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.
Servings: 6 servings
Calories: 333kcal
Equipment
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
