Chicken Noodle Casserole

19 Oct

If you can’t tell, I’m totally into Fall and comfort food right now! This dish is a spin on noodle casserole featuring chicken and an easy sauce made from scratch! Not only that, but this dish is super easy on the budget, only 98 cents a serving! It’s hard to believe something so tasty is so easy to make!

Chicken Noodle Casserole

Ingredients

4 stalks celery, chopped

1 cup baby carrots, sliced

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

2 tablespoons all purpose flour

2 tablespoons fresh parsley

1/2 a batch creamy onion dip, recipe follows

Directions

Preheat oven to 375 degrees. In a dutch oven cook two thirds each of the celery, carrots and onion in hot oil over medium heat for 3 minutes. Add chicken, pepper  thyme, and salt; cook for 2 minutes. Add 6 cups of chicken broth. Bring to boiling; reduce heat. Simmer, covered, 20-23 minutes, until chicken is no longer pink. Meanwhile, for topping, tear bread in small pieces. Finely chop remaining celery, carrots and onion. In a small bowl toss together bread, celery, carrots and onions; set aside. With a slotted spoon transfer chicken to cutting board  Add noddles to simmering brother; boil gently 7-8 minutes just until tender, stirring occasionally. With slotted spoon transfer noodles, celery, carrots and onions to a 3 quart baking dish. For sauce,whisk flour into creamy onion dip. Gradually whisk in 1 cup of the hot broth until smooth. Add broth in dutch oven, cook and stir until boiling. Meanwhile, discard skin and bones from chicken. Chop the chicken, then add to noodles in dish. Gently stir in sauce. Sprinkle with topping, then lightly coat with nonstick cooking spray. Bake, uncovered, for 30-35 minutes until heated through and topping begins to brown. Top with parsley just before serving. Makes 8 servings.

Creamy Onion Dip

1 container (16 ounces) sour cream (I used fat free)

1/2 cup Hellmann’s mayonnaise

1 package Lipton Recipe Secrets Onion recipe/dip mix

Combine all ingredients in medium bowl. Keep in the refrigerator.

 

**Note: P.S. As you can plainly see in the picture, I used crushed potato chips as a topping this time, I had a bag I wanted to use up. Either topping you chose, will be absolutely delicious!

Advertisements

8 Responses to “Chicken Noodle Casserole”

  1. Kimby October 20, 2012 at 4:21 am #

    Your version of Chicken Noodle Casserole sounds delish. Nice to meet another “from scratch” kinda cook!

  2. tonettejoyce October 20, 2012 at 6:34 pm #

    I dropped in and immediately found a nice recipe; it is wonderful.

  3. Amanda Embry October 21, 2012 at 3:59 pm #

    Thanks for visiting my blog! I’ve been really into fall comfort foods the last few weeks, too. This looks really good.

Trackbacks/Pingbacks

  1. Ultimate Chicken Alfredo « - December 1, 2012

    […] Chicken Noodle Casserole […]

  2. Crispy Chicken with Creamy Italian Sauce and Mini Bowtie Pasta « - December 19, 2012

    […] Chicken Noodle Casserole […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: