Description
A creamy and delicious chicken noodle casserole made with egg noodles, vegetables, and a rich sauce.
Ingredients
Scale
- 10 ounces egg noodles
- 2 tablespoons unsalted butter
- 1 medium sweet onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups frozen peas and carrots, thawed
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1 1/2 cups cooked chicken breast, cut into small cubes
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the egg noodles according to package instructions; drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the diced onion and garlic; sauté until softened.
- Stir in the peas and carrots, salt, and black pepper. Cook for an additional 2 minutes.
- Sprinkle the flour over the vegetable mixture and stir well to combine, cooking for another minute.
- Gradually whisk in the chicken broth and heavy cream, stirring constantly until the sauce thickens.
- In a large mixing bowl, combine the cooked noodles and chicken with the sauce. Mix until well incorporated.
- Transfer the mixture to a greased baking dish and spread out evenly.
- Bake in the preheated oven for 25-30 minutes or until heated through and lightly golden.
- Serve warm and enjoy!
Notes
- This dish can be made ahead of time and refrigerated before baking.
- Feel free to substitute any vegetables you have on hand.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg