Chicken Noodle Casserole Recipe
This chicken noodle casserole recipe combines the flavors of homemade chicken noodle soup in a delicious casserole.
Servings: 8
Calories: 383kcal
Ingredients
Casserole Ingredients:
- 12 oz. package rotini noodles I use brown rice noodles
- 3 cups cooked chicken diced
- 1 1/2 cups frozen carrots
- 1 1/2 cups frozen peas
- 1 1/2 cups frozen corn
- 1/2 cup onion diced
- 1 celery stick diced
- 1 cup shredded mozzarella
Sauce Ingredients:
- 1/4 cup corn starch
- 1/2 cup milk or dairy-free milk substitute
- 2 cups chicken broth
- 1 teaspoon poultry seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon parsley
- 1/8 teaspoon pepper
Instructions
- Preheat oven to 350 F. Grease a casserole dish.
- Cook noodles according to the package directions.
- While the noodles are cooking, add the cornstarch and milk to a medium saucepan. Stir to combine. Slowly stir in the chicken broth. Add the poultry spice, onion powder, garlic powder, parsley, and pepper. Cook over a medium-low flame and use a whisk to stir continuously until the sauce thickens.
- Place the drained noodles in the casserole dish. Add the chicken, peas, carrots, corn, onion, and celery to the pasta. Stir to combine. 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.
- Remove the foil and top with shredded cheese. Place it back in the oven for 10 minutes or until the cheese is melted.
Nutrition
Calories: 383kcal | Carbohydrates: 51g | Protein: 26g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 53mg | Sodium: 374mg | Potassium: 514mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4370IU | Vitamin C: 15mg | Calcium: 129mg | Iron: 2mg