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Creamy Chicken Noodle Casserole

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Rate this recipe 4.4/5 (27 Votes)

Ingredients

  • Topping:
  • 6 ounces NO YOLKS® Extra Broad Noodles
  • 1 tablespoon olive oil
  • 1 (8 ounce) package sliced fresh mushrooms
  • 2 ribs celery, chopped
  • 3 medium carrots, peeled and sliced
  • 1 small onion, chopped
  • 1 teaspoon garlic powder
  • 1 quart chicken broth
  • 1 sprig fresh thyme
  • 1 (8 ounce) package light cream cheese, softened
  • 1/2 cup Parmesan cheese, grated
  • 1 1/2 tablespoons all-purpose flour
  • 2 cooked chicken breasts, chopped
  • 1 cup panko bread crumbs
  • 1 tablespoon butter, melted
  • Salt and pepper, to taste

Details

Adapted from allrecipes.com

Preparation

Step 1

Combine topping ingredients and set aside.

Preheat oven to 400 degrees F.

Add olive oil to a 7-quart stock pot, and saute mushrooms, celery, carrots, onions and garlic powder for 3-4 minutes over medium heat. Add chicken broth and thyme sprig and bring to a boil, stirring occasionally. Add cream cheese, Parmesan and noodles. Stir until well blended. Sprinkle flour over top of mixture. Stir and cook for 1-2 minutes, or until mixture begins to thicken. Fold in chicken.

Pour into a 3-quart casserole dish. Sprinkle on reserved topping mixture. Bake uncovered 15 minutes. Remove from oven and let stand 10 minutes.

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