Description

This homemade chicken noodle casserole is a comforting and hearty dish perfect for family dinners. It combines tender cooked chicken, egg noodles, and a flavorful vegetable sauce topped with crunchy potato chips for a delightful texture contrast. Baked to golden perfection, this casserole offers a delicious way to enjoy a comforting classic made from scratch.

Ingredients

Scale

Vegetables & Aromatics

1 tablespoon extra virgin olive oil
1/2 of a yellow onion, chopped
3 carrots, chopped
2 cloves garlic, chopped
2 tablespoons fresh thyme leaves
1/4 cup fresh parsley, roughly chopped

Dairy & Eggs

4 tablespoons salted butter
1 cup whole milk
2 eggs, beaten

Pantry

Kosher salt and pepper, to taste
1/2 teaspoon cayenne pepper
1 tablespoon all-purpose flour
3 1/2 cups low sodium chicken broth
3 cups cubed whole grain bread
2 cups uncooked egg noodles
1 cup crushed Kettle Brand potato chips

Protein

1 1/2 cups cooked shredded or cubed chicken

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Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly coat a 9×13 inch baking dish or a large round baker with non-stick spray or butter to prevent sticking.
Sauté Vegetables: In a large skillet over medium heat, add the olive oil. Once shimmering, add the chopped onion and cook until softened and slightly caramelized, approximately 5 minutes. Season with kosher salt and pepper. Then add the butter, chopped carrots, and garlic; cook for another 5 minutes while stirring to combine the flavors. Stir in fresh thyme leaves and cayenne pepper to add aromatic and spicy notes.
Create Sauce Base: Sprinkle the all-purpose flour evenly over the cooked vegetables and stir constantly for about 1 minute to cook off the raw flour taste. Gradually pour in the low sodium chicken broth and whole milk while stirring to prevent lumps. Season again with salt and pepper. Bring the mixture to a low boil, then reduce to medium heat and simmer for 5 minutes or until the sauce has thickened to a creamy consistency. Remove from heat and stir in the chopped fresh parsley. Allow the sauce to cool until it is no longer hot to the touch before stirring in the beaten eggs to prevent curdling.
Combine Ingredients: Add the cubed whole grain bread, uncooked egg noodles, and cooked shredded or cubed chicken to the skillet with the sauce. Toss gently but thoroughly to ensure everything is evenly coated and combined.
Assemble and Bake: Transfer the combined mixture into your prepared baking dish, smoothing out the top. Evenly sprinkle the crushed Kettle Brand potato chips over the surface to create a crispy topping. Place the dish in the preheated oven and bake for 35 to 45 minutes, or until the filling is bubbling and the top has turned a golden brown color.
Rest and Serve: Remove the casserole from the oven and let it rest for about 5 minutes. This allows the casserole to set slightly, making it easier to serve and enhancing the flavors. Enjoy warm.

Notes

For a crispier topping, you can add a bit more crushed potato chips or even sprinkle some grated cheese over the chips before baking.
If you prefer a spicier casserole, increase the cayenne pepper slightly or add a dash of smoked paprika for depth.
Make sure to cool the sauce before adding eggs to avoid scrambling them in the hot liquid.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best texture.
You can substitute whole grain bread with gluten-free bread for a gluten-free version but adjust the baking time if needed.

Nutrition

Serving Size: 1 serving (approx. 1/6 of casserole)
Calories: 420 kcal
Sugar: 5 g
Sodium: 650 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 4 g
Protein: 28 g
Cholesterol: 110 mg