Easy Chicken Noodle Casserole Recipe

I love casseroles simply for the reason you basically have your whole meal in one dish and they are easy to make. For a hearty supper this easy Chicken Noodle Casserole recipe fits the bill! It’s one of our favorite chicken recipes, with chicken, vegetables and cheese. It makes for a delicious and filling meal that the whole family will love!

Chicken Noodle Casserole and this easy Mexican Chicken with Doritos are my favorite casseroles and I believe my family would agree! If you are lucky enough to have leftovers, it warms up easily in the microwave for a quick lunch the next day too!

Easy Chicken Noodle Casserole Recipe

Ingredients

12 oz. Tricolor Rotini
3 Cups Frozen Mixed Vegetables
¼ Cup + 2 Tbsp. Butter
1/3 Cup Flour
3 ½ Cups Milk
½ teas. Salt
½ teas. Pepper
1 Tbsp. Herbes De Provence, if you don’t have it, it is equal parts Rosemary, Marjoram, Savory and Sage
2 Cups Shredded Monterey Jack Cheese
2 12.5 oz. Cans Chicken, not drained
¾ Cup Panko Bread Crumbs

Instructions

Place a Dutch oven filled ¾ of the way with water over medium high heat and bring to a boil. Add 1 Tbsp. of Salt to the water and add the Rotini. Cook the Rotini for 6-7 minutes.

Place the frozen Mixed Vegetables in a strainer and drain the rotini over the vegetables. Let drain.

Preheat oven to 350˚.

Return the Dutch oven to low heat and melt the Butter.

Add the Flour and stir until a paste forms, cook 2 minutes then slowly whisk in the milk a half cup at a time.

Add the Salt, Pepper and Herbes De Provence. Add the Cheese ½ cup at a time and whisk until melted between each addition.

Add the Chicken with the liquid, you can put it in a bowl and break it up first or just break it up in the pot for bigger pieces. Let come to a simmer and thicken.

Add the Rotini and Vegetables to the Dutch oven and stir to combine.

Pour into a greased 13×9 inch pan and press the noodles so they are submerged as much as possible, bake at 350˚ 45 minutes, stirring at the 35 minute mark.

In a microwave safe bowl melt 2 Tbsp. Butter and mix with the Panko. Sprinkle over the casserole and place under the broiler until toasted golden brown.

Serve hot.

Enjoy!

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Easy Chicken Noodle Casserole Recipe

 

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Author: Diane

Recipe type: Main Dish, Casserole

Ingredients

• 12 oz. Tricolor Rotini
• 3 Cups Frozen Mixed Vegetables
• ¼ Cup + 2 Tbsp. Butter
• ⅓ Cup Flour
• 3 ½ Cups Milk
• ½ teas. Salt
• ½ teas. Pepper
• 1 Tbsp. Herbes De Provence, if you don’t have it, it is equal parts Rosemary, Marjoram, Savory and Sage
• 2 Cups Shredded Monterey Jack Cheese
• 2 12.5 oz. Cans Chicken, not drained
• ¾ Cup Panko Bread Crumbs

Instructions

1. Place a Dutch oven filled ¾ of the way with water over medium high heat and bring to a boil. Add 1 Tbsp. of Salt to the water and add the Rotini. Cook the Rotini for 6-7 minutes.
2. Place the frozen Mixed Vegetables in a strainer and drain the rotini over the vegetables. Let drain.
3. Preheat oven to 350˚.
4. Return the Dutch oven to low heat and melt the Butter.
5. Add the Flour and stir until a paste forms, cook 2 minutes then slowly whisk in the milk a half cup at a time.
6. Add the Salt, Pepper and Herbes De Provence. Add the Cheese ½ cup at a time and whisk until melted between each addition.
7. Add the Chicken with the liquid, you can put it in a bowl and break it up first or just break it up in the pot for bigger pieces. Let come to a simmer and thicken.
8. Add the Rotini and Vegetables to the Dutch oven and stir to combine.
9. Pour into a greased 13×9 inch pan and press the noodles so they are submerged as much as possible, bake at 350˚ 45 minutes, stirring at the 35 minute mark.
10. In a microwave safe bowl melt 2 Tbsp. Butter and mix with the Panko. Sprinkle over the casserole and place under the broiler until toasted golden brown.
11. Serve hot.

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