This chicken pasta casserole is sure to hit the spot, especially if you’re supporting a family, want to satisfy comfort food cravings, or have leftovers for the week. No canned cream in this casserole. It’s made from scratch and 100 percent delicious.
This creamy chicken noodle casserole made from broth-cooked chicken, celery, onion, and chopped allspice, served in a jar trumps the tuna version my mom fed me as a kid. She used canned tuna, spaghetti, peas and cream of soup.
Granted, I’m sure it was quick and easy, but I wish she could have done it This Chicken noodle casserole instead.
All that flavor and taste satisfaction without a can of soup in sight.
Chicken noodle casserole without canned soup
Why did I wait so long to make a pasta bake? To be honest, I was more than a little turned off by canned soup (MSG, too much sodium, not very fresh taste). With this recipe, I was determined to make it easy—not instant, but not overly complicated either—without a can of soup.
I poached two halves of chicken breasts in broth for extra flavor and while the chicken was cooling I added diced onions and celery (more flavor) and cooked them in the broth.
Instead of pulling out another pot to make a roux, I thickened the broth with a mixture of butter and flour — an old French trick called beurre mania, used to thicken broths. It comes in handy when you don’t want to make roux. No canned soup required.
Yes, you can use rotisserie chicken or leftover chicken to make the casserole. You will need 2 to 3 cups of cooked chicken, cut into bite-sized pieces. Skip step two in the recipe and cook the onion and celery (step five) in three cups of good quality broth.
What to serve with chicken noodle casserole?
This casserole is so rich, adding something green makes the perfect combination.
- Try any vegetable side like glazed carrots with a squirt of lemon and some chopped parsley, steamed mixed greens, or sautéed spinach.
- If you’re craving something crunchy, prepare a green salad or romaine kale salad with vinaigrette.
- To keep it simple, steamed broccoli or green beans would also do the trick.
Save and freeze chicken noodle casserole
The casserole can be assembled and refrigerated for up to three days before heating and serving. You’ll need to bake it longer – for 35 to 40 minutes – to bring it up to temperature. Cover loosely with foil for the first 20 minutes. If it looks dry, drizzle with a few tablespoons of milk.
It can also be frozen for up to three months: Let the casserole cool completely and cover with a layer of plastic wrap and then foil. Thaw overnight in the refrigerator.
Leftovers will keep in the fridge for three to four days.
Here are more great comfort food casseroles
- Chicken and Rice Casserole
- Chicken Casserole with Salsa Verde
- Tuna casserole
- Buffalo Chicken Lasagna
- Tamale pie with chicken, green chilies and cheese
Chicken Noodle Casserole
Substituting fried chicken or leftover chicken: Use 2 to 3 cups of cooked chicken, cut into bite-sized pieces. Skip step 2 in the recipe and cook the onion and celery (step 5) in 3 cups good quality broth.
ingredients
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2 lb with skin, with bones Chicken breast
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4 cups low sodium chicken soup
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4 Black peppercorns
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3 1/2 teaspoon Salt, divided
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1 bay Sheet
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2 Parsely branchesdivided
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12 ounces extra wide egg noodles
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1/2 Middle Onion, finely chopped
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2 stems Celery, finely chopped
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prize ground black pepper
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4 tablespoon (1/2 stick) unsalted butterat room temperature
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6 tablespoon all purpose flour
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1/3 Cup whole milk
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1/3 Cup sour cream
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1 (4-ounce) glass chopped peppersdrained
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2 cups (8th ounces) grated sharp cheddar cheese
method
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Preheat the oven and prepare the casserole dish:
Preheat oven to 375°F. Brush or spray a 4 liter (9 × 13 inch) shallow casserole dish with oil.
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Cook chicken:
Place the chicken breasts, skin-side down, in a wide, deep saucepan and add the peppercorns, 1/2 teaspoon salt, bay leaf, and 1 sprig of parsley. Pour the broth over the chicken (breasts should be covered; if not, add enough water to cover 1/2 inch).
Bring to a simmer uncovered over medium heat. (Bubbles should appear around the edges of the pot, but not in the center.)
Adjust the heat to a simmer, if necessary, and cook the chicken, skimming the foam from the surface with a spoon as needed, for 15 to 18 minutes, or until a thermometer reading in inserting the thickest part of the chicken reads 165 °F. Using tongs, transfer the chicken to a plate to cool.
When cool, shred the chicken into bite-sized pieces. Discard skin and bones.
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While the chicken is cooking, cook the pasta:
Fill a large saucepan with water, add the remaining 3 teaspoons of salt and bring to a boil. Add the pasta and cook 2 minutes less than package says. (This will prevent the noodles from overcooking in the casserole as they cook.) Turn off the heat, drain the noodles, and return them to the pot. Finally, pour the finished sauce into the pot with noodles.
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Do the Beurre Mania:
In a small bowl, stir together the softened butter and flour until well combined. It will look a little like paste.
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Boil the vegetables and prepare the sauce:
Pour the broth through a fine sieve into a bowl. You will use it to make the sauce. Dispose of the solids. Measure out 3 cups of broth and return to the saucepan. (Freeze any leftover supplies and save for another use.)
Add the onion, celery, and peppers to the saucepan with the broth and bring the broth to a simmer over medium-high heat. Cook for 5 minutes or until the vegetables soften.
Stir in the Beurre Manie a few tablespoons at a time until the lumps in the broth melt and the broth thickens slightly. Bring the sauce to a boil for about 2 minutes, stirring constantly to cook the flour. Stir in milk and sour cream.
The sauce should look like cream of soup; it is not as thick as béchamel. Taste and add more salt and pepper if you like.
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Assemble casserole:
Pour the sauce over the pasta and stir to coat. Add the shredded chicken and drained peppers. Place in the casserole dish and sprinkle with the grated cheese.
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Bake and serve the casserole:
Bake for 20 to 25 minutes or until the sauce bubbles and the cheese melts. If you like a slightly crispy surface, let the casserole run under the broiler for 3 to 5 minutes, or until the cheese is golden. If desired, chop the remaining sprig of parsley and sprinkle on top.
| nutritional information (per serving) | |
|---|---|
| 487 | calories |
| 23g | Fat |
| 20g | carbohydrates |
| 48g | protein |
