Chicken Noodle Casserole

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Casserole Chicken Noodle

Chicken Noodle Casserole


  • 2 tablespoons unsalted butter or margarine
  • 4 ounces sliced fresh mushrooms (1 ½ cups)
  • 1 cup chopped sweet red peppers
  • ½ cup carrots, chopped
  • ½ up onion, chopped
  • ½ cup celery, chopped
  • 3 tablespoons all-purpose flour
  • 2 cups low-fat (1% milk fat) milk
  • 1 ½ cups Chicken Stock or low sodium chicken broth
  • ½ teaspoon poultry seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups bite-size pieces cooked chicken (about 10 ounces)
  • ½ cup frozen peas, thawed
  • 8 ounces curly or plain egg noodles, cooked, rinsed and drained

For the Toppings:

  • 1 tablespoon unsalted butter or margarine
  • ¾ cup fresh breadcrumbs
  • ¼ cup minced parsley


  1. Preheat oven to 350⁰ F. and oil a 2 ½ quart shallow casserole dish.
  2. In a 4 quart nonstick Dutch oven or large saucepan, melt the butter over moderate heat.  Add the mushrooms, red peppers, carrot, celery, and onion and sauté for 5 minutes or until soft.
  3. Stir in the flour and cook for 1 minute or until bubbly.  Gradually whisk in the milk and stock and bring to a boil, then stir in the poultry seasoning, salt and black pepper.
  4. Lower the heat and simmer, stirring, for 5 minutes or until thickened.  Stir in the chicken, peas and noodles; spoon into the casserole.

To make the toppings:

  1. In a small saucepan, melt the butter over moderate heat.  Remove from the heat, stir in the bread crumbs and parsley, and sprinkle on top of the casserole.
  2. Cover and bake for 35 minutes or until bubbly.
  3. Uncover and bake 5 minutes longer or until golden brown.

To safely handle hot pans we use KitchenReady Oven Gloves Click Here

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