A creamy, baked chicken noodle casserole that your whole family will eat!
Come to get real for a minute, guys!
I am married. A man does not like soup for.
Generally, this is not an issue.
I mean, what have we met? Do I look like a girl who is slowly slipping on a soup bowl and then feeling full? um no. Not happening
I like soup, do not get me wrong. But, you’re better served it with some bread. A lot of bread and maybe a salad? The steak will also be good. And one baked potato All those things, plus soup, please.
Anyway, return to my husband. She does not like soup and therefore I rarely make soup.
My child, on the other hand, loves them some chicken noodle soup. This is definitely his favorite and, while I am not opposed to serving him soup in any way, sometimes I like to give them homemade meals. Once you know the blue moon.
So, I have compromised. I keep the husband happy without serving the soup, I keep the children happy by serving the soup, and keeping the soup in a casserole makes me happy – and I do this once in this dish. Yes. I’m fabulous. I know.
It could not be seriously simplified. You will start with a Rotary Chicken because no one has got the time to hunt chicken.
You’ll blend it with some creamy wellbeing. You can use a cream of celery soup cream or, if you are awesome, then you can use my homemade cream of chicken soup option. It is easy and it is less gopi and gloppy and radioactive compared to canned goods.
I like to add a ton of peas and carrots for my chicken and noodle casserole because they add some sweetness and color, and this is also the only way I can convince my children to eat peas and carrots.
I also add a special component – spicy brown mustard. This is probably not the most traditional combination of chicken and noodles, but I love that it helps in reducing the sweetness and only adds a little bit of flavor. Anyone will guess that you have added mustard, but it actually enhances things.
Now, go out and make some chicken and noodles! Serve it with a salad and some pretzels for a hearty meal! My Raspberry Bischoff Bar will also make a great dessert.
Chicken Noodle Casserole Recipe
Chicken Noodle Casserole is the dinner you need at the end of the day. Quick, easy, and totally wonderful.
- 16 ounces Egg Noodles
- 1/2 Onion
- 1 clove Garlic
- 2 tablespoons Butter
- 2 cups Cooked Chicken, Diced
- 1 10.75 ounce can Cream of Celery Soup
- 1 cup Sour Cream
- 12 ounces Frozen Peas and Carrots, Thawed
- 2 teaspoons Spicy Brown Mustard
- 2 teaspoons Salt
- 1 teaspoon Ground Black Pepper
Preheat oven to 350°F.
Bring a large pot of water to a boil. Add the egg noodles and cook according to package directions. Drain and set aside.
While the noodles are cooking, dice the onion and garlic.
Heat the butter in a small skillet over medium heat. Cook the onion until softened, about 5 minutes. Add the garlic and cook an additional minute.
Add the onion and garlic to a large bowl with the chicken, soup, sour cream, peas and carrots, mustard, salt, and pepper. Stir to combine.
Stir the cooked egg noodles into the creamed mixture and stir to coat.
Spoon into a 9x13 baking dish. Bake for 15 minutes or until heated through.