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Cheesy Chicken Noodle Casserole

Published by Today's Parent on 4/1/2011
After some easy prep, you can relax while this crunchy-topped casserole finishes in the oven
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Ingredients

  • 8 oz (250 g) farfalle (bow tie) pasta
  • 5 tbsp (75 mL) unsalted butter, divided
  • 1 1/5 cups (375 mL) sliced mushrooms
  • 1/4 cup (50 mL) all-purpose flour
  • 3 cups (750 mL) milk
  • 1/4 cup (50 mL) white wine (optional)
  • 1 cup (250 mL) reduced-sodium chicken or vegetable stock
  • 2 cups (500 mL) plus 1 cup (250 mL) grated old cheddar cheese
  • 1 cup (250 mL) grated Parmesan cheese
  • 1 tbsp (15 mL) chopped fresh thyme or 1 tsp (5 mL) dried thyme leaves
  • 1/2 tsp (2 mL) pepper
  • 3 cups (750 mL) cubed cooked chicken (about 2 large breasts)
  • 1 1/2 cups (375 mL) coarsely crushed plain reduced-salt potato chips

Directions

  1. Preheat oven to 375°F (190°C). Butter a 9 in square (2.5 L) casserole dish and set aside. Bring a large pot of water to a boil. Cook pasta according to package instructions. Transfer to a colander, rinse under cold water and drain well.
  2. In a large saucepan, melt 2 tbsp (30 mL) butter over medium-high heat. Add mushrooms and cook, stirring frequently, until tender, about 5 minutes. Transfer to a small plate and set aside. Wipe out saucepan, then return to stove and melt 3 tbsp (45 mL) butter over medium heat. Add flour and whisk constantly until bubbly but not brown, about 1 minute. Gradually whisk in milk, then wine and stock. Bring to a boil; reduce heat to medium low and stir constantly until thickened, about 4 minutes. Add 2 cups (500 mL) grated cheddar, Parmesan, thyme and pepper; stir until cheese is melted and sauce is smooth. Add chicken, pasta and mushrooms and stir well.
  3. Pour into prepared dish and sprinkle with remaining 1 cup (250 mL) grated cheddar. Cover loosely with foil (oiled to prevent sticking). Place on a baking sheet and bake until heated through, 20-25 minutes. Remove foil and sprinkle with potato chips. Continue to bake, uncovered, until top is golden and sauce is bubbly around the edges, about 15 minutes more.
  4. In a serving: 792 calories, 52 g protein, 45 g fat, 45 g carbs
  5. Note: Make ahead + freeze! Once the casserole is assembled, cool to room temperature. Cover tightly with aluminum foil and freeze up to 3 months. When ready to use, defrost in refrigerator overnight. Bake as below, adding more time if necessary.
  • 52 g carbohydrates
  • 45 g fibre
  • 45 mg iron
  • 792 g Extra nutrients info2
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