Bev’s Chicken Noodle Casserole
Prep Time: 45 minutes
Cook Time: 3 hours 15 minutes
Total Time: 4 hours
Servings: 8
Description
This comforting chicken noodle casserole is a favorite recipe from a dear friend who shared it with me after I had it at her house. I loved it so much that she passed along the recipe, and it’s quickly become a staple in my kitchen. The great thing about this dish is that it can be prepared ahead of time. You can make it a day in advance, store it in the refrigerator, and bake it just before serving, making it perfect for busy days. For a quicker version, feel free to use canned chicken, boneless chicken pieces, and canned chicken broth to cut down on preparation time. The rich, creamy filling, paired with tender chicken and flavorful vegetables, makes it a hearty meal that’s sure to please any crowd.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken (preferably whole or boneless) | 1 whole (or 1 lb boneless chicken) |
| Margarine or Butter | 1/2 cup |
| Bell Pepper, diced | 1 medium |
| Celery, chopped | 1 stalk |
| Onion, chopped | 1 medium |
| Processed Cheese, cubed | 1/2 lb |
| Green Olives, sliced | 1 can (4 oz) |
| Mushrooms, sliced | 1 can (4 oz) |
| Spinach Noodles (or regular noodles) | 1 pkg (8 oz) |
| Mushroom Soup, condensed | 1 can (10.5 oz) |
| Chicken Stock (reserved from cooking chicken) | 3 cups |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 681.3 |
| Total Fat | 41.8 g |
| Saturated Fat | 12.4 g |
| Cholesterol | 108 mg |
| Sodium | 1346.1 mg |
| Carbohydrates | 39.5 g |
| Dietary Fiber | 5.6 g |
| Sugars | 6.1 g |
| Protein | 36.5 g |
Instructions
-
Prepare the Chicken
Begin by boiling the chicken in enough water to cover it (approximately 2 quarts) in a large pot. Let it stew, covered, for about 2 1/2 hours until the chicken is fully cooked and tender. -
Shred the Chicken
After cooking, remove the chicken from the pot, reserving the stock for later use. Let the chicken cool slightly, then debone it and tear the meat into bite-sized pieces. -
Sauté Vegetables
While the chicken is cooling, melt the margarine (or butter) in a large skillet over medium heat. Add the diced bell pepper, chopped celery, and onion. Sauté the vegetables for about 5 minutes, or until softened and fragrant. -
Add Cheese and Stir
Stir in the processed cheese cubes into the sautéed vegetables. Continue cooking, stirring occasionally, until the cheese is fully melted and incorporated into the vegetable mixture. -
Combine with Chicken and Olives
Add the shredded chicken to the skillet along with the sliced green olives and mushrooms. Stir the mixture together until all ingredients are evenly combined. -
Cook the Noodles
In a separate pot, bring 3 cups of the reserved chicken stock to a boil. Add the spinach noodles (or your choice of noodles) to the pot and cook according to the package instructions, usually until the water is absorbed and the noodles are tender. -
Mix with Soup
Once the noodles are cooked, drain any remaining liquid. Add the cooked noodles and the can of mushroom soup to the chicken and vegetable mixture. Stir everything together, adding more chicken stock (about 1 cup at a time) if the mixture seems too dry. You want the mixture to be creamy and moist but not overly soupy. -
Assemble and Bake
Transfer the noodle and chicken mixture into a large, greased casserole dish. Spread it evenly across the dish and cover the top with foil or a lid. -
Bake
Bake the casserole at 300°F (150°C) for 45 minutes, or until bubbly and lightly golden on top. If you’ve prepared this dish in advance, you can refrigerate it overnight and bake it right before serving.
Tips and Variations
-
Make Ahead: This casserole can be assembled a day ahead and stored in the refrigerator. When you’re ready to serve, just bake it as directed. This makes it a great option for meal prep or a busy weeknight dinner.
-
Shortcut: If you’re short on time, you can use canned chicken, pre-cooked boneless chicken, or even rotisserie chicken to speed up the preparation.
-
Broth Options: You can substitute the reserved chicken stock with canned chicken broth if preferred, or use a low-sodium version to reduce the salt content.
-
Add-Ins: Feel free to mix in additional vegetables like peas, carrots, or corn to add extra flavor and nutrition to this dish.
-
Freezer Friendly: This casserole can also be frozen for later use. Simply prepare the casserole as directed, cover tightly, and freeze. When ready to serve, thaw it overnight in the fridge and bake as usual.
Conclusion
Bev’s Chicken Noodle Casserole is a comforting, versatile dish that’s perfect for busy weeknights or when you want a hearty, home-cooked meal. Whether you prepare it ahead of time or make it fresh, this casserole will quickly become a family favorite. The creamy sauce, tender chicken, and flavorful vegetables come together to create a satisfying meal that pairs wonderfully with a side salad or crusty bread. Whether it’s for a weeknight dinner or a special occasion, this recipe is sure to delight your guests. Enjoy!
For more family-friendly and easy-to-make recipes, check out Love With Recipes for more delicious ideas!
