Chicken and noodles is quite possibly one of the best comfort food items I can think of. After a long week I love to put this dish together. It somehow makes everything seem a little cozier. It has been a little chilly this week and boy has the week been long so Thursday night (my Friday) this dish was a must-have.
I don’t think there are any necessary notes. This recipe is fairly simple and straightforward. Enjoy!
Chicken & Noodle Casserole
- ½ onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 1/2 pounds chicken breasts, cut into cubes
- 1 (14.5 ounce) can chicken broth
- 1 1/2 cups chopped carrots
- 2 celery ribs, chopped
- ½ cup peas, frozen
- Poultry seasoning
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk
- 8 ounces wide egg noodles, cooked and drained
Prepare egg noodles.
In a saucepan, saute onion and garlic in oil until tender. Add chicken; cook until no longer pink. Add the broth, carrots, celery and seasoning. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Add to egg noodles. Add frozen peas.
In saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken mixture and noodles. Mix.
Transfer to a 3-qt. baking dish. Bake, uncovered, at 350 degrees for 15-20 minutes or until bubbly.