Description
A comforting Homemade Chicken Noodle Casserole featuring tender shredded chicken, egg noodles, and a rich, flavorful sauce with fresh herbs and a crispy potato chip topping, baked to golden perfection.
Ingredients
Scale
Main Ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 of a yellow onion, chopped
- Kosher salt and pepper, to taste
- 4 tablespoons salted butter
- 2 cloves garlic, chopped
- 3 carrots, chopped
- 2 tablespoons fresh thyme leaves
- 1/2 teaspoon cayenne pepper
- 1 tablespoon all purpose flour
- 3 1/2 cups low sodium chicken broth
- 1 cup whole milk
- 1/4 cup fresh parsley, roughly chopped
- 2 eggs, beaten
- 3 cups cubed whole grain bread
- 2 cups uncooked egg noodles
- 1 1/2 cups cooked shredded or cubed chicken
- 1 cup crushed Kettle Brand potato chips
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit and lightly coat a 9×13 inch baking dish or large round baker to prepare for baking the casserole.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. When the oil shimmers, add the chopped onion and cook until it softens and slightly caramelizes, about 5 minutes. Season with salt and pepper. Add the butter, chopped carrots, and garlic, cooking for another 5 minutes. Stir in fresh thyme leaves and cayenne pepper for flavor.
- Make Sauce: Sprinkle the all-purpose flour over the cooked vegetables and stir well to incorporate. Cook for about 1 minute. Slowly pour in the low sodium chicken broth and whole milk, seasoning with salt and pepper. Bring the mixture to a low boil, then reduce heat to medium and simmer for 5 minutes until the sauce thickens. Remove from heat and stir in the fresh parsley. Let the sauce cool until it is no longer hot to the touch, then stir in the beaten eggs.
- Combine Ingredients: Add the cubed whole grain bread, uncooked egg noodles, and cooked shredded or cubed chicken into the sauce mixture, tossing well to combine all ingredients evenly.
- Assemble and Bake: Transfer the combined mixture into the prepared baking dish. Spread the crushed Kettle Brand potato chips evenly over the top. Bake in the preheated oven for 35-45 minutes until the casserole filling is bubbling and the potato chip topping is golden brown.
- Rest and Serve: Remove from oven and let the casserole sit for 5 minutes before serving to allow it to set and cool slightly for the best texture and flavor.
Notes
- Use low sodium chicken broth to control the saltiness of the dish.
- Allow the sauce to cool before adding eggs to prevent curdling.
- Crushed potato chips add a deliciously crispy topping—don’t skip this step!
- Whole grain bread adds extra fiber and nutrition.
- Ensure noodles are uncooked before baking to absorb flavors and cook perfectly in the casserole.
Nutrition
- Serving Size: 1/6 of casserole (approx. 1 cup)
- Calories: 410 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 130 mg
