Casseroles are amazing this time of year. Rich, creamy, meaty, filling casseroles...perfect for a cold night and awesome for lunch leftover the following day. One of my family's favorite casseroles fitting this description is Creamy Chicken Noodle Casserole. I use the traditional ingredients of a chicken noodle soup, homemade cream base and buttery bread crumbs to creamy this comforting meal. Another reason to love this meal is that it can be made before dinner time and only requires a quick trip to the oven and you are ready to eat! I use a homemade cream of chicken soup, but in a pinch you certainly can use canned. I also saute the veggies prior to putting them in the casserole because if cuts down on cook time and ensures that you have tender veggies in your casserole. This casserole is one of Kellen's favorite meals not because of the creamy chicken and noodles, but the tender veggies (the kids loves peas!). Anytime I can get a Kellen approved meal that he devours I am a happy mother.
Tonight, we are having a quick dinner before I head to the gym for a little weight training (love it), and a much needed hair cut and a little time to visit with my friend Tracy. Ron and Kellen got their hair cut last week and I am tried of feeling like the shaggy dog. Truth be told I will just be getting and trim, but in the past have done big chops or bangs on a whim....we will see.
1/2 medium white one, diced
2 carrots, diced
3 celery stalks, diced
1 Tbl olive oil
2/3 cup frozen peas
1 Recipe cream of chicken soup (equivalent of 2 cans)
2 cups cooked shredded chicken
2 Tbl milk
2 tsp sour cream
Salt and Pepper, to taste
1/2 - 2/3 lb cooked egg noodles
1 cup panko breadcrumbs
Half stick butter, melted
Heat a large skillet to medium heat and add olive oil. Sautéed carrots onion and celery until tender and add peas. In a large bowl, mix chicken, vegetables, cream of chicken soup, sour cream and milk. Season with salt and pepper. Gently, fold in the noodles.
Pre-heat oven to 350 degrees.
Spread chicken casserole in a greased medium sized baking dish. Toss bread crumbs with melted butter and spread over the top of the casserole. Bake uncovered for 45-60 minutes or until browned, hot and bubbly.