Comforting Chicken-Noodle Casserole

Nothing beats the warm, cozy feeling of a homemade chicken-noodle casserole bubbling away in your oven! This hearty dish is perfect for busy families who want something delicious and nutritious without all the fuss. Plus, it’s packed with protein and fits so many different dietary needs.

Recipe Details

Timing & Servings: Prep Time: 15 minutes, Additional Time: 1 hour 5 minutes, Total Time: 1 hour 20 minutes, Serves: 8 people.

Nutrition Profile: Diabetes-Friendly, Nut-Free, Low-Sodium, Soy-Free, Heart-Healthy, High-Protein, Low-Calorie.

Nutrition Facts (per serving): 288 Calories, 9g Fat, 33g Carbs, 19g Protein.

Ingredients You’ll Need

Celery: You’ll need 4 stalks chopped up, which gives you about 2 cups. I love how celery adds that perfect crunch and fresh flavor to the dish.

Onion: One medium onion chopped up will give you about 1/2 cup. Yellow or white onions work great here – use whatever you have on hand!

Oil: Just 2 teaspoons of neutral oil like canola or avocado oil. This keeps things light and healthy.

Chicken: 2 pounds of chicken legs and thighs with the skin removed. Dark meat stays so tender and juicy in this casserole!

Seasonings: You’ll need 1/2 teaspoon black pepper, 1 teaspoon dried thyme (crush it between your fingers), and 3/4 teaspoon salt.

Water: 6 cups of water to create that flavorful broth.

Bread: Just 1 slice of bread for the crispy topping. Any bread works perfectly!

Egg Noodles: 10 ounces of jumbo or extra-large egg noodles. These hearty noodles hold up beautifully in the casserole.

Light Sour Cream: One 8-ounce carton makes the sauce creamy without too much fat.

How to Make Chicken-Noodle Casserole

Step 1: Preheat your oven to 375°F. In a Dutch oven, cook two-thirds of the celery and onion in hot oil over medium heat for 3 minutes. Add the chicken, pepper, thyme, and salt to the pot. Cook for 2 more minutes. Pour in the water and bring everything to a boil, then reduce heat and simmer covered for 20 to 25 minutes until the chicken is cooked through.

Step 2: While the chicken cooks, make your topping! Tear the bread into small pieces. Finely chop the remaining celery and onion. Toss the bread pieces with the chopped celery and onion in a small bowl. Set this aside for later.

Step 3: Use a slotted spoon to carefully transfer the chicken to a cutting board to cool. Add the noodles to the simmering broth in your Dutch oven. Boil gently for 7 to 8 minutes, stirring now and then, just until tender. With a slotted spoon, transfer the noodles, celery, and onion to a 3-quart baking dish.

Step 4: Time to make the creamy sauce! In a bowl, whisk together the sour cream, flour, and garlic powder. Slowly whisk in 1 cup of the hot broth until everything is smooth. Add this sour cream mixture back to the broth in your Dutch oven. Cook and stir until it starts boiling.

Step 5: Remove the chicken from the bones and discard the bones. Chop up the chicken and add it to the noodles in your baking dish. Gently stir in the creamy sauce. Sprinkle your bread topping over everything, then lightly spray with cooking spray.

Step 6: Bake uncovered for 30 to 35 minutes until the casserole is heated through and the topping starts to turn golden brown. Sprinkle with fresh parsley right before serving!

Easy and Quick Chicken-Noodle Casserole Version

Want to make this even faster? You can use a rotisserie chicken instead! Just shred about 3 cups of meat and skip the chicken cooking step. Use 6 cups of store-bought chicken broth instead of making your own. Cook the noodles separately in the broth, then mix everything together and bake. This cuts your prep time down to just 10 minutes!

Serving Ideas

This casserole is pretty much a complete meal all on its own! If you want to add a little something extra, try serving it with a crisp green salad or some buttery dinner rolls. Steamed broccoli or green beans make great healthy sides too.

Storage

Store leftovers in the fridge for up to 3 days in a covered container. To reheat, just pop individual portions in the microwave for 1-2 minutes, or reheat the whole dish in a 350°F oven for about 15 minutes until warmed through.

Substitutions

No light sour cream? Regular sour cream or even Greek yogurt work great too. You can swap the egg noodles for any pasta shape you like – penne or rotini are perfect choices. If you don’t have fresh parsley, dried parsley or even chives taste wonderful!

Pro Tips

Don’t Overcook the Noodles: They’ll continue cooking in the oven, so keep them just barely tender.
Save That Broth: The leftover broth makes an amazing base for soup later!
Make It Ahead: You can assemble this casserole up to a day ahead and just bake when ready.
Crispy Topping Secret: That cooking spray really makes the difference for golden, crispy bread crumbs.

FAQs

Can I freeze this casserole?

You bet! This freezes beautifully for up to 3 months. Just thaw it overnight in the fridge before reheating. You might need to add a few extra minutes to the baking time if it’s still a bit cold in the center.

What if I don’t have a Dutch oven?

No worries! You can use any large, heavy pot for cooking the chicken and making the broth. A regular soup pot works perfectly fine.

Can I use chicken breasts instead?

Sure! Chicken breasts work, but they might not be quite as tender and juicy as thighs. Just watch the cooking time – breasts cook a bit faster.

Is this really diabetes-friendly?

Yes! The light sour cream and reasonable portion sizes help keep the calories and carbs in check. Plus, all that protein helps balance things out nicely.

I hope your family loves this cozy casserole as much as mine does! Let me know how it turns out for you – I always love hearing about your cooking adventures!