Cheesy Chicken Noodle Casserole
This Cheesy Chicken Noodle Casserole is creamy, comforting and packed with flavor. It's an easy meal the entire family will love!
Equipment
- 9x13 Casserole Dish
- large skillet
- small bowl
Ingredients
For the Casserole
- 8 oz. wide egg noodles
- 2 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- ¼ cup all-purpose flour
- 1 medium yellow onion, diced
- 2 large carrots, peeled and finely chopped
- 8 oz. sliced white mushrooms
- 1 medium red bell pepper, seeded, stemmed and diced
- 1 teaspoon minced garlic
- 1½ teaspoon chopped fresh thyme
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1¾ cups low-sodium chicken stock
- ¾ cup whole milk
- 3 cups fully cooked chicken, shredded or chopped see note
- 1 cup shredded Cabot Seriously Sharp Cheddar Cheese plus more for sprinkling on top
- 1 cup shredded Cabot Monterey Jack Cheese
- 1½ cups frozen peas
For the Topping
- ½ cup panko breadcrumbs
- 2 tablespoon unsalted butter, melted
- ½ teaspoon dried parsley
Instructions
For the Casserole
- Preheat oven to 400°F.
- Spray a 9”x13” casserole dish with nonstick baking spray; set pan aside.
- Cook egg noodles in salted water until al dente according to package directions; drain cooked noodles and set aside.
- Using a large, deep skillet, add butter and olive oil; place over medium heat.
- Once butter has melted, sprinkle flour into pan; stir until well combined.
- Add diced onions, carrots, mushrooms and bell pepper; stir until well combined. Cook, stirring often, for 5-6 minutes.
- Add garlic, thyme, parsley salt and pepper; stir until well combined. Continue cooking, stirring often, for 1 more minute.
- Add chicken stock and milk; stir until well combined. Let mixture simmer over medium heat for 4-5 minutes.
- Remove skillet from heat and add cooked chicken, cheese, peas and cooked egg noodles (from above); stir until well combined. Transfer mixture into prepared casserole dish.
For the Topping
- Using a small bowl, combine the panko breadcrumbs, melted butter and dried parsley. Spread mixture evenly on top of casserole dish.
- Bake for 20-25 minutes, or until topping turns golden brown. (Tip: Sprinkle extra shredded cheese on top of the breadcrumbs for more flavor!)
Notes
Rotisserie chicken works really well in this recipe!
Nutrition
Serving: 1servingCalories: 459kcalCarbohydrates: 37gProtein: 32gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 115mgSodium: 720mgPotassium: 602mgFiber: 4gSugar: 6gVitamin A: 3730IUVitamin C: 33mgCalcium: 282mgIron: 2mg
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