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Chicken Pasta Bake is a great weeknight meal that takes no time to make! With shredded chicken, cheddar cheese, mixed veggies and egg noodles and a creamy sauce, this is sure to be a staple of your monthly recipe. The whole family will love it and you will be amazed at how quickly this dish is prepared! Want more casserole ideas? Check out my entire department of chicken casseroles!
What are panko breadcrumbs?
Japanese panko breadcrumbs are FAR superior to regular breadcrumbs, and that’s because they are Made from crustless bread that is flaked and then driedThis creates a larger, flakier breadcrumb that is crispier and lighter. The crumbs won’t clump together when enrobing food or as a topping, resulting in a breaded or buttery casserole that stays super crunchy.
Which type of chicken is best for shredding?
I like using it Boneless skinless chicken breast or Boneless skinless chicken thighs. Both meats are naturally juicy and easy to shred. I also like to use leftover rotisserie chicken if we ate that earlier in the week. It’s a great way to reuse the leftover chicken.
How to make a chicken noodle casserole
Full recipe details, including required ingredients and measurements, are on the printable recipe card below. Here’s a step-by-step guide on what to expect when preparing this chicken noodle casserole:
Cook pasta al dente
bring in big pot from salted water Cook. Cook egg noodles according to package instructions for Cook al dente and drain. Put aside.
Make the sauce
in one medium potabove medium heat whisk butter, flour, And Spices to form a roux. Cook for a few minutes, stirring frequently.
Add to chicken soup and bring to a boil stir until there are no more lumps.
Lower heat and add fifty – fifty And sour cream. Taste and adjust spices.
Add pasta, chicken, vegetables and cheese
Combine sauce with cooked pasta, frozen vegetables, Chicken And Cheese and leave on the stove until heated through.
Prepare the topping
Preheat oven to 425° F. Transfer casserole mix to a ovenproof dish if needed.
Mix in a small bowl panko bread crumbs, melted butter, parsley And Cheese. sprinkle breadcrumb mixture Pour over the casserole and spread evenly.
Bake + Serve
Bake for 10-15 minutes or until the top is browned and the casserole is bubbling! Serve warm and enjoy!
Side dish ideas to serve with chicken noodle casserole
This meal ticks many of the boxes for a balanced meal, but if you’re looking to bring something extra to the dinner table, consider these ideas:
Prepare storage + directions in advance
Allow any leftovers to cool completely to room temperature. Store in an airtight container and refrigerate for up to 4-5 days.
To move forward – Assemble the casserole according to the recipe instructions until ready to bake. Place plastic wrap over the casserole and store in the refrigerator until ready to bake. Then bake according to the instructions.
To warm up – Microwave in 30 second intervals until heated through.
Freeze – Wrap it really tightly in plastic wrap or in a freezer-safe container with a tight-fitting lid to avoid freezer burn. This casserole will stay fresh in the freezer for up to 3 months. Thaw overnight in the fridge.
More chicken recipes to try!
I highly recommend adding this to your dinner plan…you’ll love the ease of this quick, delicious meal! Let me know what you think in the comments and please give a star rating! Have a nice day, friends!
chicken noodle casserole
This chicken pasta casserole is a super quick meal that takes no time to prepare and is sure to make it into your monthly rotation.
instructions
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Bring a large pot of salted water to a boil. Cook the egg noodles al dente according to package instructions and drain. Put aside.
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In a medium saucepan over medium-high heat, combine butter, flour, and spices to form a roux. Cook for a few minutes, stirring frequently.
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Add chicken broth and bring to a boil, stirring, until there are no lumps.
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Reduce the heat and add half and half and sour cream. Taste and adjust spices.
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Combine the sauce with cooked pasta, frozen vegetables, chicken, and cheese and leave on the stovetop until warmed through.
Nourishment
Calories: 605kcal | Carbohydrates: 54G | Protein: 26G | Fat: 32G | Saturated Fatty Acids: 16G | Polyunsaturated fat: 3G | Monounsaturated fatty acids: 9G | trans fats: 0.4G | Cholesterol: 144mg | Sodium: 689mg | Potassium: 437mg | Fiber: 3G | Sugar: 4G | Vitamin A: 2254IU | Vitamin C: 5mg | Calcium: 244mg | Iron: 2mg