Chicken-Noodle Casserole

This cozy casserole is inspired by hearty chicken noodle soup. Perfect for a hearty weeknight dinner, this delicious dish is ready to eat in just over an hour and is sure to please everyone in your family.

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Reviews (0)

3.5 by 132 people

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  • Makes: 8 servings
  • Prep: 15 mins
  • Cook: 35 mins
  • Bake: 30 mins 375°F

Chicken-Noodle Casserole

Directions

  1. Preheat oven to 375 degrees F. In a Dutch oven cook two-thirds of the celery and two-thirds of the onion in hot oil over medium heat for 3 minutes. Add chicken, pepper, thyme, and salt; cook for 2 minutes. Add 6 cups of water. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes until chicken is no longer pink.
  2. Meanwhile, for topping, tear bread in small pieces. Finely chop remaining celery and onion. In a small bowl toss together the bread, celery and onion; set aside.
  3. With a slotted spoon transfer chicken to a cutting board to cool slightly. Add noodles to simmering broth; boil gently for 7 to 8 minutes, just until tender, stirring occasionally. With a slotted spoon transfer noodles, celery, and onion to a 3-quart baking dish.
  4. For sauce, in a bowl whisk together sour cream dip and flour. Gradually whisk in 1 cup of the hot broth until smooth. Add sauce to broth in Dutch oven; cook and stir until boiling.
  5. Meanwhile, discard skin and bones from chicken. Chop chicken, then add to noodles in dish. Gently stir in sauce. Sprinkle with topping, then lightly coat with cooking spray.
  6. Bake, uncovered, for 30 to 35 minutes until casserole is heated through and topping begins to brown. Top with parsley just before serving.
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Nutrition Facts (Chicken-Noodle Casserole)

  • Per serving:
  • 400 kcal ,
  • 13 g fat
  • (5 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 147 mg chol. ,
  • 417 mg sodium ,
  • 38 g carb. ,
  • 2 g fiber ,
  • 3 g sugar ,
  • 30 g pro.

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Reviews (10)

132 Ratings
20 Days Ago
2.0
Even though it said cook time- 30 minutes. this is not true. In a couple of the steps you had to reboil the broth which takes a long time! I didn't even turn off the boiling in between steps but when you put noodles in and "sauce" it takes time to start boiling again. (A lot). Also use a lot of pots, pans and utensils. Yes it is easy- but takes a long time. I wouldn't mind if it tasted great, but VERY bland. Next time (if there is) won't add as many noodles and more flour. How can you add 8oz of sour cream to 6 cups of broth and call it a "sauce"???I would have thought cooking with bones and skin of chicken it would be so flavorful.... use less water also...
771 Days Ago
Wow! Firstly, for some reason you need a lot of utensils and dishes to put this together: dutch oven, casserole dish, two small bowl (toppings, sauce prep), two cutting boards (veggies / chicken), plus I used a small colander to separate veggies/chicken from broth in the later steps -- they say to use a slotted spoon, but that would've taken longer. I feel like there's a way to simplify but just be ready for that.Also, so glad I read the comments as I prepped, because I sort of ended up just using this recipe as a guide. Changes I made:-- Used butterflied chicken breast instead of thighs; no real reason to deal with de-boning. Timesaver and still cooked well.-- Increased celery, used about a cup less of noodles (based on the "too noodley" comments). This was a great adjustment.-- Definitely wanted more veggies in here, so added a few diced carrots and a container of sliced mushrooms to the sauce step, which was a good cook time.-- Increased spices.-- Used 4 tablespoons of flour in order to thicken sauce. Would've been way too watery with just 2.-- Added a few small handfuls of four-cheese mix (provolone, parm..) before adding the sauce.-- Used three slices of diced bread for the topping -- one would have been way too measly for the 9x13 pan.-- Added a few pats of butter to the top, not sure if that made a difference in flavor but I gave it a whirl.-- Used olive oil instead of veggie oil, and didn't use cooking spray at the end.Anyway, definitely shifts the calorie count ever so slightly but the increase in veggies helps, I think. We loved the result so the liquid ratio to chicken/veggies/noodles worked out fine.
1005 Days Ago
The picture makes it look much tastier than it really is...it was quite bland, and too many chunks of stuck together noodles for me!
Lu Harger 1005 Days Ago
The picture makes it look much tastier than it really is...it was quite bland, and too many chunks of stuck together noodles for me!
Jayme Bales 1038 Days Ago
Way too many noodles and needs more veggies
William McKeehan 1075 Days Ago
We added mushrooms, our sauce was creamier, and we added a layer of Mozzarella cheese before the topping. Waiting for it to come out now, but it looks super good and doesn't look quite as light as the recipe.
Amanda Goodwin 1343 Days Ago
Very bland. Added more seasonings after a few bites. Not worth the time it takes.
Katherine Davidson 1363 Days Ago
This was soo good! And really simple to make. Love this recipe! :)
Robbie Howard 1503 Days Ago
Made this on a weeknight. Tastes good, but the sauce is way too runny. I followed the recipe exactly as is and 6 cups of broth to an 8 oz. can of French Onion dip that is already quite runny on its own makes it more like a soup than a casserole. I won't be making this again.
Casey Sandusky 1606 Days Ago
It's good, a little bland for my taste. I think next time I'll add carrots and peas, and some other herbs than what the recipe calls for. And we might grate some Parmesan on top.

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