Chicken Casserole
Cozy up with this hearty and satisfying Chicken Casserole, a classic comfort food packed with wholesome ingredients and bold flavors. Tender chunks of seasoned chicken breast are paired with wide egg noodles, vibrant vegetables like carrots, celery, and peas, and a creamy sauce made with chicken broth, milk, and melted cheddar cheese. Topped with a golden, buttery breadcrumb crust, this baked casserole is the ultimate crowd-pleaser for weeknight dinners or family gatherings. With just 20 minutes of prep time and a bubbling finish in the oven, this one-dish meal is as easy as it is delicious. Serve it hot, garnished with fresh parsley, for a comforting dish everyone will love. Perfect for those searching for “easy chicken casserole recipes” or “family-friendly dinner ideas.”
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 1 medium onion, diced
- 2 medium carrots, peeled and sliced
- 2 stalks celery stalks, chopped
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 3 cups wide egg noodles
- 0.5 cup breadcrumbs
- 2 tablespoons butter, melted
- 2 tablespoons parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Cook the egg noodles according to the package instructions. Drain and set aside.
Season the chicken breasts with salt, pepper, and garlic powder. Heat the olive oil in a large skillet over medium heat and sear the chicken for 3-4 minutes per side until golden brown. Remove the chicken and set aside.
In the same skillet, add the diced onion, sliced carrots, and chopped celery. Sauté for 5-7 minutes until the vegetables soften.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken broth and milk while stirring continuously to prevent lumps. Let the mixture simmer for 3-4 minutes until thickened.
Cut the chicken into bite-sized pieces and add it back to the skillet along with the cooked noodles, frozen peas, and shredded cheddar cheese. Stir to combine.
Pour the casserole mixture into a greased 9x13-inch baking dish.
In a small bowl, mix the breadcrumbs with the melted butter. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake the casserole in the preheated oven for 20-25 minutes, or until the topping is golden brown and the casserole is bubbling.
Garnish with chopped parsley, if desired, and serve hot.
Nutrition Facts
Calories |
3386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.4 g | 171% | |
| Saturated Fat | 58.5 g | 292% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 984 mg | 328% | |
| Sodium | 5832 mg | 254% | |
| Total Carbohydrate | 236.8 g | 86% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 39.2 g | ||
| Protein | 300.7 g | 601% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 1470 mg | 113% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 3740 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
