creamy-rotisserie-chicken-noodle-casserole

Lunch Food

Creamy Rotisserie-Chicken Noodle Casserole

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

  1. 3 tablespoons extra-virgin olive oil, divided

  2. 1 cup chopped onion

  3. 1 cup chopped carrots

  4. ½ cup chopped celery

  5. 2 tablespoons all-purpose flour

  6. 2 teaspoons fresh chopped thyme

  7. 1 teaspoon salt

  8. ½ teaspoon ground pepper

  9. 1/2 teaspoon garlic powder

  10. 2 cups whole milk

  11. 3 cups cooked whole-wheat egg noodles

  12. 2 cups shredded rotisserie chicken

  13. ¾ cup thawed frozen peas

  14. ½ cup whole-wheat panko breadcrumbs

Directions

  1. Preheat oven to 400°F.

  2. 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.

  3. 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.