Description
This Homemade Chicken Noodle Casserole is a comforting, hearty dish perfect for a family dinner. It features tender cooked chicken, egg noodles, and cubed whole grain bread baked in a creamy thyme and garlic-infused sauce, topped with a crispy layer of crushed kettle potato chips for added texture and flavor.
Ingredients
Scale
Main Ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 of a yellow onion, chopped
- Kosher salt and pepper, to taste
- 4 tablespoons salted butter
- 2 cloves garlic, chopped
- 3 carrots, chopped
- 2 tablespoons fresh thyme leaves
- 1/2 teaspoon cayenne pepper
- 1 tablespoon all purpose flour
- 3 1/2 cups low sodium chicken broth
- 1 cup whole milk
- 1/4 cup fresh parsley, roughly chopped
- 2 eggs, beaten
- 3 cups cubed whole grain bread
- 2 cups uncooked egg noodles
- 1 1/2 cups cooked shredded or cubed chicken
- 1 cup crushed Kettle Brand potato chips
Instructions
- Preheat Oven: Preheat your oven to 375 degrees F and lightly grease a 9×13 inch baking dish or a large round baker to prepare it for the casserole mixture.
- Sauté Vegetables: In a large skillet over medium heat, add the olive oil. Once shimmering, add the chopped onion and cook until tender and lightly caramelized, about 5 minutes. Season with salt and pepper. Add butter, chopped carrots, and garlic, cooking another 5 minutes until softened. Stir in fresh thyme leaves and cayenne pepper for flavor.
- Create Sauce: Sprinkle the all-purpose flour over the vegetables and stir to incorporate, cooking for 1 minute. Gradually pour in the chicken broth and whole milk while stirring. Season with salt and pepper. Bring the sauce to a gentle boil, then lower to a simmer and cook for about 5 minutes until the sauce thickens. Remove from heat, stir in fresh parsley, and allow the mixture to cool until it is no longer hot to the touch. Then, stir in the beaten eggs to enrich the sauce.
- Combine Ingredients: Add the cubed whole grain bread, uncooked egg noodles, and cooked shredded or cubed chicken to the sauce mixture. Toss well to completely combine all ingredients.
- Assemble and Bake: Transfer the mixture into the prepared baking dish. Evenly sprinkle crushed kettle potato chips over the top to create a crispy topping. Place the dish in the preheated oven and bake for 35-45 minutes, or until the casserole filling is bubbly and the topping is golden brown.
- Rest and Serve: Remove the casserole from the oven and let it sit for 5 minutes before serving. This resting time helps the casserole set for easier serving and improves flavor melding.
Notes
- Use low sodium chicken broth to control salt levels.
- Allow the sauce to cool before adding eggs to prevent curdling.
- Substitute whole grain bread with gluten-free bread for gluten-sensitive diets.
- Leftovers store well in the refrigerator for up to 3 days and reheat in the oven.
- The crushed kettle chips topping adds a nice crunchy texture but can be omitted for a softer topping.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 120mg
