chicken noodle casserole

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It seems as if I only post recipes that are either for the slow cooker or casseroles and that’s because those are both make-ahead dinners that I actually have time to photograph and share. Most nights it is a race to feed the hangry humans in my house while also emptying backpacks and lunch boxes, going through the mail, picking up toys, and attempting to fold that last load of clothes. So most of my weeknight meals will never make the blog. I’m also a much less inspired home cook now that I’m a mom. Dinner is often just another thing that needs to get done. Anyone else?

Anyways, I posted this casserole on instagram the other day and y’all wanted the recipe (even though it is SO close to this stuffing-bake that I’ve done before) so here you go. It is not gourmet or from scratch (i.e. it contains canned soup), but it is so dang comforting. I use the pre-shredded rotisserie chicken from Sprouts which is SUCH a time saver. Total first world problem, right - having to pick off the chicken from your pre-cooked rotisserie chicken. Ha! While I used chicken, this would be SO SO good with leftover turkey from Thanksgiving! Def going to do that.

 
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Chicken Noodle Casserole

Total Time: 45 minutes Hands On Time: 15 - 20 minutes. Makes: one 13 X 9 pan

Ingredients:

  • 1 - 12oz package egg noodles

  • 1 package pre-shredded rotisserie chicken (most packages are 0.8 - 0.9 lbs) OR the chicken pulled from one rotisserie chicken

  • 2 - 10.5oz cans cream of chicken soup (or you could do one can cream of mushroom soup if you’re feeling jazzy)

  • 1/2 cup sour cream

  • 1.25 cups chicken stock (I use reduced sodium)

  • 1 - 10oz bag frozen mixed vegetables

  • 1 - 12oz bag frozen broccoli (I like the baby broccoli one so they’re smaller pieces)

  • Couple sprigs fresh thyme, leaves removed and finely chopped

  • 1 teaspoon (small palmful) of poultry seasoning

  • 1 teaspoon (small palmful) dried mustard (can omit if you don’t have)

  • salt and pepper to taste

  • 3 tablespoons butter, melted

  • 1/2 cup bread crumbs

  • 1/2 cup grated parmesan cheese

Directions:

  1. Heat a large pot of salted water to boil. Cook the egg noodles HALF AS LONG as the package says to (mine were perfectly par-boiled at 3 minutes). They’ll absorb more liquid and cook more in the casserole.

  2. Heat the frozen broccoli for HALF AS LONG as the package says. I like to dice mine after it is par-cooked so it’s easier for little kids to eat. I just microwaved mine covered for 3 minutes or so. Don’t worry about cooking the frozen mixed veggies - they’re so small they’ll cook just fine while the casserole bakes.

  3. In a large bowl, combine shredded chicken, canned soup, sour cream, chicken stock, frozen mixed veg, broccoli, herbs, poultry seasoning, and salt and pepper. Mix well.

  4. Spray a 13 X 9 baking dish with cooking spray. Sprinkle half of the cooked egg noodles on the bottom. Pour the chicken/veg mixture on top. Add the next layer of noodles. I then take a spoon and kind of swirl it all together so it’s pretty well incorporated.

  5. If you’re not going to cook right away, let it come to room temp if it’s hot from the noodles and then cover with foil and put in fridge.

  6. When you’re ready to bake: Preheat oven to 375. Remove casserole from fridge while oven comes to temp.

  7. Make the topping: combine melted butter, bread crumbs, and grated parm and sprinkle on top.

  8. Recover with foil and bake 20 minutes covered at 375. Remove foil and bake 10 minutes uncovered until bubbly. You can broil it for one to two minutes at the end if your crust needs more browning.

  9. Let sit a few minutes before cutting and serving.

That’s it! Pretty easy to prep during nap time or before work and throw in the oven later. If you make this, be sure to tag me or send me a photo! I love seeing y’all make TRR recipes!

 
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