Name: Chicken Noodle Casserole
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: 3 cups uncooked extra broad egg noodles; 3 tablespoons olive oil, divided; 2 tablespoons unsalted butter; 1/3 cup all-purpose flour; 2 cups milk; 2 cups low sodium chicken broth, divided; 1 tablespoon cornstarch; 2 teaspoons chicken bouillon; 1 1/2 teaspoons Dijon mustard; 1 1/2 teaspoons Worcestershire sauce; 1 tsp EACH onion powder, garlic powder, dried parsley, salt; 1/2 tsp EACH pepper, dried thyme; 8 oz. (2 packed cups) freshly shredded sharp cheddar cheese, divided; 3 oz. (1 packed cup) freshly shredded Gruyere cheese; 1/2 cup full fat sour cream; 2 1/2 cups shredded rotisserie chicken; 1 12-ounce bag frozen peas and carrots, thawed; 3/4 cup panko breadcrumbs; 1 tablespoon melted butter; 1 tablespoon extra virgin olive oil

Ingredients

Scale

3 cups uncooked extra broad egg noodles
3 tablespoons olive oil, divided
2 tablespoons unsalted butter
1/3 cup all-purpose flour
2 cups milk
2 cups low sodium chicken broth, divided
1 tablespoon cornstarch
2 teaspoons chicken bouillon
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1 tsp EACH onion powder, garlic powder, dried parsley, salt
1/2 tsp EACH pepper, dried thyme
8 oz. (2 packed cups) freshly shredded sharp cheddar cheese, divided
3 oz. (1 packed cup) freshly shredded Gruyere cheese
1/2 cup full fat sour cream
2 1/2 cups shredded rotisserie chicken
1 12-ounce bag frozen peas and carrots, thawed
3/4 cup panko breadcrumbs
1 tablespoon melted butter
1 tablespoon extra virgin olive oil

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Instructions

Preheat the oven to 350°F. Lightly spray a 9×13 baking dish with nonstick cooking spray.
Cook the egg noodles according to package instructions, 1-2 minutes short of al dente. Drain, rinse with cold water, and toss with a bit of oil. Set aside.
In a Dutch oven, melt 2 tablespoons butter with 3 tablespoons olive oil over medium heat. Whisk in the flour and cook for 2 minutes. Gradually add milk and 1 cup of chicken broth, whisking continuously. Mix cornstarch into the remaining broth and add to the sauce.
Add chicken bouillon, Dijon mustard, Worcestershire sauce, and spices. Bring to a boil, then reduce to a simmer, whisking until thickened.
Remove from heat and stir in 1 cup of cheddar cheese and Gruyere cheese until melted, then mix in sour cream.
Combine shredded chicken, peas, and carrots with the sauce. Fold in the noodles and transfer to the baking dish. Top with remaining cheddar cheese.
In a skillet, melt butter and olive oil over medium heat. Add panko and stir until golden brown, then sprinkle over the casserole.
Cover with foil and bake for 30 minutes. Uncover and broil for a couple of minutes for a golden topping if desired.

Notes

Make sure to undercook the noodles slightly as they will continue to cook while baking.
Adding a sprinkle of fresh herbs on top can enhance the flavor before serving.
This casserole can be made ahead of time and refrigerated before baking.

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 3g
Sodium: 900mg
Fat: 29g
Saturated Fat: 14g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 34g
Cholesterol: 95mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.