Okay, guys, I have the perfect dinner menu for you today. Chicken Noodle Casserole. Yes, it’s comfort food to the hilt. No kidding, this spectacular main dish entree is so sumptuous and mouthwatering you’ll want this on your weekly dinner menu! While I made it with a whole chicken cooked off, deboned (and broth saved), you can just as easily use canned chicken and broth. This casserole includes, peas, carrots, corn, Amish noodles and cream of mushroom and chicken soups for excellent flavor. It’s also seasoned with Italian seasoning, which gives just the oomph needed to make it delicious.
I saw pictures for this recipe on Pinterest and knew I had to make it. I’m so glad I did. It’s one of those recipes that actually delivers. So many times I have to modify and modify a recipe online to get it to either taste good or use more readily available ingredients. In case you haven’t noticed, I’m really more of a down-home style cook rather than an exotic gourmet specialist. Oh well….
My husband is a really great bargain shopper. He brought home six, yes SIX whole chickens one night when they were clearing them out at the grocery. I was trying to find ways to use those chickens up when I stumbled across this recipe. I actually made two of these delicious casseroles. The first time I made it for a Friday night care group in early August. Everyone loved it.
It was so good I decided to make it again the following week for friends. He had knee replacement surgery so I brought them a meal. It included this Chicken Noodle Casserole, Broccoli and Pearl Onion Casserole, Creamy Grape Salad, Greek Tomato Salad, Rapid Rise Italian Herb Bread, Old-Fashioned Cherry Cobbler and some Fresh Cherry Muffins for breakfast the following day. I got rave reviews over everything.
I was trying to use up whole chickens to make room for other stuff in my freezer that’s why I went that route. But if you don’t have time, you can just as easily use pre-shredded chicken from the deli at any grocery store. Canned chicken broth is also the easy way to go. If you do cook off a chicken like I do, it’s nice to use some of that homemade broth to cook the noodles in. It adds much more flavor. I used Amish noodles. The particular brand I use absorb a LOT of liquid when mixed with other food. So I added an additional cup of chicken broth which made the casserole creamier. If you use regular dumpling noodles you won’t need to do that.
Give your family a break this week and make up a batch of this Chicken Noodle Casserole for dinner. They will all be licking their lips and thanking you from the bottom of their hearts. Seriously, this is one terrific chicken entree you won’t be able to get enough of. Enjoy.
Chicken Noodle Casserole is so sumptuous and mouthwatering.
This is one of the best Chicken Noodle Casseroles we’ve ever eaten.
Peas, carrots and corn added delicious veggies to this recipe.
I served Chicken Noodle Casserole with Broccoli and Pearl Onion Casserole. Both were so delicious.
Here’s what I did.
I used these ingredients plus some homemade chicken broth. I used half-and-half the first time I made this and milk the second time. I actually liked it better with milk.
Place cut up chicken, peas and carrots, corn and onions in a large mixing bowl.
Add seasonings and melted butter.
Add half-and-half or milk, a cup of chicken broth and cream of mushroom and cream of chicken soups.
Stir ingredients to combine.
Add cooked and drained noodles. I used Amish noodles for richer flavor and texture.
Stir ingredients to combine.
Spread mixture into a greased 9×13″ glass baking dish. Sprinkle very generously with Italian seasoning.
Cover casserole with foil. Bake at 350 about 30 minutes or until bubbly around the edges and heated through.
Doesn’t this stuff look wonderful?
Chicken Noodle Casserole is so tasty it makes a great dish for company.
Here’s the recipe.
CHICKEN NOODLE CASSEROLE
(Recipe adapted from Life in the Lofthouse)
Chicken Noodle Casserole needs to be on your menu rotation!
We loved the way this casserole turned out. So did our company.
This casserole is kid-friendly. It’s one of those stick-to-the-ribs recipes that everyone loves.
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