This creamy chicken noodle casserole recipe is inspired by our popular Creamy Chicken Noodle Soup with Rotisserie Chicken by Karen Rankin. We use store-bought rotisserie chicken to cut down on cooking time. This casserole is cozy and delicious.
Ingredients
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3 tablespoons extra-virgin olive oil, divided
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1 cup chopped onion
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1 cup chopped carrots
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½ cup chopped celery
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2 tablespoons all-purpose flour
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2 teaspoons fresh chopped thyme
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1 teaspoon salt
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½ teaspoon ground pepper
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1/2 teaspoon garlic powder
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2 cups whole milk
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3 cups cooked whole-wheat egg noodles
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2 cups shredded rotisserie chicken
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¾ cup thawed frozen peas
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½ cup whole-wheat panko breadcrumbs
Description
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Preheat oven to 400°F.
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Heat 2 tablespoons oil in a large skillet over medium heat. Add onion; cook, stirring, until softened and beginning to brown, about 4 minutes. Add carrots and celery; cook, stirring, until almost softened, about 5 minutes. Sprinkle with flour, thyme, salt, pepper and garlic powder; cook, stirring, until coated. Increase heat to medium-high and add milk. Cook, stirring, until thickened and bubbling, about 2 minutes. Remove from heat and stir in noodles, chicken and peas. Transfer to an 8-inch-square baking dish.
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Combine panko and the remaining 1 tablespoon oil in a small bowl; sprinkle over the casserole. Bake until browned and bubbling, 15 to 20 minutes.
