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old fashioned chicken and noodles casserole

Old fashioned Chicken and Noodles Casserole

Old fashioned Chicken and Noodles Casserole

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Old fashioned Chicken and Noodles Casserole
Old fashioned Chicken and Noodles Casserole


Old Fashioned Chicken Noodle Casserole

Old Fashioned Chicken Noodle Casserole is one of those good, ole, standby recipes common to many of us, no matter where we live – a basic chicken noodle casserole – the kind that has been around for longer than I have. Simple, easy, yummy and comforting. It’s a great casserole for anytime but is especially comforting on those cooler nights that are coming up.


  • 12oz uncooked wide egg noodles (about 7 cups)
  • 1/4cup butter
  • 1cup finely chopped celery
  • 1cup finely chopped onions
  • 1cup finely chopped carrots
  • 2cloves garlic, finely chopped
  • 3cups Progresso™ chicken broth (from 32-oz carton)
  • 1teaspoon dried thyme leaves
  • 1/2teaspoon salt
  • 1/2teaspoon pepper
  • 1/4cup Gold Medal™ all-purpose flour
  • 1/4cup heavy whipping cream
  • 3cups shredded cooked chicken
  • 1/2cup Progresso™ Panko Italian style crispy bread crumbs
  • 2tablespoons grated Parmesan cheese
  • Chopped Italian (flat-leaf) parsley, if desired


  • 1
    Heat oven to 350°F. Spray bottom and sides of 13×9-inch (3-quart) glass baking dish with cooking spray. Cook and drain egg noodles as directed on package.
  • 2
    In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Cook celery, onions, carrots and garlic in butter 6 to 7 minutes or until vegetables are tender.
  • 3
    Add 2 1/2 cups of the chicken broth, the thyme, salt and pepper to skillet; heat to boiling. In small measuring cup, beat remaining 1/2 cup chicken broth and the flour with whisk. Stir into hot chicken broth mixture in skillet. Simmer and stir 1 to 2 minutes or until mixture thickens slightly. Remove from heat; stir in whipping cream and shredded chicken.
  • 4
    Add cooked egg noodles to baking dish; stir in chicken mixture until mixed well. Cover; bake 30 to 35 minutes or until casserole is heated through.
  • 5
    Meanwhile, in 8-inch nonstick skillet, melt remaining 2 tablespoons butter over medium heat. Cook bread crumbs in butter 3 to 4 minutes, stirring frequently, until golden brown. Remove from heat; stir in Parmesan cheese. Sprinkle over baked casserole. Garnish with chopped parsley before serving.


390 Calories, 15g Total Fat, 22g Protein, 41g Total Carbohydrate, 3g Sugars

Nutrition Facts

Calories from Fat
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber

% Daily Value*:

Vitamin A
Vitamin C

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Old fashioned Chicken and Noodles Casserole
Old fashioned Chicken and Noodles Casserole

More About This Recipe

If you could turn the ultimate comforting soup into a casserole, would you do it? Of course you would! Not convinced? Just check out the rave reviews of this recipe. This chicken noodle casserole takes all the best elements of chicken noodle soup and bakes it up into a bubbly casserole. Think shredded chicken, veggies, egg noodles and herbs baked in a creamy sauce, then topped with golden brown Italian-style bread crumbs and Parmesan cheese for crunch.
Dress it up with a fresh parsley garnish and dinner is done! This recipes calls for 40 minutes of prep time, but that can be cut down with help from pre-chopped onions, celery and carrots purchased from the grocery store. Looking for more? Betty’s got all the essential chicken recipes you could ever need.



You’ll need cooked chicken for this recipe, and a variety of options will work. Pick the most convenient method for you:

  • Boiled and Pulled Chicken: Boil about 1 lb. of boneless, skinless chicken breasts or thighs until cooked through (about 20 minutes). When cool enough to handle, chop or pull the chicken. You can use as little as ¾ lb. of meat — whatever you have on hand. You’ll need a total of about 2 cups (more or less) shredded. I find that 1 lb. of chicken breasts yields about 2 cups of pulled chicken, but there’s some flexibility here — it doesn’t need to be exact.
  • Rotisserie Chicken: This is a great shortcut! Purchase a rotisserie chicken from the grocery store, shred the meat, and use in the recipe as instructed.
  • Leftover Chicken: If you have leftover grilled or baked chicken from a previous meal, put those extras to good use in this casserole.
  • Canned Chicken: Yep, you can even use canned chicken in this casserole!



I’ve got nothing against a creamy casserole that comes together in minutes with help from cans of condensed cream of chicken soup. That said, sometimes it’s worth spending a few extra minutes in the kitchen to make a dish from scratch — just like Grandma’s! Here, you’ll whisk together a roux (with butter and flour), and then add chicken broth and milk. This process only takes a few minutes, and it creates a rich, creamy, flavorful substitute for cream of chicken soup.



Freeze the chicken casserole before baking. Wrap tightly in plastic wrap, cover with foil, and freeze for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight, allow the dish to come to room temperature on the counter for at least 30 minutes, and then bake according to recipe instructions. The creamy sauce is less likely to “break” when thawed if you give it time to come to room temperature (don’t put the frozen or cold casserole directly in the oven), and if you use full-fat milk instead of skim milk.


Simple Chicken and Noodles



  • Remove any giblets, rinse the chicken with cold water, and place it into a large saucepan of water. Add 1 teaspoon salt, and bring to a boil over high heat. Reduce heat to a medium low, and simmer about 1 hour, skimming foam from the broth, until the chicken meat is tender.

  • Mix the flour with a dash of salt in a bowl. With your fingers, make a depression in the top of the flour and drop in the eggs. Add the oil, and stir the eggs into the flour to make a stiff dough. Knead the dough for about 10 minutes, until smooth and elastic, and let it rest, covered, for about 10 minutes.

  • Cut the dough in half, and roll each piece out, on a well-floured surface, into a rectangle shape until it’s about 1/8 of an inch thick. Sprinkle the dough sheet with flour, and roll it up into a loose cylinder. With a sharp knife, cut 1/2 inch wide noodles from the roll. Unroll the noodles, and sprinkle with flour to prevent them from sticking together.

  • Remove the chicken from the broth and let cool about 10 to 15 minutes, until it’s cool enough to handle. Remove the skin and strip all of the meat from the bones, and return the chicken meat to the broth. Bring the broth back to a boil, drop in the fresh noodles, and let simmer over medium-low heat for about 10 minutes, until the noodles are tender, slightly puffed and lighter in color.


Cook’s Note

You can substitute 1 cup of whole wheat flour for 1 cup of all-purpose flour for the noodles. The dough will be stiffer and harder to knead.


Old fashioned Chicken and Noodles Casserole
Old fashioned Chicken and Noodles Casserole


Old-Fashioned Chicken Noodle Soup Recipe

Let me tell you the tale of the young rooster used for this chicken noodle soup. Maybe it’s rooster noodle soup, eh? This year, my parents decided they wanted to keep chickens so my mom bought about 20 chicks from a local farmer, built them a baby chicken “sauna” (heat lamps, the works!) and kept them in the shower of the guest bathroom since they were too tiny to be outdoors.

Their Jack Russell terrier made it into the bathroom and basically annihilated every single one of the chicks. Poor babies. My mom was so upset, but the dog was curious, got in and temptation overtook him I guess. So Mom went back to the farmer for more chicks but by then, all of the female chicks had been bought up so she ended up with about 50% roosters.

Something had to be done with the roosters who had a little too much testosterone to co-exist in the same coup. So the rooster that you see in the ingredient picture below, well…

Ingredients or the Chicken Broth

2 lb bone-in, skin-on chicken pieces (drum, breast, wing, neck..) I used a whole small rooster
2 bay leaves
1 small onion, halved (or 1/2 medium onion)
2 garlic cloves, pierced
1 tsp dried thyme or 2 sprigs fresh thyme
5 Quarts water
12-16 oz egg noodles (keep in mind they expand as they cook)

Ingredients for Homemade Chicken Noodle Soup

3 celery sticks, finely diced
2 large carrots, quartered and thinly sliced
1 medium onion, finely diced
salt & ground black pepper, to taste
4 Tbsp Fresh Parsley, chopped
4 Tbsp Fresh Dill, chopped



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