Can substitute with half-and-half for a lighter option.
  • 2/3 cup frozen peas No thawing necessary!
  • 2/3 cup frozen corn Adds a pop of sweetness.
  • 2 1/2 to 3 cups shredded cooked chicken Rotisserie chicken is great for convenience.
  • 1/3 cup shredded Parmesan cheese Freshly grated is recommended for better melting.

Method
 

Preparation
  1. Cook the egg noodles in a large pot of salted boiling water according to the package directions. Drain and set aside.
  2. In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and carrots. Cook for 3-4 minutes until they’re slightly tender.
  3. Sprinkle in the garlic powder, poultry seasoning, salt, pepper, and flour. Stir to coat the vegetables and cook for an additional minute.
  4. Gradually whisk in the chicken broth, followed by the heavy cream. Bring the mixture to a gentle simmer.
  5. Add the frozen peas and corn and allow the mixture to simmer for 4-5 minutes, stirring frequently.
  6. Stir in the shredded chicken and Parmesan cheese until well combined. Finally, fold in the cooked noodles gently.
  7. Taste the mixture and adjust seasoning as necessary, adding more salt or pepper to taste.
  8. Preheat your oven to 350°F (175°C). Transfer the mixture into a greased 9x13 inch baking dish. Bake for 25 to 30 minutes, until bubbling and golden on top.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. You can prepare it ahead of time and store it in the fridge or freezer. Consider adding a sprinkle of cheddar or mozzarella on top before baking for that extra cheesy touch.