• 118 Ratings

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.

Source: Better Homes and Gardens

Gallery

Recipe Summary

prep:
15 mins
cook:
35 mins
bake:
30 mins at 375°
Servings:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°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.

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
  • Bake, uncovered, for 30 to 35 minutes until casserole is heated through and topping begins to brown. Top with parsley just before serving.

Nutrition Facts

400 calories; total fat 13g; saturated fat 5g; polyunsaturated fat 2g; monounsaturated fat 3g; cholesterol 147mg; sodium 417mg; potassium 449mg; carbohydrates 38g; fiber 2g; sugar 3g; protein 30g; trans fatty acid 2g; vitamin a 486IU; vitamin c 3mg; thiamin 1mg; riboflavin 0mg; niacin equivalents 11mg; vitamin b6 1mg; folate 129mcg; vitamin b12 1mcg; calcium 91mg; iron 3mg.
Advertisement

Reviews

118 Ratings
  • 5 star values: 38
  • 4 star values: 25
  • 3 star values: 25
  • 2 star values: 11
  • 1 star values: 19
Rating: 3.0 stars
10/06/2019
The idea of this recipe is good, but the time to go through all these steps is waytoo long for how the end product tastes. I agree with other reviews in that it tasted too bland, the sauce needs more flour to thicken it and it need more vegetables. We ate it in a bowl because it was more like a stew/soup than a casserole. Perhaps boiling the chicken and noodles in chicken broth instead of water and adding poultry seasoning and more thyme and salt would give it a richer taste.
Rating: 2 stars
10/30/2017
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...
Rating: Unrated
12/10/2014
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.
Advertisement
Rating: Unrated
03/17/2014
Very bland. Added more seasonings after a few bites. Not worth the time it takes.
Rating: Unrated
02/25/2014
This was soo good! And really simple to make. Love this recipe! :)
Rating: Unrated
10/10/2015
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.
Advertisement
Rating: Unrated
01/16/2015
Way too many noodles and needs more veggies
Rating: Unrated
10/08/2013
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.
Rating: Unrated
06/28/2013
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.
Rating: Unrated
02/18/2015
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!
Advertisement