Chicken Noodle Casserole (No canned Soup)

Name: Chicken Noodle Casserole (No canned Soup)
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: 6 oz Egg Noodles (6 oz uncooked egg noodles *see notes for a low-carb option); ¼ cup Olive Oil (¼ cup olive oil divided); 2 lb Chicken Breast (2 lbs boneless skinless chicken breasts cut into bite-size pieces); ¼ cup Unsalted Butter (¼ cup butter); 8 oz Mushroom (8 oz mushrooms chopped); 2 pieces Shallots (2 shallots chopped); 1 clove Garlic (1 clove garlic minced (I use a large clove)); ⅓ cup All-Purpose Flour (⅓ cup all-purpose flour); 2 cup Chicken Broth (2 cups chicken broth); 1 cup Whole Milk (1 cup whole milk *I use a lactose-free milk); 1 tsp Chicken Paste (1 tsp Better Than Bouillon chicken paste *highly recommended for great flavor); 1 tsp Thyme (1 tsp fresh thyme chopped); ½ tsp Sage (½ tsp fresh sage chopped); ½ tsp Table Salt (½ tsp salt); ¼ tsp Black Pepper (¼ tsp pepper); ¾ cup Parmesan Cheese (¾ cup Parmesan cheese freshly grated and divided *can use the store-bought freshly grated parm)

Chicken Noodle Casserole (No canned Soup) - Main Course (American)

55 minAmerican

Servings6

Add to grocery list

Plan it in the app to put it on your week.

Ingredients

For 6 servings

Egg Noodles6 oz · 6 oz uncooked egg noodles *see notes for a low-carb option
Olive Oil¼ cup · ¼ cup olive oil divided
Chicken Breast2 lb · 2 lbs boneless skinless chicken breasts cut into bite-size pieces
Unsalted Butter¼ cup · ¼ cup butter
Mushroom8 oz · 8 oz mushrooms chopped
Shallots2 pieces · 2 shallots chopped
Garlic1 clove · 1 clove garlic minced (I use a large clove)
All-Purpose Flour⅓ cup · ⅓ cup all-purpose flour
Chicken Broth2 cup · 2 cups chicken broth
Whole Milk1 cup · 1 cup whole milk *I use a lactose-free milk
Chicken Paste1 tsp · 1 tsp Better Than Bouillon chicken paste *highly recommended for great flavor
Thyme1 tsp · 1 tsp fresh thyme chopped
Sage½ tsp · ½ tsp fresh sage chopped
Table Salt½ tsp · ½ tsp salt
Black Pepper¼ tsp · ¼ tsp pepper
Parmesan Cheese¾ cup · ¾ cup Parmesan cheese freshly grated and divided *can use the store-bought freshly grated parm

Make it mine in the app

Steps

1Preheat the oven to 350 degrees F.
2Cook the egg noodles according to the package directions for al dente, drain, rinse with cold water to stop the cooking process, drain again, and set aside.
3Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook the chicken until no longer pink, stirring occasionally, about 5-7 minutes. Remove from the skillet and set aside.
4Reduce the heat to medium, then add the remaining olive oil and butter to the pan. Cook the mushrooms for 5-6 minutes. Add the shallots and garlic and cook a few minutes more until the shallots are soft and the mushrooms are lightly golden.
5Stir in the flour and whisk for 2 minutes, then stir in the chicken broth, milk, bouillon, and spices. Continue whisking until the sauce has thickened, about 4-5 minutes.
6Add the chicken, noodles, and ¼ cup of the Parmesan cheese. Stir until combined, then top with the remaining ½ cup of Parmesan cheese. *If you are transferring the casserole to a baking dish, spray a baking dish with olive oil spray then add the noodle mixture. Top with the cheese and bake as directed.
7Bake for 30 minutes, uncovered, until bubbly.