Recipe: Chicken Noodle Casserole


By Jacquelyn Prater. The weather is beginning to warm up! The snow is melting, the sun feels warm, and I'm ready for spring. But as soon as I pull a sundress out of my closet, we get hit with one more chilly day. Here's a recipe to warm you up again - a family favorite with a little twist!


  • 1 lb chicken breasts, cooked and diced
  • 1 lb egg noodles
  • 2 tbsp butter
  • 1/4 cup of flour
  • 1/2 an onion, chopped
  • 1 cup peas
  • 1 cup carrots, chopped
  • 1 cup corn
  • 2 cups of chicken stock
  • 1 cup of milk
  • 1/2 cup of half and half or heavy cream (optional)
  • 1 tbsp of thyme
  • 1 tbsp. sage
  • salt and pepper
  • 2 cup of italian breadcrumbs
  • 1/2 cup of parmesan cheese
  • Note: If peas and corn are frozen, thaw before using in recipe


  1. Cook the egg noodles according to the package and set aside. Mix the breadcrumbs and parmesan together and set aside.
  2. In a large dutch oven or pot, melt the butter over medium high heat and add the vegetables.
  3. Cook the veggies for about 5 minutes or until the carrots have begun to soften.
  4. Sprinkle the veggies with the flour so they are all coated (if you need more, add it, but no more than 1/2 cup total).
  5. Cook the floured vegetables for 2 minutes, then add the chicken stock and the milk. Stir the combine.
  6. As the mixture cooks, it will begin to thicken up. Add the thyme and sage. Taste to check the seasoning and add salt and pepper if needed.
  7. Add the chicken and the noodles to the pot and mix everything together.
  8. If the mix seems thin (or you just want to be decadent like me) add the heavy cream.
  9. Pour mixture into a greased glass baking dish.Sprinkle the top with the breadcrumb mixture and bake at 350 degrees for 30 minutes.