Chicken Casserole Recipe
Enjoy this feel-good fall comfort food
If you grew up eating chicken (or tuna) noodle casserole, this recipe has the same creamy goodness — with more nutrients, more fiber, and less processed ingredients.
- Prep time: 15 minutes
- Cook time: 20 minutes
- Baking time: 25 minutes
- Serves: 6
Ingredients
- 3 Tbsp butter
- 1 small onion, diced
- 1 rib celery, diced
- 1 clove garlic, minced
- 1 tsp salt
- ½ tsp pepper
- 3 Tbsp flour
- 2 cups chicken broth
- 1 Tbsp mustard
- 1 cup milk (2% or whole)
- ¼ cup grated parmesan cheese
- 2 cups cooked chicken
- 3 cups chopped broccoli
- 6 ounces wide egg noodles
Directions
Preheat oven to 350 degrees. Dice the onion and celery and chop the broccoli into small florets and stems. Bring a pot of water to boil and cook the noodles to al dente (firm — about 5 minutes). During the last 2 minutes of cooking, add the broccoli. Drain and set aside.
Heat a large skillet on the stove and melt the butter. Add the onion and celery and cook for a few minutes to soften. Add the salt, pepper, and garlic and cook 1 minute more. Sprinkle the flour on top of the mixture and stir to create a paste. Cook for another minute, then slowly add the broth, stirring the whole time. Let the mixture thicken and bubble. Add the mustard, milk, cheese, and continue stirring. When the sauce is thickened, add the chicken, noodles, and broccoli.
Stir the mixture together and place in an 8-by-12-inch pan or 2-quart casserole dish. Bake about 25 minutes until the sauce is bubbling.
Mary Lahr Schier is the author of The Northern Gardener: From Apples to Zinnias (Minnesota Historical Society Press, 2017).