One classic comfort food that’s making a strong comeback is the humble chicken noodle casserole. This hearty, creamy dish combines the soothing elements of chicken soup with the satisfying texture of noodles, all baked to golden perfection.
But comfort food doesn’t have to come from a can. This homemade chicken noodle casserole brings all the warmth and coziness of the classic dish, without relying on processed ingredients.
Dietary Modifications
Gluten-Free Version
For those avoiding gluten, simply substitute the egg noodles with your favorite gluten-free pasta. Brands like Jovial or Tinkyada offer excellent rice-based options that hold up well in casseroles. Don’t forget to use gluten-free flour for the sauce and gluten-free breadcrumbs for the topping.
Dairy-Free Adaptation
To make this casserole dairy-free, replace the milk with unsweetened almond milk or oat milk. For the creamy element, try using cashew cream or a dairy-free cream cheese alternative. Nutritional yeast can add a cheesy flavor without actual cheese.
Vegetarian Option
Transform this into a vegetarian dish by swapping the chicken for a plant-based alternative like chickpeas, white beans, or cubed firm tofu. Amp up the vegetables by adding extra carrots, peas, and perhaps some sautéed mushrooms for a meaty texture.
Time-Saving Tips
- Use rotisserie chicken to cut down on cooking time.
- Prep vegetables in advance and store them in the refrigerator.
- Make a double batch of the sauce and freeze half for future use.
- Assemble the casserole the night before and refrigerate, then bake when ready to eat.
Chicken Noodle Casserole
Ingredients
- 8 oz wide egg noodles
- 2 cups cooked chicken cubed
- 1 cup frozen peas and carrots
- 1/2 cup diced onion
- 1/2 cup diced celery
- 4 tablespoons unsalted butter divided
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried sage
- Salt and pepper to taste
- 1 cup crushed Ritz crackers
- Optional: 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Cook egg noodles according to package directions until al dente. Drain and set aside.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add onions and celery, cooking until softened, about 5 minutes.
- Add flour to the skillet and stir for 1 minute to create a roux.
- Gradually whisk in chicken broth and milk. Simmer, stirring constantly, until the sauce thickens, about 5 minutes.
- Remove from heat and stir in sour cream, garlic powder, onion powder, sage, salt, and pepper.
- In a large bowl, combine the cooked noodles, chicken, frozen peas and carrots, and the creamy sauce. Mix well.
- Transfer the mixture to the prepared baking dish. If using cheese, sprinkle it over the top now.
- In a small bowl, mix crushed Ritz crackers with 2 tablespoons of melted butter. Sprinkle this mixture evenly over the casserole.
- Bake for 25-30 minutes, until the top is golden brown and the casserole is bubbling.
- Let cool for 5-10 minutes before serving.
Nutrition
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.