You won’t be able to resist diving into a big bowl of this Chicken Paprika Egg Noodle Casserole. It’s made with No Yolks®- they’re cholesterol free, smooth, firm and delicious! They always cook up right which means goodbye noodle mush, hello noodle perfection.
I’m always on the hunt for a one-pot wonder. I love when you can toss everything into the same pan and not have to worry about using a million dishes. I know I’m not alone. This chicken paprika egg noodle casserole is a breeze to make and is ready to go in just 1 hour. You can probably guess what the star ingredient is, right? No Yolks®! I used Extra Broad Noodles which helped bulk up the dish a bit and made it extra filling. You can also use Broad, Fine, Kluski and Dumpling. P.S. they come in whole grain too!
This particular recipe was inspired by a Hungarian dish called Chicken Paprikash. It’s a very loose interpretation with a hint of Italian flair. You start by sautéing the veggies, making a roux and then simmering the noodles in a seasoned broth, all in the same pan. Once the noodles are cooked, you add in the cream, sour cream and chicken. I used rotisserie chicken to save time which ended up being a really good idea. I sprinkled a bit of parmesan cheese on top and baked it until everything got nice and crunchy.
The noodles were still nice and tender yet firm, and the sauce was nice and thick. Our family fell in love with this warm & cozy dish. It’s filling, flavorful and comforting. It’s also on the lighter side, which is always a bonus. If you’re planning on serving this to a crowd, I’d use a large stockpot to make the base and then transfer it into a large casserole dish to bake. Everyone will love it! For more delicious egg noodle recipes, make sure to check out the No Yolks® recipe page.
Cheesy Chicken Noodle Casserole Recipe
Cheesy Chicken Noodle Casserole is a one-pot meal with creamy sauce, tender noodles, and rotisserie chicken. It bakes quickly and brings together savory flavor with a cheesy finish.
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Servings: 6 servings
Calories: 333kcal
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Ingredients
- 4 tbsp unsalted butter
- 1 cup cremini mushrooms - sliced
- 1 yellow onion - diced
- 1/2 red bell pepper - diced
- 1 celery stalk - chopped
- 3 cloves garlic - minced
- 1 tbsp paprika
- 3 tbsp flour
- 4 cup low-sodium chicken broth
- 3 tbsp tomato sauce
- 1 tomato - chopped
- 1 bay leaf
- 1 tbsp fresh parsley - minced, divided
- 1/4 tsp fresh thyme - minced*
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 (8 oz) bag egg noodles
- 1/4 cup half and half
- 1/2 cup low-fat sour cream
- 2 cup rotisserie chicken
- 1/4 cup grated parmesan
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a large pot or Dutch oven set over medium heat, melt the butter. Add the mushrooms and brown for about 4–5 minutes. Add the onion, bell pepper, celery, and garlic; sauté for about 4 minutes. Sprinkle the paprika and toast until fragrant. Add the flour and cook until a thick paste forms, taking care not to burn. Slowly pour in the chicken broth and whisk until a slightly thick broth forms. Add the tomato sauce, tomato, bay leaf, half of the parsley, thyme, salt, and pepper. Bring the mixture to a boil, add the noodles, cover, and reduce the heat to a low simmer. Cook until the noodles are tender, about 8–10 minutes.
- Turn the heat off, and stir in the heavy cream, sour cream, and chicken. Top with parmesan and place into the oven to bake for 15–20 minutes. Remove and garnish with the remaining parsley. Allow to rest for 8 minutes before serving.
NOTES
*If you don’t have fresh thyme, a pinch or two of dried works fine.
-I used a skillet for cooking, then transferred to a baking dish for photos, but a Dutch oven or any oven-proof skillet that's large enough works great straight from stove to oven.
To STORE Chicken Paprika Egg Noodle Casserole leftovers, let the casserole cool to room temperature and transfer to an airtight container. It will stay good in the refrigerator for up to 4 days. To FREEZE, portion it into freezer-safe containers and store for up to 2 months.
When you’re ready to enjoy, thaw overnight in the fridge. REHEAT in the microwave or in a covered baking dish at 350 degrees Fahrenheit (175 degrees Celsius) until warmed through. Add a splash of broth or cream if it looks too thick after reheating.
Nutrition
Serving: 6serving | Calories: 333kcal | Carbohydrates: 12g | Protein: 29g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 110mg | Sodium: 651mg | Potassium: 416mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1521IU | Vitamin C: 19mg | Calcium: 102mg | Iron: 1mg
My favorite comfort noodle dish is definitely Beef Stroganoff.
my tweet https://twitter.com/LuLu_Brown24/status/702594287846838272
My favorite comfort food is tuna casserole.
I love chicken paprikash! This dish looks amazing, definitely going to have to try it! My favorite comfort food is pasta (any and all kinds!).
tweet-https://twitter.com/JewelWood/status/702120831460048896