Chicken Noodle Casserole
"True comfort food!"
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 8 ounces egg noodles
- 1⁄2 cup onion
- 1 teaspoon minced garlic
- 1 tablespoon oil
- 1 lb chicken, cut in bite size pieces
- 1 cup chicken broth
- 1⁄2 cup diced carrot
- 1⁄2 cup diced potato
- 1⁄4 cup sliced celery
- 1⁄2 teaspoon sage
- 3 tablespoons butter
- 3 tablespoons flour
- salt and pepper
- 1 1⁄2 cups milk
- 1 1⁄4 cups shredded cheddar cheese
directions
- Cook noodles according to pkg instructions.
- Saute onion and garlic in oil for 1 minute.
- Add chicken and cook and stir for 2 minutes.
- Add broth, carrots, potatoes, celery and sage.
- Set aside.
- In saucepan, melt butter; add flour, salt and pepper.
- Add milk, slowly.
- Cook and stir 3 minutes.
- Remove from heat; add cheddar cheese, stir until smooth.
- Mix with the chicken mixture; stir in drained noodles.
- Place in greased 3 qt casserole.
- Bake at 375* for 50 minutes.
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Reviews
-
Yummmmmmy! The flavor was really good. My only complaint was the fact that the egg noodles got so mushy after being in the oven so long. (which I know is expected with a casserole or this type)But I am wondering if I could sub a thicker noodle? Other that that, this recipe was WONDERFUL. Next time I am going to try adding some broccoli just because I think this sauce was MADE for broccoli! Thanks for a great recipe! UPDATE: I made again,Using extra potatoes, cubed ham and no noodles. It came out really good too! Very versatile recipe!! Thanks again! -
Kari, I use the wide noodles. But your comments got me to thinking. I bet it would help if we cooked the noodles only half done before adding them to the casserole! I think I'll try it this way. :-) -
Like another reviewer, I like that this recipe doesn't use condensed soup. Great flavor! I doubled the recipe and baked in a 13x9 pan because I wanted plenty of leftovers. Also prepared a small box of chicken flavored stuffing and topped the casserole with it during the last 15 min of baking. -
Yum, I say. Despite complaints about the prep work involved in this recipe, it is worth it. Glad to see that canned condensed soup is NOT in the Ingredients list (unlike so many other recipes for this dish on this site). It's just not that good for you, folks. Sure, health is inconvenient to maintain, but a lot less inconvenient than dealing with illness. What we eat is one of the plllars of our health. So, yay for an "original" ingredients version here.
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Really more like 3.5 stars. I skipped the carrots (my kids balked over the celery which was bad enough) and forgot the potato and went heavy on the chicken. I was leery of the cheese, but it was really not overwhelming at all. It was good - not too rich, which was my "fear". It made alot - and my kids really liked it (despite picking out the green stuff). It did take a while to prep it all - alot of chopping and cooking before you baked. I baked it only for about 20 minutes to get it hot all the way through.
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RECIPE SUBMITTED BY
MizzNezz
United States
After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!!
I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch.
We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
