Chicken Noodle Casserole

Jump to RecipeWhile I was sorting laundry today, my four-year-old combined olive oil, peanut butter, and a Costco sized container of cinnamon and put the mixture in coffee filters. When I reminded him that he was not supposed to cook without a grown up, he said, “I wasn’t cooking, I was making mole traps”. We now have a new house rule! It has been added to our other four-year-old specific house rules like: Don’t write on yourself with makeup, especially waterproof mascara. Don’t jump on Mommy when she is asleep. Don’t paint anything with nail polish, even if it is gold and sparkly.

As the evenings cool off, I am beginning to crave comfort food. I was thinking of making chicken noodle soup, but it is hard for my four-year-old to eat soup without making a mess. And after all of the messes he makes between sun up and sun down, I really don’t want to deal with another one. So instead of soup, I decided to combine the ingredients to create a casserole.

Chicken Noodle Casserole Recipe

Ingredients

Casserole:

• 10 oz. package noodles (I use brown rice noodles)
• 2 cups cooked chicken, diced
• 1 1/2 cups carrots, sliced
• 1 1/2 cups frozen peas

Sauce Ingredients:

• 2 cups chicken broth (How to make Chicken broth in a slow cooker)
• 1/2 cup milk ( I use almond or rice milk)
• 1/4 cup corn starch
• 1 teaspoon poultry seasoning (DIY poultry seasoning mix)
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon parsley
• 1/8 teaspoon pepper

Directions:

1. Cook noodles according to the package directions. When you add the noodles to the boiling water, add the sliced carrots too.
2. While the noodles and carrots are cooking, add all of the sauce ingredients to a medium saucepan. Cook over a medium-low flame and use a whisk to stir continuously until the sauce thickens.
3. Place the chicken and peas to a casserole dish. Add the drained noodles and carrots. Pour the sauce over the noodle mixture and stir to thoroughly combine.
4. Place foil over the pan and bake at 350 degrees for 20 minutes.

Printable Recipe for Chicken Noodle Casserole

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Chicken Noodle Casserole

Chicken Noodle Casserole Recipe

Course Main Course

Cuisine American

Keyword Casserole Recipe, Chicken Noodle, Chicken Noodle Casserole Recipe

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 8

Calories 252kcal

Author Alea Milham

Ingredients

Casserole Ingredients:

• ▢ 10 oz. package noodles I use brown rice noodles
• ▢ 2 cups cooked chicken diced
• ▢ 1 1/2 cups carrots sliced
• ▢ 1 1/2 cups frozen peas

Sauce Ingredients:

• ▢ 2 cups chicken broth
• ▢ 1/2 cup milk I use almond or rice milk
• ▢ 1/4 cup corn starch
• ▢ 1 teaspoon poultry seasoning
• ▢ 1/2 teaspoon onion powder
• ▢ 1/2 teaspoon garlic powder
• ▢ 1/2 teaspoon parsley
• ▢ 1/8 teaspoon pepper

Instructions

• Cook noodles according to the package directions. When you add the noodles to the boiling water, add the sliced carrots too.
• While the noodles and carrots are cooking, add all of the sauce ingredients to a medium saucepan. Cook over a medium-low flame and use a whisk to stir continuously until the sauce thickens.
• Place the chicken and peas to a casserole dish. Add the drained noodles and carrots. Pour the sauce over the noodle mixture and stir to thoroughly combine.
• Place foil over the pan and bake at 350 degrees for 20 minutes.

Nutrition

Calories: 252kcal | Carbohydrates: 38g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 29mg | Sodium: 271mg | Potassium: 342mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4265IU | Vitamin C: 12mg | Calcium: 51mg | Iron: 2mg