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
Diana says
Or you get a phrase from a movie stuck in your head and cannot remember what movie. :-) LOL
Kat says
I just made this casserole, but didn’t have all the ingredients on hand, so I improvised. It was utter deliciousness! Used rice, because we were out of noodles, and split the chicken stock between the rice and the veggies. I used avacado oil to sautee and added chicken stock and cream. One thing I added, that I feel made all the difference, was a seasoning packet from creamy chicken ramen noodles. Besides salt and pepper, that was all I used. It was phenomenal. Thanks for the inspiration!!
Steven says
Love the idea of using ramen chicken seasoning. I LOVE that stuff…seriously I’m one of those freaks that eat ramen dry and just sprinkle the seasoning on it.
Haley says
Love this!! I add diced onions and chili powder for some extra flavors
Doug says
Great recipe – my wife loves casseroles, so I bet she will like this one…somehow I feel like chicken noodle “soup” is only for when you are sick, so I like the idea of all the same ingredients in an everyday casserole.
Lisa Chryst says
Hi! Just made this recipe tonight….it was great!! Just a note that there isn’t a step to add the pasta. Also this recipie half-ed really well. Literally cut everything in half. I also used penne instead. It really was delicious!!!! Thanks!!!
Oh my gosh, Lisa! I’m so sorry! I am the Queen of missing steps/ingredients in recipes. I feel like I do it with every other recipe. Eeeek! Thank goodness for kind readers like you who point it out. I’m so glad you liked it!
Joyce says
In STEP 5, the direction say stir in chicken, noodles & cheese. I had to look a second time to see this.
Faith Jones says
step 5. Add cooked noodles.
Rebecca P says
Made this tonight and it went over pretty well. I ended up using 16oz rotini just b/c it’s what I had, and homemade chicken stock. With that much pasta it filled a 9×13, so I upped the flour to 3T and more cheese :).
The amount of basil and thyme were a bit much for us since they weren’t simmered or anything, so next time I will cut it in half.
Already have this recipe put into our rotation of recipes! Love the flavors of chicken noodle soup, but isn’t always appreciated during the warm months, this is the perfect answer!
Glad your family liked it Rebecca!
Cassandra Thompson says
Do I remove the veggies before making the sauce or do I add the flour in with the veggies?
Nope, you keep the veggies in when you make the sauce. It sounds weird, but I swear it works :)
Lisa D'Arcangelis says
Looking forward to trying this with the family this week! :)
I hope you like it Lisa!
Fully Alive says
Yum-O! As a previous reader indicated, this is ideal for this time of the year – when you might not want hot soup, though I like soup ALL year long. I used light cream (because that’s what I had instead of milk) and added some fresh basil and thyme from my herb garden. This is definitely a keeper! I think I will eventually try different cheeses, too – just to see how they taste.
ps Hope you eventually remembered the song!
I’m so glad you liked it! Thank you so much for taking the time to come back and leave this comment! I don’t do a lot of repeats from my blog, one of the downsides to this job, but this comment makes me remember how good this casserole was and makes me want to make it again!
Nicole says
This looks awesome! I would like to use a 9×13 pan. (My family would laugh at a 9×9 pan! ;) ) Should I just double the sauce and cheese? (I can eye ball the veggies…) Thanks! Can’t wait to try this!
Ha! I would think for this recipe that the bigger pan and doubling it will work totally fine, just keep an eye on it because I’m not sure what the cooking time will be without doing it myself, you know?
Nicole says
It turned out fantastic! SO YUMMY! I used the same stock I used to cook my chicken to boil the noodles and I added onions to the veggies (my kids love them.) I used my stove to oven pan so it was super easy! Definitely a keeper, thanks!
Amber says
This was fantastic! I love soup, and this way the toddler was able to enjoy it too.
Angela Woodworth says
Fixed this tonight it was delicious my family loved it! Changed one thing when sautéing the vegetables I waited till they were close to done and then added the Italian seasoning and basil cooking it till vegetables were tender instead of adding it just before putting in the oven.
I’m so happy you liked it Angela!
Karin says
I just recently stumbled across this recipe and have now made it for my family twice. We all love it!! This one will be repeated often. Thanks!
Thank you so much for taking the time to come back and let me know, Karin! I’m so happy you liked it!