DinnerMain Course

Homestyle Chicken Casserole

Name: Homestyle Chicken Casserole
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: american
Ingredients: 225 g egg noodles dry; 1 tbsp olive oil; 1 pcs yellow onion diced; 2 pcs celery diced; 500 g cooked chicken shredded or cubed; 300 g condensed cream of mushroom soup; 120 ml chicken broth; 2 pcs large egg lightly beaten; 1 cup frozen peas; 1 tsp garlic powder; 0.5 tsp salt; 0.5 tsp black pepper freshly ground; 135 g saltine cracker crushed into coarse crumbs; 113 g unsalted butter melted; 1 tsp unsalted butter softened, for greasing

A comforting and easy-to-make casserole featuring tender chicken and egg noodles in a creamy sauce, all baked under a buttery cracker topping. This dish is perfect for a satisfying weeknight dinner and an excellent way to use leftover cooked chicken.

An original recipe by Forkin

Total time: 1 hr 20 min
Serves: 6
Difficulty: Easy
Per serving: 666 kcal

Allergen information: may contain celery, eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

casserole

225 gegg noodles, dry
1 tbspolive oil
1 pcsyellow onion, diced
2 pcscelery, diced
500 gcooked chicken, shredded or cubed
300 gcondensed cream of mushroom soup
120 mlchicken broth
2 pcslarge egg, lightly beaten
1 cupfrozen peas
1 tspgarlic powder
0.5 tspsalt
0.5 tspblack pepper, freshly ground

topping

135 gsaltine cracker, crushed into coarse crumbs
113 gunsalted butter, melted

utility

1 tspunsalted butter, softened, for greasing

Equipment

skillet · large bowl · large pot · knife · whisk · cutting board · oven · casserole dish

The method

Step by step

1
Preheat your oven to 175°C (350°F). Grease a 2-quart (approx. 20x20 cm or 8x8 inch) casserole dish with the softened butter.
About 2 min
2
Cook the egg noodles in a large pot of salted water according to package directions until al dente. Drain well and set aside.
About 10 min
Cook’s note: Cooking the noodles slightly less than the package suggests will prevent them from becoming mushy in the oven.
3
While the noodles are cooking, heat the olive oil in a medium skillet over medium heat. Add the diced onion and celery and sauté for 5-7 minutes until softened.
About 8 min
4
In a large bowl, whisk together the condensed cream of mushroom soup, chicken broth, and beaten eggs until smooth.
About 2 min
5
Stir the garlic powder, salt, and black pepper into the soup mixture.
About 1 min
6
Add the cooked chicken, drained noodles, sautéed vegetables, and frozen peas to the bowl. Gently fold everything together until well combined.
About 3 min
Cook’s note: No need to thaw the peas; they will cook perfectly in the casserole.
7
Pour the mixture into the prepared casserole dish and spread it into an even layer.
About 1 min
8
In a small bowl, combine the crushed cracker crumbs with the melted butter and stir until the crumbs are evenly moistened.
About 2 min
9
Sprinkle the buttered cracker crumbs evenly over the top of the casserole.
About 1 min
10
Bake for 35-40 minutes, or until the filling is hot and bubbly and the topping is golden brown.
About 40 min
Cook’s note: If the topping browns too quickly, you can loosely cover it with aluminum foil for the remainder of the baking time.
11
Remove from the oven and let the casserole rest for at least 5 minutes before serving.
About 5 min
Cook’s note: Resting allows the casserole to set, making it easier to serve.

Per serving

Nutrition

61%Score

Calories: 665.9kcal
Protein: 36.6g
Carbs: 52g
Fat: 33.9g
Fibre: 3.9g
Sugar: 5.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Reheat individual portions in the microwave, or bake the casserole, covered with foil, at 175°C (350°F) until warmed through.