This simple chicken noodle casserole is perfect for a weeknight meal. It’s a quick and easy recipe that the whole family will adore. Bake one up soon and enjoy every mouthful!
When it’s a busy weeknight and you are rushing here and there after a long day at work. It’s nice to come home and be able to throw a meal together without a lot of steps and ingredients. This casserole is creamy and so delicious. Most of the time I use chicken that comes already cooked and cut up. If you happen to have leftover chicken from the night before use that. Turkey works great too. This is a perfect casserole for leftover turkey from Thanksgiving. You don’t have to add a separate veggie or starch, it’s all in this one yummy casserole. By the way, this is great for potluck dinners and any gathering. Easy to double and triple.
Simple Chicken Noodle Casserole
Yields: 8 large servings
Ingredients:
- 2-3 cups cut up cooked chicken or turkey
- 1 (12 oz.) box of bowtie pasta
- ¼ cup unsalted butter
- 1 (12 oz.) package frozen, mixed vegetables
- 6 tbsp flour
- 2 cups milk, whole or 2 percent work well
- 2 cans cream of chicken soup
- 1 ¼ cups sour cream, you can use reduced fat but not fat free won’t work for this recipe
- ½ tsp coarse salt
- ½ tsp or to taste ground pepper
- 1 cup shredded mild cheddar cheese for topping, optional
Out of the oven and ready to dig in, yum!
Directions:
- Preheat your oven to 350 degrees.
- Spray a 9×13 pan with non-stick cooking spray, set aside.
- Boil bowtie pasta, according to package directions, until just al dente.
- Meanwhile, in a large skillet, add ¼ cup of butter and heat over medium heat, until melted. Add frozen vegetables and cook until just thawed. Add 6 tbsp flour and mix well. Cook 1-2 minutes.
- Stir in milk and bring mixture to a boil. Cook 4-5 minutes over medium heat, stirring frequently, until thickened.
- Add cooked turkey, cream of chicken soups, sour cream, and salt and pepper. Mix until well combined. Add in cooked, drained pasta, and stir to combine.
- Pour mixture into a 9×13 pan and cover with foil. Bake about 25 minutes, until casserole is thoroughly heated through.
- If adding cheese, take out of oven, sprinkle over top of casserole and put back in oven for another 10 minute or so until cheese has melted. Let sit out on counter for about 5 minutes then spoon out and serve.
Simple Chicken Noodle Casserole
Ingredients
- 2-3 cups cut up cooked chicken or turkey
- 1 12 ounce box bowtie pasta
- 1/4 cup unsalted butter
- 1 12 ounce package frozen mixed vegetables
- 6 tbsp flour
- 2 cups milk, whole or 2 percent work well
- 2 cans cream of chicken soup
- 1 1/4 cups sour cream, you can use reduced fat but not fat free won’t work for this recipe
- 1/2 tsp coarse salt
- 1/2 tsp or to taste ground pepper
- 1 cup shredded mild cheddar cheese for topping, optional
Instructions
-
1.Preheat your oven to 350 degrees.
2.Spray a 9×13 pan with non-stick cooking spray, set aside.
3.Boil bowtie pasta, according to package directions, until just al dente.
4.Meanwhile, in a large skillet, add ¼ cup of butter and heat over medium heat, until melted. Add frozen vegetables and cook until just thawed. Add 6 tbsp flour and mix well. Cook 1-2 minutes.
5.Stir in milk and bring mixture to a boil. Cook 4-5 minutes over medium heat, stirring frequently, until thickened.
6.Add cooked turkey, cream of chicken soups, sour cream, and salt and pepper. Mix until well combined. Add in cooked, drained pasta, and stir to combine.
7.Pour mixture into a 9×13 pan and cover with foil. Bake about 25 minutes, until casserole is thoroughly heated through.
8.If adding cheese, take out of oven, sprinkle over top of casserole and put back in oven for another 10 minute or so until cheese has melted. Let sit out on counter for about 5 minutes then spoon out and serve. Enjoy!
