Pennsylvania Chicken Casserole
Warm, hearty, and irresistibly creamy, Pennsylvania Chicken Casserole is the ultimate comfort food that brings the flavors of a homemade classic to your table. This crowd-pleasing dish combines tender shredded chicken, buttery egg noodles, and a velvety vegetable-infused cream sauce, all topped with a golden layer of cheddar cheese and crispy panko breadcrumbs for the perfect crunch. Infused with aromatic thyme and finished with fresh parsley, this casserole is as flavorful as it is satisfying. Quick to prepare and perfect for weeknight dinners or potlucks, it’s an easy yet indulgent recipe that will have everyone coming back for seconds. Enjoy the perfect harmony of textures, hearty ingredients, and rich flavors in every bite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1 cup celery, diced
- 1 cup carrots, diced
- 4 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 12 ounces egg noodles
- 2 cups shredded sharp cheddar cheese
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Place the chicken breasts in a large saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 15-20 minutes or until fully cooked. Remove the chicken, shred it into bite-sized pieces, and set aside.
Cook the egg noodles according to package instructions, drain, and set aside.
In a large skillet, melt 4 tablespoons of butter over medium heat. Add diced onion, celery, and carrots, and sauté for 5-7 minutes until softened.
Sprinkle the flour over the sautéed vegetables and stir well to coat. Cook for 1 minute to remove the raw flour taste.
Slowly whisk in the chicken broth and heavy cream, stirring constantly until the mixture thickens into a creamy sauce, about 4-5 minutes.
Stir in the dried thyme, salt, and black pepper. Remove from heat.
In a large mixing bowl, combine the cooked egg noodles, shredded chicken, creamy vegetable sauce, and 1 cup of shredded cheddar cheese. Mix well.
Transfer this mixture into the greased baking dish and spread it evenly.
In a small bowl, combine the panko breadcrumbs, melted butter, and the remaining 1 cup of cheddar cheese. Sprinkle this mixture evenly over the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and crispy.
Sprinkle the casserole with fresh parsley before serving for added color and flavor.
Let the casserole rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
5438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.3 g | 336% | |
| Saturated Fat | 150.3 g | 752% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1442 mg | 481% | |
| Sodium | 6335 mg | 275% | |
| Total Carbohydrate | 395.3 g | 144% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 34.7 g | ||
| Protein | 342.4 g | 685% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 2155 mg | 166% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 4258 mg | 91% | |
*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.
