Chicken Noodle Casserole

Chicken Noodle Casserole

"I work at home while caring for our two children, so I have to be creative at mealtimes to fix something quick and nutritious that everyone enjoys. This homey casserole fits all the requirements.' --Lori Gleason of Minneapolis, Minnesota"
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Ingredients

35 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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Directions

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  1. In a large nonstick skillet, saute onion and garlic in oil until tender. Add chicken; cook and stir until no longer pink. Add the broth, carrots, celery and savory. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.
  2. Meanwhile, in a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Pour over chicken mixture. Add noodles; mix well.
  3. Transfer to a 3-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees F for 15-20 minutes or until bubbly.

Footnotes

  • Nutritional Analysis: One serving (1 cup) equals 343 calories, 11 g fat (5 g saturated fat), 95 mg cholesterol, 681 mg sodium, 30 g carbohydrate, 2 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

Reviews

Read all reviews 344
  1. 440 Ratings

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Most helpful positive review

I have a lot to say about this one! Hope I help someone! *Leave out the garlic completely unless you're a big fan of it. It was my husband's only complaint. You cook the chicken with the garlic...

Most helpful critical review

This dish was just OK. Plus it takes way too much time to prepare for the quality of the end result. You could do from-scratch chicken pot pie in the time it takes to make this. Casseroles shoul...

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I have a lot to say about this one! Hope I help someone! *Leave out the garlic completely unless you're a big fan of it. It was my husband's only complaint. You cook the chicken with the garlic...

AWESOME RECIPE LORI! Thanks for submitting. I substituted 1 tsp. poultry seasoning and used shredded colby jack cheese, and black pepper because I didn't have savory, cheddar, or white pepper. ...

This was a good dish but I'm not sure it's worth the time and effort. By the time you cook the chicken separately, cook the noodles separately, and do what you have to do with the vegetables an...

I was pleasently suprised by this casserole since I do not like chicken noodle soup and I did not think it was a lot of work to make...I made this for a Sunday lunch when my mother-in-law came t...

Very good. I used regular milk and I think maybe a bit too much, along with a bit too much chicken broth (I added more than the recipe called for - not smart!). Anyways, mine turned into more of...

I did not follow the recipe exactly: I swaped the flour, butter, and chicken broth for cream of chicken and mushroom. Instead of white meat chicken, I traded in dark meat chicken. I layered ma...

I was happy to find a casserole recipe that didn't call for soup! This is a fresh tasting, rib stickin' dish that my family loved. While cooking the cheese sauce, I added a little dry mustard ...

I made this meal last two nights ago for dinner, I used sage instead of savory and topped with bread crumbs and it was great my family enjoyed every bit of it!!!!!

This is excellent - tastes like chicken noodle soup in a casserole. You can change the veggies around to use what you have - broccoli, spinach, leeks, whatever.

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