Description
This easy 45 minute Homemade Chicken Noodle Casserole recipe is a hearty and satisfying cheesy comfort meal for weeknight dinners. It’s a family-friendly cozy casserole made with shredded chicken, noodles and vegetables in a delicious creamy sauce that’s packed full of flavor.
Ingredients
12 ounces wide egg noodles, cooked al dente
3 cups cooked chicken, shredded
2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
1 large onion, diced
3 cloves garlic, minced
2 tablespoons butter
2 tablespoons olive oil
1/4 cup all-purpose flour
2 cups chicken broth
1 cup milk
1 tablespoon lemon juice
1 teaspoon Italian Seasoning
1 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded Colby Jack cheese
Chopped fresh parsley for garnish, optional
Instructions
- Preheat oven to 375°F. Grease a 9×13 inch baking dish.
- In a large skillet, heat olive oil over medium heat. Add diced onion and cook until softened, about 5
- minutes. Add minced garlic and cook for another minute.
- Add butter to the skillet. Once melted, sprinkle in flour and whisk for 1 minute to create a roux.
- Gradually whisk in chicken broth and milk. Bring to a simmer, stirring constantly until the sauce thickens, about 3-5 minutes.
- Stir in lemon juice, Italian seasoning, salt, and pepper.
- Add shredded chicken and frozen mixed vegetables to the skillet. Stir to combine and cook for 2-3 minutes until vegetables start to thaw.
- In a large bowl, add the cooked egg noodles. Pour the chicken mixture from the skillet over the noodles and gently toss everything together until well combined. Transfer the mixture to the prepared baking dish.
- Transfer the noodle mixture to the prepared baking dish. Top with shredded cheese and bake for 20-25 minutes until the cheese is melted, bubbly, and the edges are lightly browned..
- Remove from oven and let stand for 5 minutes before serving.
- Garnish with chopped fresh parsley if desired.
Enjoy!
Notes
Storage instructions:
Store any leftover noodle casserole recipe in an airtight container in the refrigerator for up to 3 days.
To Reheat: Reheat in the oven at 350°F until warmed through, or single servings in microwave for 1-2 minutes.
To Freeze: Wrap tightly in plastic wrap and foil or in a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
