Description
A comforting and creamy chicken noodle casserole perfect for a family dinner.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 8 ounces wide egg noodles
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 cup frozen peas
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
Instructions
- Melt butter in a large skillet over medium heat. Add diced onion, carrots, and celery. Cook until softened, about 6-7 minutes. Stir in minced garlic and cook another 30 seconds.
- Sprinkle flour over the veggies and stir to coat. Cook for 1-2 minutes to remove raw flour taste.
- Slowly pour in chicken broth, stirring constantly to avoid lumps. Add milk and heavy cream. Season with salt, pepper, and thyme. Bring to a gentle simmer.
- Add egg noodles to the skillet. Stir to coat and cook uncovered for 8-10 minutes until noodles are tender.
- Stir in shredded chicken and frozen peas. Simmer for another 2-3 minutes until heated through.
- Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley if desired.
Notes
- Garnish with fresh parsley if desired.
- This dish can be made ahead and is great for leftovers.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg