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Quick & Easy

Creamy Rotisserie Chicken Noodle Casserole

This creamy chicken noodle casserole recipe is inspired by our popular Creamy Chicken Noodle Soup with Rotisserie Chicken by Karen Rankin. We use store-bought rotisserie chicken to cut down on cooking time. This casserole is cozy and delicious.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 3 tablespoons extra-virgin olive oil, divided
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • ½ cup chopped celery
  • 2 tablespoons all-purpose flour
  • 2 teaspoons fresh chopped thyme
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • 1/2 teaspoon garlic powder
  • 2 cups whole milk
  • 3 cups cooked whole-wheat egg noodles
  • 2 cups shredded rotisserie chicken
  • ¾ cup thawed frozen peas
  • ½ cup whole-wheat panko breadcrumbs

Directions

  1. Preheat oven to 400°F.
  2. Heat 2 tablespoons oil in a large skillet over medium heat. Add onion; cook, stirring, until softened and beginning to brown, about 4 minutes. Add carrots and celery; cook, stirring, until almost softened, about 5 minutes. Sprinkle with flour, thyme, salt, pepper and garlic powder; cook, stirring, until coated. Increase heat to medium-high and add milk. Cook, stirring, until thickened and bubbling, about 2 minutes. Remove from heat and stir in noodles, chicken and peas. Transfer to an 8-inch-square baking dish.
  3. Combine panko and the remaining 1 tablespoon oil in a small bowl; sprinkle over the casserole. Bake until browned and bubbling, 15 to 20 minutes.