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Chicken noodle soup is a classic for the colder months. But instead of a soup, chicken noodle is turned into a creamy and cheese casserole. With all of the flavors of a classic chicken noodle soup. It is made with a creamy sauce and vegetables. All topped off with shredded cheddar cheese. This easy meal is great to serve on a cold day with a side of bread.
This meal is great for using up some leftover chicken or even using a rotissery chicken. Chicken and egg noodles are mixed with a cream sauce made of butter, milk and chicken broth. Peas, corn and green beans are added to the casserole and spread out into a large greased baking dish. Sprinkle with shredded cheddar cheese on top of the casserole and bake until the cheese has fully melted and everything is heated through.
Chicken Noodle Casserole
Ingredients
- 16 oz. egg noodles
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1 pound cooked and diced chicken
- 1 ( 15 oz.) can peas, drained
- 1 ( 15 oz.) can corn, drained
- 1 ( 8 oz.) can green beans, drained
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350 F. Cook pasta according to package directions, drain. Melt butter in a large saucepan over medium heat. Add in flour and cook for a minute to brown. Add in milk, chicken broth, salt, pepper and garlic powder.
- Continue to cook over medium heat, while whisking constantly until thickened. Mix sauce with pasta along with chicken, peas, corn and green beans. Spread mixture out into a large greased baking dish. Sprinkle with shredded cheddar cheese. Bake for 25-30 minutes.