Hearty Chicken Noodle Casserole
I work at home while caring for our two children, so I have to be creative at mealtimes to fix something quick and nutritious that everyone enjoys. This homey casserole fits all the requirements."
—Lori Gleason of Minneapolis, Minnesota
Reviews
Very good and thanks for sharing.
I used left over roast chicken so l did not fry. I added a tsp of sambal, should have been more.It was very good, it took longer to make than said....but l boiled the noodles then did everything in the same pan, pot. I mixed the flour and butter so long didn't need to have another pot, added to the veg. And added the milk.I would make this again. Janet. VFE
My 17-year old son has made this three times this winter and everyone who tries it, loves it! Thanks for sharing it with us! It's a winner!!
Good quick meal and the family loved it.
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I've made this several times, hearty comfort food! My family loves it!
This recipe is also easily adapted for a gluten-free diet. Noodles made from brown rice can be used, and you can change the 3 tbsp of flour to 3 tbsp of corn starch.
This recipe is easy, relatively quick, and the flavors were good. But I found the proportions to be off. There was far too much liquid, even after I removed some from the vegetable-and-chicken mixture, before adding the noodles and sauce. After baking for the designated time, the dish was soupy; after baking seven extra minutes, at which point the top layer started to get crispy, it was still not a casserole. It tasted good, but was not what I expected after reading the recipe.
This is one of my go-to favorites. I've made this many times and love it every time. It's filling without being too heavy. Great on those cold days/nights!
My family LOVED this simple casserole. Our store did not have savory, so I substituted a scant measurement of poultry seasoning & used about 1 cup mild cheddar.