My Mom was known as the Casserole Queen when I was a kid, but I remember her preparing that special pot roast dinner every Sunday. While I have stuck with the family tradition of preparing a special meal on Sundays, I like to mix things up a bit and have deviated from the pot roast tradition. One thing that has stuck with me is my Mom’s love of casseroles. One of our favorites is a Chicken Noodle Casserole. It’s not one of those casseroles that is made with a can of soup, rather I make a bechamel sauce to bind the casserole. Family and friends always enjoy this meal.
Chicken Noodle Casserole
Ingredients:
12 ounces (7 3/4 cups) wide egg noodles
Salt and pepper
3 tablespoons Country Crock Spread
1 green bell pepper, stemmed, seeded, and chopped fine
1 onion, chopped fine
3 tablespoons flour
2 1/2 cups half-and-half
2 1/2 cups chicken broth
1 pound boneless, skinless chicken breasts, halved lengthwise and trimmed
6 ounces sharp cheddar cheese, shredded (1 1/2 cups)
1 1/2 cups sliced fresh mushrooms
25 Ritz crackers, crushed coarse
Method:
1. Bring 4 quarts water to boil in a large pot or Dutch oven. Add noodles and 1 tablespoon salt and cook, stirring often, until just al dente, about 3 minutes (or follow package directions). Drain noodles and rinse with cold water until cool, about 2 minutes. Drain again and set aside.
2. Melt 1 tablespoon Country Crock spread in now empty pot over medium-high heat. Add bell pepper and onion and cook, stirring occasionally, until softened, for about 5 minutes. Transfer to a bowl; set aside. In now-empty pot, melt remaining 2 tablespoons Country Crock over medium heat. Add flour and cook, whisking constantly, for about 1 minute. Slowly whisk in broth and half-and-half and bring to a boil. Reduce heat to medium-low and simmer until slightly thickened, for about 5 minutes. Add chicken and cook until no longer pink – 8 to 10 minutes.
Did you know you can make a bechamel sauce with Country Crock spread?
3. Preheat oven to 425 degrees. Remove pot from the heat. Once the chicken is cool enough to handle, transfer chicken to a plate, and shred into bite-size pieces. Whisk cheddar cheese into sauce until smooth. Stir shredded chicken, noodles, bell pepper mixture, mushrooms, 1 1/2 teaspoons salt, and 1 1/4 teaspoons pepper into cheese sauce.
4. Transfer mixture to 13 by 9-inch baking dish and top with crackers. Bake until golden brown and bubbling, about 15 minutes. Let casserole cool on wire rack for 10 minutes. Serve.
Recipe adapted from America’s Test Kitchen, Cook’s Country May 2013.
I was selected for this opportunity as a member of Clever Girls Collective, and the content and opinions expressed here are all my own.
Chicken Noodle Casserole
Ingredients
- 12 ounces (7 3/4 cups) wide egg noodles
- Salt and pepper
- 3 tablespoons Country Crock Spread
- 1 green bell pepper, stemmed, seeded, and chopped fine
- 1 onion, chopped fine
- 3 tablespoons flour
- 2 1/2 cups half-and-half
- 2 1/2 cups chicken broth
- 1 pound boneless, skinless chicken breasts, halved lengthwise and trimmed
- 6 ounces sharp cheddar cheese, shredded (1 1/2 cups)
- 1 1/2 cups sliced fresh mushrooms
- 25 Ritz crackers, crushed coarse
Instructions
1. Bring 4 quarts water to boil in a large pot or Dutch oven. Add noodles and 1 tablespoon salt and cook, stirring often, until just al dente, about 3 minutes (or follow package directions). Drain noodles and rinse with cold water until cool, about 2 minutes. Drain again and set aside.
2. Melt 1 tablespoon Country Crock spread in now empty pot over medium-high heat. Add bell pepper and onion and cook, stirring occasionally, until softened, for about 5 minutes. Transfer to a bowl; set aside. In now-empty pot, melt remaining 2 tablespoons Country Crock over medium heat. Add flour and cook, whisking constantly, for about 1 minute. Slowly whisk in broth and half-and-half and bring to a boil. Reduce heat to medium-low and simmer until slightly thickened, for about 5 minutes. Add chicken and cook until no longer pink - 8 to 10 minutes.
3. Preheat oven to 425 degrees. Remove pot from the heat. Once the chicken is cool enough to handle, transfer chicken to a plate, and shred into bite-size pieces. Whisk cheddar cheese into sauce until smooth. Stir shredded chicken, noodles, bell pepper mixture, mushrooms, 1 1/2 teaspoons salt, and 1 1/4 teaspoons pepper into cheese sauce.
4. Transfer mixture to 13 by 9-inch baking dish and top with crackers. Bake until golden brown and bubbling, about 15 minutes. Let casserole cool on wire rack for 10 minutes. Serve.
Tammy S says
April 26, 2013 at 2:50 PMOh I have to make this! This sounds so good! I might try using green beans instead of green peppers. the kids love green beans but not green peppers. The weather is supposed to get cold again next week 🙁 so this would be perfect. You have the best recipes!! I want to come to your house for dinner. LOL Thanks!!
Angela says
April 26, 2013 at 3:25 PMThanks Tammy! Green beans instead of peppers would be great or even peas. That’s what I love about a casserole – you can use whatever is on hand.
holly says
July 14, 2013 at 3:20 PMthanks for the green bean idea, that good too!!!
LyndaS says
April 26, 2013 at 2:57 PMThat looks delicious.
Ellen Christian says
April 26, 2013 at 3:28 PMI really love casseroles for busy nights. They are a great way to have dinner in the oven quickly.
penelope merriweather says
April 26, 2013 at 4:50 PMSounds great, I love casseroles! I’m going to try it out, thanks!
Kelly says
April 26, 2013 at 6:38 PMI am a huge fan of casseroles and I just love this idea!
BusyWorkingMama says
April 26, 2013 at 8:23 PMLooks delicious! This would be a recipe my family would enjoy.
Leilani says
April 26, 2013 at 8:23 PMThis looks great! I love chicken noodle soup and never heard of a Chicken Noodle Casserole.
Stefani says
April 26, 2013 at 9:05 PMThis sounds good to me. I am a fan of casseroles too! So many different varieties you can make.
Maria Iemma says
April 26, 2013 at 9:34 PMI love this recipe – chicken, noodles, peppers…it spells comfort food to me.
Elaina- says
April 26, 2013 at 9:51 PMThis is so interesting!
Sheri says
April 26, 2013 at 11:05 PMThat sounds really good!
Tiffany says
April 26, 2013 at 11:06 PMLooks delicious! I like to do chicken casserole with crushed lays chips on top. I know it’s terribly unhealthy, but it’s so good, lol!
Ty says
April 26, 2013 at 11:47 PMThat looks really delicious!
Colleen says
April 26, 2013 at 11:58 PMThis looks amazing!
Lolo says
April 27, 2013 at 12:55 AMI pinned this for later! Perfect work nights!
TerriAnn says
April 27, 2013 at 1:35 AMLooks good and I LOVE how the crust turned out. Country Crock is soooo tasty and I’m glad they don’t use hydrogenated oils any more!
Theresa says
April 27, 2013 at 1:59 AMThis looks so yummy.
Robin Gagnon {Mom Foodie} says
April 27, 2013 at 2:24 PMI don’t make casseroles often, since it is just my daughter & I and she is not into that kind of food. I suppose I could portion it out & freeze it though.
Angela says
April 27, 2013 at 2:27 PMI think it would freeze very well, Robin.
courtney says
April 27, 2013 at 2:25 PMSounds delicious! My grandam swore by country crock!
Mellisa says
April 27, 2013 at 3:24 PMThis dish sounds amazing!
Emily says
April 28, 2013 at 2:43 AMWhat a fun casserole!
Sandy VanHoey says
April 28, 2013 at 5:18 AMThis does look so good. I love casseroles and I make one similar but want to give this one a try.
Lisa says
April 28, 2013 at 9:36 AMThat looks soooo good!
Shary says
April 28, 2013 at 6:09 PMDoes anyone know what I can substitute for half-and-half? I’m on a dairy-free diet, but this si almost too good to resist!
Angela says
April 29, 2013 at 8:20 AMThat’s a really good question, Shary. I’m not very familiar with gluten free diet and am not sure what you can use.
Jo-Ann Brightman says
April 28, 2013 at 6:55 PMThis is a delicious recipe and I have never made a bechamel sauce with Country Crock. I love the Ritz cracker topping
Shell Feis says
April 28, 2013 at 7:33 PMThat looks delicious!
Sheri says
April 28, 2013 at 10:03 PMThat sounds so good!
Sheilacakes says
April 28, 2013 at 10:15 PMSounds delish. I love Chicken and Noodles.
Kathleen says
April 28, 2013 at 11:01 PMThis looks so delicious!
bill elliott says
April 29, 2013 at 10:35 AMThis looks great, I will defiantly have to try this. Thanks for the recipe
Bill McGovern says
April 29, 2013 at 10:44 AMThanks for this. I stashed it in Evernote & Springpad under Winter Recipes. Looks delicious.
Sandie W says
April 29, 2013 at 12:23 PMThanks so much for sharing this receipe. I can’t wait to try it. I also have a love of casarolls.
Jennifer says
April 29, 2013 at 3:48 PMThis is comfort food at its best!
Donna says
April 29, 2013 at 5:19 PMI love casseroles… they’re so adaptable, easy, and you get at least a couple of meals out of them. 🙂
Pamela Halligan says
April 29, 2013 at 7:05 PMThis Chicken Noodle Casserole dinner sounds delicious. I’m always on the lookout for tasty chicken recipes. I think this one will be a hit. Thanks for sharing.
Kathy Lane says
April 30, 2013 at 11:39 AMThanks for sharing!This casserole looks so good.I love just about any thing made with chicken,and I love casseroles too.I will be making this recipe soon.I hope you don’t mind if I pin it to save in my recipes.
Taryn Pasco says
May 1, 2013 at 12:47 AMMmmm Does this look delicious!!! I love casseroles & chicken noodle. I’m definitely remembering this for the cool winter months later in the year!
Lisa R says
May 3, 2013 at 11:26 PMNow that’s what I’m talking about. My family will love this one
sibabe64 at ptd dot net
RANDY FULGHAM says
May 6, 2013 at 3:19 PMi would eat this every day I am sure of it–thanks for the recipe
JD Hoppe says
May 6, 2013 at 3:20 PMThis sounds very good! i love casseroles!
Charlotte Raynor says
May 11, 2013 at 6:09 PMThis recipe sounds so delicious. I love chicken and anything I can find to put it into a casserole I take note of. I like that you don’t use some canned soup to make it too. Thanks for the great recipe.
Amy N. says
May 11, 2013 at 8:56 PMThis is getting filed with my recipes as we speak!!!
ANN*H says
May 12, 2013 at 9:17 PMThis looks and sounds really good. Casseroles are great for when you need something to warm their tummys up on a cold day. Comfort food like this. thanks for the recipe. This would be good for a bring a dish party too. Cant wait to try it.
Shari G says
May 21, 2013 at 6:24 PMI love casseoles! They are easy to make, and you can throw them in the oven, and come back. This seems like something my boys would eat too!
Linda Meyers-Gabbard says
May 31, 2013 at 9:00 AMThis sounds so good. I’m always looking for a new chicken recipe.
Thsnk you for sharing
Kris says
July 14, 2013 at 11:42 AMI just found your recipe on Pinterest. I can hardly wait to try it. I always have shredded chicken in the freezer. I do 10 or 12 chicken breasts in the crockpot then while still warm I use my mixer to shred it. Thanks so much for this recipe.
holly says
July 14, 2013 at 3:26 PMis that exactly how many cups of noodles you need? im trying to half this recipe and im not getting that 12 oz is 7 3/4 cups.
Angela says
July 14, 2013 at 9:05 PM12 ounces of the wide egg noodles measured out to just under 8 cups for us. With a casserole like this, I wouldn’t worry about being exact on those measurements. Can’t wait to hear how it turns out for you!
Helga says
February 24, 2014 at 12:58 PMThat looks like a delish confort food dish.