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Creamy Chicken Noodle Casserole

Yields8 Servings

Casserole comfort food at its best!  Gently sautéed mushrooms, celery, carrots, onions and chicken; tossed with cream cheese and noodles with a homemade breadcrumb topping.

Ingredients
 1 tbsp olive oil
 3 cups (about 8 oz.) sliced fresh mushrooms
 2 rib of celery, chopped
 3 carrot, sliced
 1 onion, chopped
 1 tsp garlic powder
 1 (32 oz.) chicken broth
 1 fresh sprigs of thyme
 8 oz light cream cheese, softened
 0.50 cup shaved Parmesan cheese
 6 oz Creamette® Extra Wide Egg Noodles
 1.50 tbsp all purpose flour
 2 cups cooked chicken breast cubes
 For the Topping:
 1 cup panko bread crumbs
 1 tbsp butter, melted
 0.25 tsp salt
 0.25 tsp ground black pepper
Cooking Directions
1

 In a medium bowl, combine panko bread crumbs, melted butter, salt and ground black pepper.  Set topping ingredients aside.

2

  Preheat oven to 400° F.

3

  Add olive oil to a 7-quart stock pot, and sauté mushrooms, celery, carrots, onions and garlic powder for 3 to 4 minutes over medium heat.  Add chicken broth and thyme sprig and bring to a boil, stirring occasionally.

4

  Add cream cheese, Parmesan and uncooked noodles. Stir until well blended. Sprinkle flour over top of mixture.  Stir and cook for 1 to 2 minutes, or until mixture begins to thicken. 

5

  Fold in chicken.  Pour into a 3-quart casserole dish.  Sprinkle on reserved topping mixture.

6

  Bake uncovered 15 minutes.

7

  Remove from oven and let stand 10 minutes.
 

Nutrition Facts

Servings 0