Chicken Noodle Casserole

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Chicken Noodle Casserole

This creamy, cheesy dish is comfort food at its best.  This recipe is simple to make and it reheats perfectly leaving delicious leftovers for lunch or a lazy night. For this recipe you will need: 

  •     2/3 cup chopped onion
  •     1 garlic clove, minced
  •     1 tablespoon olive oil or canola oil
  •     1 1/2 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes
  •     1 can (14 1/2 ounces) chicken broth
  •     1 1/2 cups chopped carrots
  •     3 celery ribs, chopped
  •     1 tablespoon Victoria Taylor’s Holiday Seasoning
  •     3 tablespoons butter
  •     3 tablespoons all-purpose flour
  •     3/4 teaspoon salt
  •     1/8 teaspoon pepper
  •     1 1/2 cups milk
  •     1 1/4 cups shredded cheddar cheese
  •     1 package wide egg noodles, cooked and drained

In a large nonstick skillet, sauté onion and garlic in oil until tender. Add chicken; cook and stir until no longer pink. Add the broth, carrots, celery and Holiday Seasoning. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Meanwhile, in a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Pour over chicken mixture. Add noodles; mix well. Transfer to a 4-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees F for 15-20 minutes or until bubbly stirring once or twice.  Let rest 5 minutes before serving. Best, Victoria  

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