Chicken Noodle Soup Casserole is the perfect definition of comfort food! A perfect weeknight dinner!
You guys, I’ve had a song stuck in my head for the last few days. SO ANNOYING.
Primarily annoying . . . because I DON’T KNOW WHAT SONG IT IS!
I’m guessing that this is the definition of getting old. Having a song stuck in your head, or like the idea of a song, and not being able to actually remember the damn song.
So normally when this happens, and yes, I’m that old, it’s happened before. Normally when this happens, I have at least like a sequence of four or five words that I can google and get the name of the song and play it and then the incessant itching in my brain stops. But this time? No, not so much. Just the tune, sort of and like three words . . . that weren’t actually in ANY SEQUENCE!
(If it seems like I’m yelling about this it’s because I AM. I’m going all Louis Black on you.)
So I texted my husband in a huff, because seriously if it was going to keep me awake at night, it had to be dealt with.
Do I have more important things that I should be doing? ABSOLUTELY.
Anyway. I texted Nathan:
“I have a song stuck in my head but I can only think of the melody and not the lyrics and I want to listen to it but I don’t know what to google. It’s making me crazy. Google needs a feature where I can hum a tune into it and then it finds the song.”
He responded:
“There’s an app for that.”
Seriously. There is.
That bad news?
It turns out that if I had to save my life by humming, the results would be . . . . sad.
The good news?
If I had to save my life by baking a casserole that tastes like Chicken Noodle Soup, I would be made the Queen of England.
HOW TO MAKE CHICKEN NOODLE SOUP CASSEROLE
Chicken Noodle Soup Casserole! The noodles are boiled in chicken stock to really deepen the flavor of the casserole and give it that traditional chicken noodle soup taste. Then I threw in some bay leaves for good measure, celery, carrots, and chicken (#duh). I made a nice roux to get it all creamy, added some cheese and baked her up. And my picky pickerson eaters crowned me the Queen of England. The End.
CHICKEN NOODLE SOUP CASSEROLE TIPS
- The noodles are cooked in chicken stock, I like just using chicken stock base, because it’s cheaper, so when the water for the pasta came to a boil, I just threw in like 6 teaspoons.
- When I tell you to slowly pour in the liquid after making your roux (the point in the recipe where you’ve mixed in the flour and are about to pour in the milk), I don’t mean a slow pour, I mean approximately a tablespoon of liquid, stir it in like crazy, approximately a tablespoon more and stir some more. That’s the only way to get the bad boy to thicken.
- Nathan hates onions, so this casserole has no onions. It should have onions. Throw in a diced smallish one with your celery and carrots.
- Make sure to taste the sauce once you add all the milk, that way you will know how much salt and pepper to add.
Chicken Noodle Soup Casserole
Ingredients
- 8 oz fussilli cooked in chicken broth
- 2 bay leaves
- 3 TBSPs unsalted butter
- 3 celery stalks diced
- 3 medium carrots diced
- 3 cloves garlic minced
- 2 TBSPs all purpose flour
- 1 cup milk I used skim
- 1 tsp dried thyme
- 1 tsp dried basil
- salt and pepper to taste
- 2 cups cooked shredded chicken
- 1 1/2 cups shredded mozzarella divided
Instructions
- Preheat your oven to 425 degrees. Spray a 9 by 9 casserole dish with cooking spray and set aside.
- Cook the pasta in chicken stock with two bay leaves thrown into the water according to package directions. Drain and set aside.
- Melt the butter over medium low heat in a large sauce pan. Add the celery, carrots and garlic to the pan. Cook until the veggies are soft and tender.
- Add the flour to the pan, mixing it in to make a paste. Very slowly add the milk, approximately a tablespoon of milk at a time, waiting until the last bit of milk was completely combined before adding the next bit.
- Once all the milk is mixed in, add the thyme and basil. Then season to taste with salt and pepper. Stir in the chicken, cooked noodles, and and one cup of the cheese. Pour the mixture into the greased casserole dish and top with the remaining 1/2 cup of cheese.
- Bake for 10 minutes.
did you make this
Chicken Noodle Soup Casserole
Paul Reed says
We just made this casserole and it turned out great! thanks!
Cheers Paul
Glad to hear you liked it!
Jamie says
Made this and loved it. Had plenty of leftovers, since hubby and kiddos turned their noses up at it at first. (They weren’t home to experience how amazing it smelled while cooking!) But I coaxed them into trying it and they all loved it too…even the picky eater! Delish! ????
I’m so happy your family loved it, Jamie!
Kitchen Emporium says
thanks for the recipe! I like how slow cooker recipes are very easy to customize to individual preferences – like you mentioned you can choose your favorite enchilada sauce or choose to mince garlic instead of doing the powder.
My mother and I had a better than average relationship growing up so we were somewhat close. Kiddo and I get along truly well and she converses with me about a considerable measure of things she doesn’t converse with her father (my center points) or her mother since she doesn’t see me the same as them. Her mother has disillusioned her thus there is no trust there. Thus, I am protected. I trust she will keep on feeling safe with me and trust in me since we have an awesome confiding in bond.
Janine S. says
I made this on Sunday, DELICIOUS. My daughter is in Color Guard and we have a band competition this weekend and we make a ton of food the judges and directors. I’m going to make 2 trays of this. The only difference I’m going to make is 1/2 cup milk and 1/2 cup chicken broth to give it more of a chicken flavor. I make a pot pie and I mix the milk and broth and it’s delicious.
TY for sharing this. Wonderful!!!
I am so happy you liked it!
LL says
This was so good! I made it with leftover spaghetti. Yum!!!
I’m so happy you liked it!
Sandra says
final product was really good, but I had to add lots of extra moisture. Your recipe said to drain the pasta, but didn’t say anything about saving the broth, so I threw it out. After adding the flour to the veggies it was way too dry after adding the 1 1/2 cup of milk. So I added an extra cup of milk, then about 2 cups of broth, and then more milk to make it moist enough.
BTW- I made a 1 1/2 batch recipe of it to feed my family, so my portions were increased right away when I made it.
Angelina says
This sounds exactly like what I was looking for….the delicious flavor & comfort of Chicken Soup, but w/o all the work. I have one concern after reading Sandra’s review. Will this casserole turn out kind of dry? Should I make more sauce? Also, how do you exactly measure 8 oz. of dry pasta – by weight, or by volume? Thank you. I’m very anxious to try this casserole.
Hey Angelina! Try this recipe: Chicken Noodle Casserole.
Katherine says
Hi! How many does this feed?
That is such a hard question to answer as serving sizes vary. I would say that this is enough to feed six hungry adults.
Heather says
This recipe was awesome and easy! I added diced onions to the pot with the other veggies and frozen peas towards the end of sautéing. I love that it’s kind of a flexible recipe that way!
I’m so glad you liked it!
Heather says
It was delicious. Thank you! We had carrots, celery, & shredded chicken to use up. Perfect comfort food!
I’m so glad you liked it!