Chicken Noodle Casserole

Sick of eating leftover chicken or turkey? Then it’s time to up-cycle your meal with this warm and filling chicken noodle casserole.

Right after the holidays, I’m figuring out what to do with the leftover turkey or chicken. That’s when this “go-to” casserole comes into the picture.

A Family Affair

Quick and easy, this dish is packed with pasta, lots of veggies and topped with buttered bread crumbs. It’s comfort food at it’s yummiest and it always gets gobbled up by kids and adults.

Normally, there’s one kid who complains about dinner. This is one of the few times, everyone is happy and plates are licked clean.

Helpful Tips & Cheats

The star of this comforting dish is the cream sauce. So, while I like to make the sauce from scratch, on occasion I’ve combined a can of cream of mushroom soup with a 3/4 cup of milk for speedy replacement.

If you don’t have any leftover chicken or turkey, don’t let that stop you, try using canned chicken instead.

Lastly, to cut down on clean up, try using a cast iron skillet. It’ll save you some time since it can go straight into the oven.

Print

Chicken Noodle Casserole

Prep Time

15 mins

Cook Time

20 mins

cool

10 mins

Total Time

35 mins

 

What to do with that leftover chicken or turkey? Make a warm and filling casserole that’s packed with noodles and veggies – all in a comforting cream sauce.

Servings: 6 servings

ingredients

• 1/3 cup chopped onion
• 1 clove chopped garlic
• 1-1/2 cups cooked macaroni
• 2 cups chopped cooked chicken Can also use turkey instead
• 2 tbsp butter
• 1-1/2 cups chicken broth
• 1 cup milk
• 1 cup frozen corn
• 1 cup frozen peas
• 1/4 cup chopped parsley
• 1/4 cup flour
• 3/4 cup heavy cream
• 1 tbsp melted butter
• 1/4 cup bread crumbs
• sprinkle of parmesan cheese
• salt & pepper to taste

instructions

1. Pre-heat the oven to 375-degrees. Then in a cast iron pan, melt 2 tablespoons of butter and saute the garlic and onion until tender. 

2. To make the roux, add the flour to the pan and stir until the flour is coated with butter. Then add in the chicken broth and milk. Lightly simmer until the sauce thickens add in salt and pepper to taste. 

3. Add the frozen corn, peas and parsley to the sauce. Stir to help warm up the veggies and once everything heats up, add in the leftover cooked chicken or turkey and macaroni. 

4. Remove from heat and sprinkle the bread crumb topping on the casserole surface and top with a little grated parmesan cheese. 

5. Bake uncovered in the oven for about 20 -25 minutes, until the casserole bubbles. Remove and let it cool before serving.

Bread Crumb Topping

1. Combine a tablespoon of melted butter and add 1/4 cup of breadcrumbs. Stir until breadcrumbs are damp and start to stick together.

Recipe Notes

Note: For a little creamier sauce, add in 1 cup of cream, instead of 3/4 cup.