Description
This homemade chicken noodle casserole is a comforting and hearty dish featuring tender shredded chicken, wide egg noodles, and a medley of mixed vegetables in a creamy, flavorful sauce. Topped with melted Colby Jack cheese and baked to perfection, it’s an ideal family-friendly meal that comes together in just 45 minutes.
Ingredients
Scale
Pasta and Protein
- 12 ounces wide egg noodles, cooked al dente
- 3 cups cooked chicken, shredded
Vegetables
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 large onion, diced
- 3 cloves garlic, minced
Sauce
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 tablespoon lemon juice
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Topping
- 2 cups shredded Colby Jack cheese
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole later.
- Cook Aromatics: In a large skillet, heat butter and olive oil over medium heat. Add diced onion and minced garlic, cooking until softened and fragrant, about 4 minutes.
- Make Roux: Stir in the flour and cook for 1-2 minutes, stirring constantly to form a roux, which will thicken the sauce.
- Add Liquids: Gradually whisk in the chicken broth and milk, ensuring no lumps form. Continue cooking and stirring for about 5 minutes until the sauce thickens into a creamy consistency.
- Season Sauce: Stir in lemon juice, Italian seasoning, salt, and black pepper to enhance the flavor of the sauce.
- Combine Ingredients: Add cooked shredded chicken, frozen mixed vegetables, and cooked egg noodles to the skillet. Mix thoroughly until all ingredients are evenly coated with the sauce.
- Transfer to Baking Dish: Pour the combined mixture into a greased 9×13-inch baking dish, spreading it out evenly.
- Add Cheese Topping: Sprinkle the shredded Colby Jack cheese evenly over the top of the casserole.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and the casserole is heated through.
- Garnish and Serve: Remove from oven, garnish with chopped fresh parsley if desired, and serve the casserole warm.
Notes
- For a lower-fat version, substitute milk with a reduced-fat variety and use less cheese or a low-fat cheese alternative.
- You can use leftover cooked chicken or rotisserie chicken to save time.
- Feel free to swap mixed vegetables with your preferred veggies like broccoli or mushrooms.
- Make sure noodles are cooked al dente to prevent them from becoming mushy during baking.
- This casserole reheats well and can be stored in the refrigerator for up to 3 days.
