Description
A comforting Homemade Chicken Noodle Casserole featuring tender chicken, hearty egg noodles, fresh vegetables, and a creamy herb-infused sauce, all topped with a crunchy potato chip crust. This classic baked dish is perfect for family dinners or a cozy meal any night of the week.
Ingredients
Scale
Vegetables and Herbs
- 1 tablespoon extra virgin olive oil
- 1/2 of a yellow onion, chopped
- 3 carrots, chopped
- 2 cloves garlic, chopped
- 2 tablespoons fresh thyme leaves
- 1/4 cup fresh parsley, roughly chopped
Seasonings and Staples
- Kosher salt and pepper, to taste
- 1/2 teaspoon cayenne pepper
- 1 tablespoon all purpose flour
Liquids
- 3 1/2 cups low sodium chicken broth
- 1 cup whole milk
- 2 eggs, beaten
Other Ingredients
- 4 tablespoons salted butter
- 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 and Prepare Dish: Preheat your oven to 375 degrees Fahrenheit. Lightly coat a 9×13 inch baking dish or a large round baker with cooking spray or butter to prevent sticking.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Once shimmering, add the chopped onion and cook until softened and slightly caramelized, about 5 minutes. Season with kosher salt and pepper. Add butter, chopped carrots, and garlic, and continue cooking for another 5 minutes. Stir in fresh thyme leaves and cayenne pepper.
- Make the Sauce: Sprinkle all-purpose flour evenly over the vegetables and stir to combine, cooking for about 1 minute. Slowly pour in the low sodium chicken broth and whole milk while stirring. Season with salt and pepper, bring the mixture to a low boil, then reduce heat to medium and simmer for 5 minutes or until the sauce thickens. Remove from heat, stir in chopped parsley, and allow it to cool until it is no longer hot to the touch. Then, stir in the beaten eggs.
- Combine Casserole Ingredients: Add the cubed whole grain bread, uncooked egg noodles, and cooked shredded or cubed chicken to the sauce mixture. Toss everything thoroughly to combine.
- Assemble and Bake: Transfer the combined mixture into the prepared baking dish. Evenly sprinkle the crushed Kettle Brand potato chips on top for a crunchy crust. Place in the preheated oven and bake for 35 to 45 minutes, or until the filling is bubbling and the top is golden brown. Let the casserole sit for 5 minutes before serving to set.
Notes
- Using low sodium chicken broth helps control the salt levels in the casserole.
- The crushed potato chips add a delightful crunch, but you can substitute with breadcrumbs if preferred.
- Allowing the mixture to cool before adding eggs prevents them from scrambling in the sauce.
- For an added flavor boost, consider using fresh herbs such as thyme and parsley.
- This casserole can be prepared a day ahead, stored in the refrigerator, and baked before serving.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 410
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 110mg
