Chicken or Turkey Casserole
Transform your leftovers or fresh ingredients into comfort food perfection with this Chicken or Turkey Casserole recipe! This dish features tender shredded chicken or turkey, hearty egg noodles, and a luscious, creamy cheese sauce packed with sautéed vegetables like onion, celery, and garlic. A golden, crispy breadcrumb topping takes this family-friendly casserole to the next level, while frozen peas and carrots add color and nutrients. Perfect for weeknight dinners or make-ahead meals, this recipe comes together in just 50 minutes and serves six. Whether you’re repurposing holiday leftovers or craving a warming classic, this cheesy, bubbly casserole will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 3 cups cooked chicken or cooked turkey, shredded
- 12 ounces egg noodles
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1.5 cups chicken broth
- 1 cup milk
- 0.5 cup sour cream
- 2 cups cheddar cheese, shredded
- 2 cups frozen peas and carrots, thawed
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.75 cup breadcrumbs
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with cooking spray or butter.
Cook the egg noodles according to package instructions, then drain and set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion and celery and sauté for 5 minutes, or until softened. Add the minced garlic and cook for another minute.
Sprinkle the flour over the vegetable mixture and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
Gradually stir in the chicken broth and milk, whisking constantly to avoid lumps. Continue cooking until the mixture thickens, about 3-4 minutes.
Remove the skillet from heat and stir in the sour cream, 1 1/2 cups of shredded cheese, salt, and black pepper until smooth.
In a large mixing bowl, combine the cooked noodles, shredded chicken or turkey, peas and carrots, and the cheese sauce. Mix until everything is evenly coated.
Transfer the mixture to the prepared casserole dish and spread it out evenly.
In a small bowl, combine the breadcrumbs and olive oil. Sprinkle the breadcrumb mixture evenly over the top of the casserole, followed by the remaining 1/2 cup of shredded cheese.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown.
Let the casserole rest for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 961 mg | 42% | |
| Total Carbohydrate | 63.1 g | 23% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 8.4 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 413 mg | 32% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 722 mg | 15% | |
*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.
