Chicken Noodle Casserole
Chicken noodle casserole is a comforting throwback meal that’s easy to make and perfect to feed a crowd. There’s just something about old classics! I love ’em. Meatloaf, roast chicken, mashed potatoes … the list could go on and on.
Call me strange, but dining hall food in college (which happens, oddly enough, to be very close to the aforementioned list) never creeped me out like it did some of my roommates.
One of my favorite old classics to make these days is chicken noodle casserole.
I also love its distant relative “tuna noodle casserole,” but some discerning family members refuse to eat it, so therefore I don’t waste my time making it.
Pick your battles, I say.
Chicken noodle casserole: it’s creamy, cheesy and hearty, and it’s also a great way to use up leftover roast chicken!
Don’t have any leftover roast chicken?
Just pick up a small rotisserie chicken from the grocery store.
OR, buy packaged roasted chicken strips — it really doesn’t matter.
The point is to keep it simple!
Chicken Noodle Casserole
This classic comfort food will make your mouth water!
- 2 cups dry shell-shaped pasta
- 1 medium onion, diced
- 1/2 stick salted butter
- 2 tablespoons salt + 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 cups whole milk (or 2%, but if you use skim the sauce may break – it needs the fat)
- 5 slices Provolone cheese, diced (or 1 cup shredded cheddar or Italian blend)
- 1 cup cooked chicken, diced
- 1/2 cup frozen peas
- 1/2 cup packaged fried onions
- Preheat the oven to 375°F. Bring a large pot of water to a boil, add 2 tablespoons salt, then the pasta and cook to al dente (about 8 minutes). Drain and set aside.
- Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add the onions and cook until soft and translucent, about 5 minutes.
- Add the flour, pepper and 1/2 teaspoon salt – whisk together well, making sure everything’s fully incorporated with the butter.
- Pour the milk into the saucepan all at once, bring to a boil, then reduce heat and simmer, whisking occasionally, until the mixture thickens – about 5 minutes.
- Remove the saucepan from the heat, add the cheese, and whisk until smooth.
- Add the pasta, chicken and peas to the sauce, and fold together to combine. Pour into a 2-quart baking dish, sprinkle with fried onions and bake for 20 minutes, or until it starts to bubble around the edges.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 412Total Fat: 22gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 66mgSodium: 2676mgCarbohydrates: 34gFiber: 2gSugar: 6gProtein: 19g
Last Updated on September 10, 2020 by Liza Hawkins
Looks delicious 🙂
awesome blog, do you have twitter or facebook? i will bookmark this page thanks.
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Made this for dinner and it was a big hit!! Thanks for a quick dinner recipe.
Awesome! So glad to hear, Evie!
It sounds good. I may try this as it gets cooler.
Liza | @aMusingFoodie
@Chasing Joy – you should! Easy, and makes great leftovers!
My goodness! Love it! My mouth is watering. I know what I’m cooking tonight! My husband and boys are going to love it!
Let me know what you think!!!
It was delicious! Exactly as advertised!
Yay! Glad you enjoyed!
Super yummy and easy. We used a GF flour and I added two cloves of garlic while sauteing the onions. Thanks for the recipe!
Mmmm… I bet garlic cloves were a great addition!
Reminds me to my youth. My grandmother used to cook it for us. The secret is that the noodles are not too cooked.
That’s a sweet memory! Agree about the noodle texture.