This creamy chicken noodle casserole recipe is inspired by our popularCreamy Chicken Noodle Soup with Rotisserie Chickenby Karen Rankin.
We use store-bought rotisserie chicken to cut down on cooking time.
This casserole is cozy and delicious.
Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Holly Raibikis
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The earthy thyme and garlic powder add depth and earthiness to the casseroleelevating and enhancing the flavor.
Heat 2 tablespoons oil in a large skillet over medium heat.
Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Holly Raibikis
Add 1 cup onion; cook, stirring, until softened and beginning to brown, about 4 minutes.
Increase heat to medium-high and add 2 cups milk.
Cook, stirring, until thickened and bubbling, about 2 minutes.
Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Holly Raibikis
Remove from heat and stir in 3 cups noodles, 2 cups chicken and 3/4 cup peas.
Transfer to an 8-inch-square baking dish.
Combine 1/2 cup panko and the remaining 1 tablespoon oil in a small bowl; sprinkle over the casserole.
Bake until browned and bubbling, 15 to 20 minutes.
Recipe Updates
Added thyme and garlic powder (to boost flavor).
However, keep in mind that any additions will change its nutritional profile.
You might consider adding ham and freshly shredded cheese and topping it with fried onions or cracker crumbs.
The casserole will remain good for about 3 days.
If you’re preparing one casserole, why not make two?
