Chicken And Noodles Casserole

Chicken And Noodles Casserole

This quick Chicken Noodle Casserole is a one-pan dinner that combines chicken, vegetables, and egg noodles in a creamy sauce!

The article in which you are about to read will provide you with lots of information on how to make the tastiest Chicken and Noodles Casserole you have ever tasted. You may also send us a message using the form below if you have any questions or comments.

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Why You’ll Love This Recipe:

  • This Chicken Noodle Casserole is a traditional comfort dish. There are no expensive ingredients, and it is incredibly simple to modify.
  • You may substitute peas and carrots for broccoli, use leftover rotisserie chicken, and experiment with other cheese alternatives.
  • It’s got a fantastic cheese sauce with sour cream, broccoli, and juicy chicken.
  • This is an excellent make-ahead and freezer dish!

What Is The Origin Of Noodles?

The first evidence of noodles dates back 4,000 years to China. At the Lajia archaeological site in 2005, a team of researchers discovered a pottery dish with 4000-year-old noodles. These noodles were compared to lamian, a sort of Chinese noodle.

Chicken And Noodles Casserole
Chicken And Noodles Casserole

Ingredients That You’ll Need:

For ingredient proportions and detailed written directions, see the recipe card at the end of this page.

  • Rotini: One of the greatest pasta for casseroles is rotini. They keep their form and have a good grip on the sauce.
  • Chicken: I use fresh chicken in this recipe, but 2 cups of rotisserie or leftover chicken work just as well!
  • Seasonings: Italian seasoning, garlic salt, and pepper are used as seasonings.
  • Olive oil: is preferable, although vegetable or canola oil will suffice.
  • Cream of Mushroom Soup: Use canned soup or create your own! Cream of chicken soup, either canned or our homemade Creamy Chicken Noodle Soup can also be used.
  • Sour Cream Milk: Any kind of sour cream milk
  • Broccoli Florets: See below for information on substituting frozen broccoli.
  • Cheese: Sharp White Cheddar was used in the sauce, while Regular Cheddar was used on top.
  • Crispy Fried Onions: from France.

Quick Tip: If you’re wondering how long it would take to cook chicken at home for this delectable meal, check out our earlier post on How Long To Bake A Whole Chicken At 375.

How do you thicken chicken and noodles?

To thicken the Chicken Noodle Casserole and give it the desired consistency and texture, add cornstarch or flour. In a mixing bowl, combine 2 tablespoons of all-purpose flour. Dilute each cup of Chicken Noodle Casserole with 1/4 cup of cold water.

How Long To Cook A Chicken And Noodles Casserole?

At 165°F, the usual cook time for this Chicken And Noodles Casserole should be between 30 minutes to 1 hour. Hold at 140°F or above until needed for hot service. Cover it for 30 minutes and then uncover it for the last few minutes to crisp. This cooking time may vary depending on the casserole components; another variable in your cook time will be the thickness of the piled elements in the dish.

Chicken And Noodles Casserole
Chicken And Noodles Casserole

How To Make Chicken And Noodles Casserole?

  1. Preheat the oven to 375°F.
  2. 1 tsp Italian spice, 3/4 tsp garlic salt, and 1/4 tsp pepper on the chicken
  3. 2 tbsp olive oil, heated over medium-high heat. Cook for 3 minutes after adding the chicken.
  4. Toss in the chicken and broccoli. 
  5. Cook for 3-4 minutes more, or until the chicken is cooked through. Turn off the heat.
  6. Cook the rotini for 1 minute less than al dente, according to package directions.
  7. Meanwhile, to the saucepan with the chicken and broccoli, add the cream of mushroom soup, sour cream, milk, and 2 cups of sharp white cheddar. 
  8. To blend, stir everything together.
  9. Add the spaghetti to the saucepan when it has been drained. 
  10. Mix gently with a silicone spatula until everything is incorporated.
  11. Transfer to a lightly oiled 9 x 13-inch casserole dish if the pot isn’t oven safe.
  12. 1 cup ordinary cheddar cheese Bake for 25 minutes, covered.
  13. Remove the lid and top with crispy fried onions. Bake for 8 minutes, uncovered. Serve with Garlic and Cheese Bread.

How Do You Keep Noodles From Soaking Up Broth?

To avoid this, just boil enough noodles to equal the amount of cream of mushroom soup, sour cream, and milk you intend to serve and add them as you serve each bowl. I cook my noodles in a cream of mushroom soup and sour cream so that they absorb the taste of the broth.

Recipe Tips

  • Melt 1/4 cup butter and combine it with 1 cup panko breadcrumbs, crushed Ritz crackers, crushed potato chips, or plain cornflakes to make a crunchy topping for the top of the casserole.
  • Grate your cheese for the finest results. This is the grater I use. For this dish, I recommend a nice sharp cheddar.
  • If you don’t like cream of mushroom soup, you may replace it with the second can of cream of chicken or cream of celery soup. This dish has no discernible mushroom taste.
  • When creating casseroles, the best tip is to cook the pasta until it is just al dente. It will continue to cook in the oven.
  • Nothing beats a cheesy casserole in terms of appearance or flavor!

Recipe Variations

  • Don’t like the taste of canned soup: If you want, you may create your own Creamy Chicken Noodle Soup or substitute it for the sauce in my Crack Chicken Casserole recipe.
  • Fresh or frozen broccoli can be used: I used a pound of fresh broccoli (which makes about 4 cups once cut into florets). If you like, you may use frozen broccoli. I’d defrost it first (dry well) before adding it to the casserole in step 3 or add it frozen to the boiling noodles for up to a minute or two (frozen broccoli is already partially cooked).
  • Frozen pea: You might substitute or add other veggies in place of or in addition to the broccoli. Frozen peas, corn, or pre-cut frozen vegetables will also work. I’d put them in the boiling water a little at a time. Frozen peas, corn, or pre-cut frozen vegetables will also work. I’d put them in the boiling water for about a minute before draining.
  • Onion Powder: If you like, you may use a 1/2 teaspoon or so of onion powder for the scallions.
  • Any pasta: This dish may be made with any type of pasta. Just make sure it’s al dente so it doesn’t overcook in the oven. If you’re using a little form (such as macaroni), use less than 3 cups otherwise you’ll end up with much too much pasta.

How Do You Make Ahead This Chicken And Noodles Casserole?

Assemble until step 4 (before baking), then cover securely and refrigerate for up to 2 days or freeze for 2-3 months. Allow it to defrost on the counter before baking as recommended. Because it will be chilly, you may need to allow for extra time.

Chicken And Noodles Casserole
Chicken And Noodles Casserole

What To Serve With Chicken And Noodles Casserole?

Casseroles are fantastic because they may be served as a stand-alone dish or as part of a bigger meal. here are some service suggestions:

How To Store Chicken And Noodles Casserole?

In The Fridge:

Leftovers Chicken Noodle Casserole will keep in the fridge for 3-4 days. To achieve the greatest results, just reheat over low heat.

In The Freezer:

Step 13: Complete the recipe. Fill a dish with the noodle mixture but leave off the Cream of Mushroom Soup and cheese. Allow it to cool fully before wrapping it firmly in plastic wrap. Store in the freezer for up to three months.

How To Reheat How To Store Chicken And Noodles Casserole?

In The Oven:

  1. Preheat the oven to 400 degrees F.
  2. Place any remaining Chicken Noodle Casserole on a lightly greased baking sheet.
  3. Return the Chicken Noodle Casserole to the oven for 5-7 minutes, or until well heated.

In The microwave:

  1. Place your leftover Chicken Noodle Casserole on a microwave-safe dish.
  2. Covered, microwave the Chicken Noodle Casserole for 2-3 minutes on high power, or until cooked through.

How To Reheat Chicken And Noodles Casserole In Air Fryer?

If you have any leftover Chicken and Noodles Casserole from the previous night, you can crisp it up in the air fryer for three to four minutes at temperatures ranging from 350 to 400 degrees Fahrenheit.

What Can Be Substituted For Cream of Mushroom Soup?

  • Cream of Chicken: If you don’t like mushrooms but want virtually the same outcomes as your recipe, cream of chicken soup is a great substitute. Cream of chicken soup lacks the umami overtones of mushroom soup, but this gluten-free, organic Cream of Chicken soup from Healthy Valley employs a carefully selected blend of spices to assure you won’t be disappointed in the flavor. Here’s our Cream of Chicken recipe, which I’m sure you’ll like Creamy Chicken Noodle Soup.
  • Cream of Broccoli: Cream of broccoli soup is a fantastic replacement for mushroom soup when you’re attempting to improve your vegetable consumption but don’t like mushrooms. Cream of broccoli is tasty and healthful and works nicely in recipes like scalloped potatoes or tuna noodle casserole that could use a bit additional color (a light, pleasing green) and variety.
  •  Sour Cream, Yogurt, or Crème FraicheSour cream, yogurt, and crème Fraiche are all fast and simple substitutions for the cream of mushroom soup in any dish that could use a little tanginess, especially ones with a lot of cheese. Sour cream is simply just cream that has been thickened with lactic acid, which is also what gives it its sour flavor. You should use a full-fat version as a replacement because low-fat versions aren’t as thick and may make your recipe watery.
  • Cream of Celery: In terms of smoothness and creaminess, condensed cream of celery soup, another Campbell’s specialty, works well as a substitute for condensed cream of mushroom soup. The underlying flavor, though, is noticeably different. Mushrooms add an earthy, umami taste and meatiness to the soup, while celery has an almost herbal flavor and freshness to it.
  • Cream of Potato: Cream of potato soup is frequently flavored with bacon or leeks, which adds depth to the flavor. Because potatoes are relatively starchy veggies, this type of soup is much thicker and heavier, making it a fantastic replacement for cooking hearty, comfortable dishes.

Can you put the chicken in this casserole raw?

We usually use this chicken casserole recipe In this recipe, I use fresh chicken, although 2 cups of rotisserie or leftover chicken would also work. It is safe to use raw chicken because all germs are eliminated when the dish reaches 160°F.

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FAQ Section

Can I make this in the crockpot or Instant Pot?

I haven’t tried this recipe in a crockpot or an Instant Pot, but if you do, please let me know!

Should I cover the casserole with foil?

You most certainly should. After 30 minutes, remove the cover and bake for an additional 5 minutes, or until the cheese is bubbling and browned.

Can I put the bacon in the casserole uncooked?

That is something I would never do. I’d prepare it ahead of time.

How is this casserole easy if I have to cook the chicken before I even cook the casserole?

That’s an excellent question! The key is to plan ahead of time and have cooked chicken in the freezer. When I go grocery shopping and buy chicken, I immediately put it in the crock pot to cook. Then shred it and freeze it so it’s ready to use in recipes.

Chicken And Noodles Casserole
Chicken And Noodles Casserole

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Chicken And Noodles Casserole Nutrition Facts

  • Calories 530
  • Total Fat 24g
  • Cholesterol 119mg
  • Sodium 1744mg
  • Potassium 466mg
  • Dietary Fiber 1.9g
  • Sugars 1.4g
  • Protein 37g
  • Vitamin A 11%
  • Vitamin C 3.7%
  • Calcium 15%
  • Iron 17%

Nutrition Facts Source: Source

Chicken And Noodles Casserole

Difficulty:BeginnerPrep time: 10 minutesCook time: 35 minutesRest time: minutesTotal time: 45 minutesServings:6 servingsCalories:300 kcal Best Season:Available

Description

This quick Chicken Noodle Casserole is a one-pan dinner that combines chicken, vegetables, and egg noodles in a creamy sauce!

Ingredients

Instructions

  1. Preheat the oven to 375°F.
  2. 1 tsp Italian spice, 3/4 tsp garlic salt, and 1/4 tsp pepper on the chicken
  3. 2 tbsp olive oil, heated over medium-high heat. Cook for 3 minutes after adding the chicken.
  4. Toss in the chicken and broccoli. 
  5. Cook for 3-4 minutes more, or until the chicken is cooked through. Turn off the heat.
  6. Cook the rotini for 1 minute less than al dente, according to package directions.
  7. Meanwhile, to the saucepan with the chicken and broccoli, add the cream of mushroom soup, sour cream, milk, and 2 cups of sharp white cheddar. 
  8. To blend, stir everything together.
  9. Add the spaghetti to the saucepan when it has been drained. 
  10. Mix gently with a silicone spatula until everything is incorporated.
  11. Transfer to a lightly oiled 9 x 13-inch casserole dish if the pot isn’t oven safe.
  12. 1 cup ordinary cheddar cheese Bake for 25 minutes, covered.
  13. Remove the lid and top with crispy fried onions. Bake for 8 minutes, uncovered. Serve with Garlic and Cheese Bread.

Notes

  • Melt 1/4 cup butter and combine it with 1 cup panko breadcrumbs, crushed Ritz crackers, crushed potato chips, or plain cornflakes to make a crunchy topping for the top of the casserole.
  • Grate your cheese for the finest results. This is the grater I use. For this dish, I recommend a nice sharp cheddar.
  • If you don’t like cream of mushroom soup, you may replace it with the second can of cream of chicken or cream of celery soup. This dish has no discernible mushroom taste.
  • When creating casseroles, the best tip is to cook the pasta until it is just al dente. It will continue to cook in the oven.
  • Nothing beats a cheesy casserole in terms of appearance or flavor!
  • Recipe Variations
  • Don’t like the taste of canned soup: If you want, you may create your own Creamy Chicken Noodle Soup or substitute it for the sauce in my Crack Chicken Casserole recipe.
  • Fresh or frozen broccoli can be used: I used a pound of fresh broccoli (which makes about 4 cups once cut into florets). If you like, you may use frozen broccoli. I’d defrost it first (dry well) before adding it to the casserole in step 3 or add it frozen to the boiling noodles for up to a minute or two (frozen broccoli is already partially cooked).
  • Frozen pea: You might substitute or add other veggies in place of or in addition to the broccoli. Frozen peas, corn, or pre-cut frozen vegetables will also work. I’d put them in the boiling water a little at a time. Frozen peas, corn, or pre-cut frozen vegetables will also work. I’d put them in the boiling water for about a minute before draining.
  • Onion Powder: If you like, you may use a 1/2 teaspoon or so of onion powder for the scallions.
  • Any pasta: This dish may be made with any type of pasta. Just make sure it’s al dente so it doesn’t overcook in the oven. If you’re using a little form (such as macaroni), use less than 3 cups otherwise you’ll end up with much too much pasta.
Nutrition Facts

Servings 6


Amount Per Serving
Calories 530
Calories from Fat 213
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 7.1g36%
Trans Fat 0.1g
Cholesterol 119mg40%
Sodium 1744mg73%
Potassium 466mg14%
Total Carbohydrate 41g14%
Dietary Fiber 1.9g8%
Sugars 1.4g
Protein 37g74%

Vitamin A 11%
Vitamin C 3.7%
Calcium 15%
Iron 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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