Chicken-Noodle Casserole

This cozy casserole is inspired by hearty chicken noodle soup. Perfect for a hearty weeknight dinner, this delicious dish is ready to eat in just over an hour and is sure to please everyone in your family.


Chicken-Noodle Casserole

by 19  people


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Ingredients
  • 4   stalks 
    celery, chopped
  • 1   medium 
    onion, chopped
  • 1   tablespoon 
    vegetable oil
  • 2   pounds 
    chicken legs and/or thighs
  • 1/2  teaspoon 
    ground black pepper
  • 1   teaspoon 
    dried thyme, crushed
  • 1/2  teaspoon 
    salt
  • 1   slice 
    bread
  • 1  12  ounce package 
    jumbo or extra-large egg noodles
  • 1  8  ounce container 
    sour cream dip, cheddar French onion dip, or French onion dip
  • 2   tablespoons 
    all-purpose flour
  •  
    Nonstick cooking spray
  • 2   tablespoons 
    fresh parsley
Directions
1.
Preheat oven to 375 degrees F. In a Dutch oven cook two-thirds of the celery and two-thirds of the onion in hot oil over medium heat for 3 minutes. Add chicken, pepper, thyme, and salt; cook for 2 minutes. Add 6 cups of water. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes until chicken is no longer pink.
2.
Meanwhile, for topping, tear bread in small pieces. Finely chop remaining celery and onion. In a small bowl toss together the bread, celery and onion; set aside.
3.
With a slotted spoon transfer chicken to a cutting board to cool slightly. Add noodles to simmering broth; boil gently for 7 to 8 minutes, just until tender, stirring occasionally. With a slotted spoon transfer noodles, celery, and onion to a 3-quart baking dish.
4.
For sauce, in a bowl whisk together sour cream dip and flour. Gradually whisk in 1 cup of the hot broth until smooth. Add sauce to broth in Dutch oven; cook and stir until boiling.
5.
Meanwhile, discard skin and bones from chicken. Chop chicken, then add to noodles in dish. Gently stir in sauce. Sprinkle with topping, then lightly coat with cooking spray.
6.
Bake, uncovered, for 30 to 35 minutes until casserole is heated through and topping begins to brown. Top with parsley just before serving.
Nutrition information
Per Serving: cal. (kcal) 400, Fat, total (g) 13, chol. (mg) 147, sat. fat (g) 5, carb. (g) 38, Monosaturated fat (g) 3, Polyunsaturated fat (g) 2, Trans fatty acid (g) 2, fiber (g) 2, sugar (g) 3, pro. (g) 30, vit. A (IU) 485.9, vit. C (mg) 2.95, Thiamin (mg) 0.61, Riboflavin (mg) 0.45, Niacin (mg) 10.66, Pyridoxine (Vit. B6) (mg) 0.51, Folate (g) 129.02, Cobalamin (Vit. B12) (g) 0.55, sodium (mg) 417, Potassium (mg) 449, calcium (mg) 90.87, iron (mg) 3.42, Percent Daily Values are based on a 2,000 calorie diet
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