Chicken Noodle Casserole


This one of our family comfort dishes. It is basically the same principle as Chicken Pot Pie but with noodles and topped with Panko bread crumbs. It is also the same as Chicken Noodle Soup, but thicker. Oops, I guess I have not added that recipe yet. This could also be Chicken and Biscuits casserole as well. Just add biscuits on top instead of the bread crumbs. You could also add some cheese topping too. My family reminded me of that tonight. Anyway, this is a variation on a versatile recipe. Give it a try.

Chicken Noodle Casserole


  • ½ pound wide egg noodles

  • 2 cups cubed or shredded chicken

  • 2 carrots, diced small

  • 2 celery ribs, diced small

  • 1 small onion, diced small

  • 1 medium potato, diced small

  • 1 cup frozen peas, thawed

  • 1 clove garlic, minced

  • 2 Tbsp butter

  • ¼ cup flour

  • 1 Tbsp Poultry seasoning

  • salt & pepper

  • 1 ½ cups chicken broth

  • ½ cup half & half


  1. Cook noodles as directed.

  2. Melt one tablespoon butter in large non-stick skillet.

  3. Sautee carrots and potatoes for 4 minutes.

  4. Add onions, celery, seasonings, and sautee for another 4 minutes.

  5. Add garlic and stir continuously for an additional minutes.

  6. Add remaining tablespoon of butter and melt.

  7. Add flour and cook, stirring constantly for another 4 minutes.

  8. Slowly add milk and broth stirring constantly.

  9. Add chicken and peas and stir until thickened.

  10. Pour cooked noodles into baking dish.

  11. Pour skillet contents into baking dish.

  12. Top with buttered panko bread crumbs.

  13. Bake at 375 degrees for 20 minutes.

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