Chicken Noodle Casserole
Chicken in a creamy sauce cooked on LOW, with egg noodles added dry for the last half hour on HIGH.
Chicken Noodle Casserole
Course: Main CourseDifficulty: Easy6
servings10
minutes7
hoursChicken in a creamy sauce cooked on LOW, with egg noodles added dry for the last half hour on HIGH.
Ingredients
1½ lb boneless skinless chicken thighs
1 can (10.5 oz) condensed cream of chicken soup
2 cups chicken broth
1 cup frozen peas and carrots
½ tsp thyme, salt and pepper
8 oz wide egg noodles, uncooked
½ cup sour cream
½ cup shredded parmesan
Salt and black pepper to taste
Chopped fresh parsley to finish
Fresh green salad to serve
Directions
- Gather and measure everything before you start, so nothing waits on the counter.
- Put the chicken, soup, broth, and seasoning in the insert.
- Cook 6–7 hours on LOW.
- Shred the chicken in the pot and switch to HIGH.
- Stir in the dry noodles and the peas and carrots and cook 30 minutes, until the noodles are tender.
- Stir in the sour cream and parmesan and serve.
- Bite a noodle to confirm it is tender; if not, give it 5 more minutes on HIGH.
- Let the casserole rest 10 minutes with the lid off so the layers set.
- Scoop with a wide spoon straight down to the bottom, so each serving has every layer.
- Cool leftovers within 2 hours and refrigerate in shallow containers for up to 4 days.
Notes
- This is the one recipe where the noodles go in uncooked. The broth is measured for them.
Why the noodles go in dry
Dry egg noodles soak up the creamy broth as they cook, so the sauce thickens and the noodles taste of chicken. The broth is measured for them, which is why it works.
Thighs stay tender through the long cook and shred easily.
Chicken Noodle Casserole: swaps
Chicken breast works if you shorten the time. Rotini can replace egg noodles, but test for tenderness. Do not use thin noodles like angel hair, which go soft too soon.
Greek yogurt can replace the sour cream.
Serving and leftovers
A green salad cuts the richness. The noodles keep absorbing liquid, so leftovers turn thick. Add a splash of broth when you reheat. Cover and warm gently.
A mistake to avoid
Stirring in the cold sour cream while the pot is boiling hot. It can curdle. Turn the heat down first, then fold in the sour cream and parmesan. Test a noodle before serving, and give it five more minutes if needed.
Use a big spoon to scoop, and serve it while the sauce is still creamy.
Chicken Noodle Casserole at a glance
- Prep time: 10 minutes
- Cooking time: 7 hours
- Servings: 6 servings
- Ingredients: 11, led by boneless skinless chicken thighs, (10.5 oz) condensed cream of chicken soup, chicken broth, frozen peas and carrots
Tips for Chicken Noodle Casserole
This is the one recipe where the noodles go in uncooked. The broth is measured for them.
Chicken Noodle Casserole FAQ
How long does Chicken Noodle Casserole take?
Chicken Noodle Casserole takes 7 hours of cooking after 10 minutes of prep.
How many people does Chicken Noodle Casserole serve?
This recipe makes 6 servings.
What do I need to make Chicken Noodle Casserole?
11 ingredients, led by boneless skinless chicken thighs, (10.5 oz) condensed cream of chicken soup, chicken broth, frozen peas and carrots. Amounts are in the recipe card above.
