|An old-fashioned casserole, probably patterned as a way to use Sunday's leftover roast chicken, is combined with a creamy sauce, mushrooms and egg noodles, for one of my favorite comfort foods.|
Old Fashioned Chicken Noodle Casserole
Old Fashioned Chicken Noodle Casserole is one of those good, ole, standby recipes common to many of us, no matter where we live - a basic chicken noodle casserole - the kind that has been around for longer than I have. Simple, easy, yummy and comforting. It's a great casserole for anytime but is especially comforting on those cooler nights that are coming up.
Chicken casseroles always taste better to me using dark meat, or a combination of both white and dark meat. I had purchased a large, 11-pound box of bone-in chicken breasts, so I used some of those chicken breasts here.
You can speed up prep time with this casserole by using a fully cooked, rotisserie chicken from the deli of course.
Looking for the stovetop version of old fashioned homestyle chicken and noodles? We've got that too - just click right here!
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Recipe: Old Fashioned Chicken Noodle Casserole©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 25 min | Yield: About 4 to 6 servings
- 3 cups chopped, cooked chicken
- 2 cups dry egg noodles, cooked
- 2 tablespoons butter
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/4 cup all-purpose flour
- 1-1/2 cups chicken stock or broth
- 1-1/2 cups milk
- 1 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon poultry seasoning
- 1/2 teaspoon dried thyme
- 1/2 pound of fresh mushrooms or equivalent canned, drained mushrooms
- 1/2 cup crushed crackers or dried bread crumbs
- 1 to 2 tablespoons butter, melted
Preheat oven to 350 degrees F. Butter or spray a 2 quart casserole dish; set aside. Cook the noodles al dente, about 1 minute less than the package directions, drain and set aside.
Meanwhile, in a large skillet, melt the butter. Add onion and celery, cooking until softened, about 3 minutes. Sprinkle in the flour and continue cooking and stirring for about 2 minutes. Slowly begin adding all of the chicken broth until mixture is smooth and well combined. Repeat with milk. Add the seasonings and mushrooms and cook another minute, then add the chicken and noodles and mix. If mixture is too dry, stir in just a bit more chicken broth as needed to moisten. Turn out into the buttered casserole dish.
Combine crumbs and melted butter and sprinkle on the top of the casserole. Bake uncovered at 350 degrees for about 20 to 25 minutes, or until bubbly and heated through and topping has browned.
Add-ins: Add 1/2 cup of shredded cheese, and/or 1 to 2 cups of vegetables, including broccoli, peas, carrots, mixed veggies, or any combination. Sliced almonds or chopped pecans are a nice add-in and give a little crunch. Top with fried onion (like French's) instead of bread or cracker crumbs.
Cook's Notes: Use dark meat or mixed chicken if possible. A deli rotisserie chicken makes for an easy job of this, but be mindful of the high sodium when seasoning. One whole chicken will generally yield between 3 and 4 cups of cooked chicken. If you cook your own chicken reserve the broth to use here. May substitute one can of condensed cream of mushroom soup and one can of condensed cream of chicken (okay to use reduced sodium or healthy versions), plus 1/2 cup of sour cream, for the homemade sauce. Omit the cornstarch and chicken broth, and reduce the milk to about 1/2 cup, or enough to moisten the casserole.
Tuna Noodle Casserole: Substitute 2 large (approx. 12 ounce) cans of tuna, drained and flaked, for the chicken.
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