Creamy Turkey or Chicken Mushroom Noodle Casserole
Creamy Turkey or Chicken Mushroom Noodle Casserole is the ultimate comfort food, blending tender egg noodles with a rich, velvety sauce made from sautéed mushrooms, onions, garlic, and a creamy blend of broth and heavy cream. This versatile recipe is perfect for putting leftover turkey or chicken to delicious use, with a touch of Parmesan and sweet peas adding dimension to every bite. Topped with golden, crispy panko breadcrumbs, this baked casserole is a family-friendly dinner option that’s hearty, satisfying, and ready in under an hour. Whether you're hosting a cozy weeknight dinner or looking for an easy meal-prep dish, this casserole is guaranteed to deliver bold flavors and comforting textures.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz Egg noodles
- 3 tbsp Butter
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 8 oz, sliced Button or cremini mushrooms
- 3 tbsp Flour
- 2 cups Chicken or turkey broth
- 1 cup Heavy cream
- 3 cups, shredded or diced Cooked turkey or chicken
- 1 cup Frozen peas
- 1 cup, grated Parmesan cheese
- 1 tsp or to taste Salt
- 0.5 tsp or to taste Black pepper
- 1 cup Panko breadcrumbs
- 1 tbsp Olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with non-stick spray or butter.
Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
In a large skillet, melt 3 tablespoons of butter over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are soft and their liquid has mostly evaporated.
Sprinkle the flour over the cooked vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken or turkey broth while whisking to combine. Allow the mixture to simmer for 2-3 minutes until it thickens.
Stir in the heavy cream and adjust seasoning with salt and pepper. Simmer for 2 more minutes.
Remove the skillet from heat and gently stir in the cooked turkey or chicken, frozen peas, and Parmesan cheese.
Combine the cooked egg noodles with the sauce mixture and mix well. Pour the mixture into the prepared baking dish, spreading it out evenly.
In a small bowl, mix the panko breadcrumbs with 1 tablespoon of olive oil. Sprinkle the breadcrumb mixture evenly over the casserole.
Bake the casserole in the preheated oven for 20-25 minutes or until the top is golden brown and crispy.
Remove the casserole from the oven and let it rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.6 g | 249% | |
| Saturated Fat | 96.6 g | 483% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 1164 mg | 388% | |
| Sodium | 5348 mg | 233% | |
| Total Carbohydrate | 192.2 g | 70% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 23.9 g | ||
| Protein | 314.0 g | 628% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 1238 mg | 95% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 4109 mg | 87% | |
*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.
