Name: Mom's Chicken Noodle Soup Casserole
Prep time: 20 min
Cook time: 25 min
Ingredients: 8 ounce wide egg noodles; 3 tablespoon unsalted butter; 1 small onion, chopped; 3 stalks celery, chopped; 3 carrots, peeled and chopped; 3 garlic cloves, minced; 3 tablespoon all-purpose flour; 1 1/4 cup whole milk; 2 teaspoon minced fresh thyme, plus more for garnish; 1 teaspoon dried basil; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 cup shredded cooked chicken breast meat; 1 1/2 cup shredded sharp white cheddar cheese

Mom's Chicken Noodle Soup Casserole

Made from scratch, this cheesy chicken noddle casserole with make the whole family happy.

By: Addie Gundry

Editor's Note: This tasty chicken noodle soup casserole is made with egg noodles and cheddar cheese, making it extra filling and hearty for cold, winter days. Unlike many other variations of this recipe, our chicken and noodle casserole requires no soup to bake. With fresh ingredients, this made-from-scratch dish is lower in sodium than many other canned versions. This recipe calls for carrots, onions, and celery, but you could easily substitute other veggies if you'd prefer.

You don't have to be under the weather to enjoy chicken noodle soup. After growing up in Minnesota, where the cold always made it chicken noodle soup weather, I carry on the tradition, despite living elsewhere. This version is not only easy to make, it will bring back warm and fuzzy feelings on a cold or dreary day.

Serves8

Preparation Time20 min

Cooking Time25 min

Ingredients

8 ounces wide egg noodles
3 tablespoons unsalted butter
1 small onion, chopped
3 stalks celery, chopped
3 carrots, peeled and chopped
3 garlic cloves, minced
3 tablespoons all-purpose flour
1 1/4 cup whole milk
2 teaspoons minced fresh thyme, plus more for garnish
1 teaspoon dried basil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups shredded cooked chicken breast meat
1 1/2 cup shredded sharp white cheddar cheese

Instructions:

Preheat the oven to 425°F and lightly coat a 9 x 9-inch baking dish with cooking spray.
Bring a large pot of water to a boil, add the noodles, cook until al dente, drain, and return to the pot.
In a large skillet, melt the butter over medium heat. Add the onion, celery, carrots, and garlic and cook until softened. Whisk the flour into the pan with the vegetables. Add the milk slowly, mixing well to combine, until a sauce is created. Add the thyme, basil, salt, and pepper. Stir in the chicken, noodles, and 1 cup of the cheese.
Pour the mixture into the baking dish and top with the remaining cheese. Bake for 10 minutes until warmed through and the cheese has melted on top. Serve, garnished with additional sprigs of thyme.